Prep 15 mins
Cook 30 mins
This is a recipe my mother used to make when I was growing up. She used to make these a few days before Purim, and I could never resist having one or two until then. Now that I'm all grown up me and my mother do it together.
- Mix everything together until you have a nice dough.
- Take piece by piece from the dough and roll it out with a rolling pin on a floured surface until you get a nice disk.
- Taking a drinking glass, use it to make a nice circle.
- Fill it up with poppy seed filling and close it in the shape of a triangle.
- Bake it in a preheated 350 F degree oven for about 30 minutes. Makes 50 to 60 cookies.
Wonderful! The pastry of these little cookies is just wonderful. It is so easy to work with and it tastes great. I ended up cutting the recipe in half and it worked perfectly. I used water and I only ended up adding two tablespoons. I made my own poppy seed pie filling as I can't find it in any of the stores around here. I used a round cookie cutter that is about 2 inches across. I ended up with just over 30 cookies. I rolled them out as thin as I could and yet still work with them. I think it worked out to be about an 1/8 of an inch thick. Also, my cooking time was 15 minutes on the dot. Any longer and they would have burned. We are going to try a bunch of different fillings in this dough. Thanks for posting this!
This turned out good Hamentashen. There are a few of clarifications I would like to share. 1. The amount of water/orange juice should be about 2.5 Tablespoons 2. You can use canned poppy seed filling or any type of jam/jelly, chocolate spread, or pie filling 3. With the oven at 350 degrees it takes about 20 minutes until they are golden brown 4. The dough makes about 2 dozen cookies
Excellent hamentashen recipe. Dough came together fabulously and was easy to work with. I highly recommend this recipe!! Yum!!!!