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rep123max Mar 5, 2009 01:05 PM

With Purim coming up, I have the taste for some good Hamantashens. Anybody know of any good ones in the Boston area? It would be best if the place is T-accessible. Anybody have Whole Foods? I know they aren't authentic, but that might be the only way I can satisfy my Hamantashen craving.


  1. s
    sallyt Mar 5, 2009 01:43 PM

    Clear Flour has them - if they're anything like the rest of their pastries, they should be delicious...


    9 Replies
    1. re: sallyt
      StriperGuy Mar 5, 2009 02:10 PM

      Anything Clear Flour does would be awesome and T- accessible. I also think Kupels does a decent one. I have Kupels often.

      1. re: StriperGuy
        teezeetoo Mar 5, 2009 02:43 PM

        the edge to Clear Flour, but Kupels and the Butcherie have decent to good ones. The Butcherie carries several kinds imported from NY kosher bakeries.

      2. re: sallyt
        rep123max Mar 5, 2009 03:12 PM

        Clear Flour looks great. Too bad they're only serving them on the 10th and 11th. It's midterm season at school and Brookline is a bit of a journey. But I may have to skip studying and load up on some chocolate hamantashens.

        1. re: rep123max
          StriperGuy Mar 5, 2009 04:46 PM

          Chocolate hamantashen, oy vey, only lekvar (prune jam) mohn (poppy seed) or apricot are the real geschmakte hamantashen... Just kidding. I actually LOVE chocolate walnut rugalach above all... Don't think I ever had a chocolate hamantashen.

          1. re: StriperGuy
            sallyt Mar 5, 2009 05:27 PM

            I agree - but the best Hamantaschen I've ever had were at Zingerman's with a cream cheese filling... Not traditional, but oh-so-tasty with a sour cream dough.

            For $5 a hamantashen, they can be yours - with no commute (pre-shipping)


            1. re: sallyt
              StriperGuy Mar 6, 2009 05:26 AM

              I think they always have a sour cream dough.

              The filling you describe is basically the filling used in a cheese danish.

              1. re: StriperGuy
                sallyt Mar 8, 2009 06:40 PM

                There are actually lots of different doughs, - sour cream, butter, cream cheese - the texture & taste really differ. I made some with cream cheese dough and lemon curd and chocolate fillings - delicious.

                No, it's much much much better than the filling of cheese danish - not to knock a cheese danish - never been to Zingerman's, have you!?!?

                1. re: StriperGuy
                  another_adam Mar 8, 2009 07:32 PM

                  In our family, they have always had yeast dough. I don't really get the "shortbread hamentashn" thing, so I still make them with yeast. But outside of my family, they really seem to have gone the way of the dinosaur! (The dough also has to completely encase the filling--which is only poppy or prune, date, or apricot, none of this chocolate or lemon nonsense--so that it's a surprise which one you get) I think this old style was too much of a hassle so nobody makes them that way any more, but it's too bad that bakeries don't make them that way any more... I bet Clear Flour would make a great rich "dairy dough".

            2. re: rep123max
              Allstonian Mar 6, 2009 05:23 AM

              Odd - I was in Clear Flour last Sunday (3/1) and they had chocolate, prune, and apricot hamantashen. (Although according to the website what they're offering this year is chocolate, poppyseed, and cranberry-orange (!))

              I didn't actually buy any on Sunday, but now I'm thinking I will have to stop in again this weekend...or maybe on the way hmoe from work tonight.

          2. BobB Mar 6, 2009 07:59 AM

            Kupels has them in all the traditional flavors, and glatt kosher to boot. They're on Harvard St in Brookline about halfway between the B line (Harvard Ave stop) and C line (Coolidge Corner stop).

            5 Replies
            1. re: BobB
              Allstonian Mar 6, 2009 10:34 AM

              Yes, Kupel's has them year round - in both a large (standard) size and a mini. BTW, Clear Flour's are fairly small - just an FYI.

              1. re: Allstonian
                StriperGuy Mar 6, 2009 10:43 AM

                I will say that I am a believer that a real genuine hamantashen has to be of the large variety. With the smaller ones the filling to dough ratio is never right and the dough gets too crunchy. The dough needs to maintain a touch of crumbly doughyness that can't be achieved with the mini versions...

                1. re: StriperGuy
                  Allstonian Mar 6, 2009 11:45 AM

                  I enjoy the smaller ones, but I think you're right that big ones are more proper.

                  Also, while Clear Flour's fillings are delicious, if I'm thinking of a proper, canonical hamantash (hamantashe? There's a reason I avoid referring to only one unit.*) I prefer the richer, more cookie-like dough of Kupel's version to that of Clear Flour's, which I'm struggling to describe. It's not pie- or tart-crust-like, really, but it is definitely more of a pastry dough than a cookie dough.

                  *And I do avoid using the singular, to the point where I normally order them saying something like "Let me have one of the poppy hamantashen."

                  1. re: Allstonian
                    StriperGuy Mar 6, 2009 12:31 PM

                    Wiki to the rescue, I was struggling with the same question earlier:


                    Apparently hamantash is the singular, but even the wiki entry goes so far as to say many refer to them as hamantashen whether singular or plural.

                    1. re: StriperGuy
                      Allstonian Mar 6, 2009 12:35 PM

                      Yeah, I thought that was probably the correct singular. I think it's having studied German that makes me want to add that final "e."

            2. Science Chick Mar 6, 2009 03:01 PM

              I had the poppy seed ones that Whole Foods sells packaged. They were abysmal.....The poppy filling didn't taste anything like real pereg and the dough had a weird flavor/texture.

              7 Replies
              1. re: Science Chick
                StriperGuy Mar 6, 2009 06:43 PM

                Hamantashen from Whole Foods, Och un vey... ;-)

                1. re: StriperGuy
                  Science Chick Mar 7, 2009 05:31 AM

                  I know......I regretted it the minute my daughter convinced me to put them in the cart. That's ok......I'll be making my own later this week to atone for my sins...(oops, wrong holiday!!).

                  1. re: Science Chick
                    StriperGuy Mar 7, 2009 07:00 AM

                    LOL... Homemade, now you are talking...

                    1. re: StriperGuy
                      VivreManger Mar 8, 2009 05:41 AM

                      I don't think any commercial bakery makes them right.

                      My late mother's recipe called for a thin cookie-like dough holding masses of filling. All the commercial ones I have tried insert a thimble of filling into a huge clump of doughy dullness.

                      1. re: VivreManger
                        StriperGuy Mar 8, 2009 01:11 PM

                        I like a good mix of filling and dough. I like Kupels well enough, and have certainly had very good commercially prepared ones in NYC, that said, nothing beats home made.

                        1. re: StriperGuy
                          Science Chick Mar 8, 2009 02:39 PM

                          Just finished the homemade batch! Spelt/WW/Agave dough w/homemade prune filling (agave/citrus zest). Really fab!!!!

                          1. re: Science Chick
                            StriperGuy Mar 8, 2009 03:09 PM

                            I'll be right over.

              2. b
                bb0924 Mar 8, 2009 05:15 PM

                unrelated to Hamantashen but this is the right crowd if you know what i mean. I am looking for a restaurant to host out of towners for a wedding this summer. All will be staying at the Hilton @ Logan. Looking for a moderately priced, nice restaurant, not too cheap, not too expensive, but with good atmosphere and good food. Any suggestions?

                3 Replies
                1. re: bb0924
                  StriperGuy Mar 8, 2009 05:39 PM

                  Out near logan not much that is kosher if that is what you want.

                  That said, you are in East Boston with countless interesting asian, and S. American options.

                  1. re: StriperGuy
                    bb0924 Mar 8, 2009 05:44 PM

                    doesnt have to be kosher...willing to get a bus to move all the guests around, was thinking north end

                    1. re: bb0924
                      StriperGuy Mar 8, 2009 06:35 PM

                      If you are in the North End, you are in Boston, and then the world (our small one) is your oyster.

                2. h
                  hargau Mar 8, 2009 06:48 PM

                  I got a pack of Roche Brothers minis today. Only in 2 flavors apricot and raspberry. Not bad, i ate most of the package myself!

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