Cindy Grosz
Radio Show Host, Brand Ambassador & Activist

All Hamantashen: High Fiber, Sweet & Savory with Cindy’s Corners

Regardless of how you spell it, during Purim you will definitely eat it, and probably more than one. Still looking for a unique hamantashen recipe, we have you covered here. In fact, you will want to experiment with all of these treats.

High Fiber/Low Sugar Hamantashen

Two months ago, I contacted the F Factor staff for a delicious, yet nutritious hamantashen so that dieters like myself are satisfied and not deprived. Samantha Haas, RD, CDN, a registered dietician who happens to be kosher shared this recipe. @ffactor @tanyazuckerbrot @samanthahass.rn
12 GG crackers pulverized to flour or 1.5 cups of wheat bran
1 cup of PB mixed with 1 cup od unsweetened almond milk
1 tbsp of vanilla extract
9 tbsp of sugar free jelly
Prepare the PB and mix with the fiber and extract
Form into a dough
Roll dough until about 1/4 thick
Cut out circle with cookie cutter or glass rim
Place a tsp of the jelly in the center of each circle and pinch all three sides to form tripngular shape
Bake in a preheated 350 degree oven for 15 minutes
Makes 9 hamantashen

Each Hamantashen = 75 calories, 13g carbs, 8g fiber. 5g protein and 100% delicious!

Hamantaschen Ice Cream Sandwich Bar

Nina Safar, author of Kosher in the Kitch shared this recipe. @kosherinthekitch

Hamantaschen ice cream sandwiches are the ultimate Purim treat! AllThese hamantaschen are perfect for entertaining children over the holiday. Create a hamantaschen ice cream sandwich bar with crispy triangle shaped cookies, an assortment of ice cream flavors and toppings such as sprinkles, crushed cookies, chopped chocolate bars and melted chocolate then let everyone have fun creating their favorite combinations.
2/3 cup sugar
1/2 cup oil
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
2 teaspoon baking powder
Ingredients for serving:
Ice cream (any flavor!)
1 cup chocolate chips
Optional toppings:
Crushed cookies
Chopped chocolate bars
Cereal such as fruity pebbles, coco pebbles etc
Cream together sugar, oil, eggs and vanilla. Slowly add flour and baking powder. Mix together. The dough might be crumbly, use your hands to smooth it out and combine it. Roll out dough on floured surface (about 1/4 to 1/8 thick.) and cut out triangles using a triangle cookie cutter. Bake on 350′ for 8 to 10 minutes. Allow hamantaschen to cool off. Meanwhile melt chocolate chips in microwave on 30 second increments, stirring in between until melted. Once cookies are cooled off, drizzle
melted. Once cookies are cooled off, drizzle melted chocolate on top of half of the cookies (saving the other half for the bottom of the sandwich cookie) then top with sprinkles. Allow chocolate to dry before assembling ice cream sandwiches. (another option is to sandwich two cookies with ice cream then drizzle melted chocolate over and garnish with toppings.) Place a scoop of ice cream on plain cookie then top with a chocolate sprinkle cookie. Serve immediately.
Tips & Tricks: Swap sprinkles for crushed cookies, mini chocolate chips or chopped chocolate bars. Create a Hamantaschen ice cream bar by setting up different flavored ice cream in bowls, melted chocolate as well as fun toppings and letting everyone decorate their own ice cream hamantaschen sandwiches.

Photo: Nina Safar

Chocolate Eclair Hamantaschen
It’s a new year which means a fresh new batch of fun and festive hamantaschen will be served up on the blog, kosher in the kitch! I am kicking off the Hamantaschen countdown with these delicious Chocolate Eclair Hamantaschen. While traditional eclairs use a batter to bake the crispy shell, then a homemade custard filling this recipe uses store bought puff pastry, instant vanilla pudding and chocolate chips making it a super simple treat to whip up for the holiday.
Puff pastry dough
1 packet of instant vanilla pudding, prepared
1 package of chocolate chips
Cut triangle out of puff pastry dough using a cookie cutter. Place on baking sheet lined with parchment paper then bake on 350′ for 10 to 12 minutes until puffed. Once puff pastry is baked, allow to cool off then take one puff pastry triangle and gently separate into two layers. Top one layer with vanilla pudding then place the other layer on top of pudding. Melt chocolate chips by placing in microwave safe bowl and melt on 30 second intervals. Top puff pastry triangle with melted chocolate.

Malawach Hamantaschen
1 package frozen malawach, defrosted
5 hard boiled eggs, peeled and sliced
Tomato dip (recipe below)
Dill, roughly chopped for serving
Tomato Dip:
Grate tomatoes then add salt, pepper and fresh lemon.
Cut triangles in malawach dough. (each malawach makes about 8 triangles) Heat up a pan with 2 tablespoons oil and lightly fry up triangles until lightly browned on both sides. Serve with sliced hard boiled eggs and tomato dip topped with freshly chopped dill. Optional: Stack up the malawach triangles!

Halva Hamantashen –
Courtesy of Shushy Turin,@cookinginheelss
½ cup butter or vegan butter
¾ cup sugar
2 eggs
2 tsp. vanilla extract
1½ tsp. baking powder
¼ tsp. salt
2¼ cups flour
1 Tbsp. black sesame seeds
Halva Spread
1 cup tahini paste
½ cup sugar
1 tsp. vanilla extract
¼ cup sweet rice flour
Vanilla halva, small dice
Prepare the dough.
In a large mixing bowl, cream the butter and sugar. Add in the eggs one at a time and then the vanilla. Sift in the flour, baking powder and salt and mix until a smooth dough forms. It should be tacky but not sticky and should not crumble between your fingers. Knead in the sesame seeds
Prepare the filling.
In another bowl, mix the tahini, sugar, vanilla, and rice flour until a smooth paste forms. Set aside.
Assemble and bake.
Roll the dough between two sheets of parchment paper and use a two-inch cookie cutter to create as many circles as you can. Gather together the dough scraps and reroll to form more
In the center of the circles place about two teaspoons worth of the halva spread. You may also place a small amount of the diced halvah into the center as well. Pinch the top of the circle together tightly so that a point forms. Fold the bottom of the circle up toward the top and pinch the sides so that a triangle forms. The filling should only be a little bit visible in the center.
Place the hamantashen on a cookie sheet lined with Gefen Easy Baking Parchment Paper. Place in the fridge for 25–30 minutes or until the butter firms up again.  Bake at 350 degrees Fahrenheit for 16–18 minutes or until golden brown.  Cool before topping with halvah.

Baked Avocado Eggroll Hamantaschen with Cashew Tamarind Dipping Sauce
Courtesy Sabrina Gornish;@sweettoothstl
24 Gefen Round Wonton Wrappers
4 ripe avocados
1/2 cup sun-dried tomatoes, finely chopped
1/4 cup finely chopped red onion
2 teaspoons finely chopped fresh cilantro
salt, to taste
water for sealing
For the Cashew Tamarind Dipping Sauce
1/4 cup Bartenura Olive Oil
4 teaspoons white vinegar
1 teaspoon Tuscanini Balsamic Vinegar
1/2 teaspoon tamarind (you can also use Galilee’s Silan Date Syrup if that is more accessible)
1/2 cup Gefen Honey
pinch of turmeric
1/2 cup chopped cashews
2/3 cup cilantro
2 cloves garlic
2 scallions
1 tablespoon sugar
1 teaspoon pepper
1 teaspoon cumin
Start Cooking
For the Hamantaschen
Preheat oven to 400 degrees and line two baking sheets with Gefen Easy Baking Parchment Paper. Spray the parchment liberally with cooking spray.
Pit the avocados and scoop them into a bowl. Add the tomatoes, red onion, cilantro and salt. Mash all ingredients together, being sure to leave some chunkier pieces of avocado.
Lay out your wrappers on some parchment. Scoop about a teaspoon of your avocado mixture into the center of the wonton wrapper.
Brush the exposed parts of the wrapper with water and then fold into a hamantaschen shape, however, instead of pinching the corners, overlap them so that one edge of each side is tucked under and the other is overlapping (this keeps it from opening up).
Place your hamantaschen on your prepared baking sheet and spray the tops liberally with cooking spray. Bake 15 minutes until brown and crispy.
For the Cashew Tamarind Dipping Sauce
In a microwave safe bowl, combine the vinegars, honey and tamarind and microwave for one minute.
In a blender, puree the mixture with the cashews, cilantro, garlic, scallions, sugar, pepper, cumin and turmeric until smooth.
Pour the mixture into a bowl, then whisk in olive oil. Cover and refrigerate until ready to use. When ready to serve, drizzle on top of hamantaschen or serve as a dipping sauce.

Chag Purim!

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About the Author
Cindy Grosz is a Media Personality and award-winning Jewish Activist. Grosz is the host of Cindy’s Celebrity Corner. She can be reached at
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