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Hamantaschen, Contemporary (D/P, TNT)
Source: Chef Gershon Schwadron
Yield: About 5 dozen

3 eggs
1 cup oil
1 cup sugar
2 tsp. baking powder
1/2 cup water
1/2 cup orange juice
1/8 tsp. salt
4 cups flour (approximately)
Desired fillings

Combine the ingredients in the order given, using enough flour to make a soft dough which is not sticky. Let stand 15 minutes.

Divide dough into 4 parts. Roll to 1/4" thickness on a floured board. Cut in 4" circles. Place a tsp. of desired filling in the center of each circle, or leave empty for buttercream fillings. Form triangles by folding the sides in towards the middle; be sure to form a space for the fillings if you choose to go the buttercream route. Brush with beaten egg.

Bake on a lightly greased baking sheet at 350°F for 30 minutes, until golden brown.

For the buttercream fillings, you want to "blind bake," meaning you form the hamantaschen without a filling, then bake, and when they finish baking and cool, you add the buttercream fillings.

Chocolate Dough:
Add 1-1/2 cups cocoa powder and reduce the flour by 1 cup.

Nut Dough:
Fine chop your choice of nuts (hazelnut, almond pistachio, etc) to make 1 cup of the ground nuts, add this to the recipe and reduce flour by 1 cup.

Hamantaschen for the Millennium:

Black Forest:
Use chocolate dough, cherry buttercream, topped with a dab of cherry pie filling.

Lemon Meringue:
Use basic dough, lemon pie filling, basic meringue. Place pie filling in center, form top with piped meringue and bake according to directions.

Rum Raisin:
Soak raisins in rum and let them get soft and then add to buttercream mixture.

Pina Colada:
Use Pina Colada Mix instead of orange juice in the dough recipe and add coconut and some crushed pineapple to the buttercream.

Chef's major tip: make a batch of the buttercream and divide into 4 equal portions, then flavor each one according to your desire.

Poster's Notes:
These are from my best friend.........the greatest kosher chef around!

Posted by ShiraShayna

Nutritional Info Per Serving: N/A