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My review
Great-Grandmother Bubbie's Hamantaschen
12
Aliza Finley
"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.)"
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Ingredients
2 h 50 m servings 163Original recipe yields 36 servings (3 dozen)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 1921 Ratings
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Most helpful positive review
3/9/2010
These cookies turned out great!!! What is even better is that they were successfully made gluten free-not easy with most treats. I added one egg, decreased the flour by 2/3 to 3/4 cup (dependin...
Most helpful critical review
3/14/2014
The dough never "came together." I added a few tablespoons more of oil until I could form it into a ball. Even so, the dough was so crumbly I couldn't roll it out. The cooking time for the fruit...
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3/9/2010
These cookies turned out great!!! What is even better is that they were successfully made gluten free-not easy with most treats. I added one egg, decreased the flour by 2/3 to 3/4 cup (dependin...
2/28/2010
reduce the amount of filling by one cup, we had lots left over. a great cookie. roll out dough to be 1/8 inch rather than 1/4 inch.
3/21/2011
Really good recipe. I used canola oil and white whole wheat flour--the dough was great. For the filling I made separate batches of apricot and prune, then put them in the blender with lemon ju...
3/11/2012
This is a REALLY great recipe! The only thing I had a problem with is that my first round overflowed. The fix: only fill with ONE TEASPOON for a 2-3 inch round dough. Then, using a bowl of water...
4/4/2012
SO good! For some reason, the dough was too soft to roll out right after mixing it all together, so I refrigerated it for a couple of hours. I had no problem at all rolling them out after that....
12/5/2009
I'd like to add: We make extra filling and eat it on yogurt or cereal or plain. Besides being tasty, it really helps... hem... move things along :)
3/20/2011
fabulous recipe! I didn't have any lemons, so I just doubled the orange zest and it was perfect. Also, I used the bread hook on my Kitchenaid to mix.
3/21/2014
Fantastic, tasty dough! I mixed it w the dough hook attachment in my KitchenAid mixer. So easy! Scraped it from bowl onto Roul Pat mat & needed to sprinkle w some flour (used Organic pastry flou...
2/27/2015
Amazing recipe. Dough stays cookie-crispy after baking and storing in cookie jar. I added vanilla and a little orange juice to the dough. I also put mine in the fridge before rolling out. I ...