Thank you for posting this delicious recipe. I am a Christian who just recently learned that I am half Jewish! I make hamentaschen for Christmas! I love them and your recipe is THE BEST!
I'm so glad you love the recipe! Congrats on learning more about your family history, and I hope you enjoy these for your holiday this year. To me, recipes are all tasting better in 2020, because of the taste memories they carry. Be well!
I hope they turned out great for you! My heart swelled this year when my children out and out refused to eat anyone else's hamantaschen. These are their absolute favorites, and mine too!
Melissa, they came out great. Very flaky, my family loves them!! Exquisite! Delectable! Off to deliver some to my 98 year old friend. ❤️ Happy Purim!! You are a true Esther!
I can't tell you how much these words warmed my heart! Thank you for letting me know! I know you must have spread so much happiness with your deliveries! Shabbat shalom and thank you for bring here on my channel! M
These hamentashen cookies are the best in the world I've been using this recipe for 3 years and I will be making them tonight happy purium may HASHEM keep blessing you and your family
Thank you, Jessica! I'm so happy you are using the recipe. It definitely makes our holiday way more special when there are such delicious foods to look forward to! Shabbat shalom to you and your family, and I hope it was a very happy Purim!
Thanks! I must admit, when I do the nut-free versions (for school lunchboxes), they are always second-fiddle to these nut ones. Even the children prefer the ones with walnuts. I hope you're enjoying a wonderful Purim week!
You are so welcome, Cathy! They are truly so delicious. While Purim may be over, the kids and I are considering doing one more round of cookies, because we gave so many away. I can't say it's a bad idea. ;) Thank so much for watching!
Oh my goodness!!! I can’t tell you how flattering that is! 🙏 I just made and dropped a whole batch yesterday to a family with a new baby and I’m hearing that they really hit the spot. I do hope you try them and enjoy them. Please hug your son for me - what a little sweetie?!
Hmm. I've probably tried every jam but marmalade. If it's a flavor you love, and it's not too tart, then you absolutely should try it (to test it, you could even roll out a tiny bit of dough, form and bake 2 or 3 cookies with the filling and taste them, then switch to a different preserve if it doesn't meet your expectations). Typically, if I'm using just a jam filling (with no nuts), I use a red jam/preserves (like a mixed berry, four fruits, raspberry, blackberry, or strawberry) or go with an apricot, peach or plum preserve - or I do a bit of this and a bit of that, for variety. Honestly, I usually see what's open in my fridge and that's the jam I try to use up first. Also, I realize that Bonne Maman jam is quite expensive. I often will pick it up on sale (at our most expensive grocery store, it is actually priced the cheapest) when I see it for a good price (usually around 2.50-3.99 per jar). On top of this, if you sign up to get Bonne Maman emails on their website, they email you coupons periodically, and on your birthday. Since I use this jam religiously (we use the jars as our drinking glasses at home), those coupons are super worth it to me. But truly, any brand of preserves, as long as it's not a jelly, would work. Can't wait to hear how they turn out!
1/2 lb Butter 8 oz Cream Cheese 2 1/4 c Flour, sifted Mix butter and cream cheese first in a food processor. Add flour and mix until it’s combined into a ‘ball’. Refrigerate dough for 24 hours. Filling: 1 Jar Apricot preserves 1 cup chopped Walnuts 1 tsp Cinnamon Mix well. Take chilled dough and place on parchment paper lightly dusted with flour. Using a rolling pin, roll dough to 1/8” thickness and cut into rounds with a cookie cutter (or a cleaned out jam jar). Using water, moistened edge of round to help seal it. Place 1/4 tsp filling in the center of the dough and pinch into a tricorn hat shape. *Place in fridge, chill 20-30 min to help maintain shape.* Bake in a preheated 350°F for 20 min, or until golden brown.
Enjoy them! They are so delish. You can also freeze the cookies after you form them and store them in a freezer bag (then pull out a few at a time to bake when you want them - this works well for portion control! Your bake time will just be about 2 min longer from frozen, and I like to put it on convection setting). I hope you get some cool weather before you turn your oven on! ;)
Thanks so much for your feedback! I’m working on rolling my dough out right now! I’m so excited! I hope you love your cookies! Please enjoy the tips videos too. If your cookies open on you, form then freeze then bake. They’ll turn out great!
@@Kittenkattan in my house they go as fast as I can make em! I’d say if you’re baking for company or a carnival, a couple of days is okay. But if you have the freezer space, I’d just form and freeze all you can, and leave them there until you need em. You can bake on convection from frozen and add about 2 minutes to your bake time. Then they’re hot and fresh when you want them. (My children like a few thrown in the oven for breakfast time, for example). Enjoy!
Thanks, Gideon! And you're right - This was one of the first videos I ever edited, so I've definitely come a long way when it comes to understanding audio. UA-cam is a bit of a learning curve. Hope you enjoyed some delicious cookies! Warmly, Melissa
Thank you for posting this delicious recipe. I am a Christian who just recently learned that I am half Jewish! I make hamentaschen for Christmas! I love them and your recipe is THE BEST!
I'm so glad you love the recipe! Congrats on learning more about your family history, and I hope you enjoy these for your holiday this year. To me, recipes are all tasting better in 2020, because of the taste memories they carry. Be well!
i guess I'm pretty off topic but does anyone know of a good place to stream newly released movies online ?
@Axel Arjun Lately I have been using Flixzone. Just search on google for it :)
I’m a huge fan of minimal ingredients, and the fact that they look so beautifully flakey and buttery is so exciting! Can’t wait to try out the recipe!
I hope they turned out great for you! My heart swelled this year when my children out and out refused to eat anyone else's hamantaschen. These are their absolute favorites, and mine too!
Melissa, they came out great. Very flaky, my family loves them!! Exquisite! Delectable! Off to deliver some to my 98 year old friend. ❤️
Happy Purim!! You are a true Esther!
I can't tell you how much these words warmed my heart! Thank you for letting me know! I know you must have spread so much happiness with your deliveries! Shabbat shalom and thank you for bring here on my channel! M
These hamentashen cookies are the best in the world I've been using this recipe for 3 years and I will be making them tonight happy purium may HASHEM keep blessing you and your family
Thank you, Jessica! I'm so happy you are using the recipe. It definitely makes our holiday way more special when there are such delicious foods to look forward to! Shabbat shalom to you and your family, and I hope it was a very happy Purim!
These looks so good! I love the idea of having nuts in the filling and I bet the dough tastes so rich.
Thanks! I must admit, when I do the nut-free versions (for school lunchboxes), they are always second-fiddle to these nut ones. Even the children prefer the ones with walnuts. I hope you're enjoying a wonderful Purim week!
Looks so good. Can't wait to make them next week. Thanks for sharing this recipe ❤
You are so welcome, Cathy! They are truly so delicious. While Purim may be over, the kids and I are considering doing one more round of cookies, because we gave so many away. I can't say it's a bad idea. ;) Thank so much for watching!
My toddler son said “I like that video so I’m going to press subscribe“ 😂 These look delicious and I love the minimal ingredients involved! Well done!
Oh my goodness!!! I can’t tell you how flattering that is! 🙏 I just made and dropped a whole batch yesterday to a family with a new baby and I’m hearing that they really hit the spot. I do hope you try them and enjoy them. Please hug your son for me - what a little sweetie?!
Do you think orange marmalade would work well?
Hmm. I've probably tried every jam but marmalade. If it's a flavor you love, and it's not too tart, then you absolutely should try it (to test it, you could even roll out a tiny bit of dough, form and bake 2 or 3 cookies with the filling and taste them, then switch to a different preserve if it doesn't meet your expectations).
Typically, if I'm using just a jam filling (with no nuts), I use a red jam/preserves (like a mixed berry, four fruits, raspberry, blackberry, or strawberry) or go with an apricot, peach or plum preserve - or I do a bit of this and a bit of that, for variety. Honestly, I usually see what's open in my fridge and that's the jam I try to use up first. Also, I realize that Bonne Maman jam is quite expensive. I often will pick it up on sale (at our most expensive grocery store, it is actually priced the cheapest) when I see it for a good price (usually around 2.50-3.99 per jar). On top of this, if you sign up to get Bonne Maman emails on their website, they email you coupons periodically, and on your birthday. Since I use this jam religiously (we use the jars as our drinking glasses at home), those coupons are super worth it to me. But truly, any brand of preserves, as long as it's not a jelly, would work. Can't wait to hear how they turn out!
This is why you are so brilliant! That’s a great suggestions. Thanks lady! Xox
My pleasure! And thank YOU! Hope they are amazing!
1/2 lb Butter
8 oz Cream Cheese
2 1/4 c Flour, sifted
Mix butter and cream cheese first in a food processor. Add flour and mix until it’s combined into a ‘ball’.
Refrigerate dough for 24 hours.
Filling:
1 Jar Apricot preserves
1 cup chopped Walnuts
1 tsp Cinnamon
Mix well.
Take chilled dough and place on parchment paper lightly dusted with flour. Using a rolling pin, roll dough to 1/8” thickness and cut into rounds with a cookie cutter (or a cleaned out jam jar).
Using water, moistened edge of round to help seal it.
Place 1/4 tsp filling in the center of the dough and pinch into a tricorn hat shape.
*Place in fridge, chill 20-30 min to help maintain shape.*
Bake in a preheated 350°F for 20 min, or until golden brown.
Thank you, this looks like a delicious dough and I'll be using it! Shana Tova to you and yours
Haven't had these since middle school. I gotta make em!
Enjoy them! They are so delish. You can also freeze the cookies after you form them and store them in a freezer bag (then pull out a few at a time to bake when you want them - this works well for portion control! Your bake time will just be about 2 min longer from frozen, and I like to put it on convection setting). I hope you get some cool weather before you turn your oven on! ;)
These look really yummy. Thank you
They turned out beautiful. I just found your channel and subscribed!
Hooray!!! Thanks for letting me know!!! Happy Purim!
Melissa!! You make the softest, yummiest Hamentashin in the WOLRD!! -Teacher Andrew
Thank you, Teacher Andrew! Hope your year is off to a good start!
Lovely 😊 thank you for posting. Chag Purim Sameach!
Thank you very much, Blanca!
Thank you!
Your video was the best and easy to understand.
Much appreciated.
Thanks so much for your feedback! I’m working on rolling my dough out right now! I’m so excited! I hope you love your cookies! Please enjoy the tips videos too. If your cookies open on you, form then freeze then bake. They’ll turn out great!
@@LittleKosherLunch
Thank you.
I’m following your recipe at the end of this week.
Once baked, how long is the shelf life?
@@Kittenkattan in my house they go as fast as I can make em! I’d say if you’re baking for company or a carnival, a couple of days is okay. But if you have the freezer space, I’d just form and freeze all you can, and leave them there until you need em. You can bake on convection from frozen and add about 2 minutes to your bake time. Then they’re hot and fresh when you want them. (My children like a few thrown in the oven for breakfast time, for example). Enjoy!
These cookies look absolutely delicious. Thank you for the recipe.
The ingredients are exactly the same as rugelach. Are they the same cookie?
Very similar dough, Daniela. I have definitely repurposed leftover hamantaschen dough as rugelach and they turn out great!
That's the secret step... chill them BEFORE you bake them. Keeps them all squishy and lots their beauty
Thanks.so beauty...
❤ ❤ ❤ 💜
Do these freeze well?
Yes! I like to form them keep them frozen until I need them, then bake from frozen on the convection setting for 20-22 min. They turn out great!
@@LittleKosherLunch Great! Thank you so much.🙂That makes things a lot easier. I’ll let you know how it goes!💜
these are like polish kolaczkis.
Thanks for watching! I've never heard of those, so thank you for sharing! I'll definitely look them up. Let me know if you try these!
Poland was very populated with Jews, could be inspired by the polish treat or vise versa.
Love your video. You’ve got a knack for presentation. Just one point...the repetitive music is very annoying a distracting.
Thanks, Gideon! And you're right - This was one of the first videos I ever edited, so I've definitely come a long way when it comes to understanding audio. UA-cam is a bit of a learning curve. Hope you enjoyed some delicious cookies! Warmly, Melissa
Look like rugelach