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Feb 28, 2007 11:28 PM

sour cherry hamantaschen? peanut-butter? chocolate?

hi all! I'm making hamantaschen; I'm doing apricot lekvar for one filling, but looking for others. I have some dried sour cherries, but am not quite sure if/how to spice them. and: what happens to things like peanut butter and nutella in hamantaschen? and does anybody have a good recipe for a chocolate filling?

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  1. nutella is the best. My mom and I have tried everything, and nutella is the only filling that stays soft without going mushy. It holds together well and is simply perfect.

    I'm doing some poppy, raspberry, and halva (my new favorite).

    1 Reply
    1. re: tastytamarind

      Halva sounds great. I'm making mine tomorrow night (um, yeah, shomer shabbos - not). How are you doing the halva filling? Recipe, please.

    2. I made some last weekend and had a poppyseed filling, some with apricot preserves, and a few with raspberry preserves (end of the jar, though, so it was a bit more liquidy than I'd prefer.) I'm going to make some more tonight with the rest of the poppyseed filling and a nutella-like filling (which I've used before and is reallllly good.)

      1. We will be assembling and baking ours tonight. I made the dough last night, so it would be really cold tonight. We will be using raspberry & poppy fillings from Solo. I make my own prune filling in the processor with soft dried prunes, lemon juice, walnuts, and a little sugar.

        When I suggested to my 14 yoa daughter this a.m. (a baker in her own right) that I might try putting some slivered almonds in with the raspberry, she said that I wasn't allowed to change the traditional recipe, and that she doesn't want to make any chocolate chip this year. Maybe it was just too early in the a.m. to discuss it!!
        Good luck, p.j.

        1. I have a dried sour cherry filling that I put in darn near everything. Simmer half a pound in water to cover (throwing in a bit of brandy if you like) until soft; drain but reserve the liquid; and puree with the juice and zest of a lemon, sugar to taste, and enough cooking liquid to get the consistency you want. Leave it pretty stiff for a filling. Any leftovers are heaven on toast.

          1 Reply
          1. re: lora

            Lora, you're a godsend. That's exactly what I was looking for-- thank you! I did a trial run this am with apricot lekvar, which I made essentially that way, adding in the rind and juice of an orange. Mmm. I'm going to try a chocolate filling tomorrow... Thank you!

          2. I buy a halva spread (they have one in Jerusalem) but I've done it before with some good sesame butter and a hefty dose of honey. if you prefer a healthfood-y taste, use whole sesame butter; otherwise, use unadulterated tehina -- just the paste from the inside of the sesames, without any additions (lemon, parsley, etc). They should sell it in a good grocery store.

            On the subject, I'm incredibly picky about hamentaschen -- I only eat my mom's. Her recipe is not the easiest to work with, but they come out fantastically crispy on the outside and chewy inside -- like cookies, and less like the too-crumbly ones from stores or the overly soft ones we get every year. Her recipe is from Joan Nathan. If anyone wants the recipe, just shout.

            3 Replies
              1. re: tastytamarind

                You never know what you'll find in a Chouwhound's cupboard. Seems there was an unopened tub of...halva spread. About a dozen hamantaschen are now filled with it and cooling. I don't yet know how the hamantaschen came out but the filling out of the tub was pretty good. Ta'im me'od.

                What else can use the spread for?

                1. re: rockycat

                  Halva spread is great as a filler for sandwich cookies and it's fantastic in cake. Also, my favorite bakery in Jerusalem makes a sweet challah with a thin layer of halva on the outside that's just to die for.