Hamantaschen with poppy seed filling from Great Cookies: Secrets to Sensational Sweets by Carole Walter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on January 04, 2020

    Photo posted. The hamantaschen on the left was made with better-kneaded pastry dough and the one on the right was made with lightly kneaded dough.

  • ashallen on January 03, 2020

    Excellent hamantaschen - after trying several recipes over the years, this'll be the one I use going forward! Made pastry with butter vs. margarine. It had a tender, cookie-like texture and a really nice vanilla/butter/egg flavor. I can't comment on the poppy seed filling part of the recipe because I used The Baking Bible's really great recipe instead - it made the exact amount needed. When making the pastry dough, I wasn't sure how vigorously to knead it - recipe says to "form into two disks." I handled it pretty lightly and ended up with a somewhat granular dough that baked up very tender but wanted to crack during handling. Rerolled dough scraps had a smoother texture, kept their shape better during baking, and were only a bit less tender after baking, so I'll knead the dough until it's smoother at the start next time. Recipe says to roll dough 3/16-inch thick. I erred on the thinner side (1/8 to 3/16-inch range) and got the stated 40-cookie yield after re-rolling all dough scraps.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.