Expert Tips On Making Hamantashen

Making hamatashen is a fun annual tradition! Whether it’s picking the fillings, deciding on if it will be savory or sweet or even figuring out what kind of drizzle is best, hamatashen are a big part of getting together and celebrating Purim. The only issue is that hamantashen can be very tricky to make. Sometimes the filling oozes out a bit too much or the dough won’t form or the hamantashen open up completely when baking and don’t look at all like Haman’s hat (or ears).  We asked around the kosher cooking world to find out what hamatashen experts do to make the perfect batch. Here are a few tips that will help you with your baking this year:

1. Alex Idov a.k.a The Kosherologist explains that it is very important to keep the hamenstashen dough refrigerated. Alex takes out a little at a time, so the dough will be easier to roll out and work with.

2. Shoshana Ohriner of Couldn’t Be Parve brushes around the edges of the dough circle with egg wash before folding and pinching. The egg will cook in the oven and hold the sides together so they don’t flatten during baking. (Shoshana also shares an all new way to make hamantashen, no rolling involved!! Check it out here)

3. After Tami Weiser of The Weiser Kitchen makes the hamantashen and they are on the tray, she covers them with plastic wrap and refrigerates for 45 min to an hour. After this the hamatashen bake up sturdier.

4. Ronnie Fein of Kitchen Vignettes let us in on the fact that the texture is better if you make the dough a few days ahead and refrigerate it.  Ronnie makes them mini-size and gives them away in small boxes or bags as Purim mishloah manot.

In addition to the tips from our experts, two very important general principles to follow:

1. Roll out the dough between two pieces of parchment and freeze for 10 minutes before cutting out the circles to keep them from getting sticky.

2. Don’t overfill the hamentashen or they won’t hold nice shapes.

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Whatever type of hamatashen you make this year, try following these tips and see how they turn out. Don’t forget to let us know in the comments if these expert tips worked!

As a bonus, check out these exciting hamantashen recipes:

Cappuccino Hamantashen
Cranberry and White Chocolate Hamentashen
Cardamom Scented Hamantaschen with Pear & Goat Cheese Filling