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How to Make the Ultimate Hamantaschen for Purim

Video: Bake the perfect batch of triangular cookies for the holiday—with homemade fruit filling

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Hamantaschen, Purim’s traditional triangular cookies, are relatively new to the Jewish gastronomic scene. They most likely originated in Bohemia, in what is now the Czech Republic, just two or three centuries ago. The earliest American recipe I could find for mohn maultaschen (poppy seed tartlets, which we would recognize as hamantaschen) was in 1889’s “Aunt Babette’s” Cookbook: Foreign and Domestic Receipts for the Household—published by Edward Bloch, who was from the Bohemian village of Grafenried. There aren’t that many ingredients, but that doesn’t stop bakers from having intense preferences; you’ll hear about mine in the video. However you make them, though, there’s one rule to follow: Save a few for yourself.


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Editor’s note: The recipe calls for 1 teaspoon of baking powder, not 1 tablespoon as indicated in the text of the video.

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Someone may want to edit this video to display the correct amount of baking powder – the recipe calls for 1 teaspoon, but as written on screen, it says “1 tablespoon”.

Thanks, Liz! We’re on it!

sinosoul says:

The video made me sad as soon as I saw the food processor + the vanilla extract. C’mon, show some pride/artisnaship in that chosen cooking.

Joan Greenberg says:

These are the best Hamantaschen I’ve ever made, and that’s saying something! The dough is delicious and easy to work with, the filling is yummy. I have some filling recipes of my own which work well, too. Thanks, Joan and have a Freilich Purim!

Thanks for the hint to put water on the dough to help it stick! I never knew that, and my hamentaschen always fall apart.

Am I showing my age if I say that the production values on the sound in this video make it hard to hear?

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Steven Neiger says:

How about a recipe for Yeast dough poppy seed hamantashen

Shari says:

Hi. I tried your hamentashen. They were, as advertised, delicious. I had problems, however, with the cookie dough. I made both the butter and the coconut oil versions. I started with the coconut oil version because I was intrigued with it as a parve cookie.

I would like more information about how to have success with the coconut oil version. First, the cookie dough didn’t seem to have enough liquid in it to hold together, but I pressed it together (like I would a pie crust). I then refrigerated the dough overnight — which turned out to be a mistake because even after several (like 5 hours) out of the fridge, the dough didn’t soften enough to roll out. I put the dough back into the mix master and added some more liquid. Then the dough did roll out and it was sticky (as the recipe said it would be), but when I baked it, it didn’t really hold its shape. The coconut oil version also didn’t seem to need to be brushed with water in order to stick together at the corners. I actually think the water was a detriment to the process.

All that said, they tasted wonderful and they’re almost all gone. Any tips you could give on replacing butter with coconut oil to achieve “parve-ness” would be most appreciated.

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How to Make the Ultimate Hamantaschen for Purim

Video: Bake the perfect batch of triangular cookies for the holiday—with homemade fruit filling

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