Reading cookbooks, glancing through recipes on numerous websites, I always keep in mind an idea about new, refreshing, and even unusual recipes for hamantaschen. Which are your favorite hamantaschen fillings?
Pareve Hamantaschen
Makes 3 dozen medium size cookies
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
2/3 cups sugar
1 teaspoon orange zest
2 eggs
1/4 cup canola oil
1 teaspoon vanilla extract
Filling: Whichever your favorite is. If you will use fruit jam, add 1 teaspoon dry, plain breadcrumbs. This way jam will stay inside of pastries. This is a real secret of my mom.
Into a bowl sift together flour, baking powder, and salt. In another bowl, mix sugar with orange zest, add eggs, canola oil, and vanilla extract. Add flour mixture and mix until a cohesive dough forms. Gather dough into a ball and flatten into a disk. Let rest for 30 minutes on a counter.
Preheat oven to 350° F. Prepare several parchment-lined or greased baking sheets.
Working with one half of the dough at a time, flour it thoroughly, and roll it into a rectangle approximately 1/8″ to 1/4″ thick. Cut the dough into circles with a 2-3″ round cutter. Reroll scraps and cut out more rounds. Put 3/4 teaspoon filling in center of each round and fold up edges to form triangular cookies resembling a tri-cornered hat, pinching corners together and leaving filling exposed. (Pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking filling as they bake.) Place the pastries on the prepared baking sheets.
Bake hamantaschen in middle of oven 15-20 minutes, or until pale golden. Cool hamantaschen on baking sheet 5 minutes and transfer to racks to cool completely. Make more hamantaschen with remaining dough and filling in the same manner. Hamantaschen keep in an airtight container at room temperature 5 days.
Lemon Hamantaschen with Chocolate-Chestnut filling.
I created the recipe combining lemon cookie dough with Chocolate-chestnut filling by Giada de Laurentiis. First of all, filling is quite delicious and can be used for many delicious pastries. Plus, the lemon cookie dough and such a unique filling creates unbelievable good treats.
Makes 2 & 1/2 dozen medium size cookies
Lemon cookie dough
zest of one lemon
¾ cup sugar
1 stick (1/2 cup) butter or margarine, softened
juice from 1 lemon
1 egg
2 cups flour (if you need more flour, please add a little bit)
1/2 tsp baking powder
1/4 tsp salt
Mix the lemon zest and sugar together, then let sit for 5 minutes.
Chocolate Chestnut filling
2 cups roasted chestnuts
2/3 cup sugar
Pinch kosher salt
4 tablespoons amber rum
4 teaspoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup (about 1 1/2 ounces) mini semisweet chocolate chips
Beat the butter and lemon sugar together until light and fluffy. Add in the egg, lemon juice and continue beating until combined.
Add the flour, baking powder and salt and mix until just combined. Gather the dough together and wrap in plastic, and refrigerate for at least an hour.
Blend the chestnuts, sugar and salt in a food processor until the chestnuts are finely ground. Add the rum, cocoa, cinnamon, cloves and ginger. Blend until the filling is almost smooth, scraping down the work bowl as necessary. Add the chocolate chips. Filling can be made 2 days in advance.
Preheat oven to 350° F. Prepare several parchment-lined or greased baking sheets.
Working with one half of the dough at a time, flour it thoroughly, and roll it into rectangle approximately 1/8″ to 1/4″ thick. Cut the dough into circles with a 2-inch or 3-inch round cutter. Reroll scraps and cut out more rounds. Put 3/4 teaspoon filling in center of each round and fold up edges to form triangular cookies resembling a tri-cornered hat, pinching corners together and leaving filling exposed. (Pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking filling as they bake.) Place the pastries on the prepared baking sheets.
Bake on a cookie sheet at 350 F for 12 to 15 minutes, until just beginning to brown at the corners. Let cool on the sheets for 5 minutes, then remove to a wire rack to cool completely
P.S. You can find kosher roasted chestnuts in Lunds and Byerly’s. Look for Gefen Roasted Chestnuts
Cheesy Hamantaschen
Makes 2 1/2 dozen cookies.
1/2 cup butter or margarine, very soft
4 ounces sharp American cheese, thinly grated (1 cup)
1 1/3 cups sifted all-purpose flour
2 tablespoons water
Filling
1 1/2 cups prunes
2-3 tablespoons apple juice
1/2 cup granulated sugar
Cream butter and cheese till light. (I processed cheese in a food processor and added very soft butter) Blend sifted flour into creamed mixture. Add water and mix well. Chill 4-5 hours. Meanwhile, prepare the filling. I cooked prunes, sugar and apple juice on medium heat for 10 minutes, cool and processed in a food processor until smooth. Divide chilled dough in half.
Preheat oven to 350° F. Prepare several parchment-lined or greased baking sheets.
Working with one half of the dough at a time, flour it thoroughly, and roll it into a rectangle approximately 1/8″ to 1/4″ thick. Cut the dough into circles with a 2-inch or 3-inch round cutter. Reroll scraps and cut out more rounds. Put 3/4 teaspoon filling in center of each round and fold up edges to form triangular cookies resembling a tri-cornered hat, pinching corners together and leaving filling exposed. (Pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking filling as they bake.) Place the pastries on the prepared baking sheets.
Bake on a cookie sheet at 375 F for 8-10 minutes, until just beginning to brown at the corners. Let cool on the sheets for 5 minutes, then remove to a wire rack to cool completely.
Dust with confectioner’s sugar. (optional)
Crispy hamantashen
Makes 3 dozen medium size cookies
1 cup butter, softened (I recommend margarine)
1 (3-ounce) package cream cheese, softened
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon finely shredded lemon peel
1 teaspoon vanilla
1/2 teaspoon lemon extract
2 tablespoons cornstarch
2-1/2 cups all-purpose flour
1 can of “solo” poppy-seed filling
2 tablespoons dry bread crumbs
Finely shredded lemon peel (optional)
In a very large bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and salt. Beat until light and fluffy, scraping side of bowl occasionally. Beat in the 1 teaspoon lemon peel, the vanilla, and lemon extract until combined. Beat in cornstarch. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 1 to 2 hours or until dough is easy to handle.
Preheat oven to 375 F. Prepare several parchment-lined or greased baking sheets.
Working with one half of the dough at a time, flour it thoroughly, and roll it into rectangle approximately 1/8″ to 1/4″ thick. Cut the dough into circles with a 2-inch or 3-inch round cutter. Reroll scraps and cut out more rounds. Put 3/4 teaspoon filling in center of each round and fold up edges to form triangular cookies resembling a tri-cornered hat, pinching corners together and leaving filling exposed. (Pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking filling as they bake.) Place the pastries on the prepared baking sheets.
Bake in the preheated oven for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Repeat with the remaining dough portions. If desired, sprinkle cookies with additional lemon peel before serving.
To Store: Layer cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.
