Hamentaschen with Two Fillings from the Kosher Revolution

Last week GKC ran into Geila Hocherman, author of Kosher Revolution, the beautiful cookbook with outstanding recipes for the Modern kosher cook. I love her hamentashen and fillings because they have great flavor and consistency. Some other favorite recipes from the book…Pistachio Crusted Tuna with Wasabi Mayonnaise, Velvet Chestnut Soup, and Dumplings with Orange-Ginger Dipping Sauce. She has great ideas and recipe suggestions for everything. GKC loves the book, get one at Amazon.com and start creating her delicious food in your kitchen.

makes 36

These triangular Purim treats are traditionally made with a poppy seed or prune filling, but nowadays, they’re available with other fillings like apricot and raspberry. My own “hamentasching” has resulted in the new and delicious fillings included here, such as dried cranberries with apricot and Nutella with coconut. Adding breadcrumbs to the fillings ensures that they stay put. These are easily made and are welcome year round.

Geila’s Tips
It’s much easier to work with the dough and fillings when they’re cold. I like to prepare everything the night before and
form and bake the hamentaschen the next day. (It’s necessary to make and freeze the chocolate filling in advance.)

2-1/2 cups flour, plus more for flouring work surface
1-1/2 teaspoons baking powder
1/2 cup canola oil
3/4 cup sugar
1 tablespoon vanilla extract
2 large eggs
1 tablespoon orange juice (optional)

Raspberry Filling
One 12-ounce jar raspberry jam
1/2 cup chopped walnuts
1/4 cup breadcrumbs

Coconut-Chocolate-Hazelnut Filling
One 13-ounce jar Nutella, or other
chocolate-hazelnut spread
1 cup flaked coconut

1. First make the crust. Sift the flour and baking powder onto parchment paper. In a bowl of a stand mixer fitted with the paddle attachment, combine the oil, sugar and vanilla, and blend at medium speed. One at a time, add the eggs, incorporating the first before adding the second, and blend. Add the orange juice, if using, and blend. Reduce the speed and add the flour mixture gradually to make a dough.

2. Divide the dough into 2 parts and flatten each to make a disc. Wrap each disc in plastic wrap, stack the discs on a plate, and refrigerate until stiff enough to work easily, at least 2 hours.

3. Meanwhile, make the filling(s). For the poppy, raspberry and/or apricot fillings, combine the ingredients in small bowls, stir to blend, and refrigerate for 1 hour. For the chocolate, combine the ingredients in a small bowl. Transfer half the filling to the center of an 18-inch piece of plastic wrap, fold the wrap over the filling to enclose it, and squeeze the mixture to create a log 1-inch in diameter. Repeat with the remaining filling and freeze the logs.

4. Preheat the oven to 350ºF. Flour a work surface well and roll 1 of the discs out on it. Using a 3-inch glass or round cookie cutter, cut out rounds. Pipe about 1 tablespoon of the poppy, raspberry, and/or apricot filling(s) in the center of each round, wet the edges with water and bring up the sides of the rounds to make a three-sided triangular shape. Pinch the dough together to seal. Alternatively, drop the filling onto the dough by heaping tablespoons. For the chocolate filling, cut the frozen logs into 1/2 1/2-inch discs. Fill the rounds by placing a disc in the center of each, form, and seal.

5. Transfer the hamentashen to 1 or more cookie sheets and bake, in batches if necessary, until pale gold, 12 to 14 minutes. Transfer to a rack and cool.

Elizabeth and Geila

Click here to purchase Kosher Revolution Cookbook.

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