Hamantaschen You’ll Look Forward To

Be honest with yourself. Are hamantaschen something you look forward to all year round? Probably not.

Sure, they’re fun to make. And it’s tradition – so we eat them every year on Purim. But if you’re going to tell me you look forward to biting into that over baked, crumbly cookie with not enough filling in it.. I am just not going to believe you.

But I’m not here to rain on your Purim parade – I know you love making hamantaschen. After all, someone taught you just how to perfectly pinch each corner when you were a little girl (or boy). And pictures?? People love taking pictures of their hamantaschen. If you don’t make hamantaschen, but you buy from the store – I am seriously sorry for you. Any hamantaschen recipe is 10x better than store-bought. Unclear as to why, but it seems all kosher bakeries got together and decided to slack on hamantaschen baking.

If you have yet to bake your own hamantaschen – read below

And if you already have a recipe for hamantaschen – I promise you, this one is better.

Here it is – originally from Kosher.com (now JoyofKosher.com):

Ingredients  

  • 1 Stick plus 3 tbs margarine
  • 1/2 Cup sugar
  • 1 Large egg
  • 3 Tbs. Orange juice
  • 1 tsp. Vanilla extract
  • 1/4 tsp. Salt
  • about 2 3/4 Cups of flour

Directions

  1. In an electric mixer, beat margarine until smooth – gradually add sugar and beat until light and fluffy.
  2. Beat in egg.
  3. Blend in orange juice, vanilla, and salt.
  4. Stir in enough flour to make a soft dough.
  5. Wrap in saran wrap and chill for 1-2 hours.
  6. Once chilled, remove from fridge, split in half, and roll out until dough is 1/4 inch thick on piece of parchment paper.
  7. Using a round cookie cutter or cup opening, cut out circles of dough. 
  8. Fill with about 1 tsp of filling.
  9. Pinch or fold the dough the way you were taught. 
  10. Place on parchment lined cookie sheet and bake on 375°F for 10-12 minutes – or until the bottom is slightly golden.

 

Filling Suggestions (in order of delicious to ‘really?’):

Chocolate, Brownie, Apricot jelly, Raspberry jelly, Strawberry jelly, Prune filling, poppy seed filling, Halvah

My mom told me that last year, she took the sweet ingredients out of her dough and added vegetable and potato fillings – this sounds great. I don’t have time for it, but you should definitely try it! 

BTW: 

Are we in agreement that chocolate filling is the best?

no?

That’s because you fill your hamantaschen with chocolate chips. Am I right? They just don’t melt properly in the oven.

Instead, fill your hamantaschen with a mixture of Israeli chocolate spread (elite or hashachar) AND chocolate chips – it really makes for the perfect filling texture. If you make your hamantaschen dairy (who makes their hamantaschen dairy??) for sure use Nutella. For more information on how to cut, fill, and close your hamantaschen – see below.

[the best looking [Holtzman kitchen] hamantaschen of 2012]

Hope you are having an easy fast!

Chag Purim Sameach!!  

- Li-or 

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One thought on “Hamantaschen You’ll Look Forward To

  1. Talia says:

    Come on Li-orza, let’s be real. Every true Holtzman knows that poppy seeds make the best filling!!

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