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    You are in: Home / Recipes / Hamentashen Recipe
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    Hamentashen

    Hamentashen. Photo by Saturn

    1/3 Photos of Hamentashen

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Studentchef's Note:

    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.

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Mix everything together until you have a nice dough.
    2. 2
      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.
    3. 3
      Taking a drinking glass, use it to make a nice circle.
    4. 4
      Fill it up with poppy seed filling and close it in the shape of a triangle.
    5. 5
      Bake it in a preheated 350 F degree oven for about 30 minutes. Makes 50 to 60 cookies.

    Browse Our Top Hand-Formed Cookies Recipes

    Ratings & Reviews:

    • on October 29, 2006

      55

      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!

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    • on March 03, 2013

      55

      Excellent hamentashen recipe. Dough came together fabulously and was easy to work with. I highly recommend this recipe!! Yum!!!!

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    • on February 25, 2010

      35

      Taste yummy and they turned out nice and sturdy for packing, a real plus of an oil-based dough. However, I'm giving three stars because the directions are incomplete. How much water / orange juice is needed? (Enough to make a "nice dough?" If I knew what that was, I'd probably have a great recipe already!) I used a couple of tablespoons, and that seemed to do the trick. This dough is also exceptionally oily - the oil actually seeped out when I put it in the fridge overnight and made everything slimy. Be prepared to be QUITE liberal with flour so it doesn't stick all over the place. I used prune filling for half and a homemade pareve pumpkin-spice filling for the other half, just for something different. ;-) In future, I'd probably try to cut down the oil, maybe down to 1/3 cup - or less... MADE AGAIN FOR PURIM 2010, and again, it is very oily and hard to work. Again, with more flour on work surfaces and a bit mixed into the surface of the dough, it becomes quite nice & workable. For next time, I'll probably start with an extra quarter- to half-cup of flour.

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    Read All Reviews (7)

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    Nutritional Facts for Hamentashen

    Serving Size: 1 (626 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 43.8
     
    Calories from Fat 18
    41%
    Total Fat 2.0 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 6.2 mg
    2%
    Sodium 8.5 mg
    0%
    Total Carbohydrate 5.6 g
    1%
    Dietary Fiber 0.1 g
    0%
    Sugars 1.6 g
    6%
    Protein 0.7 g
    1%

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