Delicious, but you have to make sure to put only a small amount of filling. Otherwise it spreads out during baking and you're left with an open cookie.
This got raving, smash reviews from everyone who tried one. I made a double recipe and filled half with apricot-walnut filling, the others with poppyseed. I was hearing ooohs and aaahs, and was told more than once that this brought back a long-ago memory. It seems nobody makes yeasted hamentashen anymore, only cookie-type. Well, Mirj, you have a solid winner here. The only thing I did differently is to use my favorite yeast which is instant (rapid rise) instead of active dry. An absolutely delicious recipe. I'm going to be making copies of it to distribute to the multiple people who asked for it this afternoon. Chag Sameach!
I am not sure what star to give it, because I think that I did something wrong and my dough did not come out right. I followed the recipe, but I have never made yeast dough before, and I was not sure how to activate the yeast. I followed a recipe of other sites that tell u you activate the powder with some sugar and warm water, and the yeast should bloom with foam on top, which it did. However, the dough has a yeast flavor and smell, and it's a bit dense. Please give a more details recipe. I used the glass of water that you put into your radiance with some sugar. What did I do wrong? Please help.
Fantastic recipe!! The hardest part is recombining the extra dough after it's already been rolled out once (or twice). Making the dough is just as easy as it would be for the cookie dough hamentashen. 25 mins to bake was much too long and my first batch came out really brown. 20 mins worked perfectly. Absolutely delicious!