Hamantashen I Food

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HAMANTASCHEN



Hamantaschen image

When chef Michael Solomonov and his business partner Steve Cook develop recipes for their Philadelphia restaurants (including Zahav, Abe Fisher and K'Far), they often start by talking about their mothers. "Someone will say, 'Oh wait, my mom makes it like this. Let me get her recipe,' " Michael says. Steve's mom, Susan, provided the dough recipe for these hamantaschen - traditional triangular jam-filled cookies that show up on their menus for the Jewish holiday of Purim. It's a pretty classic recipe, with a few exceptions: Susan adds brown sugar and maple extract to her version. The resulting cookie is extra chewy, and perfectly sweet. -Francesca Cocchi for Food Network Magazine

Provided by Michael Solomonov

Categories     dessert

Time 1h

Yield About 36 hamantaschen

Number Of Ingredients 11

2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
3 tablespoons whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon maple extract (optional)
3 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 12-ounce jar apricot preserves

Steps:

  • Make the dough: Beat the butter, both sugars, the egg, milk, vanilla and maple extract (if using) with a mixer on medium-high speed. Add the flour, baking powder and salt and beat until fully incorporated.
  • Divide the dough into thirds and wrap each portion tightly in plastic wrap. Refrigerate at least 4 hours or overnight.
  • Form the hamantaschen: Position racks in the upper and lower thirds of the oven and preheat to 375˚ F. Roll out one piece of dough on a floured surface until 1/8 inch thick. Use the rim of a juice glass to cut out 3-inch circles. Repeat with the remaining dough.
  • Spoon a teaspoon of the apricot preserves into the center of each circle of dough.
  • Fold in the edges of the dough to form a triangle, pinching at the corners to keep the filling in but leaving the center filling slightly exposed.
  • Bake the hamantaschen: Arrange the hamantaschen on 2 baking sheets (use nonstick pans or line the pans with parchment paper).
  • Bake, rotating and switching the pans halfway through, until the hamantaschen are lightly browned, 8 to 10 minutes.
  • Let cool a few minutes on the baking sheets, then remove to a wire rack and let cool completely.

HAMENTASHEN



Hamentashen image

Provided by Duff Goldman

Categories     dessert

Time 1h

Yield about 3 dozen

Number Of Ingredients 20

4 cups flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
2/3 cup vegetable oil
2 large eggs plus 1 large egg yolk
1 cup sugar
Zest of 1 lemon
Juice of 1/2 lemon
Juice of 1/2 orange
2 tablespoons brandy
Raspberry or apricot preserves, or Poppy Seed Filling, recipe follows, for filling
1 egg, lightly beaten
1/2 cup raisins
3/4 cup fresh poppy seeds* (see Cook's Note)
1/2 cup milk
4 to 5 tablespoons sugar
Pinch salt
1/4 cup honey
1 teaspoon lemon zest plus 1/2 teaspoon of the juice
1 slightly beaten egg

Steps:

  • In a medium bowl, stir together the flour, baking powder and salt; set aside. In a large bowl, whisk the oil, eggs, egg yolk, sugar, zest, both juices and brandy until smooth. Gradually stir in the flour mixture until a sticky dough is formed. Wrap in plastic wrap, flatten into a disk and chill overnight.
  • When ready to bake, preheat oven to 375 degrees F.
  • Working with about one quarter of the dough at a time and leaving the remaining in the refrigerator, roll on lightly floured surface a little less than 1/4-inch thick. Cut circles (or other fun shapes) using cookie cutters 2 1/2 to 3 inches. Place a spoonful of filling in center (about 1 teaspoon per cookie) and then pinch one side up. Turn and pinch second and then third to make a triangular shape. Leave a little bit of the filling showing at the top. For non-traditional shapes, use your imagination: tubular, squares, bite-size or even some flat cookies depressed in the center with a bit of filling there.
  • Place cookies on parchment paper on cookie sheet, brush with a little beaten egg for sheen and bake until nicely browned, 10 to 15 minutes.
  • Keep room temp in airtight container but consume within 3 to 4 days, tops.
  • Combine everything except the lemon zest and juice and the beaten egg into a saucepan and cook over moderate heat until thick, 10 to 15 minutes. Stir often. Add zest and juice. Take a bit of the filling and mix it into the beaten egg. Repeat, then mix the egg mixture into the pot of filling. Cool overnight.

HAMANTASHEN



Hamantashen image

These are the traditional triangular filled cookies eaten for the Jewish holiday of Purim. They are shaped like the 3-cornered hat worn by the bad guy in the story, Haman. The Purim story is from the biblical Book of Esther. OK -- history aside, these are yummy cookies! I tried 5 different recipes for hamantashen this year, and this was by far my favorite. This recipe is ever-so-slightly altered from the original, which is by Flo Braker, pastry goddess. Edited to add: the traditional fillings are spiced prune (lekvar), poppyseed, and apricot. My kids' favorites are cherry and chocolate. Do whatever makes you happy!

Provided by Susiecat too

Categories     Dessert

Time 35m

Yield 36 cookies, 18 serving(s)

Number Of Ingredients 10

3 cups all-purpose flour (I used Ultragrain, which is a whole wheat with the texture of white)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 lb butter or 1/4 lb margarine
1 cup sugar
1 large egg
1/2 cup orange juice
1 teaspoon vanilla extract
1 teaspoon almond extract
12 ounces pie filling, of your choice (canned or homemade)

Steps:

  • Place rack in upper third of oven. Preheat to 350°F Line baking sheets with parchment paper, or grease them.
  • Sift flour, baking powder and salt.
  • In a mixing bowl with electric mixer, cream butter and sugar until light and fluffy, about 2 minutes.
  • Add egg and mix 1 minute.
  • Mix in orange juice, vanilla and almond extracts.
  • Add flour mixture and mix until incorporated. Shape into a flat disk, wrap in plastic and refrigerate until firm enough to roll out, at least 15 minutes. (Dough can be refrigerated up to 2 days.).
  • Divide the dough in half; it will be very sticky.
  • Cover 1 portion with plastic wrap and refrigerate. Place other half between sheets of floured wax paper and roll to 1/8 inch thick.
  • Use a 3-inch circle cookie cutter or biscuit cutter, cut circles.
  • Using a floured spatula, pick up circles and place on prepared baking sheets.
  • Spoon 1 1/2 teaspoons filling in the center of each circle. Press three edges together to make a triangle, leaving an opening in the center with the filling showing.
  • Place 1 1/2 inches apart on baking sheets.
  • Repeat with remaining dough, rerolling scraps and cutting out as many circles as possible.
  • Bake for 15-18 minutes, or until golden on the bottom. If baking more than one sheet in the oven at a time, rotate baking sheet positions after 7 minutes.
  • Cool 5 minutes and remove to racks to finish cooling.
  • May be stored, airtight, for several days.

Nutrition Facts : Calories 172.8, Fat 5.6, SaturatedFat 3.4, Cholesterol 25.3, Sodium 145.7, Carbohydrate 27.9, Fiber 0.6, Sugar 11.8, Protein 2.6

HAMANTASHEN



Hamantashen image

These are the easiest hamantashen I've ever made! They are a bit sweet, roll out easily and are consumed quickly! My kids don't want to give them to their friends! Traditional fillings are prune and poppy seed. You can use any canned pie filling, whole fruit jelly, chocolate chips, or any type filling your family likes! Be creative with these- we put mini chocolate chips in the dough!

Provided by SANDI

Categories     Desserts     Cookies

Time 2h15m

Yield 36

Number Of Ingredients 8

1 ½ cups butter or margarine, softened
1 cup white sugar
2 eggs
6 tablespoons orange juice
1 tablespoon vanilla extract
2 teaspoons baking powder
4 ½ cups all-purpose flour
1 (12 ounce) can poppyseed filling

Steps:

  • In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Mix in the baking powder, then gradually stir in the flour until the dough forms a ball. Cover and refrigerate at least 2 hours. I like to do mine overnight.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into 3 inch circles using a cookie cutter or drinking glass. Place circles on the prepared cookie sheets. Spoon 1 teaspoon of filling onto the center of each circle. (Any more and it will ooze out) Pinch the sides of each circle to form a triangle, covering as much of the filling as possible. The cookies may be frozen on the cookie sheets if desired to help retain their shape while cooking.
  • Bake for 8 to 10 minutes in the preheated oven, until light golden brown. These are best undercooked slightly. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 183.9 calories, Carbohydrate 23.4 g, Cholesterol 30.7 mg, Fat 8.9 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 5.1 g, Sodium 85.7 mg, Sugar 5.9 g

APRICOT HAMANTASCHEN



Apricot Hamantaschen image

These hamantaschen, or hat-shaped Purim cookies, are like glistening little fruit pies in cookie form.

Provided by Jennifer Segal

Categories     Desserts

Time 45m

Yield 30 cookies

Number Of Ingredients 7

1 cup confectioners' sugar
2¼ cups all-purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for rolling the dough
¾ teaspoon salt
2 sticks (½ pound) unsalted butter, cut into cubes, very cold
3 large egg yolks, divided
1-2 tablespoons ice cold water
¾ cup apricot jam, best quality such as Bonne Maman

Steps:

  • Combine the confectioners' sugar, flour and salt in the bowl of a food processor fitted with the metal blade. Process for 10-15 seconds to combine. Add the butter and pulse until the mixture resembles coarse meal. Add 2 of the egg yolks and pulse a few times, until the mixture is crumbly and pale yellow. Add 1 tablespoon of the water and pulse just until the dough starts to clump together. If the mixture seems dry, add the remaining tablespoon of water and pulse again. Dump the dough onto a lightly floured work surface and knead a few times into a smooth ball. Divide in half and pat into two 6-inch discs; wrap in plastic and refrigerate for 30 minutes.
  • Preheat oven to 375°F and set racks in upper and lower thirds of oven. Line two baking sheets with parchment paper.
  • In a small bowl, make an egg wash by mixing the remaining egg yolk with 1 teaspoon water. Set aside.
  • Remove the dough from the refrigerator and place on a lightly floured work surface. Working with one disc of dough at a time, roll to ⅛-inch thick, turning and dusting with more flour as necessary so it doesn't stick. Using a cookie cutter or glass, cut out 3-inch circles and place about ½-inch apart on the prepared baking sheets. Re-roll and re-cut any excess dough. Brush the dough very lightly with the egg wash. Place a level teaspoon of apricot jam on the center of each cookie (do not overfill). Fold in the sides, slightly overlapping the filling, to form a triangle so that each side of the cookie has a corner that folds over and a corner that folds under -- this creates a pattern that looks pretty (but don't fuss too much over it). Pinch the corners together neatly so that they form a point. Slide the pans into the refrigerator for 20 minutes to chill.
  • Bake for 12-15 minutes, turning the pans halfway through baking, until the cookies are lightly golden on top and just starting to brown in the corners. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
  • Freezer-Friendly Instructions: The Dough can be Frozen for up to 3 Months: Shape the dough into 2 discs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the disks from the freezer, thaw the dough for 1 to 2 days in the fridge, and then proceed with recipe. To Freeze After Baking: Let the hamantaschen cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Facts : ServingSize 1 cookie, Calories 128, Fat 7g, Carbohydrate 16g, Protein 1g, SaturatedFat 4g, Sugar 7g, Fiber 0g, Sodium 63mg, Cholesterol 35mg

EASY HAMANTASCHEN



Easy Hamantaschen image

A favorite treat for the Purim holiday! It has always worked better for me if I cover the dough and refrigerate overnight.

Provided by Sharon

Categories     Desserts     Cookies

Time 27m

Yield 24

Number Of Ingredients 8

3 eggs
1 cup granulated sugar
¾ cup vegetable oil
2 ½ teaspoons vanilla extract
½ cup orange juice
5 ½ cups all-purpose flour
1 tablespoon baking powder
1 cup fruit preserves, any flavor

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, beat the eggs and sugar until lightly and fluffy. Stir in the oil, vanilla and orange juice. Combine the flour and baking powder; stir into the batter to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour. On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into circles using a cookie cutter or the rim or a drinking glass. Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners.
  • Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Nutrition Facts : Calories 246.3 calories, Carbohydrate 40 g, Cholesterol 23.3 mg, Fat 7.7 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 1.3 g, Sodium 55.6 mg, Sugar 15.4 g

HAMANTASHEN



Hamantashen image

As a child, I love the holiday of Purim, the time when my mother would make hamantashen, filled with apricot jam or dried prune fillings. As a young adult, when I was living in Jerusalem, I discovered a whole new world of hamantashen fillings, and the magic of the shalach manot, the gift baskets stuffed with fruits and cookies. Traditionally, these were made to use up the year's flour before the beginning of Passover as well as to make gift offerings. Strangely enough, hamantashen are little known in France, except among Jews coming from eastern European backgrounds. The North African Jews don't make them, nor do the Alsatian Jews, who fry doughnuts for Purim (see following recipe). French children who do eat hamantashen like a filling of Nutella, the hazelnut-chocolate spread. You can go that route, or opt for the more traditional apricot preserves, prune jam, or the filling of poppy seeds, fruit, and nuts that I've included here.

Yield about 40 cookies

Number Of Ingredients 17

1 1/4 cups (2 1/2 sticks) unsalted butter or pareve margarine, at room temperature
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 tablespoon orange juice
2 1/2 to 3 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup poppy seeds
1/2 cup milk
1/2 cup sugar
10 pitted dates or figs, chopped
1/4 cup raisins
10 walnuts, roughly chopped
3/4 cup ground almonds
Grated zest of 1 lemon
1 egg yolk

Steps:

  • To make the dough, cream the butter or margarine with the sugar in the food processor. Add the egg, vanilla, and orange juice, and continue to mix until smooth.
  • Add 2 1/2 cups flour, the baking powder, and the salt. Process until smooth. Flour your hands, remove the dough from the food processor, and cover it in plastic wrap. Chill in the refrigerator for a few hours or overnight.
  • Meanwhile, make the filling. Put the poppy seeds in a small saucepan. Cover with the milk, and simmer for a few minutes, stirring occasionally. Turn off the heat, and cool.
  • Add the poppy seeds and milk to the sugar, dates or figs, raisins, walnuts, almonds, lemon zest, and egg yolk. Transfer to a food processor equipped with a steel blade, and pulse until just combined. Refrigerate until the batter is chilled.
  • When ready to make the cookies, remove the cookie dough from the refrigerator, preheat the oven to 375 degrees, and grease two cookie sheets.
  • Divide the dough into four pieces. Roll one ball out on a lightly floured board to a thickness of 1/8 inch. Cut the dough into 3-inch circles. Place 1 teaspoon of filling in the center of each circle. To shape the hamantashen, first brush water around the rim of the circle with your finger. Lift the edges of the dough up to form a triangle around the filling, pinching the three corners together, leaving a small opening in the center. Transfer to the cookie sheet, and bake in the oven for 10 to 15 minutes, or until the tops are golden. Repeat with each of the remaining dough balls.

TRADITIONAL HAMANTASCHEN



Traditional Hamantaschen image

Categories     Cookies     Mixer     Citrus     Dessert     Bake     Hanukkah     Kid-Friendly     Purim     Orange     Kosher     Jam or Jelly     Gourmet     Small Plates

Yield Makes 24 cookies

Number Of Ingredients 9

2 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup vegetable shortening
1 cup sugar
1 large egg
2 teaspoons packed finely grated fresh orange zest
1 tablespoon fresh orange juice
2/3 cup filling such as Date Orange Filling , Apple Raisin Filling , prune lekvar, poppy-seed filling, or apricot or cherry jam

Steps:

  • Into a bowl sift together flour, baking powder, and salt. In another bowl with an electric mixer beat shortening, sugar, and egg at medium speed until light and fluffy. Add zest and juice and beat until incorporated. Add flour mixture, stirring, until a smooth dough is formed. Gather dough into a ball and flatten into a disk. Chill dough, wrapped in plastic wrap, at least 3 hours and up to 2 days.
  • Preheat oven to 375° F.
  • Halve dough. On a lightly floured surface roll out half of dough (keeping other half wrapped and chilled) 1/4 inch thick. With a 3-inch cutter cut out as many rounds as possible. Transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. Reroll scraps and cut out more rounds. Put 1 teaspoon filling in center of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (Pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking filling as they bake.)
  • Bake hamantaschen in middle of oven 20 minutes, or until pale golden. Cool hamantaschen on baking sheet 5 minutes and transfer to racks to cool completely. Make more hamantaschen with remaining dough and filling in same manner. Hamantaschen keep in an airtight container at room temperature 5 days.

HAMANTASHEN



Hamantashen image

A classic Jewish pastry, traditionally served on the holiday of Purim. The word means "Haman's Ears" but they're supposed to represent Haman's tricornered hat. They are traditionally filled with mohn (poppy seed and honey), lekvar (prune butter), apricot jam or raspberry jam. Mohn can be purchased in cans in grocery stores, usually near the marzipan and pie fillings in the baking aisle. You can also use recipe #336328 or recipe #336336,

Provided by DrGaellon

Categories     Dessert

Time 1h45m

Yield 8-12 pastries, 8-12 serving(s)

Number Of Ingredients 11

2 1/4 teaspoons active dry yeast (1 package)
1/4 cup lukewarm milk
2 cups sifted all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/4 lb cold butter, cut in small dice
1/2 cup sour cream
2 eggs, well beaten
1/2 cup raspberry jam or 1/2 cup prune butter
1 egg yolk
1 tablespoon water

Steps:

  • Dissolve yeast in milk. Let stand 10 minutes until frothy.
  • Meanwhile, put flour, sugar and salt into a food processor and pulse briefly to combine. Add butter and pulse several times, until mixture resembles peas.
  • Add yeast, sour cream and eggs and process just until mixture forms a ball. Turn out onto plastic wrap, wrap tightly, and refrigerate at least 2 hours, up to overnight.
  • Dust a work surface and rolling pin with flour. Roll dough to 1/4" thickness. Cut 4" circles with floured cookie cutter or rim of glass. Re-roll scraps and cut again.
  • Place about 2 tsp of filling on each circle, and fold to form triangles (there should be a gap exposing the filling). Carefully pinch each corner to seal.
  • Beat egg yolk and water in a small bowl. Arrange on greased cookie sheet or Silpat. Set in a warm place to rise one hour. Brush exposed pastry with egg wash. Bake in a preheated 350°F oven for 20-30 minutes until edges are golden.

Nutrition Facts : Calories 339.6, Fat 16.9, SaturatedFat 10, Cholesterol 114.4, Sodium 193.4, Carbohydrate 41.5, Fiber 1.1, Sugar 10.7, Protein 6.5

HAMENTASCHEN



Hamentaschen image

These are a traditional Jewish or Israeli cookies associated with the holiday of Purim. The name translates to Hamen's hat or Hamen's pockets or Hamen's ears in Hebrew. The three-cornered shape refers to the shape of Hamen's hat. You'll see three different fillings traditionally: poppy seed, apricot and prune. These will keep one week in an airtight container. They also freeze well.

Provided by Food Network

Categories     dessert

Time 1h59m

Yield 35 cookies

Number Of Ingredients 11

2 cups finely chopped dried apricots
1 1/3 cups orange juice
2/3 cup honey
1/2 orange, zest grated
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup cold unsalted butter
2/3 cup sugar
1 egg
1 egg white

Steps:

  • To make the Filling: Place the ingredients in a saucepan and bring to a boil. Reduce heat and simmer for about 15 minutes or until soft and the liquid is absorbed. Add water, if needed. Let cool.
  • To make the Dough: Combine the flour, baking powder and salt in a food processor. Add the butter and pulse. In a small bowl, mix together the sugar, egg, egg white, and orange zest. Add it to the processor and pulse to mix, being careful not to over mix. Divide into 2 disks and chill 30 minutes.
  • Preheat oven to 350 degrees F.
  • Roll out the dough on a floured work surface to 1/4-inch thick. Cut out 2 1/2 to 3-inch disks. (You can re-roll the scrapes to make more disks.) Place a disk of dough down and place 1 teaspoon of filling in the center. Pinch the disk in 3 places to form a triangular shape with the filling still showing in the center. They will look like 3 cornered hats. Place 2 inches apart on baking sheets. Continue until all the disks are made.
  • Bake for 12 to 14 minutes.

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  • Make the cookies: Process flour, sugar, and salt in a food processor for a few seconds until combined. Add butter and pulse several times until mixture becomes crumbly and resembles coarse meal. Add egg yolk, lemon zest, and vanilla, and keep pulsing until dough starts to clump together. Do not process to the point that a large ball of dough is formed; rather, the dough should be quite crumbly with large clumps. If dough is too dry, add water, 1-2 teaspoons at a time. Another way to check if the dough is done is to take a piece of dough and press it between your thumbs – the dough should stick well together without feeling dry. Avoid overworking the dough throughout the process.
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  • To make the cookies: In a medium-sized mixing bowl, beat together the butter or shortening, water (if you're using it), sugar, salt, and flavorings until light and fluffy., Add the remaining ingredients and mix until a cohesive dough forms., Divide the dough in half, wrap it well, and refrigerate it for 1 hour., To make the filling: Place all of the ingredients in a small saucepan, and bring to a boil while stirring constantly.
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Category Dessert
Servings 24
Total Time 3 hrs 15 mins


RECIPE FOR JEWISH HAMANTASCHEN COOKIES - THE SPRUCE EATS
Chocolate Hamantaschen Recipe: This is a dairy dish in the kosher tradition because the cocoa powder pastry dough is made with butter.It can be filled with prune, poppy seed, or apricot, but they taste so much better with raspberry, Nutella, white chocolate chunks, or chocolate peanut butter.; Rose Water Pistachio Hamantaschen Recipe: This is another dairy …
From thespruceeats.com
4.2/5 (77)
Total Time 45 mins
Category Dessert
Calories 474 per serving


HAMANTASCHEN COOKIE RECIPE - ZOëBAKES
Hamantaschen can be found in any city, at most Jewish delis and bakeries, especially during the holiday of Purim. Making these triangular cookies is easy and in my humble opinion, better than most that I’ve sampled. The soft, tender dough is easy to make and the multiple filling options make these a delight worth trying for any occasion. Dough inspired by …
From zoebakes.com
Reviews 16
Estimated Reading Time 4 mins
Category Desserts


TRADITIONAL HAMANTASCHEN - COOKIES - KOSHER RECIPE
Hamantashen pastry For Charles: I have found the food processor method of making pastry dough to be the best. It is very fast and as soon as it holds together, turn the processor off. Put the dough in the refrigerator for about 1/2 hour before rolling out. The other place where things can go wrong is in overhandling once you have the dough ready to roll. …
From chabad.org
Category Dessert


HAMANTASCHEN COOKIES - CHATELAINE
WHIRL flour, sugar, poppy seeds, lemon zest, baking powder and salt in a food processor.Add butter and pulse until coarse crumbs form. Whisk yolks, egg and vanilla in a small bowl and pour through ...
From chatelaine.com
3.6/5 (25)
Category Recipes
Servings 30
Total Time 2 hrs 15 mins


THE KATAMON KITCHEN: SUSHI HAMANTASHEN!
The most traditional food of purim is the hamantash, a triangular three cornered pastry filled with sweet jam. The pastry is shaped like a triangle to symbolize the hat of Haman, the villain of the Purim story who tried to annihilate the Jewish people. The filling is a little hidden to represent the hidden hand of G-d throughout the story and the amazing miracles He …
From thekatamonkitchen.blogspot.com
Estimated Reading Time 6 mins


WHY DO JEWS EAT HAMANTASCHEN PASTRIES ON PURIM?
The tradition to eat hamantaschen on Purim appears to have begun in Europe. The name is derived from two German words: mohn (poppy seed) and taschen (pockets). Mohntaschen, or "poppy seed pockets," were a popular German pastry dating from medieval times. Around the late 1500s, German Jews dubbed them Hamantaschen, or "Haman's …
From thespruceeats.com
Estimated Reading Time 4 mins


HAMANTASHEN - MY VEG FARE
During Purim there are many wonderful foods associated with it, Filled foods such as Hamantashen are typical, as they represent the intrigue associated with Queen Esther and Uncle Mordechai’s uncovering of Haman’s wicked plot. Sweet foods convey our wishes for a sweet future. Sephardic Jews eat cookies that are fried or baked in the shape of Haman’s ear, …
From myvegfare.com
Reviews 14
Estimated Reading Time 5 mins


HAMANTASHEN - BREAKING MATZO
Preparing for Purim? Here’s an excellent recipe for Hamantashen with some great history and tips from our friend Reyna at Kosher Persian Food. This is a great recipe to make with kids. I love getting my kids all excited about the holidays, and getting messy over a batch of hamantashen is part of the fun! Hamantashen are cookies that are ...
From breakingmatzo.com
Estimated Reading Time 2 mins


HAMENTASHEN | SALT AND SERENITY
The holiday of Purim focuses on the pleasures of food and drink, more than any other Jewish holiday. It is a time for celebrating and letting go. In fact, traditional Jewish learning requires a person to drink until he cannot tell the difference between “cursed be Haman” and “blessed be Mordecai,” though opinions differ as to exactly how drunk that is. The traditional …
From saltandserenity.com
Estimated Reading Time 7 mins


HOW TO MAKE HAMANTASCHEN FOR PURIM: HERE'S THE RECIPE
Step 2: Make the dough. In a large saucepan over low heat, melt shortening with almond milk. Remove from the heat. Next, stir in the sugar. Add one egg at a time, whisking well after each addition. Stir in the lemon extract. Combine the dry ingredients; gradually add to the saucepan and mix well.
From tasteofhome.com
Estimated Reading Time 6 mins


WHAT ARE HAMANTASCHEN? | THE NOSHER
Hamantaschen are the triangular pastries associated with the holiday of Purim, when Jews read from the Book of Esther, the Megillah, and celebrate the triumph of good (Esther) over evil (Haman, who planned to destroy the Jewish people). This Yiddish word is pronounced huh-min-tah-shun, and while technically the plural form of hamantasch , the ...
From myjewishlearning.com
Author Danielle Feinberg


BEST HAMANTASCHEN RECIPES - SWEET ... - FAMILY-FRIENDS-FOOD
Lemon lavender hamantaschen from Confident Cook, Hesitant Baker. Chocolate glazed hamantaschen with orange zest and pistachio dust from Kosher Like Me. Cinnamon Bun hamantaschen from Salt and Serenity. Salted Bourbon caramel hamantaschen by Marcia Friedman at Jewish Food Experience. Brown sugar hamantaschen from Family Friends Food.
From family-friends-food.com
Reviews 8
Estimated Reading Time 3 mins


HAMANTASCHEN - ASSORTED (KOSHER) BY BUTTERFLAKE BAKERY ...
Hamantaschen - Assorted (Kosher) Butterflake’s seasonal treats are in!Butterflake Bakery ships its legendary hamantaschen nationwide on Goldbelly! Enjoy one pound of Butterflake’s Kosher Hamantaschen. Package contains between 18-20 cookies in flavors including apricot, raspberry, poppy, and prune! Butterflake Bakery is a nut free bakery.
From goldbelly.com
Brand Butterflake Bakery
Category Hamantaschen
Price $59.99


NOT YOUR AVERAGE HAMANTASHEN
But the best part of the holiday was the food – in particular, the mishloach manot or platters of sweets people gave to friends and family. There was always lots of chocolate – cookies, brownies cupcakes… The only things I didn’t touch were the hamantashen, the traditional triangular-shaped pastry eaten on Purim. I could not get too excited about eating …
From thecjn.ca
Author Barbara Silverstein


WHAT ARE HAMANTASCHEN? - LEARN RELIGIONS
A big part of Purim is and the custom of making Purim baskets and gifting food to others during the holiday (mishloach manot). Hamentaschen are a popular basket-stuffer. The Naming of Hamantaschen "Hamantaschen" is a Yiddish word meaning "Haman’s pockets." Haman is the villain in the Purim story, which appears in the Biblical Book of Esther. The word …
From learnreligions.com
Estimated Reading Time 4 mins


TRIPLE BERRY HAMANTASCHEN RECIPE - COOKING WITH CARBS
This Triple Berry Hamantaschen Recipe is a delicious twist on a traditional Ashkenazi Purim treat. Food is front and centre in most Jewish celebrations, and Purim is no different: it’s a time for fun and food. I promise if you follow the steps below, you’ll find that making these adorable cookies is both simple and fun.
From cookingwithcarbs.com
5/5 (2)
Total Time 2 hrs 34 mins
Category Dessert
Calories 165 per serving


HAMANTASHEN ARE NOT JUST FOR PURIM - JEWISH FOOD EXPERIENCE
I may also try making some low-sugar hamantashen by cutting the sugar in half or using Splenda for the dough and using no sugar added jam for filling. Anyway, get ready. I am coming to DC bearing tins filled with hamantashen layered between sheets of waxed paper and ready for distribution. I guess there are worse things than becoming like Bubbe.
From jewishfoodexperience.com
Estimated Reading Time 3 mins


EVERYONE LOVES TO HATE HAMANTASHEN - THE FORWARD
But have Jewish foods and food writers historically been marginalized out of the food world? The original Bon Appetit hamantashen recipe quoted several Jewish editors complaining about the cookies ...
From forward.com
Author Mira Fox


MY ZABAR’S HAMENTASCHEN REVELATION - THE FORWARD
The hamantaschen came in a box. There were four different flavors. You know, apricot, strawberry… And that’s one of the big problems with hamantaschen, there’s just not enough juice, just ...
From forward.com
Author Bob Lefsetz


HAMANTASCHEN - IN JENNIE'S KITCHEN
As with many Jewish holidays, food has a symbolic role, and hamantaschen, buttery, shortbread-like cookies filled with jams, or in this case the more traditional poppyseed filling (also known as mohn), is a common treat to make during Purim. The shape of hamantaschen are said to represent the hat Haman wore, but some research I came across …
From injennieskitchen.com
Servings 35
Total Time 1 hr 2 mins
Estimated Reading Time 5 mins


HAMANTASCHEN – THE SIGNATURE FOOD OF PURIM
You’ll also find a wonderful recipe for the signature food of Purim, hamantaschen, with a luscious chocolate filling and with step-by-step colour photos on how to make them. Arthur even suggests that any leftover filling can be baked into brownies – in my book, he deserves brownie points for that terrific tip. Arthur Schwartz writes: “It is said that Haman, the villain in …
From thecjn.ca
Author Norene Gilletz


HAMANTASCHEN IN SF? - RESTAURANTS - SAN FRANCISCO - CHOWHOUND
I just point usually and say "one of those, please". The place on Polk is Lotta's which is high on my list to try. I have an appointment in SF on Friday soon and want to check out their challah. -----. Lotta's Bakery. 1720 Polk St, San Francisco, CA 94109. Reply.
From chowhound.com


KOSHER HAMANTASCHEN, FRESH-BAKED HAMENTASCHEN | GREEN'S BAKERY
Our hamantaschen are made in a nut-free, dairy-free environment and are kosher Pareve certified. Whether you're buying our Hamantaschen to add to a Mishloach Manot basket for Purim, or simply seeking to satisfy your cravings, you are sure to love Green's kosher Hamantaschen. Also commonly spelled hamantashen, hamentaschen, hamentaschen – no …
From greensbabka.com


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From ifood.tv


THE EASIEST HAMENTASHEN RECIPE ON THE INTERNET - FOOD NEWS
Easy Hamentashen Recipe Comida Judaica Restaurant Bon Purim Recipe Cooking Recipes Healthy Recipes Healthy Food Jewish Recipes C'est Bon. Easy Hamentashen (Cookie Dough Type) If you’d like, add ½ cup cocoa powder to the dough to make chocolate dough. Or add 1 cup of mini chocolate chips to make the batter chocolate-chippy! Ingredients: 2¼ to 2½ cups flour …
From foodnewsnews.com


OZNEI HAMAN – OLD FASHION HAMANTASHEN COOKIES – THE REAL ...
Oznei Haman- Hamantashen-Start with soft Butter in a Food Processor, blend until fluffy and light. Add one Egg at room temperature and continue blending. Pulse in Vanilla Paste. Add Orange Zest to Flour and Salt to create a dry ingredient mixture. Add dry ingredients to the food processor and to create unified dough. Move dough to plastic wrap cover well and cool for 30 …
From afooda.com


HAMANTASCHEN | WHOLE FOOD MAG
Prepping the Dough. Beat butter and sugar: In a large bowl, beat the butter and sugar together on medium-high speed for 1-2 minutes, until light and fluffy. Add wet ingredients: Add the egg, lemon zest and vanilla and mix until fully combined. Scrape down the sides and mix again for 10-20 seconds.
From wholefoodmag.com


HAMANTASCHEN - CHINESE GRANDMA
Hamantashen do not spread much during cooking, so you can pack them fairly tightly on the cookie sheet. The egg wash is key for keeping the edges of the cookie from separating during baking. You can also use egg wash on the folded cookie (add two teaspoons of milk to give it a less shiny effect), as Goldman does in her recipe, but the hamantaschen I remember from …
From chinesegrandma.com


HAMANTASCHEN - CANADIAN LIVING
Hamantaschen (also called Haman's Ears in Israel, or Haman's Hat in North America ) are filled triangular cookies baked especially for Purim, a joyous Jewish festival celebrating the overthrow of the evil Haman. Children don costumes and deliver gifts of food, such as these cookies, to family and friends. The cookies are delicious, so even if you aren't …
From canadianliving.com


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