click here to jump to start of article
Join Our Newsletter

Get latest articles and videos with Jewish inspiration and insights​




A Jewlarious Hamantashen Recipe

A Jewlarious Hamantashen Recipe

Both the recipe and the jokes here are real.

by

Cookbook recipes are all the same. You have a gorgeous picture of how the food is supposed to look but never actually does when you’re finished making it, and they post a cooking time that is totally not realistic, especially since, about 20 minutes into putting the recipe together, you’re going to realize you don’t have eggs. Recipes are designed for a perfect world where nothing burns and everything looks like the pictures, and the writer “made it for the family, and they absolutely loved it, and didn’t get sick a few hours later.”

This recipe, on the other hand, is set in the real world. I can explain further, but let’s be honest: none of you are reading this far. Who reads the introduction to a recipe? The only people who have that kind of time are people who have no intention of making the recipe at all – the kind of people who read recipes like they do science fiction: They get to the end and they go, “Well, THAT’S not going to happen.”

Realistic Hamantashen

PREPARATION TIME: 1 day
YIELD: approx. 40 cookies
SERVES: 1 person

DOUGH

  • 3 eggs, bought from store
  • 1 cup sugar
  • ½ cup oil (or a cup in which ½ of it doesn’t have oil)
  • Juice from 1 naval orange (or any military-grade orange). (Alternatively, you can use a ½ cup orange juice. Drink the other half; we don’t care.)
  • Juice from one lemon (even a civilian lemon) or 1-3 tbsp. of lemon juice
  • 5 cups flour
  • 2 tsp. baking powder
  • 1 tsp. salt (We don’t know why either.)

JELLY

  • Jelly of some sort (strawberry jelly, prune jelly, petroleum jelly, etc.)
  • There is also a version of this recipe that has you making the jelly out of fruit, sugar, and boiling water. But who are we kidding?

INSTRUCTIONS

1. In a noisy kitchen, preheat oven to 375o.

2. Fahrenheit.

3. Wonder what that smell is.

4. Suddenly remember that you left some Tupperware in the oven after the meal on Shabbos so the guests wouldn’t see it.

5. Turn off the oven and scrape out the melted plastic.

6. Mix the first three ingredients, then the fifth, and then the fourth.

7. Tell your children that it’s not time to lick the bowl yet.

8. Spend 20 minutes rummaging through the drawers, looking for the spatula.

9. In a separate bowl that somehow still fits your stand mixer, mix the sixth and eighth ingredients, and then fold it into the first bowl.

10. Using a third bowl that you borrowed from a neighbor, mix the seventh ingredient with itself and fold that in as well. Or just say, “Forget it,” and dump everything into one bowl in the first place. Ingredients are ingredients, we believe.

11. Weaving around the multiple stepstools that your kids set up to watch you, put the mixture in the fridge and allow to chill at 38o.

12. Tell your children that it’s not time to lick the bowl yet.

13. Whenever you remember (allow 6-8 days), take mixture out of the fridge and say, “How long has this been here? What is it, even? Oh, that’s right.”

14. With floured hands, on a floured surface, while standing on a floured floor, and just generally surrounded by mounds and mounds of flour, roll out mixture into small amounts ¼ inch thick.

15. Using a relatively clean drinking glass or a garbage can lid, cut dough into neat circles.

16. Apply jelly to the center of each circle with a spoon or a turkey baster. You can be as cheap as you like with the jelly, but people will know.

17. Pinch the edges of the dough into triangles, bearing in mind that most of them will pop open. Yes there is something creepy about “pinching” dough although we aren’t quite sure what.

18. Using an oven mitt or a yarmulke, place cookies in the oven.

19. On a cookie sheet, genius!

20. Cookies are ready when the smoke alarm goes off. (at least 20-25 minutes, assuming you remembered to turn the oven back on)

(EDITOR’S NOTE: If you make it past the jokes, this is actually a very good recipe. And I haven’t gotten sick. Yet. This recipe in its original form can be found here)

Published: March 3, 2012


Give Tzedakah! Help Aish.com create inspiring
articles, videos and blogs featuring timeless Jewish wisdom.

Visitor Comments: 13

(12) Tania Hassan, November 28, 2013 6:24 PM

We love Mordechai Shmutter! My son is a huge fan.. thanks for the laughs, keep em coming :)

(11) Anonymous, March 11, 2012 2:19 AM

Complaint alert

My family is an avid baking group. My young kid read it and chaos broke out. He seriously thought that leaving it in the fridge for a week was part of it. Then he dumped mounds of flour on the kitchen floor. Help! I am still cleaning! Just kidding. I loved this article.

(10) Rosangela, March 9, 2012 2:59 PM

U have a glaas ball, i know!

What joy to know we are all connected. Was given a batch to share and couln't stop trying to eat all myself! To all the Heroes baking this, i thankfully say: Blessed Happy Purim! ...and Yes, yep- the jelly is better when best! :-) For sharing all this, in words and laughter- thank you.

(9) Barucha bat Etta Golda, March 9, 2012 5:05 AM

Petroleum Jelly?

This is a true story even though it looks made up: I was healing from major surgery. My doctor had told me to use gauze covered with KY Jelly. I asked my son to go to the store and pick up some for me as I was almost out. When he got home I asked him if he had found the KY Jelly I'd asked him to get. "Mom, I found grape, apple, berry and others but no KY. Even though it hurt, it was the best laugh I had since coming back from the hospital.

(8) BigEM, March 6, 2012 11:15 PM

Hamentaschen recipe

When exactly was the person who wrote this recipe in my kitchen? I don't think I have a clone, but this is just too close.

See All Comments

Submit Your Comment:

  • Display my name?

  • Your email address is kept private. Our editor needs it in case we have a question about your comment.


  • * required field 2000
Submit Comment
stub