http://www.levanacooks.com/hammentaschen-recipe-gluten-free-variation/ Tue, 18 Jun 2013 23:56:40 +0000 hourly 1 http://www.levanacooks.com/hammentaschen-recipe-gluten-free-variation/#comment-22101 Lévana Tue, 05 Mar 2013 04:50:36 +0000 http://www.levanacooks.com/?p=5496#comment-22101 Kim, this is a good example of something taken out of context. The whole line was about, if you get adventurous, skip the dough and make a savory filling. I would never give advice to make a cookie without a sweetening agent.

]]> http://www.levanacooks.com/hammentaschen-recipe-gluten-free-variation/#comment-22100 Kim Fogel Tue, 05 Mar 2013 04:17:20 +0000 http://www.levanacooks.com/?p=5496#comment-22100 I followed your advice what you said from above ” The day you get really adventurous, skip the sugar in the dough” :(

]]> http://www.levanacooks.com/hammentaschen-recipe-gluten-free-variation/#comment-22007 Lévana Wed, 27 Feb 2013 15:25:51 +0000 http://www.levanacooks.com/?p=5496#comment-22007 Kim, yup: You fooled around too much. Pastry without sugar just doesn’t work….. Soy or other non-dairy milk is no problem whatsoever. Mine are always pareve

]]> http://www.levanacooks.com/hammentaschen-recipe-gluten-free-variation/#comment-21994 Kim Fogel Tue, 26 Feb 2013 05:05:53 +0000 http://www.levanacooks.com/?p=5496#comment-21994 I tried it with soy milk and without sugar. It was so dry and crumbly…

]]> http://www.levanacooks.com/hammentaschen-recipe-gluten-free-variation/#comment-21990 Lévana Mon, 25 Feb 2013 21:05:36 +0000 http://www.levanacooks.com/?p=5496#comment-21990 Kim so sorry I don’t understand. Your fleishik?!? Please clarify your question

]]> http://www.levanacooks.com/hammentaschen-recipe-gluten-free-variation/#comment-21974 Kim Fogel Sun, 24 Feb 2013 18:18:31 +0000 http://www.levanacooks.com/?p=5496#comment-21974 The regular batch was sticky and my fleishig was crumbly. What did I do wrong with the fleishig one? I tried it twice!

]]> http://www.levanacooks.com/hammentaschen-recipe-gluten-free-variation/#comment-21950 Lévana Fri, 22 Feb 2013 18:57:19 +0000 http://www.levanacooks.com/?p=5496#comment-21950 Leslie two things:
1. Next batch, as opposed to adding flour, which is guaranteed to make them heavy, let the dough rest a few minutes, it will firm up as the gluten in the dough relaxes and absorbs extra moisture. This is the secret of delicous cookies.
2. I can’t see the advantage of filling and shaping the cookies one day, then baking them the next day. I certainly wouldn’t. I would say, for every imaginable reason, fill’em, shape’em, bake’em, and be done with’em!

]]> http://www.levanacooks.com/hammentaschen-recipe-gluten-free-variation/#comment-21936 leslie morrison Thu, 21 Feb 2013 22:41:45 +0000 http://www.levanacooks.com/?p=5496#comment-21936 Hi Levana,
The dough came out sticky so I added another 1/2 cup flour. Is it okay to leave jam unrefrigerated in the cookie for several days? Normally is had to be refrigerated. Thanks! Happy Purim!

]]> http://www.levanacooks.com/hammentaschen-recipe-gluten-free-variation/#comment-21927 gitta Thu, 21 Feb 2013 05:26:58 +0000 http://www.levanacooks.com/?p=5496#comment-21927 Levana, thank you! You are right, makes sense…. Hamantashen should be made with their quintessential jam filling :)

]]> http://www.levanacooks.com/hammentaschen-recipe-gluten-free-variation/#comment-21926 Lévana Thu, 21 Feb 2013 04:41:45 +0000 http://www.levanacooks.com/?p=5496#comment-21926 Gitta I wouldn’t. I would be too afraid to see it oozing out of the opening. What I would do is drizzle some melted chocolate on raisin-cinnamon hammentaschen. But even then, there are enough places that showcase chocolate, this is just not one of them:-)))

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