Latest update: February 24th, 2013
Place less than a tsp. of desired filling in the middle of each circle and fold edges over to form a triangle. Pinch corners tightly so that triangle doesn’t open up in the oven. Thin dough out and be sparing with the filling for best results.
Bake for 10 minutes or until slightly browned.
Yields 2 dozen hamantaschen
About the Author: Tamar Warga is a mother of 4 food allergic children and the author of two books: A Taste of Sweetness- Rosh Hashana Cookbook and A Taste of Freedom- Passover Cookbook. She blogs at Kosherfoodallergies.blogspot.com
If you don't see your comment after publishing it, refresh the page.
Our comments section is intended for meaningful responses and debates in a civilized manner. We ask that you respect the fact that we are a religious Jewish website and avoid inappropriate language at all cost.