A Cornucopia Of Hamantaschen

Try your tri-cornered treats with lemon, peanut butter, apple or coconut.

Jewish Week Online Columnist
Photo Galleria: 

These days, the biggest trend in the classic Purim treats is wild and wacky flavors - in both the dough and the filling - like these red velvet variety from What Jew Wanna Eat, or rum-raisin from Trini Gourmet or this pear and goat cheese offering from Joy of Kosher.

I've been doing my own experimenting over the years, so if you're hungry for some adventures in the kitchen, check out these gems:

1. Lemon-Lime Hamantaschen

2. Peanut Butter and Chocolate Hamantaschen

3. Caramel-Apple Hamantaschen

Want even more? OK, here's one more recipe for the traditional triangular treats: Chocolate, Coconut and Raspberry Hamantaschen. Or, try them all!

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.

1 1/2 cups sweetened, shredded coconut
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
2 tablespoons plus 1 teaspoon cocoa
1/4 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
Recipe Steps: 
Spread the coconut out evenly on a rimmed baking sheet. Bake on 350 F for 6 to 8 minutes, stirring every couple minutes, until brown, toasty and fragrant. Let cool.
Beat together the butter and sugar until light and fluffy. Add in the eggs and vanilla and beat to combine. Add in the flour, cocoa, baking powder, baking soda and salt. Beat until it is all incorporated. Add in the toasted coconut, and mix to combine. I find it was easier to mix the dough and coconut together with your hands to get better incorporation.
Divide the dough in two, wrap in plastic and refrigerate for at least an hour. Make filling (recipe below).
Roll the dough out between two pieces of parchment paper to about 1/4" thick. Cut out 2 to 3" circles. Place a scant teaspoon of filling in the center of each circle, and fold up the sides to form a triangle. Bake at 375 F for 10 to 12 minutes. Let cool 1 minute, then remove from the baking sheet and transfer to a wire rack to cool completely. A 3" cutter should yield around 50 cookies.
Sub Recipe: 
Raspberry Filling:
8 ounces raspberries (I used frozen)
¼ cup water
1/3 cup sugar
1 tablespoon lemon juice
½ cup raspberry jam

Blend together the raspberries, water, sugar and lemon juice. Mix in the jam.

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