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Homemade Hametashen Like Store-Bought

I know that this is going to sound odd, but I am looking for a hamentashen recipe where the dough has the same soft, slightly crumbly consistency of the pale, packaged kind (Rokeach, for example, or even the Whole Foods store-label). All of the recipes I've tried are either crunchy or like a butter cookie -- fine, but not the same consistency that I am looking for. I'd appreciate any leads. Thanks. (P.S. Need not be pareve, as we're vegetarian.)

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  1. try a good rolled sugar cookie recipe. That s what my mom made and they were devine. Sorry no recipe to share. :(

    1. I have exactly what you need. It came from the Better Baking website 03/12/2000.

      Bakery Style Traditional Hamentaschen Dough

      1/2 C vegetable shortening
      1/2 C unsalted butter/margarine
      1 1/4 C sugar
      3 eggs
      1/4 C orange juice or milk (I use milk)
      1 1/2 tsp vanilla
      4 C all purpose flour
      1/2 tsp salt
      1 1/2 tsp baking powder

      egg wash
      fillings of your choice
      sugar for sprinkling

      Cream the shortening and sugar. Add eggs and blend until smooth. If mixture is hard to blend or seems curdled, add a bit of the flour to bind it. Stir in orange juice or milk and vanilla. Fold in flour, salt and baking powder. Mix to to make a firm but soft dough. Transfer dough to a lightly floured surface and pat into a smooth mass. Cover and let rest 10 minutes. Divide dough into 2 or 3 flattened discs. Work with one portion at a time (dough may be refrigerated, wrapped in plastic for 2-3 days - warm to room temperature before rolling).
      Preheat oven to 350. Line baking sheets with parchment. Double up baking sheets (one inside another) to avoid burning.
      Roll out dough on a lightly floured board to a thickness of about 1/8". Use a 3" cookie cutter and cut into rounds. Brush rounds with egg wash. Fill in with a generous tsp of desired filling. Draw 3 sides together to form a triangle. Brush filled pastries with egg wash. If desired, sprinkle with coarse sugar.
      Chag sameach!

      1 Reply
      1. re: mamaleh

        Thanks! I will try it this weekend.

      2. "(P.S. Need not be pareve, as we're vegetarian.)"

        Vegetarians don't eat dairy?

        2 Replies
        1. re: ferret

          We do eat dairy; any recipe need not be pareve because there is never any meat in my house, so I often bake with dairy.

          1. re: jshampan

            And this is why vegetarians always serve the best desserts. Butter and cream. Nothing parve can match them.

        2. veery interesting ... it must be bashert b/c i had the same question! I love the crumbly, supermarket/shalah manot basket hummies... yet every time we make some from my beloved family recipe (including 4 days ago) they turn out more cookie-like and dry. my recipe uses cooking oil (so it's parve) and I know that the supermarket ones are parve...
          but i will try this slightly different version.

          1. Actually the Rokeach are parve. Costco in my area has them now for around $8.50 for a 40 oz. tray.

            1 Reply
            1. re: SoCal Mother

              Thanks, but I want to make homemade ones with that same consistency.

            2. I know that it is after Purim and likely too late for this year, but, the recipe that I use is from Mama Leah's cookbook. It is basically flour, sugar, eggs, orange juice, baking powder. While initially it is slightly crispy, when I pack them in plastic containers covered with the lids, by the next day the cookie outside is crumbly like you describe. They are WONDERFUL!! I think that the moisture from the raspberry, prune, apricot and poppy fillings seeps into the dough and softens it. Try it! If you need the exact recipe let me know. I can type it in here!! Enjoy....

              1 Reply
              1. re: rjlebed

                Thanks, I would love the recipe. The one posted above, which I followed exactly, was the best I've yet tried, but still not as soft as the store-bought kind, and also a little greasy from the butter. I may try that recipe with all shortening, but I'd be happy to try yours as well. I love hamentaschen enough to make them year-round. Thanks!

              2. I have a typical recipe I use which is crunchy. I made several batches with poppy filling which were crunchy and then I made one batch with an organic strawberry jelly. That batch came out pale and crumbly like the packaged kind. I assume its because fo the moisture from jelly and I also undercooked them a bit. I subsequently put them back in the oven for another 10 minutes and they were crunchy like I like them. But you could experiment with undercooking a bit.