Excellent Hamentashen dough

msym

Wed, Feb 18 2009, 10:41 pm

cookielady wrote:

This recipe is from Mrs. Ahuva Halpern and it is the best I have made

3 eggs
1 cup sugar
3/4 cup oil
1/3 cup apple juice
5 -51/2 cups flour
3 tsp vanilla extract
1/8 tsp almond extract
3 tsp baking powder

Beat eggs and sugar until creamy. Add oil and beat. Add juice and extracts. Add baking powder. Gradually add flour until it becomes a good dough consistency. Fill with favorite filling ( I use brownie batter to fill mine)
Bake at 350 for approx. 10 minutes (until bottom is golden)

These freeze very well.

cookielady, have you ever used orange juice instead of apple? (my husband cant stand apple juice...)

octopus

Wed, Feb 18 2009, 10:49 pm

so if I want to make my own homemade brownie for the filling- should I use a heavy, heavy batter (that won't rise therefore it wont pop open) or should I use a light, fluffier, not so chocolatey one?

msym

Wed, Feb 18 2009, 10:51 pm

octopus wrote:

so if I want to make my own homemade brownie for the filling- should I use a heavy, heavy batter (that won't rise therefore it wont pop open) or should I use a light, fluffier, not so chocolatey one?

octo,
if it comes out good -can u post teh brownie recipe filling? (I dont like the taste of mother duncan)

octopus

Wed, Feb 18 2009, 10:52 pm

msym wrote:

octopus wrote:

so if I want to make my own homemade brownie for the filling- should I use a heavy, heavy batter (that won't rise therefore it wont pop open) or should I use a light, fluffier, not so chocolatey one?

octo,
if it comes out good -can u post teh brownie recipe filling? (I dont like the taste of mother duncan)

sure. I was wondering if chocolate lovers dream brownies would make a good filling (I posted it here before), or would that be too heavy?

msym

Wed, Feb 18 2009, 11:00 pm

octopus wrote:

msym wrote:

octopus wrote:

so if I want to make my own homemade brownie for the filling- should I use a heavy, heavy batter (that won't rise therefore it wont pop open) or should I use a light, fluffier, not so chocolatey one?

octo,
if it comes out good -can u post teh brownie recipe filling? (I dont like the taste of mother duncan)

sure. I was wondering if chocolate lovers dream brownies would make a good filling (I posted it here before), or would that be too heavy?

my sis in law says these brownies are great: http://allrecipes.com/Recipe/B.....=etaf(I am so salivating rite now shock

octopus

Wed, Feb 18 2009, 11:04 pm

the thing is, would a heavy brownie recipe make the cookie like a rock?

msym, that sounds delish.

msym

Wed, Feb 18 2009, 11:09 pm

octopus wrote:

the thing is, would a heavy brownie recipe make the cookie like a rock?

msym, that sounds delish.

I dont think so b/c your not putting taht much in and also the hamantashen only bake about 10 minutes -what do u think?
(personally I like to make mini hamantashen they are so much prettier)

bubby

Thu, Feb 19 2009, 1:06 am

Does anyone have a yeast recipe (like a sweet roll recipe) that I can make? The British Hamentaschen are by far the best, filled with poppy seeds, but they are almost impossible to find here & poor DH, he does love them. I'd like to surprise him & leave some in the freezer for while I'm away. I'll order some & smuggle them in for him after Purim!

cookielady

Thu, Feb 19 2009, 3:44 pm

msym wrote:

cookielady, have you ever used orange juice instead of apple? (my husband cant stand apple juice...)

works great with either juice.

mom2bsn

Tue, Feb 24 2009, 6:12 am

My dh made them last night..instead of putting in 1/3 c of juice he thought I wrote 1 1/3!! they were still very yummm!!! not helping my diet!! Very Happy

cookielady

Tue, Feb 24 2009, 1:06 pm

lst wrote:

thanks so much for this recipe, I love it!
do they freeze well?

As long as it is wrapped and sealed well they freeze wonderfully. Often I start baking and freezing well in advance.

Tamiri

Thu, Feb 26 2009, 8:15 am

I am impressed! A good cookie dough made with oil is a true find. I made them and they held together beautifully and kept the jam inside... no easy feat with some recipes. I found that 350F was not baking them... I wonder why. So I raised the temp. to 375F. Oven temp. is fine for everything else. Also, I added lemon zest to the dough for that added flavor. Very good!

Aidelmom

Sun, Mar 01 2009, 12:05 pm

I want to make this but I have no juice.
Can I substitute anything for the juice?

Tamiri

Sun, Mar 01 2009, 12:54 pm

Water? I am going to squeeze oranges next time and use that juice, along with lemon zest. I want a bit of a richer flavor than the apple juice imparts.

elf123

Sun, Mar 01 2009, 12:56 pm

greeneyes wrote:

Also, pretty please...would you mind sharing your chocolate peanut butter hamentash recipe?

Nu, so where is it? Or is this a Cookielady family secret....

Aidelmom

Sun, Mar 01 2009, 2:33 pm

Tamiri wrote:

Water? I am going to squeeze oranges next time and use that juice, along with lemon zest. I want a bit of a richer flavor than the apple juice imparts.

How about lemon juice? I have that Smile

Raisin

Sun, Mar 01 2009, 2:38 pm

bubby wrote:

my friend told me to just use challa dough with extra sugar.

cookielady

Sun, Mar 01 2009, 2:49 pm

Ok, I just made these filled with apricot jam and dipped in chocolate. They look good.

As far as the pb/choc hamentashen, I did post it last year, I think but they aren't the greatest. The dough is a bit hard to work with.