Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 2008 Sarah Phillips CraftyBaking.com
Hamantaschen are triangular-shaped cookies, made from a sweet dough. The recipe I use is from my mother, a more cookie-like version, which has been passed down to me. I added an ample amount of grated lemon peel, as well as some lemon juice and vanilla extract, making them perfect when filled with my favorite prune, apricot and nut filling. You can even use flavored thick jam, such as apricot or raspberry or a sweetened poppyseed filing commonly found in the baking section of the supermarket!
There are also softer dough recipes using yeast or more tender with sour cream or cream cheese., such as my Hamantaschen - Cream Cheese Dough Recipe. It traditionally came filled only with poppy seeds (well, occasionally lekvar, prune butter, as well). Now there are other flavors used for filling, including cherry, raspberry and pineapple, chocolate and cheese varieties, as today's bakers are becoming more creative and inventive.
COOKIE RECIPE HELP
Kelly Says: I was a hamantashen virgin. I had never made them before, I had never even tasted them before.
I have to say, I WILL be making them again!
I like how you cut the intesity of the prune flavor by the addition of dried apricots and walnuts in the filling. Also, the orange zest in the pastry goes so well with the filling.
The shape is so cute, too!