CAKE MIX HAMENTASHEN
I found this recipe years ago on a Jewish recipe web site. I use Solo Filling instead of jam or preserves, I find them to be less sweet and taste more like fruit. The apricot and prune are exceptionally good.
Provided by mandabears
Categories Dessert
Time 7m
Yield 18-24 hamantashen
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Spray cookie sheet with cookie spray.
- In a large mixing bowl combine flour and cake mix.
- Stir in water and eggs until a stiff dough forms.
- On a lightly floured surface, roll dough out to 1/8 inch.
- Cut into 2-3 inch circles, I use the top of a drinking glass dipped in flour before cutting.
- Place dough 2 inches apart on cooking sheet.
- Place a teaspoon of filling in the center of each circle.
- Fold the sides in to form three corners(triangle).
- Moist edges with water or egg wash before folding if needed.
- Bake for 10minutes or until golden brown.
- Cool for 2 minutes on cookie sheets and remove to wire racks to cool completely.
Nutrition Facts : Calories 157.6, Fat 4, SaturatedFat 0.7, Cholesterol 24.1, Sodium 196.8, Carbohydrate 27.8, Fiber 0.5, Sugar 12.5, Protein 2.7
WORKING MOM'S HAMENTASHEN
This is a great recipe to use when you're short on time but don't want to deprive your family of that famous Jewish fruit-filled cookie around Purim time. Versions of this recipe have circulated around the Colorado Springs Jewish community for years. At a Purim carnival one year, I asked for someone's copy of the recipe.
Provided by JGIRLSCOUT
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, mix together the cake mix and flour. Stir in the eggs and water to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch round circles and place 2 inches apart onto the prepared cookie sheets. Place a teaspoon of filling into the center of each cookie and pinch the sides to form three corners. Moisten with water if necessary.
- Bake for 6 to 8 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 29.9 g, Cholesterol 15.9 mg, Fat 3 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 0.5 g, Sodium 151.7 mg, Sugar 15.8 g
EASY HAMANTASCHEN
This recipe starts with a yellow cake mix and it is easy and delicious. It also uses prepared fruit filling. Everyone who tries this recipe loves it. It is a traditional recipe for the Purim holiday and the shape of the cookie represents the shape of the hat of Haman, the evil advisor to the King of Persia. Haman hated the Jews and wanted to kill them all and these pastries remind us of this hateful man who died instead of the Jews.
Provided by mandabears
Categories Dessert
Time 21m
Yield 24 hamantaschen
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Combine cake mix, flour, eggs, and water in mixer bowl.
- Mix until well blended.
- Roll out 1/4 of the dough at a time on a lightly floured surface until 1/8 inch thick.
- Cut dough into 2 1/2 inch circles.
- Place 1 teaspoon of fruit filling in center of dough.
- Draw up 3 sides of circle up to form a triangle.
- Pinch edges together, moisten edges with water if needed.
- Place on lightly greased cookie sheet.
- Bake for 6-8 minutes our until golden brown.
Nutrition Facts : Calories 153.4, Fat 6.8, SaturatedFat 3, Cholesterol 26.1, Sodium 183.7, Carbohydrate 21.1, Fiber 0.4, Sugar 9.5, Protein 2.1
HAMANTASCHEN
Hamantaschen cookies are popular treats for the feast of Purim, which joyfully celebrates the Jews' deliverance from the detested Haman. Make sure the cookie dough is well chilled before you roll it out so it won't stick to your rolling pin or counter and tear.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 60 cookies
Number Of Ingredients 14
Steps:
- In the bowl of a heavy-duty mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until light in color and fluffy, 3 to 4 minutes. Add orange zest, orange juice, vanilla extract, and 2 eggs, one at a time, scraping down the sides of the bowl when necessary
- Sift together flour, baking powder, and salt. With the mixer on low speed, slowly add to butter mixture until just combined. Divide dough into thirds. Wrap tightly in plastic, and refrigerate for at least 1 hour.
- Heat oven to 350 degrees. Remove one-third of the dough from the refrigerator at a time. On a liberally floured surface, roll dough to a 1/8-inch thickness. With a 3-inch fluted round cutter, cut out as many circles as possible, and place on a prepared baking pan. Chill until firm, about 30 minutes.
- Meanwhile make the poppy-seed filling: Grind poppy seeds in a food processor. Place seeds in a medium saucepan. Add milk and honey. Cook over a medium-low heat until thickened, stirring occasionally, about 20 minutes. Add raisins and lemon zest. Remove from heat. Cool completely before using.
- Remove chilled circles from refrigerator. Place each filling into a medium pastry bag fitted with a coupler. Pipe 2 teaspoons of filling into the center of each circle. Whisk together remaining egg with 1 teaspoon of water. Brush edges with egg wash. Fold in sides to form a triangle. Pinch dough to enclose the filling.
- Bake the cookies in the center rack of the oven until golden, 12 to 15 minutes. Cool cookies on baking sheets for 5 minutes; then transfer to wire racks to cool completely.
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