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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:
              http://www.solofoods.com/cprod.html
              Thanks.

              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.

            Hamantaschen

            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.