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Making Memories

Monday, 22 February 2010

I’m a hamantaschen expert, you know.

And what makes one a hamantaschen expert, Poppyseed??

  1. You have to learn from another hamantaschen expert
  2. You have to practice. A lot.

Bubbe taught me how to make hamantaschen. She’s an expert, you know. And she always lets me do the pinching. That’s my specialty. The pinching part.

For the record, Bubbe really is a hamantaschen expert. Though she has scaled back her hamantaschen operation, there was a time that she made enough of these delicacies for the entire congregation.

Frume Sarah, on the hand, is not an expert. Every year, I attempt to make hamantaschen that NEVER taste as good as Bubbe’s. So this year, a new tactic.

I’m not using Bubbe’s recipe.

Since I can’t make them as good as Bubbe using her recipe, I decided that I would seek out a new recipe. I had planned to try out new recipes in the weeks leading up to Purim. With the recent events in our family, I had to go with Plan B; choose just one new recipe for this year and hope for the best.

[This one was recommended by my friend, and classmate, Rabbi Susan Lippe. I adapted the filling suggestions.]

Working Mom’s Hamentashen

1 (18.25 ounce) package moist yellow cake mix
1 cup all-purpose flour
2 eggs
2 tablespoons water
1 cup Solo cake and pastry filling (any flavour), chocolate spread, Nutella, etc.


  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. In a large bowl, mix together the cake mix and flour. Stir in the eggs and water to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch round circles and place 2 inches apart onto the prepared cookie sheets. Place a teaspoon of filling into the center of each cookie and pinch the sides to form three corners. Moisten with water if necessary.
  3. Bake for 6 to 8 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheets before removing to wire racks to cool completely.

[There was a request for peanut butter. Now, it will come as no surprise that I am a traditionalist. I never thought that I would veer from lekvar, apricot, etc. Chocolate was a compromise that I made early on in order meet the needs of the kidlets. But peanut butter?

Tasted good…but with hamantaschen, one must not discount presentation. Chocolate, however, prevents the peanut butter from escaping!!! And tastes delicious.]

The Verdict??



12 Comments leave one →
  1. Tuesday, 23 February 2010 12:09 am

    Those look really good, and kid friendly (my 4 kids would enjoy ’em, especially the pinching part).

    • Frume Sarah permalink*
      Tuesday, 23 February 2010 6:03 pm

      Who doesn’t love pinching??? These are so easy…and delicious.

  2. Tuesday, 23 February 2010 12:41 am

    Years ago I heard one mother say that she was going to include nicotine in her’s. The reason being was that she wanted to hear people say that they were addicted to her baking instead of her mother’s.

    I am pretty sure that it was said in jest but….

    • Frume Sarah permalink*
      Tuesday, 23 February 2010 6:04 pm

      I don’t know about that…I could see resorting to it 🙂

  3. Tuesday, 23 February 2010 3:21 am

    What a great idea! I think I will make them this weekend…

    • Frume Sarah permalink*
      Tuesday, 23 February 2010 6:05 pm

      Let me know how they turn out!!!

  4. Tuesday, 23 February 2010 2:23 pm

    begs the suggestion…peanut butter *and* chocolate TOGETHER! 🙂 well done, mama!

    • Frume Sarah permalink*
      Tuesday, 23 February 2010 6:04 pm

      I forgot to mention that we did half a dozen with the two mixed together.

      One word: YUM!

  5. Tuesday, 23 February 2010 7:37 pm

    That’s the recipe I use! The quick-cooking kind with the cake mix, that is 🙂 I’m looking forward to making a batch or two!

  6. Wednesday, 24 February 2010 9:50 am

    What about chocolate peanut butter? Mmm. We’re making ours today and I’ve promised the kids we can try a few with fluff and maybe even a couple with fluff *and* chocolate chips.

    Confession: I didn’t like hamentashen for years until I finally tried one without the poppyseed filling. Now I love them. For me it’s either apricot or mango filling. I use both the hamentascen and the filling recipe from The New Jewish Holiday Cookbook and I get raves. I LOVE this recipe!!

  7. Wednesday, 24 February 2010 9:12 pm

    Cake mix huh ? Who’d a thunk? They sound delicious. I always skip pb cuz of allergies but I do think they’re yummy!!! So cute:) (thekids I mean )


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