Comments on: Hamentaschen

By: Monica Gebell

Monica Gebell — Wed, 16 Mar 2011 03:16:50 +0000

Jeeeez, I wish I’d seen this post BEFORE I made my very humble batch of hamentaschen this morning. If you need a good belly laugh, please do check out the picture of the first three cookies my 2-year-old daughter and I made. Sort of your gorgeous, fluted-edged hamentaschen’s disfigured cousins. (But they were still delish.) Next year, I’m using your recipe! Beautiful blog and sumptuous food photography… thank you!

By: Rivki Locker

Rivki Locker — Tue, 15 Mar 2011 03:33:08 +0000

Your hamantaschen are beautiful. I love how you used the fluted cutter to make a pretty edge. I discovered that Nutella makes an awesome filling. Not a very traditional one, but absolutely out of this world delicious.

By: Liz the Chef

Liz the Chef — Tue, 15 Mar 2011 02:43:59 +0000

Oh, I love Purim and your beautiful goodies are beyond delicious!

By: Reizen

Reizen — Tue, 15 Mar 2011 02:18:40 +0000

Looks great – the kids and I will get started on them!

I thought that they were fashioned after Haman’s ears – he was traditionally hanged by them?

By: sarah

sarah — Mon, 14 Mar 2011 17:40:19 +0000

they look excellent. if only you’d posted this a day earlier, my recipe (from a usually good cookbook) failed, it came out way too cakey and they all unsealed.

By: Molly Parr

Molly Parr — Mon, 14 Mar 2011 14:01:15 +0000

Halve and nutella? (Wiping droll off my keyboard.)

By: sara

sara — Tue, 02 Mar 2010 09:24:41 +0000

Made your recipe for the second year running–came out beautifully! Right ratio of dough to filling, and they didn’t fall apart at all. I used whole wheat flour to no ill effect, and some pumpkin filling that friends had left over–not too sweet, which was a lovely surprise.

By: Luke

Luke — Mon, 01 Mar 2010 19:37:38 +0000

Ah-hah. That seems MUCH more palatable. I’d never come across a non-bricky halva before. Sounds fab!

By: Juliette

Juliette — Fri, 26 Feb 2010 17:26:03 +0000

Yum! No time to make them this year, sadly, but I’ll have to make sure I get some at the weekend.

By: rivka

rivka — Fri, 26 Feb 2010 14:28:30 +0000

Luke — I use a halva spread instead of block-style halva. The texture is more like nutella. You could probably make your own by blending a bunch of honey into tahini spread.

By: Rebecca

Rebecca — Thu, 25 Feb 2010 23:03:02 +0000

I was also planning to try nutella for my final batch! I’ve never used it in hamentaschen before but thought it might be a fun switch from my usual raspberry jam.

By: Luke

Luke — Thu, 25 Feb 2010 16:43:21 +0000

Oh, those look so lovely! You must be an excellent dough-finesser to get the shapes so crisp even with baking powder in the dough. I find that the only way I can deal with rolled cookies is to rechill the dough after rolling and before cutting. Also, does the halvah filling just go in straight or do you cut it with something? What does it do when it’s baked?

By: rivka

rivka — Wed, 24 Feb 2010 19:42:48 +0000

I used a mix of raspberry jam and chocolate for my first batch, but I’ve still got halva and nutella in the wings….you?

By: Rebecca

Rebecca — Wed, 24 Feb 2010 03:08:20 +0000

I was too impatient and burned my entire mouth when I tasted mine! What fillings did you use?

By: barbara

barbara — Tue, 23 Feb 2010 19:31:45 +0000

i was just thinking about making these today–thanks!

By: Hillary

Hillary — Fri, 28 Mar 2008 20:26:47 +0000

Beautiful hamantaschen! Yours came out so much better than mine Mine expanded into non-triangles! Hehe. Hope you enjoyed your Purim!

By: Jessica

Jessica — Thu, 27 Mar 2008 19:52:56 +0000

Thank you — fantastic recipe!

By: Patricia Scarpin

Patricia Scarpin — Thu, 27 Mar 2008 15:01:17 +0000

They look beautiful, delicious and made with loads of love.

By: a. grace

a. grace — Mon, 17 Mar 2008 12:56:07 +0000

those sure look labor-intensive, but egads, i’ll bet they’re worth it!