How To make Hamantashen
FILLING:
3/4 c Pitted prunes
1/3 c Raisins
1/3 c Coarsely chopped apple
1/4 c Walnut pieces
2 tb Sugar
2 tb Fresh lemon juice
1 ts Lemon zest
COOKIE DOUGH:
1/2 c Sugar
1/4 c Vegetable oil
preferably canola 2 tb Butter or margarine
:
at room temperature 1 lg Egg
1 ts Pure vanilla extract
2 c All-purpose white flour
1 ts Baking powder
1 pn Salt
"The traditional cookie for Purim, hamantashen is Yiddish for "Haman's pockets". They are meant to recall the story of Haman, a wicked Persian prince who wished to destroy the Jews but was foiled by Mordecai and Esther." To make filling: In a small saucepan, combine prunes, raisins and l/2 c. water. Simmer over low heat until the prunes are tender but still firm and liquid has been absorbed, about 10 minutes. In a food processor, combine the prune mixture, apples, walnuts, sugar, lemon juice and lemon zest; process until smooth. Transfer to a small bowl and set aside. (The filling can be made up to 2 days ahead and kept, covered, in the refrigerator.) To make cookies: In a medium-sized bowl, using an electric mixer on medium speed, cream sugar, oil and butter until smooth. Add egg and beat until smooth. Add vanilla and beat until blended. In another medium-sized bowl, sift together flour, baking powder and salt. Using a wooden spoon, stir the dry ingredients into the sugar mixture until just combined. Gather the dough together into a ball, wrap with plastic wrap, and flatten slightly. Refrigerate for 2 to 3 hours or overnight. Line 2 baking sheets with baking parchment or coat with non-stick cooking spray. Set aside. Preheat oven to 350 degrees F. Divide the dough in half. (Refrigerate the other half.) Roll out on a lightly floured surface to a thickness of 1/2" inch. Using a 2 1/2" diameter cookie cutter, cut the dough into circles. Place l/2 tsp. of the filling in the center of each circle. Bring the edges together to cover the filling, forming a 3-cornered cookie. Pinch the corners together to seal. Place about 1 1/2" apart on the prepared baking sheets. Bake for 10 to 15 minutes, or until the tops are golden. Transfer to racks to cool. Repeat with the remaining dough. (Store cookies in an airtight container for up to 3 days. Freeze for longer storage.) Nutritional information per serving: 58 calories each; 1 g protein; 2 g fat; 6 g carbohydrates; 13 mg sodium; 9 mg cholesterol. Posted by Al Rice of Alaska. Formatted by Cathy Harned.
How To make Hamantashen's Videos
How To Make Hamantashen For Purim(Artisan Hamantashen)
Watch Roshel show you how to make artisan hamantashen for the Jewish holiday
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Best Hamantaschen Recipe (Stop Motion)
The best hamantaschen recipe made into a full stop motion video. A recipe so easy that it pretty much makes itself! No wonder these are my all time favorite holiday cookies.
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0:00 Lines of Cookies
0:17 Ingredients
0:27 Roll Out Cookie Dough
0:39 Fill with Jam
0:55 All Baked
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Making Gluten Free Hamantashen
Making gluten free Hamantashen is easy with the right recipe and this easy 1/3, 1/3, 1/3 technique! I'll show you in just a minute!
Full recipe:
Be sure to use gfJules #1 voted Gluten Free All Purpose Flour, or you'll be disappointed like this reader:
My hamentashen cookies for Purim was a colossal failure for the very first time. I ran out of Jules' flour, so I ran to the store for a substitute. I bought what they had on hand. Knowing that gf recipes can be very specific to some flours, I looked for one on-line that specifically uses that flour.
NEVER AGAIN!
Either the recipe, or the flour, or both, were horrible! The dough was too brittle and wouldn't fold no matter what fixes I tried. The texture was waaaay off.
I am so spoiled by GFJules flour that nothing else will really do! So, once again, I have proven it to myself. Unfortunately, there's no hamentashen for me this Purim. When you are used to the best, it's that or nothing. ~Robin
gfJules Flour:
Hamantaschen Recipe
Hamantaschen – traditional Jewish cookies that are served in Purim holiday. hamantaschen cookies are triangular-shaped cookies that supposed to represent Haman's ears. This hamantaschen recipe makes flaky cookies that are melt in your mouth with delicious date filling. There are many different variations on hamantaschen cookies and many different fillings, the most popular ones: poppy seed filling, date filling and chocolate filling.
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Makes 12 cookies
Ingredients:
For the dough:
1¼ cups (160g) Flour
1/2 cup (60g) Powdered sugar
1/4 teaspoon Salt
7 tablespoons (90g) Butter, cold and into cubes
1 Egg yolk
1 teaspoon Vanilla extract
1/2 teaspoon Baking powder
1-2 tablespoons Milk
For the filling:
Date paste
For decoration:
Powdered sugar
Directions:
1. Make the dough: in a large bowl or in a food processor, combine flour, powdered sugar, salt and baking powder. Add butter and blend until crumbs are formed.
2. Add egg yolk, vanilla extract and 1 tablespoon of milk. Blend until dough is formed, if needed add another tablespoon of milk. Do not over blend.
3. Flatten the dough into a disk form, cover with plastic wrap and refrigerate for 30 minutes.
4. Preheat oven to 170C (340F).
5. Take the dough out of the fridge, roll the dough into about 1/4-inch (1/2 cm) thick. cut into 6-8 cm circles. Fill each circle with date paste and seal as shown on the video. Combine the leftover dough, roll in and repeat the process.
6. Arrange the cookies on a baking tray lined with parchment paper and bake for 12-16 minutes, until slightly golden.
7. Allow to cool, then dust with powdered sugar.
Bubbie-Approved Hamantaschen (Jewish Triangle Cookies)
Yo, I’m Adam. If you dig this short, you might like my long-form content too! It would be mega chill if you subscribed to the chan. I apreesh you in advance. Cook on! ???????? Adam
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