By Eileen Goltz
The most common frame of reference for Purim food is
Hamentashen, those tasty, can't get enough of them, three cornered cookies
stuffed with preserves, chocolate, dried fruit or poppy seed filling. They
are supposed to resemble Haman's three cornered hat (or his pockets).
However, different Jewish communities have special foods for Purim, while
Ashkenazi Jews must have hamentashen. Sephardi Jews often eat oznei Haman,
long, pointy cookies which are supposed to resemble Haman's ears.
When it comes to these Purim treats there are as many
opinions as to which is the most delicious filling and what is the best
possible crust as there are hungry mouths waiting to gobble them up. We all
have our own personal favorites and I took a very unscientific poll of about
40 very dessert friendly people and here are the results.
Which filling flavor do you like best?
Poppy Seed (21%)
Date/dried fruit (5%)
No favorite (5%)
What type of dough do you like best?
The following recipes came from family, friends and readers who all wanted
to share their recipes along with their opinions. Please note that the
amount of filling you will have to use will be in direct proportion to the
size of the Hamentashen you make.
BASIC HAMENTASHEN DOUGH (pareve)
4 eggs, slightly beaten
3/4 cup oil
3/4 cup sugar (brown sugar gives it an interesting kick)
Grated rind of 1 orange
5 cups sifted flour
filling of choice
In a bowl combine the slightly beaten eggs, oil, sugar and orange rind. Beat
until mixture is fluffy and thick. Gently stir in flour. Cover and chill at
least 1 1/2 hours or until firm before using...
Preheat oven to 350. Divide dough into quarters. Roll out each on floured
board or cloth to 1/8-inch thickness. Cut into 2 1/2- or 3-inch circles and
place on greased cookie sheet. Spoon 1 tablespoon filling into center of
each. Form tri-corners bringing up edges of dough almost to center and
making three seams (some filling should show in center). Pinch seams
together tightly. Bake for 15 to 20 minutes or until golden brown.
HAMENTASHEN DOUGH II
From The Great Hadassah Cookbook, Edmonton,
˝ cup butter
1 cup sugar
2 cups flour
2 teaspoons baking powder
2 tablespoons milk
vanilla or lemon extract
In a bowl of an electric mixer combine the butter and sugar. Mix to combine
and then add the egg. Mix to combine and set it aside. Sift flour and baking
powder together and then add a little to the creamed sugar mixture.
Alternate the milk, and the remaining flour. Add the extract and mix to
combine. Cover and refrigerate for at least 30 minutes. Preheat oven to 375.
Roll dough out 1/8 to 1/4 inch thick. Cut into rounds, spoon you're filling
into the center and form into triangles Bake 15 to 30 minutes until
CHOCOLATE AND NUT HAMENTASHEN FILLING (Dairy)
|5 ounces semisweet
3 ounces unsweetened chocolate
6 tablespoons butter
2/3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons vanilla extract
1 tablespoon instant coffee
3/4 cups sugar
3/4 cups chocolate chips
1/3 cup chopped pecans (optional)
1/3 cup chopped walnuts (optional)
In a microwave proof bowl melt the 5 oz semisweet
chocolates and the unsweetened chocolate together. Mix in all the butter,
four, baking powder, salt, eggs, vanilla, coffee and sugar. Mix to combine
and then fold in the chocolate chips and nuts. The will probably be extra
filling and you can freeze it to use later or make chocolate drop cookies
This filling will give you "brownie" like filling. Makes enough filling for
at least 3 dozen hamentashen.
PECAN AND WHITE CHOCOLATE FILLING (dairy)
The pecans get all toasty and the white chocolate is excellent! The surprise
ingredient, rice cereal, gives it crunch texture.
|12 oz white chocolate
1 cup chopped pecans
|4 tablespoons butter
1 cup toasted rice cereal (like Rice Krispies)
In a microwaveable bowl melt the white chocolate chips
with the butter. Mix to combine and add the chopped pecans and rice cereal.
Mix to combine and use as filling. Makes 2 1/2 cups filling.
SWEET POPPY FILLING (dairy or pareve)
|6 cups boiling water
3 cups poppy seeds
3/4 cup sugar
|1 1/2 cups of water or
1/2 cup honey
3 well beaten egg whites
In a bowl pour boiling water over poppy seeds. Allow
the mixture to stand until the poppy seeds sink, and then drain. Place the
poppy seeds in a food processor and grind them for about 1 minute. Place the
mixture in a sauce pan and then add the water or milk, sugar, honey and salt
and cook over low heat until the mixture is thickened, stirring frequently.
Remove the mixture from heat and allow it to cool. Fold in the egg whites.
Makes enough filling to fill approx. 3 dozen hamentashen.
The following recipe was sent to me by a reader who got it from the archives
of "New Jewish Cuisine" on the Jewish Television Network.
2 tablespoons chopped garlic
1 cup sliced onions
1/2 cup red bell peppers, diced medium
1/2 cup green bell peppers, diced medium
2 small zucchini, diced medium
1/2 cup pitted olives
1/3 cup fresh herbs
1/2 cup pot cheese
1/2 cup farmer's cheese
1/2 cup grated havarti cheese
In a large sauté pan add the olive oil, garlic, onions, and peppers
and zucchini. Sauté until onions are translucent. Add salt,
pepper, olives and fresh herbs. Stir well. Remove from the
fire. Place in a large bowl and fold in the eggs and cheeses.
Adjust seasonings. Set aside and allow to cool.
2 packages dry yeast
1/2 cup warm water
2 tablespoons honey, divided
1 1/2 cups cool water
2 teaspoons salt
4 tablespoons olive oil
6 cups flour
In a small bowl combine the yeast, warm water and 1 tablespoon of the honey.
Set aside and allow to proof (approximately 3 - 4 minutes). In another small
bowl mix the remaining honey with the cool water, salt and oil. In a food
processor put in all the flour. While the machine is on add the cool water
mix, then the warm water mix. Process until the dough pulls away from the
sides of the bowl.
Remove to a large, well-oiled bowl. Cover with plastic wrap or a damp towel.
Let rise until doubled in volume in a warm area. Punch down dough. Roll out
to approximately two 10" circles. Fill each with stuffing and pinch into
Brush with olive oil. Bake at 450 on cookie sheets
that have been sprinkled with corn meal to prevent sticking. Makes 2 large
Hamentashen, enough for 4.
Optional Cookie Filling:
2 ounces light brown sugar
1/2 teaspoon sugar
4 ounces orange juice
1 ounce bourbon
1 ounce honey
5 ounce assorted dried fruits; small diced (sun-dried cherries, sun-dried
blueberries, raisins, apples, apricots, etc.)
In a small sauce pot combine all ingredients. Cook until dry fruit is
softened and mixture is syrupy. Set aside to cool. When mixture has cooled,
place in food processor and pulse to rough chop. Fill into small rounds of
Goltz, a professional chef and caterer, is the author of the new
cookbook, Perfectly Pareve.
© Eileen Goltz 2004