Reviewed: Aug. 20, 2009

Great recipe, true about the water and I added a little soft butter as well. Spritz with water and sprikle sugar on top and its what im serving in my bakery now.

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Reviewer:

laboqueria

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

Reviewed: Mar. 9, 2009

Delicious and easy! I used a variety of all-natural preserves for the fillings, (apricot, blueberry, and strawberry), and chocolate chips for fun. The dough was a little dry, but worked out fine when I added about 1/4 cup water. I used only whole-wheat flour. A BIG BIG hit with my family!

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3 users found this review helpful

Reviewer:

StunnaShades

Cooking Level: Intermediate

Home Town: Potomac, Maryland, USA

Living In: Washington, D.C., USA

Reviewed: Mar. 2, 2009

Its snowing here and it is 1 week b4 Purim - So of course I told my kids we will bake hamentashen today! This was very interesting! It was nice not to have to measure many ingredients or refrigerate the cookie dough before working with it! I made the recipe as stated - and did not need to add extra water as others have stated. I used a bit of extra flour to dust the top and bottom of the dough b4 rolling it out and rolled it between pieces of parchment paper. I brushed the circles with egg wash and then filled some with chocolate chips and some with strawberry jam. The egg wash helped to keep the corners closed. I also brushed the tops with egg wash. I baked for longer than stated - 6-8 minutes was too short. The cookies came out soft - but very good. If you are looking for an easy and quick hamentashen recipe - this is it! I used some of the extra scraps to make regular sugar cookie circles with sprinkles. The hamentashen had a soft "cakey" crust and not a harder texture like regular rolled out cookie dough.

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Reviewer:

Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Atlanta, Georgia, USA

Reviewed: Mar. 29, 2008

So easy and so good! I even made it with chocolate cake mix and filled it with cherry preserves. So yummy!

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Reviewer:

Marissa

Reviewed: Mar. 26, 2008

This was so easy, I used 3 tbsp of water. Being Israeli I am always looking for home tasting, this is not it, but close enough for being so easy to make. If you are looking for the authentic one, you need to make it from scratch, but other wise this is good. I also only use the poppy seed filling, that is the only way I remember from growing up in Israel. I also sprinkled some powdered sugar on top. yummy.

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Reviewer:

Rina

Cooking Level: Expert

Living In: Eugene, Oregon, USA

Reviewed: Mar. 22, 2008

Just finished my last batch! These were a huge success. My husband who usually complains that Hamentashen are dry and cakey said these were the best he's ever had. I too used water to helped form them. For a real twist use a chocolate cake mix. Not traditional at all--but then again neither am I!

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Reviewer:

ams401

Reviewed: Mar. 22, 2008

This was great! Especially with my preschool class as we didn't have to keep chilling the dough! The cookies also kept their shape during baking. Warning: do not put them on the bottom oven rack, we did burn a few. the upper & middle racks were perfect.

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Reviewer:

MorahMom

Reviewed: Mar. 21, 2008

Very Easy and delicious. I did use a little extra water to get started, but also was generous with the flour on my rolling pin to keep the dough from sticking. I have never made Hamantashen before and I think these came out quite good.

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Reviewer:

LEW

Reviewed: Mar. 19, 2008

So yummy...and so easy to make. The dough was a little crumbly, so I did have to add some water. I doubled the recipe (using two cake mixes, 4 eggs, and about 1 1/2 cups of flour) and made about 36 very large Hamentashen. Actually...I made these for a Hamentashen bake-off and they won against all the "traditional" recipe ones. You gotta try this!

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Reviewer:

HappyWife7

Cooking Level: Beginning

Home Town: Cape Hatteras, North Carolina, USA

Living In: West Palm Beach, Florida, USA

Reviewed: Mar. 23, 2007

Easiest recipe for Hamentashen ever! Since you'll be up to your eyeballs in flour/cake mix, try making a double or triple batch and share with friends. I also used regular vanilla cake mix.

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