Here's an award winning hamantaschen recipe

[AnonChick]

I wouldn't recommend adding runny or loose jam of any kind into hamentashen. First off, it'll ruin the dough (since you dollop it before you bake it), and second, it'll melt out and burn the pan, and you'll end up with a folded piece of dough that's crushed in on itself and has nothing in it other than a little bit of gloppy purple somethingorother that smells like blackberry but doesn't really taste like it.

[pamelaBeurman]

Originally Posted by Walter Greenspan

Here's a hamantaschen (HAH-men-TAH-shen) recipe that won the 2000 Minnesota State Fair Blue Ribbon, courtesy of Bnai Emet Synagogue in Minneapolis, MN (http://www.bnaiemet.org/living_jewishly/Recipes/purim/blue_ribbon_hamentachen.html - broken link)


Here's what you will need:

Cookie dough:
3 eggs
4 cups flour
1 cup sugar
4 teaspoons baking powder
3/4 cup oil
1/3 cup orange juice

Filling:
3 tablespoons orange filling (canned prune and apricot fillings were used for the State Fair entries).

Traditional fillings are poppy seed and prune. Apricot, apple butter, pineapple preserves, and cherry pie filling all work quite well.

For a special HONEY-NUT FILLING:

1 lb. of honey
1 lb. ground or chopped walnuts

Heat honey to boil, then stir in walnuts.

Oil a platter or board, pour walnut-honey mixture on platter or board and let cool.

When cool, cut into triangles (approximately 1" per side).


Here's what you need to do:

1. With an electric beater, beat eggs, adding sugar gradually.

2. Add oil and beat well.

3. Combine flour and baking powder; add to egg mixture alternatively with the orange juice. Mix well. You may need to add a drop more juice if you think it is too dry or a little more flour if you feel it is too loose.

4. Divide dough and wrap in waxed paper.

5. Chill dough for several hours.

6. Remove dough from refrigerator. On a lightly floured surface, using a lightly floured rolling pin, roll out dough to 1/8th inch thickness and cut into 2-1/2 inch circles.

7. Place a rounded teaspoon of filling or honey-nut triangles in each center.

8. Pinch edges together firmly to form a closed triangle over the filling.

9. Place on a non-stick sprayed cookie sheet.

Bake in a 350-degree oven for 18-20 minutes or until golden. Cool on a rack.

The honey and walnut filling sounds soooo good! I use a similar one for Potica.

About the orange filling, do you have a recipe for that? Is it something I can find in the kosher section at the grocery store?

[Walter Greenspan]

Originally Posted by pamelaBeurman

About the orange filling, do you have a recipe for that?

Sorry, no.

Originally Posted by pamelaBeurman

Is it something I can find in the kosher section at the grocery store?

I suspect, if available, it would be where the other fruit fillings would be located. If not, marmalade may work.

The folks who came up with the recipe were located in Minneapolis and it may be a regional item.

[Debsi]

My favorite filling (though gosh I haven't had these in years) is apricot jam.

[CheyDee]

I love hamantaschen, with any filling. Too bad I don't love baking. I don't even own a rolling pin.

[Debsi]

Originally Posted by CheyDee

I love hamantaschen, with any filling. Too bad I don't love baking. I don't even own a rolling pin.

A bottle of wine will do the trick!

[AThousandYears]

I'm guessing this is a Jewish recipe and I haven't had the opportunity to try any of their foods yet. Sounds like I might be missing out! I've read this recipe and now I'm dying to try it. I think I'll first find a bakery that makes it so I can see for myself what it's supposed to look and taste like. Sure sounds yummy!

[calel]

Yum, the suggested fillings remind me of kolaches. I'll have to give this recipe a spin.