Comments on: hamantaschen http://smittenkitchen.com/2008/03/hamantaschen/ Fri, 19 Mar 2010 20:00:58 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: callie http://smittenkitchen.com/2008/03/hamantaschen/#comment-353530 callie Wed, 03 Mar 2010 03:39:20 +0000 http://smittenkitchen.com/2008/03/hamantaschen/#comment-353530 i made a batch of these the other night, and (1) they were the best-tasting hamentaschen i've ever had, but (2) you're right -- they pop open. i used the same folding method i've used with great success for years, but the dough puffs up more, and almost all of them fell open. ugly but delicious. i made a batch of these the other night, and (1) they were the best-tasting hamentaschen i’ve ever had, but (2) you’re right — they pop open. i used the same folding method i’ve used with great success for years, but the dough puffs up more, and almost all of them fell open. ugly but delicious.

]]> By: Lyn http://smittenkitchen.com/2008/03/hamantaschen/#comment-352528 Lyn Sun, 28 Feb 2010 03:24:01 +0000 http://smittenkitchen.com/2008/03/hamantaschen/#comment-352528 Happy Purim! Just spent the afternoon making a batch of these. Love the orange peel in the pastry! I made 'em with a poppy seed filling, and found that if I edged the pastry circles with egg wash and watched that I didn't overfill, NONE of these babies burst open. I got lovely looking---and dreamy tasting!--- three cornered hats! Amazing, Deb! Again! Happy Purim! Just spent the afternoon making a batch of these. Love the orange peel in the pastry! I made ‘em with a poppy seed filling, and found that if I edged the pastry circles with egg wash and watched that I didn’t overfill, NONE of these babies burst open. I got lovely looking—and dreamy tasting!— three cornered hats! Amazing, Deb! Again!

]]> By: iEatDC http://smittenkitchen.com/2008/03/hamantaschen/#comment-352261 iEatDC Sat, 27 Feb 2010 04:14:25 +0000 http://smittenkitchen.com/2008/03/hamantaschen/#comment-352261 First of all, I love your site, Deb! Beautiful and delicious. This was my VERY FIRST SK recipe to try, though. I made them twice--one batch yesterday and a double recipe tonight. Yesterday's all opened, and I was a little sad that they weren't pretty, but they were the most delicious hamantaschen I'd ever had. The cream cheese in the dough is amazing. Tonight I rolled the dough much thinner than I did last night, and I made a chocolate chip/cream cheese/brown sugar filling (because the jams tend to be runnier and more prone to opening). I also tried the pocket strategy for folding, the regular pinching, and also rolling up the sides to make sturdier "walls." I think after all of that, the most successful strategy was just rolling the dough thinner. While last night almost all of them opened, tonight almost all of them stayed closed. Like earlier comments said, rolling it thinner kept them from falling open while naturally puffing up during the baking process. I also like that your recipe doesn't have shortening in it--that's just not something I have on hand or want to have left over. First of all, I love your site, Deb! Beautiful and delicious. This was my VERY FIRST SK recipe to try, though. I made them twice–one batch yesterday and a double recipe tonight. Yesterday’s all opened, and I was a little sad that they weren’t pretty, but they were the most delicious hamantaschen I’d ever had. The cream cheese in the dough is amazing. Tonight I rolled the dough much thinner than I did last night, and I made a chocolate chip/cream cheese/brown sugar filling (because the jams tend to be runnier and more prone to opening). I also tried the pocket strategy for folding, the regular pinching, and also rolling up the sides to make sturdier “walls.” I think after all of that, the most successful strategy was just rolling the dough thinner. While last night almost all of them opened, tonight almost all of them stayed closed. Like earlier comments said, rolling it thinner kept them from falling open while naturally puffing up during the baking process.

I also like that your recipe doesn’t have shortening in it–that’s just not something I have on hand or want to have left over.

]]> By: Sarah http://smittenkitchen.com/2008/03/hamantaschen/#comment-352133 Sarah Fri, 26 Feb 2010 17:21:48 +0000 http://smittenkitchen.com/2008/03/hamantaschen/#comment-352133 My mom says they hold together when you use a firm, substantial filling like lekvar or mun, and fall flat when you use a thin filling like jam. The heavy filling holds the sides up. My mom says they hold together when you use a firm, substantial filling like lekvar or mun, and fall flat when you use a thin filling like jam. The heavy filling holds the sides up.

]]> By: Heidi http://smittenkitchen.com/2008/03/hamantaschen/#comment-351973 Heidi Fri, 26 Feb 2010 01:17:28 +0000 http://smittenkitchen.com/2008/03/hamantaschen/#comment-351973 I just made amazing hamentashen for the first time and discovered the key to keeping those little edges attached. Make an egg wash and using your finger, lightly brush around the edge of the circle. When you squeeze together, it sticks beautifully and stays stuck together throughout the baking. Of course, it falls apart in your mouth while you are lovingly biting it! Yum. I just made amazing hamentashen for the first time and discovered the key to keeping those little edges attached. Make an egg wash and using your finger, lightly brush around the edge of the circle. When you squeeze together, it sticks beautifully and stays stuck together throughout the baking. Of course, it falls apart in your mouth while you are lovingly biting it! Yum.

]]> By: Bonnie http://smittenkitchen.com/2008/03/hamantaschen/#comment-351894 Bonnie Thu, 25 Feb 2010 19:35:53 +0000 http://smittenkitchen.com/2008/03/hamantaschen/#comment-351894 I came to your blog for inspiration to try, yet another, Hamantasched recipe this year to find one that doesn't come open in the oven. Anyhow, your part about "...see how I added two days..." is actually spot on. In 2008, with Purim falling on a Friday night, it ws actually a Purim HaMeshulash which means it IS celebrated across three days! (Can't give money to the poor on Shabbat, and not fair to make them wait another days, so the holiday stretches from Friday to Sunday!) Apparently, this won't happen again until 2021. http://en.wikipedia.org/wiki/Purim#Purim_HaMeshulash I've got your dough recipe chillin in the fridge, waiting for kids to get come from school so they can 'help.' I came to your blog for inspiration to try, yet another, Hamantasched recipe this year to find one that doesn’t come open in the oven. Anyhow, your part about “…see how I added two days…” is actually spot on. In 2008, with Purim falling on a Friday night, it ws actually a Purim HaMeshulash which means it IS celebrated across three days! (Can’t give money to the poor on Shabbat, and not fair to make them wait another days, so the holiday stretches from Friday to Sunday!) Apparently, this won’t happen again until 2021. http://en.wikipedia.org/wiki/Purim#Purim_HaMeshulash

I’ve got your dough recipe chillin in the fridge, waiting for kids to get come from school so they can ‘help.’

]]> By: Leila http://smittenkitchen.com/2008/03/hamantaschen/#comment-350814 Leila Sat, 20 Feb 2010 20:19:49 +0000 http://smittenkitchen.com/2008/03/hamantaschen/#comment-350814 Looking at this post made me very excited to make some hamentaschen this week......yay purim! I've found that if you put the cookies in the freezer (once you have filled them and pinched the corners) for about 30 min before putting them in the oven, the don't spread nearly as much! Looking at this post made me very excited to make some hamentaschen this week……yay purim!
I’ve found that if you put the cookies in the freezer (once you have filled them and pinched the corners) for about 30 min before putting them in the oven, the don’t spread nearly as much!

]]> By: Natalie http://smittenkitchen.com/2008/03/hamantaschen/#comment-346672 Natalie Wed, 03 Feb 2010 15:08:03 +0000 http://smittenkitchen.com/2008/03/hamantaschen/#comment-346672 Oh boy, do these look good! I'm going around the web, looking for the perfect Hamantaschen recipe. I think I have to put this particular one on my list :-) Oh boy, do these look good!
I’m going around the web, looking for the perfect Hamantaschen recipe. I think I have to put this particular one on my list :-)

]]> By: Jan from Prospect Bay, Nova Scotia http://smittenkitchen.com/2008/03/hamantaschen/#comment-267215 Jan from Prospect Bay, Nova Scotia Sun, 12 Apr 2009 01:01:07 +0000 http://smittenkitchen.com/2008/03/hamantaschen/#comment-267215 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! 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 http://smittenkitchen.com/2008/03/hamantaschen/#comment-254163 suz Fri, 13 Mar 2009 02:06:30 +0000 http://smittenkitchen.com/2008/03/hamantaschen/#comment-254163 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! 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!

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