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Creative Hamantaschen Ideas

rockycat Feb 11, 2013 08:11 AM

I'm working on a Southern theme this year. In addition to the traditional flavors like prune and poppy seed (not Southern but required by immutable tradition and multiple requests) I'm going to be making pecan pie and peach cobbler hamantaschen. Any other ideas that would scream "Southern"?

I've seen reference to a benne wafer hamantaschen but photos only, no recipe. And although Southern, that's an SC specialty that might draw puzzled reactions here in NC.

Thoughts, folks?

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  1. tcamp RE: rockycat Feb 11, 2013 09:14 AM

    Sweet potato
    Lemon meringue pie

    2 Replies
    1. re: tcamp
      pinehurst RE: tcamp Feb 11, 2013 01:22 PM

      +1 on this. Add coconut cream to this (can make it non-dairy, too).

      1. re: pinehurst
        Emme RE: pinehurst Feb 11, 2013 11:59 PM

        was gonna suggest coconut cream as well.

    2. d
      Diane in Bexley RE: rockycat Feb 11, 2013 10:05 AM

      Rocky, what about peanut butter and marshmallow filling? Stick a slice of bananna on top and call them Elvis' hamantaschen.

      7 Replies
      1. re: Diane in Bexley
        rockycat RE: Diane in Bexley Feb 11, 2013 11:06 AM

        Holy cow, that's brilliant! I wonder if I could add some soy bacon to that...

        1. re: rockycat
          cheesecake17 RE: rockycat Feb 14, 2013 11:59 AM

          If you make those, I'm coming over!

          And, I recall asking you this, but do you have a foolproof dough recipe? I want to make a batch this year, with "help" from my toddler.

          1. re: cheesecake17
            rockycat RE: cheesecake17 Feb 14, 2013 12:35 PM

            I knew I had posted this somewhere. It just took some time to find it.


            Have fun and just make sure to re-seal the corners your kid closed before baking.

            1. re: rockycat
              cheesecake17 RE: rockycat Feb 14, 2013 07:02 PM


              Would the dough be ok in the fridge? Not sure "helper" and I will get through the whole batch of dough. Planning on finishing the hamentaschen during naptime.

              1. re: cheesecake17
                rockycat RE: cheesecake17 Feb 15, 2013 06:21 AM

                Definitely refrigerate. The original recipe doesn't say to, but I find the dough too soft to work with without refrigeration.

                1. re: rockycat
                  cheesecake17 RE: rockycat Feb 15, 2013 10:48 AM

                  Thanks, will let you know how it works out.

        2. re: Diane in Bexley
          docfood RE: Diane in Bexley Feb 11, 2013 11:58 AM

          I love this idea of Elvis. I was also wondering about strawberry jam, ala biscuits and jam

        3. t
          Tara57 RE: rockycat Feb 11, 2013 12:53 PM

          Blackberry cobbler

          1. MidwesternerTT RE: rockycat Feb 11, 2013 01:08 PM

            Maybe a variation on red velvet cookie for the pastry?


            1. goodhealthgourmet RE: rockycat Feb 11, 2013 01:40 PM

              All great suggestions. I'd just add red velvet cake and derby pie.

              1. tcamp RE: rockycat Feb 11, 2013 05:43 PM

                Maybe a savory version with pimento cheese?

                1. mucho gordo RE: rockycat Feb 11, 2013 05:49 PM

                  Is there a reason you can't use meat/potato and make it similar to a knish?

                  1. i
                    Island RE: rockycat Feb 11, 2013 06:48 PM

                    Yum lots of good ideas. Never made hamantaschen; can and of you please share your favorite and hopefully foolproof dough recipe? A friend gave me a few jars of home made jam that would be good for the filling.

                    6 Replies
                    1. re: Island
                      almond tree RE: Island Feb 12, 2013 01:39 AM

                      HAMANTASCH DOUGH (A tried & true favorite)
                      Cream together:
                      1 c butter or margarine
                      1 c brown sugar, packed
                      Mix in:
                      2 eggs
                      1 tsp vanilla &/or 1/4 tsp grated orange or lemon zest
                      3 c white or whole wheat flour
                      1/2 tsp baking powder
                      1/2 tsp salt
                      1/4 tsp cinnamon &/or powdered ginger (optional)
                      Mix well. Refrigerate for at least 2 hours.
                      Place dough on a floured surface. Flour top of dough. Roll about 1/4" thick. Cut out circles with a drinking glass or circular cookie cutter. Scraps can be re-chilled and re-rolled.
                      Place a small blob of filling on each dough circle. Fold up 3 sides & pinch the corners tightly.
                      Bake at 350 F for 10-15 min, until tops are lightly browned.

                      1. re: almond tree
                        Island RE: almond tree Feb 15, 2013 08:02 PM

                        Almond and rockycat thanks for the recipes. How 'bout way south for key lime pie filling?

                        1. re: Island
                          rockycat RE: Island Feb 16, 2013 06:57 AM

                          Lime curd hamataschen are absolutely one of my favorites. I haven't figured out how to do the topping, though. At least not in a way that can travel well.

                          1. re: rockycat
                            MidwesternerTT RE: rockycat Feb 16, 2013 07:05 AM

                            Will there be an oven at your destination, and if so could you just bring the meringue ingredients with you and top them there?

                            1. re: MidwesternerTT
                              rockycat RE: MidwesternerTT Feb 16, 2013 10:47 AM

                              No, I distribute shalach manot baskets, so the hamantaschen need to be able to be wrapped and possible knocked around some.

                              1. re: rockycat
                                almond tree RE: rockycat Feb 16, 2013 01:02 PM

                                What kind of topping are you thinking of? If you want to do a meringue, it would have to be something dryer than a typical pie topping. Maybe mix in some almond powder, as if you were making macarons. Or would powdered pecans go better with your theme?

                    2. meatn3 RE: rockycat Feb 11, 2013 09:44 PM


                      If you need some fig preserves I have extra!

                      Perhaps a play on wet walnuts - use pecans and sorghum and make it into a thick paste.

                      1 Reply
                      1. re: meatn3
                        rockycat RE: meatn3 Feb 12, 2013 06:39 AM

                        Thanks. I have made fig in the past as another friend of mine cans it. Unfortunately (for someone who otherwise loves Ocracoke) I just can't get into figs. Something about all those seeds, maybe.

                      2. Cheese Boy RE: rockycat Feb 11, 2013 09:52 PM

                        Traditional Raspberry filling (drizzle white chocolate on top)
                        Traditional Apricot filling (drizzle dark chocolate on top)
                        Muscadine or Scuppernong filling
                        Sweet potato filling

                        1. Emme RE: rockycat Feb 12, 2013 01:12 AM

                          -banana cream pie filling
                          -buttermilk chess pie... still thinking on this, but def use some cornmeal in the pastry

                          3 Replies
                          1. re: Emme
                            Dave MP RE: Emme Feb 13, 2013 10:50 AM

                            My immediate thought was Bananas Foster.

                            I've actually made banana hamantaschen before, since I love bananas, but I don't think they came out as well as types made with jam. I remember the banana sort of getting dried out. So perhaps mixing the banana with rum, cinnamon and sugar would make it better.

                            1. re: Dave MP
                              Emme RE: Dave MP Feb 13, 2013 08:25 PM

                              take bananas... puree them. mix them with a little brown sugar. cook on medium in a microwave or over low heat until they thicken slightly. pull off heat, add a bit of rum and cook off a little. add a bit of vanilla... homemade banana rum butter. use to fill...

                              1. re: Emme
                                Dave MP RE: Emme Feb 14, 2013 09:17 AM

                                That sounds awesome. I think I might now be inspired to make hamantaschen this year!

                          2. e
                            EllieS RE: rockycat Feb 12, 2013 07:24 AM

                            Can you make it savory, by making a bbq shredded brisket and then stuffing it in puff pastry dough cut in rounds or something similar?

                            1. jpr54_1 RE: rockycat Feb 13, 2013 10:37 AM

                              Thanx for the motivation to make hamataschen.
                              I live in South Eastern coast of Florida. Most ppl r from up North but there is a sizable Sephardic community

                              1. LaLa RE: rockycat Feb 14, 2013 06:32 AM

                                Apple utter!

                                1. tcamp RE: rockycat Feb 14, 2013 01:32 PM

                                  some intriguing ideas here. I'm curious to hear which, if any, you try. The bananas foster one is sounding really good to me.

                                  1. sbp RE: rockycat Feb 14, 2013 04:50 PM

                                    Goo goo cluster

                                    2 Replies
                                    1. re: sbp
                                      Island RE: sbp Feb 15, 2013 08:00 PM

                                      Oh funny, my DH pulls that one out every now and then as a term of endearment. Just thought it was a random word pairing. I never knew it was a real thing and not sure he does either! Will have to investigate. Learn something new every day.

                                      1. re: Island
                                        Nancy Berry RE: Island Feb 16, 2013 04:41 PM

                                        Yummm!! Goo Goo Clusters:


                                    2. r
                                      rockycat RE: rockycat Feb 18, 2013 07:16 AM

                                      CH'ers are very, very good, but I have to bow before the brilliance of these guys.


                                      1. r
                                        rockycat RE: rockycat Feb 24, 2013 02:43 PM

                                        So, to follow up on what I actually made:
                                        Pecan Pie: I used the Solo pecan filling, a hefty shot of bourbon,and additional pecans. This Solo filling is my least favorite that they make but the bourbon improved it immensely. The end result was fairly tasty.

                                        Sweet Potato Pie: I drained a can of sweet potatoes, mashed them until only slightly chunky, and added nutmeg, cloves, and allspice to taste. I don't know how much a put in. I just kept adding until it tasted right. An all-around success.

                                        Pepper jelly and cream cheese: I made a cream cheese dough, similar to a rugelach dough, and filled it with red pepper jelly. The dough didn't work too well. The shape didn't hold after baking and the jelly ran. I think the dough needed more flour and could have stayed in the oven a bit longer. The flavor was good, though.

                                        I didn't get around to the peach and although banana pudding/bananas foster was on my list, after 200 hamantaschen I wasn't really inclined to do any more.

                                        And I discovered 2 things about marshamallow. I tried about 9 with chocolate peanut butter and marshmallow creme. Marshmallow creme really expands a lot in the oven and it doesn't taste all that great when it's baked, although my kid would disagree.

                                        1 Reply
                                        1. re: rockycat
                                          cheesecake17 RE: rockycat Feb 24, 2013 06:06 PM

                                          The pecan pie hamantaschen sound fantastic. I didn't get a chance to bake any with dd at home. We made some in class with israeli chocolate spread as the filling.

                                        2. Chocolatechipkt RE: rockycat Feb 24, 2013 06:46 PM

                                          Man, these are making me hungry! I didn't make any hamentaschen this year. Might have to make some belated ones, though, just b/c. Love the ideas in this thread!

                                          1. almond tree RE: rockycat Feb 24, 2013 07:46 PM

                                            French onion soup & candy cane cheesecake hamentaschen, though not Southern, certainly qualify as creative in my book.

                                            See http://www.buzzfeed.com/marcelle/craz...

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