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Great piece on Hamentashen varieties in Paris and Tel Aviv (by Joan Nathan)!
- Thread starter erininny
- Start date
oh I love these! I tried my hand at making this recipe from NPR via Smittenkitchen.
it has a cream cheese dough.
http://www.npr.org/templates/story/story.php?storyId=7612676
it has a cream cheese dough.
http://www.npr.org/templates/story/story.php?storyId=7612676
barbara-in-va
Well-known member
Me too, I love hamentashen cookies. I have found a delicious poppy seed filling available
at a local Gernam bakery. Think I will have to try these. Erin, thanks for posting.
at a local Gernam bakery. Think I will have to try these. Erin, thanks for posting.
melissa-dallas
Well-known member
The Solo canned fillings are very good too.
Erin, I made a variation of hamantaschen for work today, pressing the dough into mini muffin pans
and filling them with my strawberry rhubarb jam and ground walnuts. I used this for the dough: 3c flour, 1/2c powdered sugar, 1 stick butter, 4 oz cream cheese, 1/4 c orange juice, 1 tsp vanilla 1 egg and 1/2 tsp baking powder. I mixed it all up in the food processor, chilled for awhile, then pressed hunks of dough into the pans and filled with the jam. baked at 375 for about 18 minutes. they were great and kept their shape smileys/smile.gif
and filling them with my strawberry rhubarb jam and ground walnuts. I used this for the dough: 3c flour, 1/2c powdered sugar, 1 stick butter, 4 oz cream cheese, 1/4 c orange juice, 1 tsp vanilla 1 egg and 1/2 tsp baking powder. I mixed it all up in the food processor, chilled for awhile, then pressed hunks of dough into the pans and filled with the jam. baked at 375 for about 18 minutes. they were great and kept their shape smileys/smile.gif