This recipe is based on the Jewish treat of Hamentash, eaten during the Jewish holiday of Purim. It is a filled pocket of pastry, famous for its three cornered shape. The recipe calls for a fruit preserve filling, but you can be as creative as your imagination allows - nuts, dried fruits, chocolate or cheese.
These were the easiest hamentashen I've ever made and among the tastiest. The dough has a very, very nice flavor. Make sure to pinch the corners extremely tightly, so there is just a little filling visable. I had several in my first batch open up in the oven. They didn't look so good, but they were delicious! - 13 Mar 2002 (Review from Allrecipes USA and Canada)
This recipe is missing an important ingredient - the liquid. My preschool has used a similar recipe for years with great success. Use 1 box of yellow cake mix (Duncan Hines is pareve), 3 eggs, 1/2 C orange juice and 2 1/2 C flour (add more if the dough is sticky). Fill with your favorite preserve & pinch closed. Bake @ 350 for appx. 10 - 12 minutes. Use a touch of water to seal the edges of the hamantachen. Enjoy! - 25 Feb 2010 (Review from Allrecipes USA and Canada)
So yummy...and so easy to make. The dough was a little crumbly, so I did have to add some water. I doubled the recipe (using two cake mixes, 4 eggs, and about 1 1/2 cups of flour) and made about 36 very large Hamentashen. Actually...I made these for a Hamentashen bake-off and they won against all the "traditional" recipe ones. You gotta try this! - 19 Mar 2008 (Review from Allrecipes USA and Canada)