LAZ wrote:Seems like time to bump this thread.
What I am looking for most is neither the cookie style nor the bready style but the yeast-risen pastry style -- if you think triangular danish filled with poppyseeds or prunes you won't be far off.
leek wrote:Hmm. No idea if this is what you want, but I googled "purim yeast triangle".... most of these below have at least one recipe for a yeasted dough.
http://www.jewishmag.com/121mag/hamanta ... aschen.htm
http://www.jewishdayton.org/page.aspx?id=238581
http://purim.spike-jamie.com/recipes1.html
EvA wrote:His Polish friend said, "Oh, they're like paczkis!" He acknowledged the dough is somewhat different, though.
LAZ wrote:EvA wrote:His Polish friend said, "Oh, they're like paczkis!" He acknowledged the dough is somewhat different, though.
Those from Shalom were even more paczki-like, being sweeter, although of course not fried.
Speaking of fried -- has anyone spotted any oznei haman? Somebody I know makes these from puff pastry.
LAZ wrote:The bread-roll style features a tender, challah-like dough. I so far have tasted apricot, which was OK, and cherry, which seemed much like canned pie filling.
EvA wrote:LAZ wrote:EvA wrote:His Polish friend said, "Oh, they're like paczkis!" He acknowledged the dough is somewhat different, though.
Those from Shalom were even more paczki-like, being sweeter, although of course not fried.
Speaking of fried -- has anyone spotted any oznei haman? Somebody I know makes these from puff pastry.
Of course, hamentaschen aren't fried, but there are similarities... Haven't seen ozenei hamen, but would love to try them.
nsxtasy wrote:It's ironic that Bennison's makes Jewish-oriented pastries that are better and more authentic than Kaufman's.
I recently tried a poppyseed one from Kaufman's, whose hamantashen are made from a raised dough. It was nothing great, rather tasteless and skimpy on the filling. Which is unusual at Kaufman's; I find most of their baked goods are excellent, including items they have only started carrying since they re-opened. Their bread pudding is outstanding!
nsxtasy wrote:I've always preferred the hamantashen made from a short pastry (like a sugar cookie dough), rather than the ones made from a raised dough (like a danish).
nsxtasy wrote:Yesterday Levinson's in West Rogers Park had both kinds, short pastry and raised dough. Fillings included poppyseed, prune, apple, cherry, apricot, and cheese.
nsxtasy wrote:Yesterday Levinson's in West Rogers Park had both kinds, short pastry and raised dough. Fillings included poppyseed, prune, apple, cherry, apricot, and cheese.
I got a poppyseed short pastry one, shown below on a 6" diameter plate. It was awesome, with a delicious filling, the perfect balance between filling and crust, and a crust that was crumbly but not inconveniently so, sweet but not too sweet, and oh so rich. It was, quite simply, the best hamantashen I've ever had in my life.