{"id":35202,"date":"2014-03-05T12:49:32","date_gmt":"2014-03-05T17:49:32","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=35202"},"modified":"2017-04-18T09:36:31","modified_gmt":"2017-04-18T14:36:31","slug":"purim","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/purim\/","title":{"rendered":"Hamentaschen"},"content":{"rendered":"<p><a href=\"http:\/\/www.ou.org\/life\/files\/iStock_000012001789Small.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-post-35202 wp-image-35226\" src=\"http:\/\/www.ou.org\/life\/files\/iStock_000012001789Small-300x200.jpg\" alt=\"iStock_000012001789Small\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.ou.org\/life\/files\/iStock_000012001789Small-300x200.jpg 300w, https:\/\/www.ou.org\/life\/files\/iStock_000012001789Small.jpg 847w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>Jews around the world- prepare to get your celebration mode in gear, it\u2019s time for Purim! Head to your nearest synagogue, crank up your gregers and get ready to drown out the name of Haman while cheering on Esther and Mordechai.<\/p>\n<p>As a prerequisite to any and all Purim celebrations (and seudas), it\u2019s time to dig out your favorite hamentashen recipe and get baking. This year I got an email asking where the idea of hamentashen actually came from. After a bit of research I came up with three slightly different but not dissimilar explanations for the seminal holiday treat. Simply put, the hamentashen is a three cornered pastry whose traditional filling is considered poppy seed. In Yiddish, hamentashen roughly translates to &#8220;Haman&#8217;s Pocket.&#8221; Other cultures call it Haman&#8217;s Hat (the villain supposedly wore a three-cornered chapeau). Still another explanation I found calls the pastry Haman&#8217;s Ear (truly didn\u2019t want to explore the origin of this one).<\/p>\n<p>No matter which definition you choose to adhere to the oldest \u201ctraditional\u201d hamantashen recipe I found was made with yeast dough. The yeast dough variety is typically larger and more Danish- like than the cookie dough variety I grew up with. No matter which dough you choose, the most talked about filling I found was poppy seed.<\/p>\n<p>The sky\u2019s the limit when it comes to the fillings, from fruits and nuts to chocolate and a mixture of any and all of your favorite things. Just make sure not to over stuff and have a \u201cvent,\u201d causing your hamentashen to explode into weird looking cookies if the steam from cooking the filling builds up with nowhere to go. To make choosing the kind of hamentashen you want easier, I\u2019ve compiled yeast and cookie dough recipes with a bunch of different filling recipes. Since you can always buy pie filling there is no excuse not to try them. Strain out the excess goo then add some bread crumbs and chopped golden raisins to make your own \u201chomemade\u201d fillings. If you\u2019re pressed for time, these recipes will help make your hamentashen truly deliciously unique.<\/p>\n<p>Make note, I typically do not make my own poppy seed filling. I find it way too expensive to make when my husband is the only one in our home who likes it and when the canned variety made by SOLO is really great once I doctor it with a bit of cinnamon.<\/p>\n<h3><u>Hamantaschen<\/u><strong style=\"text-decoration: underline;\">\u00a0Cookie\u00a0Dough (dairy or pareve)<\/strong><\/h3>\n<p>Makes\u00a02 to 3 dozen depending on the size of the rounds.<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>\u00bd cup butter or margarine&#8217;<\/em><\/li>\n<li><em>1 cup sugar<\/em><\/li>\n<li><em>1 egg<\/em><\/li>\n<li><em>2 cups flour (plus a little more for rolling out)<\/em><\/li>\n<li><em>2 teaspoons baking powder<\/em><\/li>\n<li><em>2 Tablespoons milk, water or rice milk<\/em><\/li>\n<li><em>2 teaspoons vanilla or 1 Tablespoon lemon zest<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a bowl cream together the butter and sugar. Mix in the egg.<\/li>\n<li>Sift the flour and baking powder together and then and add the flour mixture to the creamed mixture in thirds, alternating with the milk or water, vanilla ending with the flour.<\/li>\n<li>Let the dough rest for at least 10 minutes before rolling it out on a lightly floured surface.<\/li>\n<li>Roll the dough out to \u00bc inch thick. Cut into rounds and place a heaping spoonful of filling in the center of the round. Pull up the sides to form a triangle.<\/li>\n<li>Bake at 375\u00b0F for 15- 30 minutes until lightly golden browned.<\/li>\n<\/ol>\n<p><em>My recipe, modified from The Great Hadassah Cookbook<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Another Cookie Hamantaschen Dough (pareve)<\/strong><\/span><\/h3>\n<p>Makes 1\u00bd to 2 dozen depending on the size of the rounds.<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>3 eggs<\/em><\/li>\n<li><em>1 cup oil<\/em><\/li>\n<li><em>1 cup sugar<\/em><\/li>\n<li><em>2 teaspoons baking powder<\/em><\/li>\n<li><em>\u00bd cup water<\/em><\/li>\n<li><em>\u00bd cup orange juice<\/em><\/li>\n<li><em>1\/8 tsp salt<\/em><\/li>\n<li><em>4 cups flour (approximately)<\/em><\/li>\n<li><em>1 egg beaten (for the top)<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a bowl combine the eggs, oil, sugar, water and orange juice. Whisk to combine.<\/li>\n<li>Add the flour, salt and baking powder and fold it in but do not over mix. (This will be a soft dough).<\/li>\n<li>Let sit for 10- 15 minutes.<\/li>\n<li>Divide dough into 3 parts. Roll out to about \u00bc inch thick on a floured surface. Cut into rounds and place a heaping spoonful of filling in the center of the round. Pull up the sides to form a triangle cut in circles.<\/li>\n<li>Brush the top of the filled hamantashen with the beaten egg.<\/li>\n<li>Lightly grease a baking sheet or use parchment paper and bake at 350\u00b0F for 20-25 minutes or slightly longer until golden brown.<\/li>\n<\/ol>\n<p>My files, source unknown<\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Joan Nathan&#8217;s Recipe For Yeast Hamantaschen <\/strong><\/span><\/h3>\n<p>Makes 28 to 36 hamantaschen.<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<h4><span style=\"text-decoration: underline;\">Filling<\/span>:<\/h4>\n<ul>\n<li><em>\u00bd cup water<\/em><\/li>\n<li><em>\u00bc teaspoon cinnamon<\/em><\/li>\n<li><em>\u00be cup sugar<\/em><\/li>\n<li><em>1\u00bd\u00a0Tablespoons orange zest,<\/em><\/li>\n<li><em>\u00bd teaspoon lemon zest<\/em><\/li>\n<li><em>2 Tablespoons honey<\/em><\/li>\n<li><em>2\u00bc cups chopped pecans, walnuts or a mixture of your favorite dried fruits like prunes, dates, cherries, or apricots<\/em><\/li>\n<li><em>2 Tablespoons bread crumbs<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Dough<\/span>:<\/h4>\n<ul>\n<li style=\"text-align: justify;\"><em>2 Tablespoons instant yeast<\/em><\/li>\n<li style=\"text-align: justify;\"><em>\u00bc cup milk, scalded and cooled to lukewarm or \u00bc cup warm rice milk<\/em><\/li>\n<li style=\"text-align: justify;\"><em>1 cup sugar<\/em><\/li>\n<li style=\"text-align: justify;\"><em>2 cups unsalted butter or margarine, cold<\/em><\/li>\n<li style=\"text-align: justify;\"><em>\u00be teaspoon salt<\/em><\/li>\n<li style=\"text-align: justify;\"><em>1 teaspoon vanilla<\/em><\/li>\n<li style=\"text-align: justify;\"><em>1 teaspoon lemon zest<\/em><\/li>\n<li style=\"text-align: justify;\"><em>7 cups flour<\/em><\/li>\n<li style=\"text-align: justify;\"><em>1 cup (8 oz.) sour cream or pareve sour cream<\/em><\/li>\n<li style=\"text-align: justify;\"><em>2 eggs<\/em><\/li>\n<li style=\"text-align: justify;\"><em>1 egg, beaten<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Filling: In a saucepan combine the water, cinnamon and sugar and bring it to a boil. Add the lemon zest and honey.<\/li>\n<li>Return the mixture to a boil. Add the nuts, dried fruit and crumbs. Stir to combine.<\/li>\n<li>Reduce to a simmer and cook for an additional 3- 4 minutes.<\/li>\n<li>Remove from heat and cool to room temperature before using.<br \/>\n(You can make this 3 to 4 days ahead of time and refrigerate it until you\u2019re ready to make your hamantaschen.)<\/li>\n<li>For the dough: In a small bowl, dissolve the yeast in the lukewarm liquid.<\/li>\n<li>In the bowl of an electric mixer (use the paddle), combine the butter, salt, vanilla, zest, and sugar. Beat on low for 3 minutes then slowly add the flour and sour cream, alternating them.<\/li>\n<li>Add 2 of the eggs and beat for 3- 4 minutes. The dough should pull away from the sides of the bowl.<\/li>\n<li>Divide the dough into 28 to 36 equal pieces. Roll them into balls then place them on a parchment paper covered cookie sheet. Cover and refrigerate for 15 minutes. Roll each ball out into a circle on a floured surface.<\/li>\n<li>Place 1 heaping teaspoon to Tablespoon (depending on the size of the circle) of the filling in the center of each circle. Pinch up the sides to form a triangle.<\/li>\n<li>Place the hamentashen on a greased or parchment paper covered cookie sheet. Brush the top with the beaten egg.<\/li>\n<li>Let the hamentashen rise for 30 minutes.<\/li>\n<li>Preheat oven to 375\u00b0F.<\/li>\n<li>Bake for 16 to 20 minutes, until golden brown.<\/li>\n<\/ol>\n<p><em>Modified from Joan Nathan\u2019s Jewish Holiday Cookbook.<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Brownie\u00a0Filling (dairy or pareve)<\/strong><\/span><\/h3>\n<p>Makes enough filling for 24 to 36 hamentashen\u00a0depending on the size.<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>5 oz. semisweet chocolate<\/em><\/li>\n<li><em>3 oz.\u00a0unsweetened chocolate<\/em><\/li>\n<li><em>6 Tablespoons butter or margarine<\/em><\/li>\n<li><em>2\/3 cup flour<\/em><\/li>\n<li><em>1 teaspoon baking powder<\/em><\/li>\n<li><em>\u00bc teaspoon salt<\/em><\/li>\n<li><em>2 eggs<\/em><\/li>\n<li><em>2 teaspoons vanilla<\/em><\/li>\n<li><em>1 Tablespoon instant coffee]<\/em><\/li>\n<li><em>\u00be cup sugar<\/em><\/li>\n<li><em>\u00be cup semi sweet chocolate chips<\/em><\/li>\n<li><em>\u2153 cup chopped pecans<\/em><\/li>\n<li><em>\u2153 cup chopped walnuts<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a glass (microwavable) bowl, melt the margarine, semisweet chocolate and unsweetened chocolate together.<\/li>\n<li>Mix in the flour, baking powder, salt, eggs, vanilla, coffee and sugar. &#8216;<\/li>\n<li>Fold in the chocolate chips and nuts.<\/li>\n<\/ol>\n<p><em>My files, source unknown<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Raspberry Filling<\/strong><\/span><\/h3>\n<p>Makes 2 cups filling.<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1\u00bd cup raspberry jam<\/em><\/li>\n<li><em>1\u00a0fresh raspberry for the top of each hamentashen<\/em><\/li>\n<li><em>\u00bd cup chopped toasted almonds<\/em><\/li>\n<li><em>\u00bc cup breadcrumbs<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a bowl, combine the jam, nuts and breadcrumbs.<\/li>\n<li>Use a teaspoon or Tablespoon for filling.<\/li>\n<li>Just before cooking place a fresh raspberry in the open part of the hamentashen.<\/li>\n<\/ol>\n<p><em>My files, source unknown<\/em><\/p>\n<hr \/>\n<h3><u>Apricot<\/u><strong style=\"text-decoration: underline;\">\u00a0or Prune\u00a0Filling<\/strong><\/h3>\n<p>Makes approx 1\u00bd to 2 cups.<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 lb. of dried apricots or pitted dried prunes<\/em><\/li>\n<li><em>Water, just to cover<\/em><\/li>\n<li><em>1 cup sugar<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Take a pound of dried fruit, either apricots or prunes, and put them in a saucepan. Cover with water and set them on the stove to cook until the water is almost gone. (Don\u2019t let the water evaporate- it will burn.)<br \/>\n<em>You can add more water if the fruit is not soft and mushy.<\/em><\/li>\n<li>Add the sugar and continue cooking on a low temperature until the sugar is totally melted, 3- 4 minutes.<\/li>\n<li>Remove from heat and let cool until room temperature.<\/li>\n<li>Using a food processor or blender, process until smooth.<\/li>\n<\/ol>\n<p><em>Modified from about.com<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Dried Fruit\u00a0and\u00a0Nut Filling<\/strong><\/span><\/h3>\n<p>Makes approximately 2 cups.<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 cup dried figs<\/em><\/li>\n<li><em>\u00bd cup dried apricots<\/em><\/li>\n<li><em>\u00bd cup raisins<\/em><\/li>\n<li><em>\u00bd cup orange juice<\/em><\/li>\n<li><em>\u2153 cup toasted slivered almonds<\/em><\/li>\n<li><em>\u2153 cup walnuts<\/em><\/li>\n<li><em>\u00bc cup corn syrup<\/em><\/li>\n<li><em>\u00bd teaspoon vanilla<\/em><\/li>\n<li><em>\u00bd teaspoon cinnamon<\/em><\/li>\n<li><em>Zest of 1 lemon<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Place all the ingredients in a food processor and process for 2- 3 minutes until combined but not totally pulverized.<br \/>\n(It should be chunky.)<\/li>\n<\/ol>\n<p><em>Modified from yummly.com<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Strawberry\u00a0Filling<\/strong><\/span><\/h3>\n<p>Makes 1\u00bd cups<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>2 cups sliced strawberries<\/em><\/li>\n<li><em>1 teaspoon cinnamon<\/em><\/li>\n<li><em>\u00bc cup brown sugar<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a saucepan, combine all the ingredients and cook at medium heat for about 15 minutes until the sugar dissolves and mixture thickens.<\/li>\n<li>Remove from heat and cool completely.<\/li>\n<\/ol>\n<p><em>My files, source unknown<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Prune\/Raisin Filling<\/strong><\/span><\/h3>\n<p>Makes approximately 2 cups.<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1\u00bc cups dried pitted prunes<\/em><\/li>\n<li><em>\u00be cup raisins<\/em><\/li>\n<li><em>Water or prune juice to cover<\/em><\/li>\n<li><em>2 Tablespoons sugar<\/em><\/li>\n<li><em>Zest of 1 lemon<\/em><\/li>\n<li><em>\u00bd teaspoon cinnamon<\/em><\/li>\n<li><em>Pinch of ground cloves<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Place the prunes, raisins, sugar, lemon zest, cinnamon and cloves in a saucepan and add water or prune juice just to cover.<\/li>\n<li>Bring the mixture to a boil, turn off the heat and let it stand for 30 minutes.<\/li>\n<li>Place the mixture in a food processor and process to a slightly chunky paste.<\/li>\n<\/ol>\n<p><em>My files, source unknown<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Lemon Curd Filling<\/strong><\/span><\/h3>\n<p>Makes approx 1\u00bd cup filling.<\/p>\n<p><em>This is best with the cookie dough<\/em><\/p>\n<p><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/p>\n<ul>\n<li><em>\u00be cup sugar<\/em><\/li>\n<li><em>2 Tablespoons cornstarch<\/em><\/li>\n<li><em>1\/8 teaspoon salt<\/em><\/li>\n<li><em>\u00be cup cold water<\/em><\/li>\n<li><em>2 egg yolks, slightly beaten<\/em><\/li>\n<li><em>Juice of 1\u00bd lemon<\/em><\/li>\n<li><em>2 teaspoons lemon zest<\/em><\/li>\n<li><em>1 Tablespoon butter or margarine<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a small saucepan, combine sugar, cornstarch and salt. Whisk to combine. Whisk in the water and eggs. Whisk in the lemon zest and lemon juice. Cook over medium heat, whisking constantly until the mixture is thick and bubbly. Boil approximately one minute and then remove from heat.<\/li>\n<li>Stir in the butter, cover with wax paper and let cool to room temperature.<\/li>\n<\/ol>\n<p><em>Refrigerate until ready to use.<\/em><\/p>\n<p><em>My files, source unknown<\/em><\/p>\n<hr \/>\n<p><em>\u00a9 Eileen Goltz, Purim 14<\/em><\/p>\n<p><em>Check out other hamentashen recipes in our <a href=\"https:\/\/oukosher.org\/recipes\/\">recipe database<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Jews around the world- prepare to get your celebration mode in gear, it\u2019s time for Purim! Head to your nearest synagogue, crank up your gregers and get ready to drown out the name of Haman while cheering on Esther and Mordechai. As a prerequisite to any and all Purim celebrations (and seudas), it\u2019s time to<\/p>\n","protected":false},"author":53,"featured_media":35264,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[139,8],"tags":[],"class_list":["post-35202","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-purim-4-parshiyot","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Hamantaschen Dough and Filling Recipes for Purim - OU Life<\/title>\n<meta name=\"description\" content=\"This Purim try making hamantaschen with cookie dough, and a brownie, raspberry, dried fruit, prunes and raisins, strawberries, or lemon curd filling.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/purim\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hamantaschen Dough and Filling Recipes for Purim - OU Life\" \/>\n<meta property=\"og:description\" content=\"This Purim try making hamantaschen with cookie dough, and a brownie, raspberry, dried fruit, prunes and raisins, strawberries, or lemon curd filling.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ou.org\/life\/food\/recipes\/purim\/\" \/>\n<meta property=\"og:site_name\" content=\"OU Life\" \/>\n<meta property=\"article:published_time\" content=\"2014-03-05T17:49:32+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-04-18T14:36:31+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ou.org\/life\/files\/life_slider.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"380\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Eileen Goltz\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Eileen Goltz\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/purim\/\",\"url\":\"https:\/\/www.ou.org\/life\/food\/recipes\/purim\/\",\"name\":\"Hamantaschen Dough and Filling Recipes for Purim - 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