Need a Hamentashen Recipe?(Can anyone reccomend)?

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Are you baking or buying your Hamentashen this Purim?

Baking

60%

[ 26 ]

Buying

23%

[ 10 ]

Not sure yet

16%

[ 7 ]

Total Votes : 43

Mishie

Thu, Mar 01 2007, 2:27 pm

I REALLY wanted to!!!
Even went out and bought a jar of date filling for them.
But, my day got really busy and hectic....
So, maybe next year....

sarahd

Thu, Mar 01 2007, 3:39 pm

I made today with my 2.5 year old son. All my hamentaschen opened up and all his came out beautiful. I think I'm going to retire and leave the hamentasch baking to him next year. LOL

withhumor

Thu, Mar 01 2007, 3:48 pm

The bakery makes such good ones…

MommyLuv

Thu, Mar 01 2007, 3:49 pm

I used the Kosher by Design recipe and was totally disappointed...they came out dense and just mediocre. Confused

Flowerchild

Thu, Mar 01 2007, 3:50 pm

<---- no bake, buy only

Nicole

Thu, Mar 01 2007, 3:52 pm

I used the Kosher by Design recipe and it took about 3 trays, but eventually I got it right. I found the key to be putting a ridiculously small amount of jam in each one, in the oven the jam spread out and they look beautiful! If I put too much jam in, those opened up all over the place.
To be perfectly honest, I'm quite pleased with how they look! Very Happy

MommyLuv

Thu, Mar 01 2007, 3:56 pm

I thought it would have that crumbly, bakery hamantashen texture...
Anyone know their secret?

lamplighter

Thu, Mar 01 2007, 5:08 pm

shortening.
in my opinion resimans hamnetash are the only ones worth eating!
I eat them all year round!

cindy324

Thu, Mar 01 2007, 11:24 pm

I tried the KBD recipe last year also. Was not impressed either Sad

happyone

Thu, Mar 01 2007, 11:28 pm

Yes. I too, will stick to the bakery.

TzenaRena

Fri, Mar 02 2007, 3:03 am

sarahd wrote:

I made today with my 2.5 year old son. All my hamentaschen opened up and all his came out beautiful. I think I'm going to retire and leave the hamentasch baking to him next year. LOL

sarahd, this is the first year I did that, it's a great idea. My nine yr. old son made the dough, and my 12 yr. old dd did the cookie cutting and shaping. She told me I shouldn't shape it, because hers look nicer but she did graciously allow me to drop the filling onto the circles! Very Happy

sarahd

Fri, Mar 02 2007, 3:07 am

Yeah, well, it's one thing if your 12-year old can make better hamentaschen than you...but your 2-year old?!

Ima'la

Fri, Mar 02 2007, 6:39 am

DefyGravity wrote:

I prefer to use the basic cookie dough recipe from Spice and Spirit instead of using most hamentashen recipes.

Had to come back to write that I used that recipe this year instead of my regular one - YUMMMMM!!!! Even my husband, who usually does not much care for hamentashen b/c they're too bland, agreed that these are delicious. Thanks Defy! I couldn't remember who wrote that idea, but once I managed to find this thread again and saw it was you, I thought, "It figures it was the same one of schnitzel-pastrami-mashed potatoes-thing (forgot what it's called) fame!!"

I used 7/8 c. oil instead of margarine, for those who were looking for non-marg. recipes!

shopaholic

Fri, Mar 02 2007, 11:07 am

Jew Gal - I made your recipe. They came out so well & for the first time ever, none of my hamantashen opened up, pouring jam all over! I also liked the fact that you don't need to roll out the dough. I got about 3.5 dozen.

cindy324

Fri, Mar 02 2007, 11:21 am

Jewgal, I just finished your hamantaschen recipe! They are really yummy!!! The dough is delicious (raw and baked embarrassed

) Only one or two opened up. Although the dough was a bit hard to handle at first, but then I realized if I make them a bit thicker, they'll be easier to pinch together without the dough tearing. I made mine bigger in size so I only got about 26 pieces.

Thanks!

Yitta

Fri, Mar 02 2007, 11:37 am

I'm almost embarrassed to ask. I really want to make this recipe, but I need to know, if I don't have sticks of margarine, how much is it in cups?

Thanks!!

TzenaRena

Fri, Mar 02 2007, 12:00 pm

Both the Spice and spirit and the Heimishe cookbook have pages devoted to equivalents in the back. With the margarine, it never fails that I have to look it up, time and time again embarrassed

Here's the equivalents:

Margarine: 1 stick = 1/4 lb = 1/2 cup or 8 Tbsps.

substitution: 1 stick = 1/2 cup shortening

Yitta

Fri, Mar 02 2007, 12:12 pm

Thanks so much TzenaRena for that quick conversion. I'm looking forward to trying this recipe Jewgal!!! Very Happy

TzenaRena

Tue, Mar 06 2007, 4:08 pm

You're welcome!

Jewgal, your recipe was awesome! I refrigerated the dough, and it takeh didn't open up. And of course it was delicious! ( So they tell me, I didn't have a chance to taste it Tongue Out

) Iyh this will archived into my YomTov folder. (Don't I sound organized Wink

)

ValleyMom

Sun, Mar 08 2009, 11:53 am

Okay people...
You all inspired me to attempt to bake my own hamentashen this year. The bakery ones are so insanely overpriced and when we pack/receive hamentashen in shach manos they are ALWAYS broken and crumbling--NOT that it stop ME from eating them... hehehe!!!
Freilichin Purim eVERYONE!! :-)

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