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How to make Hamantaschen with Eden Grinshpan
A Note From feedfeed

Eden Grinshpan popped into Feedfeed Brooklyn and made Hamantaschen. Find more delicious recipes here. Find more from Eden here

Recipe

Prep time 2hrs
Cook time 20mins
Yield: Serves or Makes 12-15
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For the Hamantaschen Dough

ingredients

  • 11/2 sticks unsalted butter, room temperature
  • 2/3 cups icing sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 lemon, zested
  • 21/4 cups all purpose flour
  • 1 teaspoon salt

To Make the Hamantaschen Dough

Method

  • Step 1

    Cream the butter and icing sugar together until light and fluffy. Add in the zest, vanilla and egg. Whisk the salt into the flour. Add the flour mixture in two stages until just combined. Don't over mix. Wrap the dough in plastic wrap and place in the fridge for at least an hour.

  • Step 2

    Roll out the dough and cut into 3-inch circles, fill and triangle them up. Bake in a 350°F oven until golden brown, about 20 minutes.

For the Poppy Seed Filling

ingredients

  • 1 cup poppy seeds
  • 4 dates, finely chopped
  • 1/2 teaspoon salt
  • 2 tablespoons honey
  • 1 lemon, zested
  • 1 cup milk
  • 1 egg

To Make the Poppy Seed Filling

Method

  • Step 1

    Place the poppy seeds in a blender and blend for 5 seconds. Heat up the milk and place in the dates, poppy seeds, honey, salt and zest. Turn on low heat and let cook down. Once thickened remove from the heat and let cool. Whisk in the egg.

For the Strawberry Sumac Filling

ingredients

  • 7 cups chopped strawberries
  • 1 cup sugar
  • 2 tablespoons sumac, plus more for sprinkling on top

To Make the Strawberry Sumac Filling

Method

  • Step 1

    Place in a pot and simmer until jammy.

For the Chocolate Filling

ingredients

  • 6 tablespoons butter
  • 10 ounces plus 1 cup bittersweet chocolate
  • 1/2 cup sugar
  • 6 large eggs, separated

To Make the Chocolate Filling

Method

  • Step 1

    Melt butter and 10 ounces of chocolate on a double burner. Separate eggs, whisk the whites with the sugar until almost stiff peaks. When the chocolate is cooled, add the yolks then fold in the whites. Fold in the cup of chocolate chips and fill the hamentaschen.

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