I made the dough in the afternoon and last night made the hamantashen with my 7 year old. We used a 3" circumferance glass, lekvar and an apricot coconut filling. We did not freeze before baking and were very happy with the results for 12 minutes of baking. These were very delicious, more butter cookie than biscuit which is just the way I like it. Easy recipe to make, follow and worth the results. Thanks so much!

Reviewed On: Mar. 2, 2007

I followed suggestions and just used straight chicken broth. I used a can of petite diced tomatoes and more spinach to wilt on the top of the dish. I also used 8 oz. of feta too. I served this over jasmine rice and my spouse and I were both very happy with the dish. I used blue toothpicks that left their mark and color but the dish was so good who cared. The leftover juice was like a soup and quite a treat. Thanks a lot!

Reviewed On: Dec. 8, 2006

I made this last night for Rosh Hashonah dinner and it was a major hit. Not at all like the apple cakes I had grown up with. I followed the suggestions of others and added cinnamon to the recipe and a little more apples than suggested. WOW! Moist, delicious and the caramel icing just took it up a notch (to quote someone else). This one is a keeper and will be used year round. Thanks Jessica

Reviewed On: Oct. 5, 2005