recipe reviews for:

Hamantashen

“These are the easiest hamantashen I've ever made! They are a bit sweet, roll out easily and are consumed quickly! My kids don't want to give them to their friends! Traditional fillings are prune and poppy seed. You can use any canned pie filling, whole fruit jelly, chocolate chips, or any type filling your family likes! Be creative with these- we put mini chocolate chips in the dough!”

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Reviewed: Apr. 29, 2009

This batter was great to work with IF you were sure to chill. 1/4" is way too thick. Taste was okay...the orange juice gave it a bit of a kick I wasn't too fond of.

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Cheryl

Cooking Level: Expert

Home Town: Dearborn, Michigan, USA

Living In: Northville, Michigan, USA

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Reviewed: Mar. 24, 2009

I grew up in a Jewish community and my 1st job was at a Jewish Bakery in NY. I loved everything in that bakery!! This is exactly like the Hamantashen that I grew up with!! It is wonderful and truly easy to make!

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Cynthia

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Reviewed: Mar. 18, 2009

This is the first time I've ever had Hamantashen. I thought they were good. I used the poppy seed filling but I think the cookie part is a good base and you could use different kinds of fillings. My kids love poppy seed stuff in general but they thought this was a strange flavor. It may have been the vanilla or flavoring in the canned filling. Overall, I liked it and made it as part of my teaching the kids about the tradition of Purim.

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TN Monkeymomma

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Carmel, Indiana, USA

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Reviewed: Mar. 7, 2009

Oil is not the only thing you can use in place of butter or margarine to make the Hamantashen pareve (non-dairy). I bake numerous pareve desserts weekly, ranging from cakes to cookies to bars & I always use Nucoa margarine in place of traditional dairy butter or margarine. There are other brands of pareve margarine out there; I have found the Nucoa brand to be the best for baking. Everyone that eats my baked pareve items cannot believe that there is no dairy in them. I suggest that anyone who wants to make this recipe non-dairy try the Nucoa brand margarine, you won't be disappointed. I did add some fruit fillings & baked the Hamantashen in my convection oven at 350 degrees for 10 minutes (rotating the cookie sheets at 5 minutes) & they turned out great!

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Loves 2 Cook!

Cooking Level: Expert

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Reviewed: Jan. 10, 2009

These were very good. I did have to make 2 substitutions because I started the dough and then realized I was out of some items. I used milk in place of orange juice and almond extract instead of vanilla extract. The dough held the shape of the cookie very well. Non of my cookies leaked out jam like other recipies I have tried. Everyone at work said they tasted like bakery cookies (not really like Hamantashen from NY bakeries). They would probably be better with the orange juice(I will make sure I have it next time). My filling was raspberry and apricot jams. My favorite is the raspberry, but that is personal taste. Would definately make these again. Thanks!

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Bake4fun

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2008

If you are looking for a recipe that make a decent pastry, then I think you may enjoy this version of hamantashen. However...I was expecting this to taste like the authentic hamantashen that I am used to, and was pretty dissappointed. I noticed where another person had suggesting using oil instead of butter and tried the recipe with that alteration, but the dough was still a bit too gooey and had trouble retaining the shape. After being baked, it seemed that the taste was softer or chewier than traditional hamantashen should be.. Again, this is a tasty cookie, but not is you are wanting to make “real” hamanstahen :)

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Jordan

Cooking Level: Expert

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Reviewed: Mar. 31, 2008

They was very good. I filled them with apple. Very tasty.

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Jay

Cooking Level: Expert

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Reviewed: Mar. 29, 2008

These turned out really well. I did make a few small adjustments; I reduced the butter to 1 cup, and increased the sugar to 1.5 cups. I used a variety of fillings including jam, poppy seeds and peanut butter with chocolate. They were a hit.

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ellemenohpe

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Reviewed: Mar. 22, 2008

DELICIOUS. I only refrigerated the dough for about two, two and a half hours and it worked out okay. I did have to bake them for about 12 minutes. i had a hamantashen-baking party and we used all different kinds of jelly and jam fillings. no poppyseed necessary.

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Molissa

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Reviewed: Mar. 22, 2008

This was the worst dough for Hamantashen I have ever tried. Not only was it difficult to work with it also didn't taste very good in the end. I followed the instructions to the letter and was very disappointed. A waste of time and money.

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wickedwottons

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Mar. 20, 2008

The reason these don't taste like a traditional Jewish bakery is the butter: a Kosher baker would use oil so that the hamentashen will be pareve. I've made these and the oil recipes; both taste great to me. However, for those of you needing a non-dairy hamentashen, go with the other hamentashen recipes.

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ILLYSA

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Reviewed: Mar. 17, 2008

This dough is very tasty, but its also gooey. I allowed the dough to chill in my fridge for about 4.5-5 hours, but it was still too gooey to roll out. I ended up making small balls and smashing them flat with my hands. My oven is strange and small so I had to make my Hamantashen in about 4 or 5 different bakings; this allowed me to experiment with baking temperatures, times, and sizes of the actual Hamantashen. I found that the dough expanded at an alarming rate and only when I made tiny (about half the size I would normally make) Hamentashen did they actually cook to become a normal size. Also, I increased the temperature from 190C to 200C and baked them for 16 mins. After they are baked they are still quite gooey, but the fridge hardens them without losing the chewiness/softness. Not bad :) That being said, you should know the dough is very sweet as well. I can eat a few at a time, but not too many because I start to feel sick from the sweetness. I guess thats good though cos they'll last longer! :)

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britishbelle

Cooking Level: Beginning

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Reviewed: Mar. 5, 2008

This recipe seems to be easier than the one I've used for 40 years, and will use it this year. I will add a special touch from my dear mom: brush warm honey onto the hamantashen while they are cooling. It keeps them very moist and just a bit sweeter!

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missanita

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Reviewed: Feb. 28, 2008

I love making these cookies, they always taste so yummy. I do have some issues with rolling them and keeping them from opening, but that might just be me. :) I will be making these again, many times! Thank you for the delicious recipe!

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april

Cooking Level: Intermediate

Living In: Fremont, California, USA

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Reviewed: Jan. 17, 2008

I used the chocolate chips in the dough and filled them with a cream cheese frosting and raspberry pie filling. Absolutely the best cookie I've ever made. They were the hit of the lunch room.

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jorel19605

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Reviewed: Dec. 2, 2007

SO good!! I made mine with orange marmalade instead of poppyseed filling, and found it easier to pull off a small ball of dough and roll it into a circle rather than using a cookie cutter. Will definitely make many MANY more.

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jeclayto

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Reviewed: Mar. 2, 2007

we made a trial of the recipe yesterday,but used among others, apple and cinnamon, banana and thin slices of muzzarela,celebrating tropical Brazil, and the family loved everything.Now will be making all that again for Purim on saturday tks very much for the recipe.

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helenita

Cooking Level: Expert

Living In: Porto Alegre, Rio Grande Do Sul, Brazil

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Reviewed: Mar. 2, 2007

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!

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Kathy Kestin

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Reviewed: Feb. 28, 2007

These were yummy. I rolled them a bit thinner and really had to pinch the dough well for it to stay in shape. I also reduced the temp and baked at 350 degrees for 15 mins. I will make these every Purim, they were fun.

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Sue

Cooking Level: Intermediate

Home Town: Freehold, New Jersey, USA

Living In: Ortonville, Michigan, USA

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Reviewed: Feb. 24, 2007

While the cookie dough is indeed delicious, this is not like the bakery hamantashen here in the Northeast. It is basically a butter cookie with jam filling. I used only 3/4 cup sugar in the recipe and it was still too sweet. I also left out some of the butter and it was still too buttery!! I will alter this recipe or find another one to fit my tastes better. If you're used to a classic New York style hamantashen from a Jewish bakery, try a different recipe.

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