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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.
          thanks!

          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.