Comments on: hamantaschen http://smittenkitchen.com/2008/03/hamantaschen/ Wed, 23 May 2012 06:37:56 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Cynthia http://smittenkitchen.com/2008/03/hamantaschen/#comment-1826703 Cynthia Wed, 02 May 2012 17:09:34 +0000 http://smittenkitchen.com/2008/03/hamantaschen/#comment-1826703 I made hamantaschen for the first time today for my bible study class. The first two batchest spread open and my husband re-read the directions and it said to pinch them together so you only see a small bit of the filling peeking out. Those turned out great! I didn't freeze or even regrigerate the dough before baking them. Hope this helps. the only problem is you can only use a small bit of filling. otherwise it squishes out when pinching it together. I made hamantaschen for the first time today for my bible study class. The first two batchest spread open and my husband re-read the directions and it said to pinch them together so you only see a small bit of the filling peeking out. Those turned out great! I didn’t freeze or even regrigerate the dough before baking them. Hope this helps. the only problem is you can only use a small bit of filling. otherwise it squishes out when pinching it together.

]]> By: nicole @ bread & silk http://smittenkitchen.com/2008/03/hamantaschen/#comment-1705216 nicole @ bread & silk Mon, 19 Mar 2012 03:33:51 +0000 http://smittenkitchen.com/2008/03/hamantaschen/#comment-1705216 These hamantaschen are so perfect! The days leading up to Purim, I had, at least, four a day at my friend's house. Seriously. I love these buttery and jam-y cookies. Intimidated to make them, though. These hamantaschen are so perfect! The days leading up to Purim, I had, at least, four a day at my friend’s house. Seriously. I love these buttery and jam-y cookies. Intimidated to make them, though.

]]> By: deb http://smittenkitchen.com/2008/03/hamantaschen/#comment-1683069 deb Mon, 12 Mar 2012 01:48:01 +0000 http://smittenkitchen.com/2008/03/hamantaschen/#comment-1683069 SixKiller -- They're beautiful! But my quibble with the folding technique is that although it's obviously more effective, the cookies are supposed to resemble a traditional three cornered hat! And for that, they'd be pinched. However, if you want hamantaschen that work 100% of a time (a noble goal, of course) the folded corners are the way to go. SixKiller — They’re beautiful! But my quibble with the folding technique is that although it’s obviously more effective, the cookies are supposed to resemble a traditional three cornered hat! And for that, they’d be pinched. However, if you want hamantaschen that work 100% of a time (a noble goal, of course) the folded corners are the way to go.

]]> By: SixKiller http://smittenkitchen.com/2008/03/hamantaschen/#comment-1676817 SixKiller Sat, 10 Mar 2012 02:56:58 +0000 http://smittenkitchen.com/2008/03/hamantaschen/#comment-1676817 I tried to describe how I fold my hamantaschen, but in the end I realized that it was better to go find a schematic online: http://theshiksa.com/2012/03/01/how-to-make-perfect-hamantaschen/ I tried to describe how I fold my hamantaschen, but in the end I realized that it was better to go find a schematic online: http://theshiksa.com/2012/03/01/how-to-make-perfect-hamantaschen/

]]> By: Jen http://smittenkitchen.com/2008/03/hamantaschen/#comment-1675069 Jen Fri, 09 Mar 2012 15:51:19 +0000 http://smittenkitchen.com/2008/03/hamantaschen/#comment-1675069 I am making these for this weekend we are having Purim tonite at services. I was wondering how they rise without any soda...maybe I am not used to butter cookies? I will also really fold them like was suggested. I am making these for this weekend we are having Purim tonite at services. I was wondering how they rise without any soda…maybe I am not used to butter cookies? I will also really fold them like was suggested.

]]> By: Sarah http://smittenkitchen.com/2008/03/hamantaschen/#comment-1674018 Sarah Fri, 09 Mar 2012 03:12:19 +0000 http://smittenkitchen.com/2008/03/hamantaschen/#comment-1674018 These are lovely! Thanks for the recipe. These are lovely! Thanks for the recipe.

]]> By: Aleeda http://smittenkitchen.com/2008/03/hamantaschen/#comment-1673056 Aleeda Thu, 08 Mar 2012 18:27:22 +0000 http://smittenkitchen.com/2008/03/hamantaschen/#comment-1673056 Don't pinch the corners, just fold them over. That will give you a triangle shape, but avoid the spreading. Don’t pinch the corners, just fold them over. That will give you a triangle shape, but avoid the spreading.

]]> By: Heather M http://smittenkitchen.com/2008/03/hamantaschen/#comment-1668762 Heather M Tue, 06 Mar 2012 22:35:00 +0000 http://smittenkitchen.com/2008/03/hamantaschen/#comment-1668762 I have found my new favorite hamantaschen recipe, and it's this. I doubled it (to add some to shalach manot baskets) and will likely make another double batch tomorrow - they're too good to give all away! Small tip for anyone reading the comments this far down: I found that the ones that held together best at the corners were the ones I rolled thinnest - the thicker the dough circle, the more likely it was to return to a circle when baking. But even the ugly ones taste delish! You haven't let me down with a recipe yet. Thanks, Deb. I have found my new favorite hamantaschen recipe, and it’s this. I doubled it (to add some to shalach manot baskets) and will likely make another double batch tomorrow – they’re too good to give all away!

Small tip for anyone reading the comments this far down: I found that the ones that held together best at the corners were the ones I rolled thinnest – the thicker the dough circle, the more likely it was to return to a circle when baking. But even the ugly ones taste delish!

You haven’t let me down with a recipe yet. Thanks, Deb.

]]> By: deb http://smittenkitchen.com/2008/03/hamantaschen/#comment-1666678 deb Tue, 06 Mar 2012 00:59:49 +0000 http://smittenkitchen.com/2008/03/hamantaschen/#comment-1666678 I weigh 1 cup of all-purpose flour as about 4 1/3 to 4 1/2 ounces or 125 grams. I usually use King Arthur Unbleached, but find that most brands clock in at the same weight. I weigh 1 cup of all-purpose flour as about 4 1/3 to 4 1/2 ounces or 125 grams. I usually use King Arthur Unbleached, but find that most brands clock in at the same weight.

]]> By: Miri http://smittenkitchen.com/2008/03/hamantaschen/#comment-1665853 Miri Mon, 05 Mar 2012 16:46:20 +0000 http://smittenkitchen.com/2008/03/hamantaschen/#comment-1665853 Wow, you guys did it again! I have never like Hamantaschen, so when my congregation asked me to make 200 of these cookies, I immediately went to Smitten Kitchen and you know what? You guys seem to not like Hamantaschen for the same reasons I do! The cream cheese is genius. My boyfriend tasted them and realized that he never really tasted good Hamantaschen until he ate the ones I made from your recipe. Thanks again! Wow, you guys did it again! I have never like Hamantaschen, so when my congregation asked me to make 200 of these cookies, I immediately went to Smitten Kitchen and you know what? You guys seem to not like Hamantaschen for the same reasons I do! The cream cheese is genius. My boyfriend tasted them and realized that he never really tasted good Hamantaschen until he ate the ones I made from your recipe. Thanks again!

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