Jewish Recipes
Hamantaschen with Three Fillings Recipe
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Hamantaschen with Three Fillings 

1/4 pound unsalted butter or margarine, softened
1/2 cup sugar
3 eggs
grated zest of one small orange
2 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
fillings (any of the following, or a favorite jam will work nicely)

Preheat oven to 375 degrees.

In the bowl of an electric mixer, beat the butter and sugar until well blended. Beat in 2 eggs and orange zest, blending thoroughly. add the flour, baking powder, and salt, then blend until dough is smooth. It's best to wrap dough in plastic wrap and refrigerate until chilled, but you can go directly to the next step if you're in a hurry.

Transfer to floured surface and divide dough into three or four portions for easier handling. roll to about 1/4 inch thick -- not too thin, or cookies will spread open while baking. cut into 2 1/2-inch rounds.

Place a teaspoon of filling in center of each round. fold edges toward center to form a triangle, leaving just a bit of filling visible. pinch edges to seal.

Place hamantaschen about an inch apart of lightly-greased, foil-lined baking sheet. brush with remaining egg, lightly beaten. bake about 10 minutes or until golden brown. transfer to racks to cook.

Chocolate Filling (makes 2 1/2 cups)

1/2 cup cocoa
1/2 cup sugar
1/4 cup milk, cream, or coffee (cooled)
1 cup toasted chopped walnuts

Combine all ingredients in a bowl and blend thoroughly.

Carmel-pecan Filling (makes 3 cups)

3/4 cup sugar
1/4 cup water
2 cups toasted chopped pecans
7 tablespoons unsalted butter or margarine
1/2 cup warm milk
1/4 cup honey

In heavy saucepan, bring sugar and water to a boil, mixing with a wooden spoon until the sugar dissolves. remove from heat and add pecans, butter, and milk, then return to heat. stir constantly. simmer for 10 minutes or until thick. Remove from heat and stir in the honey. Transfer to ovenproof glass bowl, cover with plastic wrap, and refrigerate until set.

Apricot-coconut Filling (makes 3 cups)
2 cups apricot preserves
1/2 cup shredded coconut
1/2 cup toasted chopped walnuts
grated zest of one lemon

Combine all ingredients in a bowl and mix well. Cover with plastic wrap and refrigerate.


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