Marshmallow Hamentashen? What’s YOUR Favorite Flavor?


Put Your Baker’s Hat On and Dream…

In today’s New York Times, Joan Nathan describes Israeli’s love for exotic hamentashen flavors: marshmallow, amaretto, marzipan, halvah, chocolate chip cream, sweet red wine and cinnamon to name a few. Interestingly, Challah Connection partnered with a local baker several years ago to create our own hamentashen recipes: Sour Cherry with Semi Sweet Chocolate Drizzle and Lemon Poppy Seed.

What’s YOUR favorite Hamentashen flavor? Do you have a great idea for a new exotic flavor? We want to know! Please click here and post your idea on our blog. Maybe it will be next Purim’s biggest rage!

6 Comments »

  1. Sherry Said,

    March 16, 2011 @ 8:31 am

    Mmmm…I think Rocky Road hamentashen would be awesome! Chocolate, marshmallow, and almonds or walnuts – doesn’t that sound yummy? Or s’mores hamentashen – graham cracker cookie base with chocolate and marshmallow filling? My mouth is watering just thinking of the possibilities! And are you seeing a theme? I’ll eat almost anything if it’s dipped in chocolate!

  2. Sue Said,

    March 16, 2011 @ 8:57 am

    If only you could get me gluten-free hamentashen! In a gluten-free world, I would love lemon poppy seed hamentashen…or chocolate raspberry…or strawberry shortcake hamentashen…The possibilities are endless!

  3. Adam Said,

    March 16, 2011 @ 8:59 am

    I like funky, unique flavors and, since I live in the Pacific Northwest, we often get unique Asian-fusion themed flavors in food. How about green tea hamentashen? Or apricot-ginger? Cherries are big out here, too – how about cherry pie hamentashen?

  4. ann hird Said,

    March 16, 2011 @ 9:00 am

    I bought the chocolate filled hamentashen this year and they are the hit of the party. EVERYONE likes chocolate. I think I would like to have marshmallow dipped in chocolate. mmmmmmmm

  5. Yenta Mary Said,

    March 16, 2011 @ 10:13 am

    I make my cherry filling with tart cherries bought at the Farmers’ Market, pitted and frozen precisely for making hamantaschen in the Spring. And when I make lemon-poppy seed cookies, I stir the poppy seeds into the dough and then use lemon curd for the filling. This year, I made apple-pear and mixed berry fillings. How ’bout Boston Cream Pie or Pecan Pie hamantaschen???

  6. RUTH Said,

    March 16, 2011 @ 3:02 pm

    How about whole wheat dough with poppy seed filling? Why mess with the perfect hamantashen except to make it healthier?!

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