Hamantaschen Recipe - Tips to Make the Perfect Purim Cookie (2024)

FAQs

How to thicken jam for hamantaschen filling? ›

Thicken the filling: I like to use already made jams as fillings. Most jams are too thin for hamantachen, hence the bubbling over in the oven problem. Before I make the dough, I put the jam in a small pot and simmer it on low heat until it's reduced.

This way, each side of your triangle has a corner that folds over and a corner that folds under-- it creates a "pinwheel" effect. This method if folding is not only pretty-- it will help to keep the cookies from opening while they bake. Pinch each corner of the triangle gently but firmly to secure the shape.

Pinch It.

Don't get lazy when pinching your hamantaschen corners. Make sure you pinch those corners nice and tight, each and every time — as if the fate of the Jewish people depends on it.

Sandwich your dough between two sheets of parchment, roll, then freeze; it makes cut-out cookies a breeze! If you plan to store it for only a few hours or days, there's no need to overwrap the baking sheet; for longer storage, wrap the entire baking sheet tightly with plastic wrap before freezing.

Jams made from fruits with higher sugar content thicken on their own more easily than those with less sugar. A no-sugar or low-sugar recipe might not call for enough sugar to naturally thicken the jam, even at a rolling boil.

If you really want to thicken it to a more spreadable consistency, the easiest way is to heat it up with some thickeners such as cornstarch. Arrowroot flour is more delicate and taste-neutral, but most cooks won't have it. Unflavored gelatin may also be used. Bring the syrupy “jam” to boil in a pot.

Try not to overwork the dough, only knead until the dough is the right consistency. If the crumbles are too dry to form a smooth dough, add water slowly, 1 teaspoon at a time, using your hands to knead the liquid into the dough.

According to the biblical story, the Jews were able to overcome the threat Haman posed through a series of miracles. Today, Jews remember Haman's failure to eradicate them by eating a cookie in the shape of his triangular hat. "A Hamantaschen is wrapped up. Inside you'll have something sweet.

Roll out your dough to about ⅛ inch thick on a floured surface. Cut the dough into 3-inch circles using a cookie cutter.

It's Not All About You, Haman

Kolatch's The Jewish Book of Why. Kolatch writes that Queen Esther derived strength from her ancestors, and the three corners of the hamantaschen cookie represent the three patriarchs (Abraham, Isaac, and Jacob).

What does the word hamantaschen mean? ›

The name literally means “Haman's pockets” (not Haman's hat, as is usually translated), after the villain of the Purim story, and probably comes from an 18th-century German snack cake, Mohntaschen—Mohn means “poppy seed,” and Tasch means “pocket.” Hamantaschen, therefore, is a play on words (and you know how we Jews ...

[%image reference-image float=right width=400 caption="Any day is a good day to make hamantaschen."] Luckily, hamantaschen, like matzo-ball soup, are technically a holiday food but appropriate to enjoy at any time of year.

Flour. Having not enough flour in the cookie dough is yet another reason why your cookies may spread and not hold their shape well.

Mixing Butter & Sugar

If your butter is under mixed, it won't have the air pockets to hold it's shape. If it's over-mixed, the air pockets decrease in size and are unable to hold their shape in the oven—causing your cookies to spread. It's best to cream butter and sugar on medium speed for 2 to 3 minutes.

Whisk a tablespoon of powdered pectin (preferably the no-sugar-needed variety) into the pot of cooking jam. Test for thickness and add another tablespoon if needed. Learn More About Pectin: What's the Deal with Pectin?

To thicken your runny jam, add to a saucepan over medium heat and whisk in 1 tablespoon of cornstarch. Cook the jam until it reduces and starts to thicken up. cool completely before adding to the cookie dough centers.

One way is to use cornstarch, which is a common thickener in many desserts. You can mix a tablespoon or two of cornstarch into your cheesecake filling mixture before baking. Another option is to use a little bit of flour or arrowroot powder.

Chill The Jam First

After putting it to the test, we recommend slightly chilling the jam before using it as a cake filling. This is because chilled jam is easier to spread and maintains its consistency better. Just pop it in the fridge for about 15-20 minutes before you start assembling your cake.