Best Hamentashen Recipe in New York!

Posted by Ulana Illiano on March 21st, 2011 — in Holidays & Celebrations, Miscellaneous | 2 Comments

A photo of the best hamentaschen in New York!Growing up in New York, I have high standards for Jewish hamentashen! For those of you who are unfamiliar with these delicious cookies, a hamentashen (also spelled hamentaschen and hamantaschan) is a traditional triangular cookie with fillings such as apricot, raspberry, prune, chocolate, etc. Popular during Purim, the perfect hamentashen has just the right dough consistency and just the perfect amount of filling.

Growing up on the Lower East Side as a teenager, I worked at Moishe’s Bakery on Second Avenue in New York City.  Those of you who know the area, know that Moishe’s makes some killer hamentashen! Unfortunately, I haven’t had one in a while. That’s why, when I saw our Facebook friend, Shana Gluck, had posted a picture of her beautiful homemade hamentashen, I had to ask her to write about them! Shana made her hamentashen with her adorable children (pictured below) as a way of passing on the importance of Jewish traditions and making special memories with them that will last a lifetime! Thank you, Shana, for taking the time to share this with us at Jewish Gift Place!

Shana’s Mom’s Purim Hamentashen

As a young girl Purim for me would mean one of a the few times that my mom would let us kids in the kitchen. She loves to cook but didn’t love us kids meddling around in her kitchen. It was a huge treat for us that she “let” us rule the kitchen to bake hamantashen for Purim. Baking with my children brings back those wonderful memories that I have as a child with my amazing #1 Mom. May she live and be well.

Here is a fabulous recipe from my Mom

2/3 C. Margarine
1/2 C. SugarShana's babies help with the hamentashen recipe
1 egg
3 T. Water
1 tsp vanilla extract
2 C. Flour
Choice of filling:
Prune
Apricot jam
Raspberry or strawberry jam, chocolate spread or chips–my favorite!

Blend margarine and sugar. Add the rest of ingredients and mix to make a nice dough. Chill in refrigerator for 2 hours. Preheat oven to 350′. Roll out dough to 1/8′ thick take a glass to cut circles in the dough. Put whatever filling you would like in the center. Pinch the corners to form a triangle. Put on parchment lined paper. Bake for 20 minutes. Enjoy them fresh out of the oven :) ! Keep fresh in air tight container!!

2 Responses to “Best Hamentashen Recipe in New York!”

  1. Emily Rosenfeld Says:

    Wonderful! Thanks for inspiring me.

  2. Manny Valencia Says:

    Thanks for the recipe. I am still discovering my Jewish roots after my dad accidently discovered a photo of a long and almost lost Jewish relative. We didn’t know we had Jewish blood. I’m currently living in Japan and married to a great Japanese lady with two beautiful daughters. As part of my heritage and culture, I like to teach my family about Judaism. This is a fun way and we love sweets, too. Thanks!

    Manny in Japan

Leave a Reply