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Traditional Hamantaschen


Traditional Hamantaschen recipe













Trans-fat Free, Good source of fiber


1 envelope yeast, active dry
¼ cup milk
½ cup sugar
½ cup butter
½ teaspoon salt
1 cup milk
2 large eggs
slightly beaten
4 cups all-purpose flour
1 each egg yolks


Dissolve the yeast in the ¼ cup of lukewarm milk, making certain that the milk is not too warm.

Stir in 1 tablespoon of sugar and set aside.

In a deep mixing bowl, combine the butter, remaining sugar, salt and scalded milk, and stir until all are blended.

When lukewarm, stir in the yeast.

Add the eggs and about 2 cups of the flour, and beat to a smooth batter.

Add remaining flour to make a tender dough.

Turn out on a floured board and knead for about 2 minutes.

Grease a large mixing bowl; grease whole surface of the large ball of dough and place dough in bowl.

Cover. Let rise in a warm, not hot, place, to double its bulk.

(Takes from 2 to 4 hours. ) Again knead on a floured board for about a minute.

Roll out ⅛ of an inch thick.

Cut into 3- to 4-inch circles.

Place filling on each.

Recipe for Mohn Filling follow.

To shape true hamantaschen, pinch eges of a circle together over filling, leaving about ½ open, forming a cornucopia.

Then fold over the flap and pinch these edges firmly together.

Arrange well apart on a greased cookie sheet.

Cover with a cloth and let rise again in a wam place to double in bulk.

Brush tops with the egg yolk, thinned with a little water.

Bake in a moderate oven (350?F) for 15 to 20 minutes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 19g (0.7 oz)
Amount per Serving
Calories 83331% of calories from fat
 % Daily Value *
Total Fat 28g 44%
Saturated Fat 17g 83%
Trans Fat 0g
Cholesterol 173mg 58%
Sodium 528mg 22%
Total Carbohydrate 42g 42%
Dietary Fiber 4g 15%
Sugars g
Protein 39g
Vitamin A 19% Vitamin C 0%
Calcium 13% Iron 37%
* based on a 2,000 calorie diet How is this calculated?


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