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: Mar. 11, 2012

My 10 year old and I made this recipe and it won rave reviews at our Purim carnival! We got a little crazy and put mini chocolate chips into the batter. It was delicious!! We only let it stay 3 hours in the refrigerator, and did not freeze at all before baking. All held their shape. I highly recommend this recipe.

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drjeniferj

Reviewed: Mar. 8, 2012

All I can say is WOW!!!!!!! These were amazing!!! I made mine with Bob's gluten-free all purpose flour and didn't have time to refrigerate for 2 hours so I just put the dough in the freezer for about 15 min. Also put poppy seeds in the dough and used peach mango orange spread/preserves for the filling. Came out delicate and sooooo delicious!!! Will definitely make again over and over:) Thanx for the awesome recipe!

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Gods_child

Reviewed: Mar. 7, 2012

These were good - I did think the dough was a bit sticky. I also used an egg wash to seal corners and sprinkled with some course sugar.

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Reviewer:

SUNNYDAC

Cooking Level: Intermediate

Living In: Worthington, Ohio, USA

Reviewed: Mar. 6, 2012

I think these are great. They may not be exactly like a New York bakery, but I think the traditional ones are too bland anyway. I thought these were a tasty and improved version! They worked well for us, and the freezer trick helped. We like to fill ours with chocolate chips or cherry pie filling.

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Jessie

Reviewed: Mar. 5, 2012

If easy is what you're looking for try this- 1 cup butter, 4 oz. cream cheese. Cream together. Add 2 1/4 cups flour and 4 tablespoons sugar mix completely, refrigerate overnite.Roll out and use filling of choice. Yield 32 rounds 3 1/2"

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tinman

Reviewed: Mar. 4, 2012

I have always been a bit nervous about making hamentaschen since I remember them being so difficult to make when I was a kid. This recipe was easy and delicious! I used real butter and just a touch more OJ. I put the dough in the fridge for about 8 hours. The dough was too hard to roll out, so I stuck it in the microwave for about 10 seconds, and it was very easy to work with. I didn't bother with freezing, just pinched really well and not a single one popped open. I cooked these a bit longer. Maybe about 11 minutes. They never got brown, but the consistency was just right. I'm bookmarking this recipe, and am so glad I no longer have to be disappointed by store bought or afraid to make my own!

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Ambersim

Reviewed: Apr. 11, 2011

I liked the dough and appreciated all the good recommendations and comments that helped make this recipe work. It is a very easy recipe - make sure you use a real filling and not jam/jelly for a substitute. Jam will reduce and even run out the sides leaving thin lining of filling. The time in the freezer is a must, even with special attention to pinching the sides into a triangle. You may still have ones that open up in the oven so don't get lazy or be in too much of a hurry. I also recommend brushing them with a beaten egg and then lightly sprinkling them with some ground cinnamon.

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Estee Fraser (Pinchasin)

Cooking Level: Intermediate

Home Town: Long Beach, New York, USA

Living In: Leavenworth, Kansas, USA

Reviewed: Mar. 30, 2011

I experimented a bit with cook time, and I completely agree that these taste best (and most authentic) when undercooked slightly. Of course cooking times will vary, but 9min worked for me. Be careful because even overcooking for 1-2min will leave you with a dry, crunchier cookie rather than a doughy treat. I used cherry pie filling -- delicious! I recommend a gooey textured filling because I filled a few with chocolate chips and it seemed too dry.

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Sara

Cooking Level: Intermediate

Living In: Washington, D.C., USA

Reviewed: Mar. 22, 2011

Delicious Recipe, I adjusted based on the ingredients I had on hand. I had only one stick of butter so I used 1/2 cup butter and 1 cup shortening. I also threw a little honey in the wet ingredients and added the baking powder directly to my flour before I mixed. Because I used the shortening I found the dough easier to work with and while working with one batch I kept the extra dough in the fridge. Rolled between wax paper and baked on parchment. They came out light, delicious, perfect and were gobbled up quickly. Recipe is a keeper.

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Reviewer:

Lobbylady

Cooking Level: Intermediate

Living In: Morganville, New Jersey, USA

Reviewed: Mar. 18, 2011

WONDERFUL! Best Hamantashen I have ever made or eaten! I used butter. I also used the suggestion for putting them int he freezer - they came out absolutely beautiful! I made half with canned Solo apricot filling. The other half with homemade prune filling (cook on stovetop, 1 cup of chopped prunes, 1/3 cup water, 1 TBS lemon juice, ~2 TBS of honey - cook down until a paste consistency).

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