Recipe courtesy of Michael Solomonov


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  • Level: Intermediate
  • Total: 1 hr (plus chilling)
  • Active: 40 min
  • Yield: About 36 hamantaschen
When chef Michael Solomonov and his business partner Steve Cook develop recipes for their Philadelphia restaurants (including Zahav, Abe Fisher and K’Far), they often start by talking about their mothers. “Someone will say, ‘Oh wait, my mom makes it like this. Let me get her recipe,’ ” Michael says. Steve’s mom, Susan, provided the dough recipe for these hamantaschen — traditional triangular jam-filled cookies that show up on their menus for the Jewish holiday of Purim. It’s a pretty classic recipe, with a few exceptions: Susan adds brown sugar and maple extract to her version. The resulting cookie is extra chewy, and perfectly sweet. —Francesca Cocchi for Food Network Magazine



  1. Make the dough: Beat the butter, both sugars, the egg, milk, vanilla and maple extract (if using) with a mixer on medium-high speed. Add the flour, baking powder and salt and beat until fully incorporated. 
  2. Divide the dough into thirds and wrap each portion tightly in plastic wrap. Refrigerate at least 4 hours or overnight.
  3. Form the hamantaschen: Position racks in the upper and lower thirds of the oven and preheat to 375˚ F. Roll out one piece of dough on a floured surface until 1/8 inch thick. Use the rim of a juice glass to cut out 3-inch circles. Repeat with the remaining dough. 
  4. Spoon a teaspoon of the apricot preserves into the center of each circle of dough. 
  5. Fold in the edges of the dough to form a triangle, pinching at the corners to keep the filling in but leaving the center filling slightly exposed.
  6. Bake the hamantaschen: Arrange the hamantaschen on 2 baking sheets (use nonstick pans or line the pans with parchment paper). 
  7. Bake, rotating and switching the pans halfway through, until the hamantaschen are lightly browned, 8 to 10 minutes. 
  8. Let cool a few minutes on the baking sheets, then remove to a wire rack and let cool completely.