Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Hamentashen Recipe
    Lost? Site Map

    Hamentashen

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

    Sort by:

    • on October 29, 2006

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 03, 2013

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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2010

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 28, 2008

      Nice cookies that are not too sweet. I couldn't find poppy seed filling so made my own. I filled half the cookies with that and the other half with chocolate kisses.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 06, 2008

      hi-i am going to try this recipe for purim- just to let you know other fillings for this that will work well ( and are traditional ) are canned prune filling, cherry preserves or apricot preserves. thanks for posting

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 02, 2007

      i used to make hamentashen in hebrew school every purim, and i learned that to make a nice glaze over the hamentashen just paint them before baking with a bit of egg. this just makes them look nicer. not only that, you dont have to stick to poppy seed filling, though this is the most popular, use any jelly or preserve and it will bake the same. also, sprinkling a little powdered sugar over them after cooling is nice too.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2007

      Very nice pastry! I, too, cut the recipe in half, more because I made it along with another Hamentashen recipe I found ~ together I had a great batch of them. I used the orange juice here & followed the recipe exactly [this was a new experience for me], as I've not used this kind of filling before. Very, very nice ~ an enjoyable experience for everyone who's tasted one in my kitchen! Many thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »

    Advertisement

    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%

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes