HAMANTASHEN
These are the easiest hamantashen I've ever made! They are a bit sweet, roll out easily and are consumed quickly! My kids don't want to give them to their friends! Traditional fillings are prune and poppy seed. You can use any canned pie filling, whole fruit jelly, chocolate chips, or any type filling your family likes! Be creative with these- we put mini chocolate chips in the dough!
Provided by SANDI
Time 2h15m
Yield 36
Number Of Ingredients 8
Steps:
- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Mix in the baking powder, then gradually stir in the flour until the dough forms a ball. Cover and refrigerate at least 2 hours. I like to do mine overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into 3 inch circles using a cookie cutter or drinking glass. Place circles on the prepared cookie sheets. Spoon 1 teaspoon of filling onto the center of each circle. (Any more and it will ooze out) Pinch the sides of each circle to form a triangle, covering as much of the filling as possible. The cookies may be frozen on the cookie sheets if desired to help retain their shape while cooking.
- Bake for 8 to 10 minutes in the preheated oven, until light golden brown. These are best undercooked slightly. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 23.4 g, Cholesterol 30.7 mg, Fat 8.9 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 5.1 g, Sodium 85.7 mg, Sugar 5.9 g
NO-MARGARINE, WHOLE WHEAT HAMANTASHEN
We cut out the margarine a few years back, but needed a dairy-free hamantashen recipe. This one works like a charm--dough that's easily rolled, easily folded, and doesn't unfold during baking. Fill with whatever you fancy: traditional poppyseed (mohn) filling, pie fillings (although some kinds will explode), chocolate spread, halva spread, peanut butter... For chocolate dough, replace 1/2 c of whole wheat flour with 1 c cocoa powder.
Provided by GalicioBocharit
Categories Dessert
Time 1h15m
Yield 30 hamantashen, 10 serving(s)
Number Of Ingredients 10
Steps:
- Beat sugar and oil together.
- Add eggs and juice until fully blended.
- In a separate bowl, mix the flour, baking powder and salt.
- Add dries to wets and combine until smooth.
- If the dough is too sticky, slowly add another half cup of flour.
- The hamantashen must be rolled out on a surface dusted with flour. The first time they are rolled out, they will be a bit sticky, so dust the rolling pin with flour. By the second and third times, they will be easier to work with, and if you need more than that--they could get dry. So use your judgement regarding the amount of flour for dusting, and keep the dough covered when it's not being worked.
- Roll the dough to a thickness of about 3 mm. Cut the hamantashen with an empty and clean metal can. If you don't have one, a cup can be used, but make sure to apply enough force in order to cut the dough.
- Place 1 tsp of pie filling in the center of each circle, then fold as follows: roll the right side over until it covers about 1/3 of the filling, then roll the left side over until it partly overlaps the right side and 1/3 of the filling, creating a point at the top. Finally, fold the bottom up over both of these until you are left with a triangle cookie and some of the filling showing in the middle.
- Make sure the overlapping corners stick together, so they don't unfold during baking. This dough is sticky enough that they should stay folded. if you make sure they are touching.
- Bake for about 15 minutes on medium (175 degrees Celsius) heat, or until edges have browned slightly and the dough is no longer shiny.
- Let the hamantashen cool for about 1 minute in the pan before trying to move them.
Nutrition Facts : Calories 467.6, Fat 13.9, SaturatedFat 2.5, Cholesterol 55.8, Sodium 399, Carbohydrate 76.8, Fiber 6.3, Sugar 22, Protein 12.8
EASY HAMANTASCHEN
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, beat the eggs and sugar until lightly and fluffy. Stir in the oil, vanilla and orange juice. Combine the flour and baking powder; stir into the batter to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour. On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into circles using a cookie cutter or the rim or a drinking glass. Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners.
- Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
Nutrition Facts : Calories 246.3 calories, Carbohydrate 40 g, Cholesterol 23.3 mg, Fat 7.7 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 1.3 g, Sodium 55.6 mg, Sugar 15.4 g
HAMANTASHEN
A classic Jewish pastry, traditionally served on the holiday of Purim. The word means "Haman's Ears" but they're supposed to represent Haman's tricornered hat. They are traditionally filled with mohn (poppy seed and honey), lekvar (prune butter), apricot jam or raspberry jam. Mohn can be purchased in cans in grocery stores, usually near the marzipan and pie fillings in the baking aisle. You can also use recipe #336328 or recipe #336336,
Provided by DrGaellon
Categories Dessert
Time 1h45m
Yield 8-12 pastries, 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve yeast in milk. Let stand 10 minutes until frothy.
- Meanwhile, put flour, sugar and salt into a food processor and pulse briefly to combine. Add butter and pulse several times, until mixture resembles peas.
- Add yeast, sour cream and eggs and process just until mixture forms a ball. Turn out onto plastic wrap, wrap tightly, and refrigerate at least 2 hours, up to overnight.
- Dust a work surface and rolling pin with flour. Roll dough to 1/4" thickness. Cut 4" circles with floured cookie cutter or rim of glass. Re-roll scraps and cut again.
- Place about 2 tsp of filling on each circle, and fold to form triangles (there should be a gap exposing the filling). Carefully pinch each corner to seal.
- Beat egg yolk and water in a small bowl. Arrange on greased cookie sheet or Silpat. Set in a warm place to rise one hour. Brush exposed pastry with egg wash. Bake in a preheated 350°F oven for 20-30 minutes until edges are golden.
Nutrition Facts : Calories 339.6, Fat 16.9, SaturatedFat 10, Cholesterol 114.4, Sodium 193.4, Carbohydrate 41.5, Fiber 1.1, Sugar 10.7, Protein 6.5
HAMANTASHEN
These are the traditional triangular filled cookies eaten for the Jewish holiday of Purim. They are shaped like the 3-cornered hat worn by the bad guy in the story, Haman. The Purim story is from the biblical Book of Esther. OK -- history aside, these are yummy cookies! I tried 5 different recipes for hamantashen this year, and this was by far my favorite. This recipe is ever-so-slightly altered from the original, which is by Flo Braker, pastry goddess. Edited to add: the traditional fillings are spiced prune (lekvar), poppyseed, and apricot. My kids' favorites are cherry and chocolate. Do whatever makes you happy!
Provided by Susiecat too
Categories Dessert
Time 35m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 10
Steps:
- Place rack in upper third of oven. Preheat to 350°F Line baking sheets with parchment paper, or grease them.
- Sift flour, baking powder and salt.
- In a mixing bowl with electric mixer, cream butter and sugar until light and fluffy, about 2 minutes.
- Add egg and mix 1 minute.
- Mix in orange juice, vanilla and almond extracts.
- Add flour mixture and mix until incorporated. Shape into a flat disk, wrap in plastic and refrigerate until firm enough to roll out, at least 15 minutes. (Dough can be refrigerated up to 2 days.).
- Divide the dough in half; it will be very sticky.
- Cover 1 portion with plastic wrap and refrigerate. Place other half between sheets of floured wax paper and roll to 1/8 inch thick.
- Use a 3-inch circle cookie cutter or biscuit cutter, cut circles.
- Using a floured spatula, pick up circles and place on prepared baking sheets.
- Spoon 1 1/2 teaspoons filling in the center of each circle. Press three edges together to make a triangle, leaving an opening in the center with the filling showing.
- Place 1 1/2 inches apart on baking sheets.
- Repeat with remaining dough, rerolling scraps and cutting out as many circles as possible.
- Bake for 15-18 minutes, or until golden on the bottom. If baking more than one sheet in the oven at a time, rotate baking sheet positions after 7 minutes.
- Cool 5 minutes and remove to racks to finish cooling.
- May be stored, airtight, for several days.
Nutrition Facts : Calories 172.8, Fat 5.6, SaturatedFat 3.4, Cholesterol 25.3, Sodium 145.7, Carbohydrate 27.9, Fiber 0.6, Sugar 11.8, Protein 2.6
More about "no margarine whole wheat hamantashen recipes"
HEALTHY WHOLE WHEAT HAMANTASHEN - NO WAY THAT'S …
From nowaythatshealthy.com
5/5 (4)Estimated Reading Time 5 minsCategory Dessert, Cookie
NO-MARGARINE HAMANTASCHEN - OVERTIME COOK
From overtimecook.com
5/5 (2)Servings 36
HAMANTASCHEN | RECIPE
From kosher.com
TRADITIONAL POPPY SEED MOHN HAMANTASCHEN - COOKIES …
From chabad.org
VEGAN HAMANTASCHEN (TRADITIONAL PURIM COOKIES)
From vegkitchen.com
5/5 (2)Total Time 33 minsCategory DessertCalories 110 per serving
- Combine the 2 1/2 cups of flour with the sugar, baking power, and salt in a food processor. Pulse on and off a few times until well mixed.
- Add the margarine, divided up into bits, along with the vanilla. Pulse on and off until the margarine is well distributed within the flour.
- Add the orange juice through the feed tube with the motor running until the mixture holds together.
- Transfer the dough to a well-floured board. Work in enough additional flour until the dough is no longer sticky, yet still soft.
HAPPY HOME CHEF - NO-MARGARINE, WHOLE WHEAT …
From facebook.com
WHOLE-GRAIN HAMANTASHEN FOR PURIM | COOKING LIGHT
From cookinglight.com
NO-FAIL HAMANTASCHEN | THE PITTSBURGH JEWISH CHRONICLE
From jewishchronicle.timesofisrael.com
TASTY HAMANTASCHEN - COOKIES - KOSHER RECIPE
From chabad.org
HAMANTASHEN RECIPE - FOOD.COM
From food.com
NO MARGARINE WHOLE WHEAT HAMANTASHEN RECIPES
From tfrecipes.com
CAPPUCCINO HAMANTASHEN - JAMIE GELLER
From jamiegeller.com
THE PERFECT HAMANTASCHEN RECIPE - TOMATOES
From tomatoestomahtos.com
WHOLE WHEAT NO SUGAR HAMANTASCHEN — ADINA RUBIN COACHING
From adinarubincoaching.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love