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Mar 5, 2010 06:33 AM

Hamentaschen Search

There are two kinds of hamentaschen, cookie and yeast. The yeast are like Danishes only with more filling and are an annual treat to be anticipated. When I lived East I could always get the yeast hamentaschen, but around Chicago I see only the cookie type. Does anybody know of a bakery here that sells yeast-dough hamentaschen? I long for a good cheese hamentaschen.

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  1. I don't have a definitive answer for you. If I were looking for this, though, I'd probably call North Shore Bakery and ask there. If North Shore doesn't bake them maybe they can tell you who does locally (or where they're sold).

    North Shore Bakery
    2919 W. Touhy Ave.
    Chicago, IL
    (773) 262-0600

    1. My initial thought was Tel Aviv Bakery on Devon, because they have lots of yeast-based danish pastries. However, if I'm not mistaken, they're pareve, so they wouldn't have any with cheese. Come to think of it, I don't recall seeing cheese hamentaschen, even when I lived East; I'm not doubting that they exist, but most of the hamentaschen you see around here are fruit-filled (or poppyseed).

      9 Replies
      1. re: nsxtasy

        O believe. Katz's Kosher Supermarket, Silver Spring MD, 1970's. And there must be a way for them to be kosher because I remember teaching a class what "verisimilitude" means in literature and giving them the example "As I was walking down University Boulevard munching on a cheese hamentaschen from Katz's Kosher Supermarket" and the class was full of ex-Yeshiva students who probably would have corrected me if I'd said something impossible.

        1. re: Querencia

          They may be kosher, but if they have cheese, they can't be pareve (pareve meaning that they contain neither meat nor dairy products; kosher laws prohibit the mixing of meat and dairy in a dish or in a meal).

          I thought that everything at Tel Aviv Bakery is not just kosher, but also pareve (although it's possible I'm wrong about this and that Tel Aviv uses dairy ingredients).

          According to one website I just checked, North Shore Bakery is pareve but Tel Aviv Bakery is not.

          1. re: Querencia

            Maybe it's a Maryland thing. When I grew up in Balto in 70s, the 3 most traditioinal fillings were cheese, prune, and poppyseed. Fruit fillings like apple, berry, etc were far less common.

            1. re: masha

              Prune = fruit. Although I love the way Sunsweet now markets them as "dried plums", to avoid any negative connotations of the word prune. :) The most common ones I remember from the NYC area are prune, poppyseed, and apricot. Although prune is available here, it seems to be less popular than poppyseed and apricot. (Again, though, I am not doubting anyone regarding the existence or even popularity of the cheese variety, with the exception that a pareve bakery would not have them, although a bakery that's kosher but not pareve could have them.)

              Incidentally, I think Querencia's observation about yeast-based hamentaschen being popular out East and cookie-based hamentaschen predominating in Chicago is 100 percent correct (and an interesting insight too!).

              I'm going to Steve's Deli later today so I'll report back on what they've got. (Steve's started in Detroit, FWIW - and Detroit has some great Jewish delis, more so than here IMHO.)

              1. re: nsxtasy

                As expected, Steve's has cookie-based hamentaschen. I took a close look at them, but did not ask what they were (since I was busy buying a whole lot of their yummy stuff). They have four different kinds. One is apricot. One is raspberry. One is dark colored, almost certainly either prune or poppyseed, but I couldn't tell which. The last one has the filling covered in chocolate; there was not a lot of filling visible, just a little bit at the corners; it looked medium brown. I'm guessing this last one is chocolate-caramel (which is a new one on me).

            2. re: Querencia

              Not only did my grandmother and mother make traditional hamentaschen filled with sweetened farmers cheese (home made), along with prune and apricot fillings, but one of our family recipes calls for a dough made with cream cheese as the fat. I remember my Mom purchasing a marble board simply to roll out this dough, which was not to be attempted on a hot or humid day.

              1. re: jbw

                Sounds interesting! Was the cream cheese dough a short dough (crumbly like a cookie crust), or a risen dough (flaky like a yeast crust)?

                1. re: nsxtasy

                  No yeast, more like a pate brise, very rich and a nice complement to the tartier fruit fillings.

              2. re: Querencia

                The only bakery as far as I know that sells kosher dairy items is Bulldog Bakery. Their website states: "Please note that the retail bakery is not under cRc supervision and only the cakes and pastries are certified Kosher/dairy by the cRc." Anyway, their website at says they were selling hamentaschen but I have a feeling they were more of the traditional type. It may be worth a phone call to ask, though.