Comments on: hamantaschen

By: Katy

Katy — Sun, 17 Apr 2011 03:59:13 +0000

Just made them! They were delicious. Only problem is they didn’t close, per the other comments. But I enjoyed them so much I will keep trying! Thank you for the lovely recipes!

By: Shelly

Shelly — Mon, 21 Mar 2011 01:26:08 +0000

p.s. I’d love it if you could keep experimenting and figure out a way to keep this, or another recipe, closed in the oven! Thanks!

By: Shelly

Shelly — Mon, 21 Mar 2011 01:24:00 +0000

Made this for Purim today. The dough is wonderful (love the orange peel) but I’m afraid I still ended up with a lot of misshapen, slightly pancake-y cookies, even with a lot of folding over and pinching, and even some egg wash! As several people mentioned, I grew up eating hamantaschen that were completely closed (no filling showing), and figured this was a good way to go anyway if these were susceptible to opening. Still didn’t do the trick though. I got a few decent triangles… Most were kinda ugly but still really good :)

By: Layla

Layla — Sat, 19 Mar 2011 01:28:03 +0000

I just made these! I didn’t use cream cheese, just used extra butter. I was going to use the apricot marmalade at my boyfriend’s house, but I made these at home so I used strawberry instead. I was bored and made candied lemon peel, then reduced the lemon syrup with some pulp inside and used that to fill half of the hamantaschen. I’ve never had a hamantaschen, but like these so far.

By: Dante

Dante — Thu, 17 Mar 2011 14:07:13 +0000

Hey there. Part of the reason that they are failing to hold their shape is that you are trying to make them stay by pinching them. If you want them to come out properly you have to fold the edges over one another instead (imagine closing a three-sided box), as others on here have mentioned.

By: Linda

Linda — Thu, 17 Mar 2011 05:10:59 +0000

I just baked and tried these. Oddly enough, I’ve never had a real hamantaschen. The cookie part was on the drier side. Is that normal?

By: Patsy

Patsy — Wed, 16 Mar 2011 15:27:02 +0000

You’ve probably seen the nytimes article, but if not : http://www.nytimes.com/2011/03/16/dining/16purimrex1.html?ref=dining. It includes a recipe for homemade poppy seed filling! It also recommends chilling the shaped cookies for 1/2 hour before baking, which I think Commenter Yael also recommended for keeping the hat shape. I’m definitely going to use your cream cheese dough recipe, though — to make them more rugelach-like.

By: Jessica

Jessica — Mon, 14 Mar 2011 20:02:10 +0000

I just made two batches and think I may have stumbled upon a hamantaschen pancake solution! The first batch fell (same thing happened last year), even with the egg wash edging, but for the second batch I was running out of filling so I put much less (about 1 teaspoon for about a 4inch cookie) in each cookie and voila! They stayed together! Lucky for me (we’re keeping the pancake batch instead of gifting), either way they still taste delicious:)

By: Rachel

Rachel — Sun, 13 Mar 2011 21:34:06 +0000

Did you ever figure out why they flatten out like pancakes in the oven? I just made a batch, and I’m disappointed (although they still taste good). I’d like to try again. Any tips for how to keep the shape?

By: Yael

Yael — Sat, 12 Mar 2011 23:46:48 +0000

Maybe someone already wrote that but in order to keep the tachens from opening I would put them in the fridge for 30 minutes before they go to the oven. Try it this year. Otherwise I love your blog and have used your recipes before. Yael