HAMENTASHEN WITH BROWNIE FILLING
Here is a twist on the classic hamentashen cookie eaten on the Jewish holiday of Purim. Instead of filling this triangular-shaped cookie with jam or poppy seeds, I used brownie batter. Absolutely delicious!
Provided by Chef4Six
Categories Desserts Cookies Filled Cookie Recipes
Time 4h40m
Yield 16
Number Of Ingredients 14
Steps:
- Beat the eggs and sugar until creamy. Stir in the vegetable oil, apple juice, lemon juice, and vanilla extract. Mix the baking powder into the flour and add it to the egg mixture, stirring to form a dough. Wrap the dough in plastic and refrigerate for 3 hours or overnight.
- Prepare the filling: combine the brownie mix, eggs, water, and vegetable oil and mix well. (You can also follow the package directions and use the low-fat version, if desired). Refrigerate the brownie batter for 3 hours or overnight.
- Remove the cookie dough from the refrigerator and let it rest at room temperature for 30 minutes. Mix the egg and tablespoon of water to make an egg wash.
- Preheat an oven to 375 degrees F (190 degrees C).
- Roll out half the dough on a long piece of parchment paper into a rectangle about 1/4 inch thick. Use a large round cookie cutter to cut circles in the dough. Remove the scraps of dough from around the circles.
- Using two spoons, place 1 tablespoon of chilled brownie batter in the center of each cookie dough circle. Brush the edges of the cookie circles with egg wash.
- Fold the cookie into a triangular shape, bringing the edges up so they partially overlap the brownie filling. Pinch the corners to seal the dough. Brush the hamentashen with egg wash. Repeat with the remaining circles and the other half of the dough.
- Transfer the parchment paper holding the cookies onto a baking sheet. Bake in the preheated oven until the bottoms of the cookies are light golden brown, about 10 minutes.
Nutrition Facts : Calories 521.1 calories, Carbohydrate 70 g, Cholesterol 62.8 mg, Fat 24.3 g, Fiber 2.2 g, Protein 7.6 g, SaturatedFat 4.1 g, Sodium 221.2 mg, Sugar 13.4 g
THE BEST EVER CHERRY HAMENTASHEN
We eat hamentashen on the holiday Purim. They are triangle shaped cookies because Haman had a triangle shaped hat. My dad owns a bakery and is a baker my whole life. He makes these hamentashen every Purim. They are my favorite. When I was in college he always mailed me a box. Now I just make them myself. Hamentashen are traditionally filled with poppyseed filling or prune filling, but my Dad makes other flavors too. Cherry is my favorite, but you can also use apricot jam or use your imagination.
Provided by Caryn Gale
Categories Dessert
Time 1h15m
Yield 2-3 dozen, 12-18 serving(s)
Number Of Ingredients 10
Steps:
- Cream margarine in mixer bowl.
- Add sugar and beat till fluffy.
- Beat in egg, lemon peel, and vanilla.
- Add in flour and salt.
- Beat in water a few drops at a time until dough starts to come away from sides of bowl.
- Place dough in a 2-quart size bag and form into a flat disk.
- Refrigerate for a minimum of 2-3 hours and maximum of 2-3 days.
- Roll out dough flat about an 1/8-inch thickness on a lightly floured surface.
- Using a round cookie cutter or the top of a cup, cut out circles.
- Spoon 2 cherries and a little bit of filling onto the dough circles.
- To fold into the shape of a hamentashen (a triangle) use both thumbs and the two first fingers on each hand.
- Slide two fingers from left hand under left side and two fingers from right hand under right side and two thumbs under the bottom of circle.
- Bring all fingers (with dough) together to form a triangle and try to pinch close.
- Repeat this process with remaining circles and dough.
- Place on a cookie sheet lined with baking paper.
- Sprinkle a small amount of sugar on top of each one.
- Bake at 350°F for 12-15 minutes or just starting to turn pale golden.
HAMENTASHEN WITH BROWNIE FILLING
Here is a twist on the classic hamentashen cookie eaten on the Jewish holiday of Purim. Instead of filling this triangular-shaped cookie with jam or poppy seeds, I used brownie batter. Absolutely delicious!
Provided by Chef4Six
Categories Filled Cookies
Time 4h40m
Yield 16
Number Of Ingredients 14
Steps:
- Beat the eggs and sugar until creamy. Stir in the vegetable oil, apple juice, lemon juice, and vanilla extract. Mix the baking powder into the flour and add it to the egg mixture, stirring to form a dough. Wrap the dough in plastic and refrigerate for 3 hours or overnight.
- Prepare the filling: combine the brownie mix, eggs, water, and vegetable oil and mix well. (You can also follow the package directions and use the low-fat version, if desired). Refrigerate the brownie batter for 3 hours or overnight.
- Remove the cookie dough from the refrigerator and let it rest at room temperature for 30 minutes. Mix the egg and tablespoon of water to make an egg wash.
- Preheat an oven to 375 degrees F (190 degrees C).
- Roll out half the dough on a long piece of parchment paper into a rectangle about 1/4 inch thick. Use a large round cookie cutter to cut circles in the dough. Remove the scraps of dough from around the circles.
- Using two spoons, place 1 tablespoon of chilled brownie batter in the center of each cookie dough circle. Brush the edges of the cookie circles with egg wash.
- Fold the cookie into a triangular shape, bringing the edges up so they partially overlap the brownie filling. Pinch the corners to seal the dough. Brush the hamentashen with egg wash. Repeat with the remaining circles and the other half of the dough.
- Transfer the parchment paper holding the cookies onto a baking sheet. Bake in the preheated oven until the bottoms of the cookies are light golden brown, about 10 minutes.
Nutrition Facts : Calories 521.1 calories, Carbohydrate 70 g, Cholesterol 62.8 mg, Fat 24.3 g, Fiber 2.2 g, Protein 7.6 g, SaturatedFat 4.1 g, Sodium 221.2 mg, Sugar 13.4 g
CHOCOLATE HAMENTASHEN FILLING
This recipe makes a perfect hamentashen filling - it is almost a brownie consistency. It doesn't ooze out like so many jam/jelly fillings and doesn't burn like a chocolate chip filling. Yummy!!
Provided by MalkaChaya
Categories Drop Cookies
Time 30m
Yield 36 serving(s)
Number Of Ingredients 13
Steps:
- In a microwave proof bowl melt the 5 oz semisweet chocolate and the unsweetened chocolate together.
- Mix in all the margarine, flour, baking powder, salt, eggs, vanilla, coffee and sugar.
- Mix to combine and then fold in the chocolate chips and nuts.
- The extra filling (if any) may be made into chocolate brownie drop cookies.
- Makes enough filling for at least 3 dozen hamentashen.
Nutrition Facts : Calories 95.2, Fat 6.6, SaturatedFat 3.2, Cholesterol 10.3, Sodium 54.4, Carbohydrate 10.2, Fiber 1.3, Sugar 6.2, Protein 1.6
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