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My Hamantaschen Melted

My Hamantaschen Melted

As if we need more proof that rolled dough is my nemesis.

The second round came out marginally better. And regardless of looks, they tasted pretty darn good. My fave: Nutella & raspberry. Harry’s fave: green sparkling sugar, tons of it.
Anyone care to guess where I went wrong? I suspect I let the dough get too warm, but I’d love to hear some expert opinions.

This Post Has 10 Comments

  1. NUTELLA! Genius! I may have to try this. I have a rising dough experiment happening now…hoping I didn't over-flour the dough.

  2. nutella hamantaschen do sound like the way to go. I don't think I'm going to be up to making a batch this year, but yum!

  3. I love ANY dessert with Nutella…I swear, any one! And I'd take great taste over beautiful presentation any day đŸ˜›

  4. I have never sampled these and I need to! I researched their history for my cookie history book and it piqued my interest!

  5. Variation on my mother-in-law's hamentaschen:

    2 eggs
    1/2 cup sugar
    1/2 cup oil
    2 3/4 cup wholewheat flour
    1 tsp vanilla
    2 tsp baking powder
    juice of one orange
    1/2 tsp salt

    1. Mix wet ingredients. Add dry and knead.
    2.Make small balls and press flat
    3.Fill with jam or other filling of your choice.
    4.Fold and pinch into triangles
    5.Do not grease pans
    6.Bake at 350 F for 15 minutes (check after 10)

    NB if using wholewheat flour these will come out looking darker than usual flour.
    Options:
    mix in some cocoa powder with the flour
    mix in some liquor with the orange juice
    Fillings: chocolate brownie, assorted jams (prefer the kind with whole fruit), English fruit mince pie filling, dulce de leche, peanut butter, carob butter, poppy seed – whatever you fancy.

  6. Best part of the recipe – no rolling of dough, you just make them into balls, press them flat with your hand.

  7. Thank you SO MUCH Princess! But it's just a few hours too late for 2011. I'll try it in 2012!

  8. so what made them melt? mine did the same thing…

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