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Hamantaschen Question

lukfam Feb 12, 2012 12:33 AM

I am starting to think about what to fill my hamantaschens with. Would a peanut butter mixture, such as dark chocolate dreams, made by Peanut Butter & Co. a) hold up during baking and b) look esthetically pleasing once baked? I am concerned that it might liquify and just create a mess. I usually use chocolate chips but I thought it might be interesting to make a creamier filling.


  1. a
    AdinaA Mar 5, 2012 10:32 AM

    Yiddish language cooking video shows how to make hamentaschen


    I woulda thunk Yiddish-speakers were born knowing how to make hamentaschen

    3 Replies
    1. re: AdinaA
      koshergourmetmart Mar 5, 2012 12:19 PM

      we made 12 varieties this year.
      vanilla with solo apricot, vanilla with solo strawberry, vanilla with homemade lemon curd (it did leak out-got recipe from martha stewart) , vanilla with chocolate chip cheesecake (mix cream cheese with sugar and add mini chocolate chips), vanilla with new Philadelphia milk chocolate cream cheese, vanilla with solo prune and then all flavors with chocolate dough (from Paula Shoyer's kosher baker cookbook)!

      i do a cheesecake filling-mix cream cheese with sugar and add mini chocolate chips. I used

      1. re: koshergourmetmart
        rockycat Mar 5, 2012 05:07 PM

        How did the Philly chocolate filling work out? I got a great coupon for it, but I don't think I can stand to bake anymore. And I love the chocolate chip cheesecake idea. That sounds delicious.

        1. re: rockycat
          koshergourmetmart Mar 6, 2012 05:30 AM

          the milk philly chocolate filling turned out great. And as a bonus I got to eat the leftovers out of the container. Highly recommend!

    2. s
      sharonfl Feb 13, 2012 06:23 AM

      I'm a bit of a traditionalist when it comes to fillings, but Israeli chocolate spread might hold up.

      8 Replies
      1. re: sharonfl
        rockycat Feb 13, 2012 06:41 AM

        It does - I've used it in the past and it works just fine. I must be an oddball, though. As much as I love all things chocolate, I've never really cared for chocolate-filled hamantaschen. For some reason, I really prefer fruit flavors, even if they're not traditional.

        My favorite non-traditional fillings are lime curd and date spread. This year I'll be trying out pomegranate curd, but I don't think I'll be sending those to the retirement home.

        1. re: rockycat
          DeisCane Feb 13, 2012 07:29 AM

          Relatedly, Nutella has worked well for us in the past.

          1. re: DeisCane
            milklady Feb 13, 2012 11:09 AM

            I definitely use nutella and they are very well received. I do lemon curd, but it is thin and likes to leak out.

          2. re: rockycat
            cheesecake17 Feb 13, 2012 09:27 AM

            pomegranate curd sounds delicious. is it something you make yourself?

            1. re: cheesecake17
              rockycat Feb 13, 2012 10:42 AM

              I haven't tried it yet, but I will be shortly.


              1. re: rockycat
                cheesecake17 Feb 15, 2012 10:49 AM

                looks fab
                unfortunately, no baking for me this yea
                but pls tell how it turns out

                1. re: cheesecake17
                  rockycat Mar 5, 2012 06:59 AM

                  So here's the report on the pomegranate curd:

                  An object lesson - do NOT try out a new recipe after baking 100 hamentaschen, 50 banana muffins, and making 3 lb. of candy. I misread nearly every quantity in the recipe and ended up with a large pot of slop. I was too tired to know what I was doing and messed up very badly. The salvage attempts were unsuccessful and the whole mess had to go down the drain. However, it did smell pretty good and even without the food coloring, the color wasn't too bad.

                  I will give the curd another try, just not this year.

                  I ended up going a bit more traditional on fillings this year than I usually do. I have somewhere between 150 - 200 hamantaschen filled with

                  lime curd
                  kiwi-rum preserves (my friend make it from scratch)
                  halavah spread (Israeli, from a jar)

                  1. re: rockycat
                    cheesecake17 Mar 12, 2012 05:46 PM

                    An expensive mistake.. I hate when that happens :(

                    The other flavors do sound fantastic though and at least you had *something* homemade. Me, on the other hand, a lot of eating hamentashen, no baking 'em. Few nights before Purim, took out the margarine, sugar, apricot filling... realized I had no flour! That was the end of that!

        2. t
          The Cameraman Feb 12, 2012 08:48 AM

          Should hold up just fine, as long as you don't overfill (very common in your first few batches until you get the hang of it).

          While we're on the topic- I love using pie dough for hamantaschen. Flaky, buttery, and doesn't overpower the taste of the filling.

          They also freeze better, in my experience, so you can make lots of small batches well in advance. I usually bake a small batch of 20-30 hamentaschen when I come home from work, let them cool, put them in ziplock bags, usually 3 to a bag, and freeze them. On Purim morning, we throw one bag of each filling (and we usually make three different fillings), straight from the freezer, into the shalach manos. They defrost in the car and on people's front steps, and are still delicious three or four days later.

          No homemade hamantaschen for us this year, though- the wife and I are both on diets (and only about 90% of a given batch usually makes it into the freezer- the rest are tested for quality control purposes). Maybe we'll give rice cakes and broccoli for shalach manos.

          1 Reply
          1. re: The Cameraman
            Miri1 Feb 12, 2012 09:19 AM

            Lukfam, I'm sure they will be great. But if you're worried, here's what I always do when I'm not sure if something like that will work: do a test bake. Make one (or two!) and seecwhat happens. If they leak,the worst that happens is you haveca couple of misshapen but totally noshable cookies for yourself! :). Good luck!

          2. bagelman01 Feb 12, 2012 05:35 AM

            I don't know about commercial peanut butter mixtures, but I have made cookie dough hamentaschen with a peanut butter and hershey kiss filling for more than 30 years and they stand up to the baking just fine.

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