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Hammentaschen recipe?

Anyone have a good recipe? I am looking for a dough that is easy to roll and has a softer cookie texture when baked. Also, does anyone know how to prevent the dough from opening up and having the filling spill out when baked? Thanks!

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  1. I use the 'hamentaschen cookie dough' recipe in the Complete Jewish American Cookbook (out of print, but there are usually several on Ebay). It's easy to roll, soft and sweet. THere's a type, only bake them for 15 minutes not 45. I use the Henry & Henry cherry filling, which is really sour cherry filling, or the Baker's brand jarred fillings, which are much better than the gooie Comstock stuff. I only had problems with them opening and spilling when I use jam to fill instead of filling. Thank you.

    1. Yes, you will want to use the Baker's fillings. Anything else will run all over your cookie sheet. I have also successfully used chocolate chips (when there's dough left over after using all the filling). If I remember to, I'll send you my mother's recipe. It's the softer, sweeter cookie type of dough.

      5 Replies
      1. re: AmyH

        Once we made banana-nut ones by using the Baker's nut filling and one round slice of banana in each. They were yummy and looked really cool. Thank you.

        1. re: AmyH

          Is Baker's filling available in NYC supermarkets? I don't think I ever noticed it before; maybe I just didn't look hard enough. I have seen solo products. Thanks again.

          1. re: dmjuli

            Actually, I was mistaken in my first post. I use Solo fillings. I'm in upstate NY, so I know they're sold here. I'd assume they're sold somewhere in NYC.

            1. re: dmjuli

              Hmm, Baker's is made by the same company as Solo but it doesn't look like the same thing:

              1. re: Bride of the Juggler

                How interesting! And the 13 "delicious" flavors are almost identical. I'd prefer the Bakers brand, if it was sold here, for the simple reason that it comes in a recloseable jar. I had leftover apricot and prune filling from the weekend hamantaschen bake-fest that I covered in plastic wrap secured with a rubber band. I spread some on my english muffin this morning.

                My mother liked to use the Simon Fischer prune butter when she could find it. Also the same company, and really identical to the Solo prune filling.

                Also, thanks to all who suggested using nutella as a filling. It worked great and the kids loved it. I was surprised at how it firmed up with baking. I thought it would run.

          2. Here's my regular hamantaschen recipe. The dough is dead easy to make and roll out and it has a wonderful orange flavour. I agree - pie filling holds together better than jam. And just make sure the corners are well pinched to keep it all inside.


            1 medium seedless orange
            2 eggs
            3/4 cup sugar
            1/2 cup vegetable oil
            2 tsp. baking powder
            3 cups flour
            Jam or other fillings

            Cut the orange into quarters and pulverize it in your food processor until finely chopped. Add the eggs, sugar and oil, and process for about 10 seconds. Add the baking powder and flour and process with several on/off turns, just until the flour is blended into dough. It will be slightly sticky, but that's OK. Cut the dough into 3 or 4 pieces, and work with just one lump at a time.

            Roll the dough out on a well-floured board to about 1/8 inch thickness. Using a cookie cutter (or a glass or whatever you have handy) cut 3-inch circles of dough. In the middle of each circle, put about a small amount of filling. Pinch the sides of the circle up, making a triangular enclosure, and leaving the top slightly open so that you can see the jam filling. Just make sure that the corners are firmly pinched so that the jam doesn't leak out the sides.

            Place cookies on a greased cookie sheet and bake at 350º F for 15 to 20 minutes, or until lightly browned.

            Makes about 4 dozen hamantaschen.

            1. ¾ cup sugar
              2 cups sifted flour
              2 teaspoons baking powder
              ¼ teaspoon salt
              ½ cup shortening
              1 egg, beaten
              2 tablespoons orange juice
              1 17-ounce jar prune butter (lekvar). Can also use poppy seeds (mohn), apricot filling, or cherry pie filling.

              Sift the sugar, flour, baking powder, and salt into a bowl. Work in the shortening by hand. Add the egg and orange juice, mixing until dough is formed. Chill overnight if possible, or at least two hours.

              Roll out the dough about 1/8 inch thick on a lightly floured board. Cut into 3-inch circles (a teacup works). Place one heaping teaspoonful of the filling in each. Pinch three edges of the dough together (use a knife or spatula to lift the edges), but leave a small opening in the center; the resulting pastry will be in the shape of a triangle with a little of the filling showing. Place on a greased cookie sheet. Cover with a cloth and set aside for ½ hour.
              Preheat the oven to 400 degrees. Baste hamantashen with beaten egg for a shinier crust, if desired. Bake hamantashen for about 20 minutes, or until delicately browned on top.

              makes about 2 dozen

              1. Here's my mom's hamantaschen recipe. It makes a sweet, tender, cookie-like dough. I can't eat them any other way.

                1/2 c butter
                1 c sugar
                1 egg
                2 c flour
                2 tsp baking powder
                2 Tbsp milk
                1 tsp vanilla

                Cream butter and sugar. Add egg. Sift together flour and baking powder. Add a little bit to the butter and sugar. Add milk, then add rest of flour and vanilla. Make into 2 balls, dust with flour and wrap in plastic wrap. Let rest in refrigerator overnight. Roll and cut circles with a glass. Put in filling and shape, squeezing edges together. Bake at 375 for 12-15 minutes.

                I use Solo pastry fillings. We prefer apricot and prune. Chocolate chips also work.

                  1. Okay, my grandmother has allowed me to share her recipe of many generations. She'd probably give more detail on the mixing, but I won't get that detail until I call her while making my dough.

                    For personal use only; if you're going to use this recipe for commercial reasons, I insist you hang up a picture of my grandma and send her flowers weekly. Nice ones.

                    Dough for lots and lots of hamantaschen:
                    4 cups flour
                    1 t baking powder
                    1/2 cup of oil mixed with 3 T of warm water. (Grandma votes for soybean oil)
                    zest of 2 lemons
                    1 c sugar
                    melted butter for assembly

                    Make a pile of your flour mixed with baking powder. Dig a well into the middle. Put two eggs in the middle with half the oil/water, half the sugar, and half the lemon rind. Do not break the flour walls! With a fork, gently mix flour into the middle from the walls while keeping the walls solid. Keep adding the other ingredients until everything is mixed in, and then finally mix in the rest of the walls.
                    Your dough will be very sticky; scrape it up with a scraper and knead it with small dustings of flour until you get a nice, silky dough. Wrap it up in waxed paper and put it in the fridge over night.

                    The next day, assemble the hamantaschen with the prune filling (I've listed her recipe under the "Poppy seed hamantaschen" thread in this board, although it is a prune recipe - someone requested it).

                    To assemble: Roll out your dough, 1/3 at a time, nice and thin (1/8"). Roll evenly and firmly with your weight centered (I have no idea what this actually means, I just know that my dough-rolling chi is not what my grandmother thinks it should be yet.) Keep some melted butter and a brush handy. When your dough is rolled out, cut it into 3" rounds with a 3" circle glass or cookie cutter. Paint an X of melted butter onto the center of each circle. Put in a small amount of filling - maybe a little over a teaspoon or tablespoon? If you do too much they will fall apart. Lift up the three sides into a triangle, gently pinching each corner.

                    Bake at 350 - she didn't say how long just to watch them intently because they go from perfect to burnt very quickly.


                    1 Reply
                    1. re: seattledebs

                      And 4 eggs and a pinch of salt! Sorry, I forgot the eggs in my list even though I put them in the description. And grandma just reminded me of the salt.

                    2. I've got the opposite problem with hamantaschen. I'd like a dough that's easy to roll out but like a hard cookie when baked, and I've never found it. My wife insists that she grew up with these in Brooklyn.

                      1 Reply
                      1. re: improvcook

                        The ones I posted the recipe for are a little like a hard cookie when baked if you bake them long enough *but* are like a softer cookie after a few days in a box. Maybe this makes no sense, but it's been my experience - the difference between how they taste not too long after being baked vs. how they taste after being mailed for a few days in a box lined with wax paper.

                      2. Thanks to everyone who posted a recipe. I ended up combining recipes and got very good results!

                        1/2 cup butter
                        1/2 cup butter flavored crisco
                        1 1/4 sugar
                        3 extra large eggs
                        2 T milk
                        2 t vanilla
                        4 cups flour
                        1/2 t salt
                        1 1/2 t baking powder
                        egg wash

                        I used lekvar, Hero's Apricot preserves and Raspberry Jam with a Droste chocolate pastilles in the center. I also put the formed cookies in the freezer for fifteen minutes before I baked it. No breakage or spillage. They do come out a little hard but mature nicely to a softer cookie in a tin. Everybody loves them! Thanks again.

                        1. OK, my annual tradition is to use the very last scraps of dough to make an experimental Hamentaschen. This year I used some whole cashews, a couple Rolo chocolates, a hershey's kiss, and some Cajeta (Dulce de Leche) and made a large "turtle" hamentaschen. It was delicious but I got a week's worth of sugar in one cookie.

                          1 Reply
                          1. re: JugglerDave

                            Fun idea! I happened to have a bunch of 12-year-olds around while I was making my last batch, so any scraps of dough quickly disappeared!

                          2. Interesting - my grandmother (and now I) always make yeast-based hamentaschen which is basically a sweet roll with filling. Does anyone else make that kind? I am the only person I know who makes yeast hamentaschen, but since it's all I know, everything else tastes like imposters!

                            1 Reply
                            1. re: laurendlewis

                              I make that kind, based on a Marcy Goldman recipe. It's like a sweeter, richer challah dough. I made those, plus my first batch of the cookie kind, this year. I definitely prefer the yeast dough, esp. because I can have them for breakfast!