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Hamentaschen & no one died
they were actually nice


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14 replies to this topic

#1 la di dah

Posted 24 February 2013 - 02:18 PM

First thing, I do not bake.

Like, at all, really.

But I do get homesick and it is a Jewish holiday where these are traditional. My family usually bought them but out here if I don't bake 'em I ain't gonna have 'em. Last year and the year before I was sulking/procrastinating but last night I cowboyed up and made them and they're actually really easy.

Hamentashen

Ingredients:
⅓ cup sugar
4 tbsp. oil
4 tbsp. apple juice
1 egg
1 tsp. vanilla extract
1 tsp. baking powder
1½ cup flour
Pinch of salt

And jam for filling! You need jam. Apricot would have been far more traditional but my DH does not eat apricot so I made them with raspberry jam.

Cream sugar, oil, juice, egg and vanilla.
Add baking powder, salt and flour.
Mix until the dough forms a ball which is not sticky.
Roll the dough out, about ⅛″ thick. Using a circle cookie cutter, or the mouth of a glass, cut as many circles as possible. (Note: if you are la di dah, realize at THIS moment and no earlier in the process you own no rolling pin, end up rolling out with a wine bottle).
Remove remaining dough, roll and repeat.
Place a teaspoon of filling in the center of each circle, and fold intro triangles.
Bake at 350° F (175 C) for 15–20 minutes.

Allow to cool before eating.

They have to be folded into triangles to be hamentaschen!

Mine had a little more jam centre showing than this and weren't as neat

This is a stripped down recipe, some people go batsh*t for various additions like lemon peel or orange juice instead of apple juice or they do all this and then dip them in chocolate and jimmies or whatever, but I just wanted basic hamentaschen that had no dairy in them. They came out well, so anyone who can actually bake should have no trouble.

I didn't have a cookie cutter so I just used a glass. It's only a circle you want so no big deal.

EDIT: I am 99% sure that my dough actually wasn't rolled out to 1/8th" inch thickness with the help of a bottle of red wine, and that is why I only got 12 instead of 20 - but they still tasted fine.

Edited by la di dah, 24 February 2013 - 02:22 PM.


#2 cardamom

Posted 24 February 2013 - 02:29 PM

I tried these at work a few days ago when they were handing them out (I work for a Jewish organisation) and they were delicious! Thanks for the recipe, I might have a go at making them sometime.

Happy Purim LDD  original.gif

#3 credence

Posted 26 February 2013 - 01:22 PM

I made these once, I got the recipe from the Monday Morning Cooking Club. Love that book so much. Do you have it lah di ah?

#4 anotherlogin

Posted 26 February 2013 - 01:45 PM

I made them last week with DD & DS and they are always a hit, they look much harder then they are ... it's basically a dough recipe and then you need to "fold them".

now we have to start with Pesach ...

#5 la di dah

Posted 26 February 2013 - 01:50 PM

QUOTE (anotherlogin @ 26/02/2013, 02:45 PM) <{POST_SNAPBACK}>
now we have to start with Pesach ...


NOOOO. Shush about Pesach and maybe it won't hear us.

QUOTE (credence @ 26/02/2013, 02:22 PM) <{POST_SNAPBACK}>
I made these once, I got the recipe from the Monday Morning Cooking Club. Love that book so much. Do you have it lah di ah?


No, I don't really own any cookbooks. I should at least get the ones my mom and sister has so I'm on the same page so to speak. Is that one good?

And sorry cardamom, I didn't see a reply before! Thanks! It was a pretty good one.

I'm making more today though because my DH's grandmother liked them so much. She asked for them. I doubt very much she'll be asking for Pesach stuff. lol.

#6 Mpjp is feral

Posted 26 February 2013 - 01:50 PM

Thanks la di dah my DS and his little mate from kinder are going to cook these from your recipe when they get home today. I'll post a pic for you so you can see the 4yo effort!!

#7 la di dah

Posted 26 February 2013 - 01:51 PM

QUOTE (meplainjanebrain @ 26/02/2013, 02:50 PM) <{POST_SNAPBACK}>
Thanks la di dah my DS and his little mate from kinder are going to cook these from your recipe when they get home today. I'll post a pic for you so you can see the 4yo effort!!


Awww! Adorbz. Pix will be loved.

EDIT: And triangles are the tastiest shape. Science. Fact.

Edited by la di dah, 26 February 2013 - 01:54 PM.


#8 Peanut

Posted 26 February 2013 - 01:52 PM

I tried one (err, some would be a more accurate description, lol!) made by a friend and they are delicious!

Happy Purim!

#9 anotherlogin

Posted 26 February 2013 - 02:10 PM

meplainjanebrain - make sure you really "pinch" the edges together, otherwis ethey open up while baking

#10 elmo_mum

Posted 26 February 2013 - 02:14 PM

this year, friends made nutella hamentashen

sacraligous, i know... but zomg!!!!


i prefer traditional, mit poppy seeds!!!

LALALALALALALALA

bring on pesach i say
mums coconut macaroons!!
gefitle fish....
chopped liver.. i can feel my arteries hardening already.....

#11 kpingitquiet

Posted 26 February 2013 - 02:25 PM

Yummmmmm...

#12 Marchioness Flea

Posted 26 February 2013 - 02:26 PM

I've never heard of them but I may try making them as they sound yummy.
I do have apricot jam as I grew up on it as the child of a Hungarian mother. Seems to be  Hungarian staple in cooking. Plus no tiny seeds to get stuck in teeth!

#13 la di dah

Posted 26 February 2013 - 02:38 PM

Minor outcry in my family every year of which is more oldschool, the poppy seeds or lekvar (prune butter, in English, I think? Prunes...) and of the two I'd take the prunes. Poppy should stick to bagels. roll2.gif

Apricots rain all over both though.

I like gefilte fish but I have a hard time with coconut anything and macaroons are not an exception. I'm the one Jew I know who manages to lose weight every Pesach - all I eat is meat and salad.

EDIT: Hungarian and Ashkenazi can be pretty close in a lot of ways I think. I remember once I was describing prakas which is like cabbage leaves rolled around meat (it's nicer than it sounds) with sauce and a number of Polish and Hungarian people seem to know of something similar, though called something else and with a higher likelihood of pork. original.gif

I don't have a good prakas recipe at the moment so I'm no help with that.

Edited by la di dah, 26 February 2013 - 02:43 PM.


#14 credence

Posted 26 February 2013 - 03:02 PM

la di dah - we (as in Croatians) have this plum butter stuff called providl. I love it! We use it in these little crescent rolls called kiflice which are a similar pastry to hamentaschen except obviously the shape is different.

We also do the cabbage roll thing, we call it sarma - and yes it's full of pork products. But gosh it's good.

#15 la di dah

Posted 26 February 2013 - 03:05 PM

Not really the most romantic or beloved fruit, but I'm bizarrely fond of prunes.




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