I only make Hamantaschen Dough once a year. I roll it out; cut it into circles and fill them with mohn (poppyseed) or a thick fruit purée. We love the traditional apricot and prune; but you can use any thick fruit flavored jam you choose. They can be iced and covered with sprinkles and they can also be turned into savoury hors d’oeuvres. There is no end to the number of innovative and creative ways Hamantaschen Dough can be treated.
Click on the link for traditional fillings: Hamantaschen Fillings
Prep time: 15 minutes to make the Dough
Cutting, filling and shaping Hamantaschen: 45-60 minutes
Hint: 1. Add 2 tablespoons of poppy seeds to the dough you’re using for poppy seed Hamantaschen. Not only do they add flavor and visual interest to the dough, but the added seeds make it easier to differentiate the poppy seed Hamantaschen from the prune.
Hint: 2. Add 6 tablespoons unsweetened cocoa to make chocolate dough
Hint: 3. Use up those small scraps of chocolate and plain dough by mixing them together and creating a marble effect.
Prune Filling, Marble Dough with Prune Filling, Chocolate Dough with Apricot Filling, Poppyseed Dough with Poppyseed Filling
