Fruit Filled Hamantaschen From Philadelphia Recipes

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HAMANTASCHEN



Hamantaschen image

When chef Michael Solomonov and his business partner Steve Cook develop recipes for their Philadelphia restaurants (including Zahav, Abe Fisher and K'Far), they often start by talking about their mothers. "Someone will say, 'Oh wait, my mom makes it like this. Let me get her recipe,' " Michael says. Steve's mom, Susan, provided the dough recipe for these hamantaschen - traditional triangular jam-filled cookies that show up on their menus for the Jewish holiday of Purim. It's a pretty classic recipe, with a few exceptions: Susan adds brown sugar and maple extract to her version. The resulting cookie is extra chewy, and perfectly sweet. -Francesca Cocchi for Food Network Magazine

Provided by Michael Solomonov

Categories     dessert

Time 1h

Yield About 36 hamantaschen

Number Of Ingredients 11

2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
3 tablespoons whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon maple extract (optional)
3 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 12-ounce jar apricot preserves

Steps:

  • Make the dough: Beat the butter, both sugars, the egg, milk, vanilla and maple extract (if using) with a mixer on medium-high speed. Add the flour, baking powder and salt and beat until fully incorporated.
  • Divide the dough into thirds and wrap each portion tightly in plastic wrap. Refrigerate at least 4 hours or overnight.
  • Form the hamantaschen: Position racks in the upper and lower thirds of the oven and preheat to 375˚ F. Roll out one piece of dough on a floured surface until 1/8 inch thick. Use the rim of a juice glass to cut out 3-inch circles. Repeat with the remaining dough.
  • Spoon a teaspoon of the apricot preserves into the center of each circle of dough.
  • Fold in the edges of the dough to form a triangle, pinching at the corners to keep the filling in but leaving the center filling slightly exposed.
  • Bake the hamantaschen: Arrange the hamantaschen on 2 baking sheets (use nonstick pans or line the pans with parchment paper).
  • Bake, rotating and switching the pans halfway through, until the hamantaschen are lightly browned, 8 to 10 minutes.
  • Let cool a few minutes on the baking sheets, then remove to a wire rack and let cool completely.

GREAT-GRANDMOTHER BUBBIE'S HAMANTASCHEN



Great-Grandmother Bubbie's Hamantaschen image

Brought over from Poland by my great-grandmother, these little fruit-filled cookies are traditional for the Jewish holiday Purim where they are put in gift baskets and given to all one's friends. We always make extra so there are some left over for us, they are the best! (The filling can be anything, for a shortcut, you can substitute any flavor of jam, but this is the original filling.)

Provided by Aliza Finley

Categories     Desserts     Cookies     Fruit Cookie Recipes     Apricot

Time 2h50m

Yield 36

Number Of Ingredients 12

2 cups pitted prunes, cooked, drained and mashed
2 cups dried apricots, cooked drained and mashed
3 eggs
1 cup white sugar
½ cup safflower oil
1 lemon, zested
1 orange, zested
4 cups unbleached all-purpose flour
2 teaspoons baking powder
1 tablespoon lemon juice
½ cup chopped walnuts
⅓ cup white sugar, or to taste

Steps:

  • Place prunes and apricots into a large pot filled with water and bring to a rolling boil over high heat. Cook the fruit uncovered, stirring occasionally, until the fruit is tender, about 15 minutes. Drain fruit in a colander and mash together in a bowl using a fork. Set aside.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Whisk eggs, 1 cup sugar, oil, lemon zest, and orange zest together in a bowl and set aside. Sift flour and baking powder together in a large bowl. Stir in the egg mixture, kneading with hands until the dough comes together. Roll out dough to about 1/4 inch in thickness on a lightly floured surface. Cut circles out using a cookie cutter or the rim of a drinking glass.
  • Mix prune and apricot mixture, lemon juice, walnuts, and 1/3 cup sugar in a bowl. Place a tablespoon of the filling in the center of the cookie. Pinch the edges firmly together to create a triangle, leaving the center open to expose the filling. Repeat with the remaining cookies.
  • Bake in the preheated oven until golden brown, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 163 calories, Carbohydrate 28.9 g, Cholesterol 15.5 mg, Fat 4.7 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 34.4 mg, Sugar 15.4 g

FRUIT-FILLED HAMANTASCHEN FROM PHILADELPHIA



Fruit-Filled Hamantaschen from Philadelphia image

Provided by Joan Nathan

Categories     Dessert     Bake     Purim     Prune     Raisin     Walnut     Kosher

Yield Yield: 36 cookies (P) with margarine; (D) with butter

Number Of Ingredients 16

Fruit Filling
3/4 cup pitted prunes
1/3 cup seedless raisins
1/4 cup water
1/4 cup shelled walnuts
1/4 apple with peel
Juice and rind of 1/4 lemon
2 tablespoons sugar
Dough
2/3 cup pareve margarine or butter
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla
1/2 to 3 cups unbleached all-purpose flour
1 teaspoon baking powder
Dash of salt

Steps:

  • 1. To make the filling, simmer the prunes and raisins together in the water, covered, for 15 minutes or until the prunes are softened but still firm.
  • 2. Add the nuts, then put the mixture through a grinder or chop in a food processor with the apple. Add the lemon juice and rind and sugar and mix well.
  • 3. To make the dough, cream the margarine or butter with the sugar. Add the egg and vanilla and continue creaming until smooth. A food processor is great for this.
  • 4. Add the flour, baking powder, and salt. Process until a ball of dough is formed.
  • 5. Chill for 2 to 3 hours, or overnight.
  • 6. Taking one fourth of the dough, roll out on a lightly floured board to a thickness of 1/8 inch. Cut into 2 1/2-inch circles. With your finger, brush water around the rim of the circle. Drop 1 teaspoon of filling in the center. Then bring the dough around the filling and press 3 ends together.
  • 7. Bake in a preheated 375-degree oven on a well-greased cookie sheet for 10 to 15 minutes or until the tips are golden.

EASY HAMANTASCHEN



Easy Hamantaschen image

This recipe starts with a yellow cake mix and it is easy and delicious. It also uses prepared fruit filling. Everyone who tries this recipe loves it. It is a traditional recipe for the Purim holiday and the shape of the cookie represents the shape of the hat of Haman, the evil advisor to the King of Persia. Haman hated the Jews and wanted to kill them all and these pastries remind us of this hateful man who died instead of the Jews.

Provided by mandabears

Categories     Dessert

Time 21m

Yield 24 hamantaschen

Number Of Ingredients 6

18 1/2 ounces yellow cake mix, I use Duncan Hines
1 cup all-purpose flour
2 eggs, beaten
2 tablespoons water
1/2 cup butter or 1/2 cup margarine, softened
solo canned fruit filling

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Combine cake mix, flour, eggs, and water in mixer bowl.
  • Mix until well blended.
  • Roll out 1/4 of the dough at a time on a lightly floured surface until 1/8 inch thick.
  • Cut dough into 2 1/2 inch circles.
  • Place 1 teaspoon of fruit filling in center of dough.
  • Draw up 3 sides of circle up to form a triangle.
  • Pinch edges together, moisten edges with water if needed.
  • Place on lightly greased cookie sheet.
  • Bake for 6-8 minutes our until golden brown.

Nutrition Facts : Calories 153.4, Fat 6.8, SaturatedFat 3, Cholesterol 26.1, Sodium 183.7, Carbohydrate 21.1, Fiber 0.4, Sugar 9.5, Protein 2.1

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Top Asked Questions

How do you make hamantaschen?
Find more baking tips for these Hamantaschen here . Date-Orange Filling, Honey-Nut Filling, Poppy Seed Filling, or 1½ cups jam or preserves Whisk baking powder, salt, and 4 cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat butter and sugar in a large bowl until pale and fluffy, about 5 minutes.
How do you fill a hamantaschen with apricot filling?
Place 1 teaspoon of apricot filling in the center of each. Bring three edges together over the filling, overlapping slightly (a small portion of filling will show in the center); pinch edges gently. Editor’s Tip: Be careful not to overfill your hamantaschen, or you’ll end up with blobs instead of triangles!
What are hamantaschen cookies?
Steve’s mom, Susan, provided the dough recipe for these hamantaschen — traditional triangular jam-filled cookies that show up on their menus for the Jewish holiday of Purim. It’s a pretty classic recipe, with a few exceptions: Susan adds brown sugar and maple extract to her version.
Can you freeze hamantaschen?
When ready to bake, remove the disks from the freezer, thaw the dough for 1 to 2 days in the fridge, and then proceed with recipe. To Freeze After Baking: Let the hamantaschen cool completely and store in an airtight container separating layers with parchment paper or aluminum foil.

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