Comments on: hamantaschen

By: Jan from Prospect Bay, Nova Scotia

Jan from Prospect Bay, Nova Scotia — Sun, 12 Apr 2009 01:01:07 +0000

I made these today and they turned out pretty good! Well they tasted so good we didn’t care that the first batch spread. The second didn’t – I pinched them harder and had the heat a tiny bit lower. Since they are named after a three cornered hat and since the first ones flattened out I called them Jammy Tammys. I liked making them the day before Easter. Then my step-dot and I ate them while we dyed eggs Ukranian style. All good for this Buddhist!

By: suz

suz — Fri, 13 Mar 2009 02:06:30 +0000

All I have to say is WOW! I made these tonight with my two yr old son and they came out sooooo good! What a treat! I used a scalloped-edged cookie cutter and they came out so pretty. I probably made them too big because I only got 16 cookies out of the recipe. Next year, I will double (or maybe triple) the recipe. Ooh, and I used a wonderful apricot marmalade that I picked up at Whole Foods. Soooo good. Thanks for sharing this recipe!

By: Ilene

Ilene — Tue, 10 Mar 2009 14:16:53 +0000

I have just discovered your blog and love it. As an avid cook the recipes are wonderful and the photography is to die for. This year was the first that I attempted Hamantashen. Mostly with results like yours. Misshapen and ugly but delicious Hamantashen. My errors were rolling the dough too thin; using a watery thinner jelly and definitely folding them wrong. Not to worry, I will certainly try again next year. Can’t wait to see what you are up to for Passover! Chag Sameach.

By: Alison

Alison — Tue, 03 Mar 2009 02:03:41 +0000

Thanks, everyone! Followed the folding/pinching tips tonight and for the first time ever my h’n kept their shape. Whoo-hoo!

By: Chava

Chava — Tue, 24 Feb 2009 11:13:30 +0000

hey. just wanted to say that when i make hamentaschen i try to fold the dough over the filling, they will stay together better. just a suggestion.
:)

By: Lenore

Lenore — Fri, 30 Jan 2009 20:18:37 +0000

As we once again approach hamentaschen season I thought I’d check out your recipe. Although I’m game for jam-filled cookies, I definitely prefer poppyseed. Prepared poppyseed filling has never failed to disappoint, so I make my own filling, which involves simmering the poppyseeds with milk and adding some honey. Also, the hamentaschen of my youth were much more closed up, with an opening of maybe 3/4 of an inch across, and I sealed them by brushing with water; that way, if they ‘relaxed’ a little they’d still be at least partly closed.

By: Kat

Kat — Wed, 02 Jul 2008 16:24:14 +0000

My mom used to make these all the time growing up. Living in Oklahoma, we would definitely be in the “rest of the world” catagory. My great grandparents owned the first jewish bakery in Oklahoma for about 40 years called “Irenes Bakery”. I still have all the original recipes that my mother passed down to me including this one. I never thought to put cream cheese in the dough. I will have to make these here soon and play around with it a bit. Your site is wonderfully addicting. Thank you! : )

By: Judith

Judith — Mon, 31 Mar 2008 15:08:31 +0000

Your hamantaschen look great! I’ve always thought living in New York would make it much easier to be a (half) Jew, frankly – the last two Passovers I spent in Cork, Ireland and Raleigh, North Carolina and this year I’m in Iowa City, Iowa. At least year I can afford fresh vegetables so it won’t be eight nights of eating nothing but carefully-checked-over white rice, hehe. Oh, what I’d give for a kosher deli…

By: Annemarie

Annemarie — Thu, 27 Mar 2008 22:03:53 +0000

I’ve had so many store-bought, dry hamantaschen, but have never appreciated how difficult they would be to make. The cream cheese in your dough might just be genius, though.

By: Eva

Eva — Thu, 27 Mar 2008 21:52:00 +0000

Hi Deb,

Obviously, with 71 previous comments, you don’t need another opinion. However, I agree with the previous advice about the folding technique — though I don’t think “yours leaves something to be desired”! More like, your technique is not as effective if you’re going for corners staying together. That sounds less harsh, anyway.

The hamantaschen that my we always made when I was younger rarely showed much of their filling, which was always hilarious because we’d make two or three flavors and then have to guess at what was inside. My dad’s favorite were the prune ones, which were *not* the family favorite… (my favorite flavor is poppyseed)

Anyhow, I don’t think you have to roll them thinner — ours were usually quite heavy on the dough. Yum. I’ve never tried freezing or refrigerating, but I think that might work well, this being essentially a shortbread dough.