"Filled cookie dough." — Stu Kinzler
Watch video tips and tricks
1 1/4 cups
5 1/2 cups
1 (21 ounce) can
apple pie filling
This is a great hamantashen recipe! I suggest rolling out the dough very thin, as they expand when they bake. Also, leave only a very small opening when pinching them closed because they open as they bake. I didn't do this for the first few and they came out almost flat (still yummy though).
I made the dough exactly as written in the recipe, and think it definitely suffers from too much flour. This is probably what caused other reviewers issues with the dough being crumbly and cracking, and also might be why the cookies flatten while they cook. I added a bit of water to the dough as I was rolling it out, but it was a pain to do. In the future I would probably try to cut the flour down to 5 cups and see if that works better. The dough is delicious though, and with a few modifications I bet these cookies would be spectacular.
The taste of the dough is great. I cooled it in the frige for about an hour. I followed the instructions and used 1 tablespoon preserves: apricot for some, strawberry for others. The first batch came out awful because 1 tablespoon of preserves is too much, it boiled and ran out. I tried different amounts and settled on 1/4 to 1/2 teaspoon. the kids in my daughter's class loved them and asked for seconds. I will make these again and again with my kids.
I have tried many recipes for this cookie. This is the best I have had. I recommend making them 2-3 days before serving. I made them with poppy seed filling. Everyone loved them. Sharon
I was looking for a traditional hamentashen recipe and this was pretty close. the dough worked very well, and tasted very good . I did refrigerate it overnight which I think really helps , I dont think a few hours would do the trick. I filled mine with mini chocolate chips and strawberry jam . they were great! will make these again next year!
I just made these and they came out great. The dough was very easy to work with, I needed very little flour when rolling it out. I cut the baking time to 15 minutes. I also used apricot, strawberry and raspberry jams instead of apple pie filling. Huge hit. I will be making these again.
Good, adults love them, but kids not so much.
If anyone's interested, go to LauHilLau Cookies, for the best cookie you ever tasted!
These came out wonderful and were so delicious. They tasted like the ones I remember eating from a bakery when I was a kid. I used mashed baked apples for the filling and it was so tasty. I will be making these again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/17 of a recipe
Servings Per Recipe: 17
Amount Per Serving
Calories from Fat: 131
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
See how to make traditional rugelach with walnuts and raisins.
The secret is in the fluffy, creamy filling.
These delicious chocolate-covered crackers are so easy to make.