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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MOST HELPFUL

Reviewed: Nov. 16, 2004

This recipe resulted in the best hamentashen that I have ever eaten. They are better than any bakery's. I highly recommend this recipe!

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19 users found this review helpful

Reviewer:

SG001E

Reviewed: Dec. 25, 2004

GREAT RECIPE! More time was required for cooking (about 12 minutes total) as I took the prepared hamentashen out of the freezer only long enough for the oven to preheat. I would be interested to know how long the original submitter leaves them out of the freezer before cooking them. I also think I will cut them a bit bigger next time, just so I can fit more filling inside. I used cherry pie filling (our favorite) and they came out terrific. Highly recommended!

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13 users found this review helpful

Reviewer:

TOMANDKARA

Reviewed: Mar. 26, 2005

Delicious!! The dough was a great pale yellow color and so tasty. I used raspberry jam, prune filling and blackberry jam. The pastries are still moist 3 days later. Everyone loved them. Next time, I would reduce the sugar a bit, though.

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15 users found this review helpful

Reviewer:

ANASTASIAJANE

Cooking Level: Expert

Reviewed: Sep. 15, 2005

These were really good-they were all eaten up! Very nice basic recipe

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2 users found this review helpful

Reviewer:

Jennifer

Cooking Level: Expert

Home Town: Potomac, Maryland, USA

Living In: Teaneck, New Jersey, USA

Reviewed: Dec. 6, 2005

These were excellent! They were very moist and were not on the serving plate for long! I only put the dough in the fridge for a few hours, and then put the prepared cookies right into the oven. This worked out fine for me.

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3 users found this review helpful

Reviewer:

L.B.

Reviewed: Mar. 10, 2006

I made the dough the night before. My 10 year old rolled out the dough, used a glass to cut circles, filled with filling and pinched into triangles. It is important to put them in the freezer for at least 5 minutes before cooking them. The ones with cherry filling in my first batch came apart because I did not freeze them first. It was easy to eat them all at once!

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63 users found this review helpful

Reviewer:

DEANNANB

Reviewed: Mar. 13, 2006

This was my first attempt at Hamantashen. The recipe was simple and the cookies turned out great. They looked beautiful and everyone commented on how delicious they were (we made them for an event at my daughter's school). I will definitely keep this recipe and have even promised to pass it on to a couple of other moms.

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1 user found this review helpful

Reviewer:

Dagny

Reviewed: Mar. 25, 2006

These were easy to roll and dough has nice consistency. I made some with raspberry jam which my husband dusted with powdered sugar and likend them to linzertorte cookies his grandmom made in her bakery. Thanks!

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0 users found this review helpful