i like my hamantaschen to have some crunch but not be overly crumbly...if that helps
never mind, i found it! i'll post the recipe for you all though, seems to be a lack of hamantaschen recipes on food52
hardlikearmour is a trusted home cook.
maybe this recipe will work for you: http://www.food52.com/recipes...
There's also this recipe, if you're interested: http://www.epicurious.com...
The NYT had an article about this recipe, and Deb from SmittenKitchen praised the results.
I love the idea of banana in the fough - yes, please post! To me, the key to great hamataschen is the ratio of poppy seed filling to dough. I've been playing with it for a long time, and find that smaller cookies work better. My recipe is here: http://cozydelicious.com...
ok, i had lots of satisfied hamantaschen-eaters at my sunday potluck this afternoon. thanks for your tips, i am happy to have found my favorite recipe though :). approved recipe added: http://www.food52.com/recipes...
Please enter a valid email address.
Well played. You deserve a cookie.
Here’s what you need to know
Salmonella Papaya Outbreak
The Secret Sweet Taste of Soda
Ending Soon: Cookware Sale!
Make Jamie Oliver’s Crazy, Genius One-Pot Chicken
Seedlip: The Drink That's Gonna Make Your Summer
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)