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Baked Goods, cookies, Dessert, food, Fruit Filling, Haman, Hamantaschen, Hamantashen, Holiday, Holidays, Jewish, pastries, Purim
Hamantaschen are triangular shaped filled pastries that are baked and eaten for the celebration of Purim. The word Hamantaschen means “Haman’s pockets” Haman was the corrupt villain of the Book of Esther, and the triangular pastries are said to resemble his three cornered hat. Another explanation for the three corners are the three Israelite patriarchs Abraham, Isaac, and Jacob.
These pastries can best be described to those who have not tried one as a scone with a fruity filling. The dough is a bit dry, but the fruity filling fixes that. Skeptics who try them are instantly smitten – I promise. Several years ago, I baked a batch and brought them to work. I am now asked regularly when I am making them. Some of my colleagues have even gone to the trouble of looking up when the holiday is!
Now, if you haven’t tried a homemade one yet… and you happen to be strolling the supermarket and come across a package… DON’T BUY THEM! Most store bought or mass produced Hamantaschen taste like saw dust or cardboard… so please just don’t do it. Instead try a homemade one…..
Growing up I loved when the holiday came around. My mother baked hundreds of these (and still does today) She often made the traditional apricot or prune fillings, but very often experimented with peanut butter and chocolate.
Each year I make a few hundred of these little treats with my kids. This year I made (with the help of my lovely daughter) Apricot Coconut, Cinnamon Prune Apple, Raspberry, Nutella, and Salted Caramel Apple Fillings.
Here is the recipe for the dough
Ingredients:
¾ cup oil 5 1/3 cups flour
1 cup sugar 2 tsp. baking powder
3 eggs 1/2 tsp salt
1/2 cup orange juice 3 tsps orange zest
How to: PREHEAT oven to 375
- Combine oil and sugar in a large mixing bowl and mix well.
- Add eggs beating one at a time, beat until light and frothy.
- Stir in orange juice and orange zest.
- Mix together flour, baking powder and salt; beat into egg mixture.
- If too crumbly – slowly add a bit more orange jiuce
- Divide dough in half and roll out on lightly floured surface about 1/8 inch thick.
- Cut dough into circles appx 3 inches.
- Place a teaspoonful of filling (see links to recipes above) in the center of each circle.
- Pinch edges of circle together forming a triangle.
- Place on greased baking sheet and bake in 375 degree oven for 20 minutes until lightly browned.
Pingback: Salted Caramel Apple Filling for Hamantaschen | Bits and Bytes
Pingback: Apricot Coconut Filling | Bits and Bytes
Pingback: Cinnamon Prune Apple Filling | Bits and Bytes
Pingback: Raspberry Filling for Hamantashen | Bits and Bytes
Pingback: Nutella Filling for Hamantaschen | Bits and Bytes
I have never heard of these. It was very interesting learning about them and the story behind the cookies. What a wonderful tradition to have with your daughter! I
Thx you. If you can message me via facebook I can send you some! Shari Senrlowitz
That is so sweet of you, Shari! I tried to find you on Facebook, but wasn’t able to locate your page.
Reblogged this on The Navigation of Kindness and commented:
Nutella is a facorite in our house so when I saw this recipe i knew I had to try it out… TONIGHT!!
Wow! These look great. And what fun to make them with a kid! Soooo fun! Thanks for the recipe!
Thanks! My daughter loves to help!
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I followed this recipe closely. My hamantaschen unfolded in the oven…. very sad, I had hoped to give some away to friends. Any suggestions on how to avoid this?
I am sorry that this has happened to you. To avoid the hamantaschen opening be sure to roll your dough to 1/8 inch thick – max 1/4 inch. The thicker the dough the more likely it will open or spread. When you fold them follow this method: Fold left side of dough toward center then fold the right side overlapping the left. Fold the bottom of the circle upwards and tuck left corner under the left flap. This will create a pinwheel effect. Then be sure to pinch all three corners well.