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Hamantaschen for Purim recipe

Hamantaschen for Purim recipe


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  • Recipes
  • Dish type
  • Biscuits and cookies

A Jewish staple at Purim, these biscuits are good any time.

32 people made this

IngredientsServes: 17

  • 4 eggs
  • 250ml vegetable oil
  • 225g caster sugar
  • 2 teaspoons vanilla extract
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 690g plain flour
  • 2 (390g) tins fruit filling of your choice

MethodPrep:30min ›Cook:20min ›Extra time:7hr10min › Ready in:8hr

  1. Beat eggs, add oil and mix. Add the sugar, vanilla, baking powder and salt. Add the flour gradually and mix well.
  2. Refrigerate a few hours or overnight.
  3. Preheat the oven to 180 C / Gas mark 4.
  4. Kneed dough until it becomes soft enough to roll. Cut dough with 7cm biscuit cutter or drinking glass. Put about 1 tablespoon of pie filling into the middle of each circle. Fold up the edges of the circle into the middle and pinch together.
  5. Bake in the preheated oven for 20 minutes.

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Reviews & ratingsAverage global rating:(26)

Reviews in English (25)

by Lisa Ragucci

This is a great hamantashen recipe! I suggest rolling out the dough very thin, as they expand when they bake. Also, leave only a very small opening when pinching them closed because they open as they bake. I didn't do this for the first few and they came out almost flat (still yummy though).-03 Apr 2007

by Brree

The taste of the dough is great. I cooled it in the frige for about an hour. I followed the instructions and used 1 tablespoon preserves: apricot for some, strawberry for others. The first batch came out awful because 1 tablespoon of preserves is too much, it boiled and ran out. I tried different amounts and settled on 1/4 to 1/2 teaspoon. the kids in my daughter's class loved them and asked for seconds. I will make these again and again with my kids.-24 Mar 2007

by SHA112

I have tried many recipes for this cookie. This is the best I have had. I recommend making them 2-3 days before serving. I made them with poppy seed filling. Everyone loved them. Sharon-22 Mar 2000

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The 100 Best Hamantaschen Recipes of All Time

Every year, as Purim approaches, finding the perfect hamantaschen recipe is one of the top things on our minds.

Hamantaschen are triangle-shaped cookies that are made on the Jewish holiday of Purim to resemble the three-cornered hat worn by Haman (the villain of Purim). The triangle shape is achieved by folding in 3 sides of a circular piece of dough, and pinching it into 3 corners.

Traditional hamantaschen are made from basic sugar cookie dough and have fillings like poppyseed, prune (levkar), apricot or strawberry jam, or chocolate. However, nowadays, Purim is a chance to come up with the most unique and fun hamantaschen flavor combinations imaginable. Whether you're looking for the best traditional recipe, or you want something fun and creative, we&rsquove compiled this list just for you!

We guarantee there is something here for everyone. Basic traditional, sweet, savory, kid-friendly, creative, wacky, or just reliable, no-fail delicious recipes, know that you&rsquoll find what you&rsquore looking for on this incredible list of the 100 best hamantaschen recipes of all time!

Roll up your sleeves, and let&rsquos start baking!

Table of Contents:

Jump to the category of Hamantaschen that you want, on this page:

  1. Kosher.com, Hamantaschen, Tamara Friedman
    This is our #1 pick for a reason. Everyone who tried them rated them 5-stars! The dough is so easy to prepare, it calls for oil instead of margarine, and they come out soft and delicious. If you don't know where to start, start here!
    Get the recipe.
  2. Kosher.com, Hamantash, Susie Fishbein
    Everyone knows and loves Susie's famous Kosher by Design cookbooks! This is Susie's own family recipe for hamantaschen. The egg glaze and cinnamon/sugar on top give the cookies a beautiful color.
    Get the recipe.

Grandma Florence's legacy lives on! These hamantaschen use Orly's GF flour blend to make a hamantasch that tastes just like the original.


5 Steps to Really Good Hamantaschen

Editor’s note 2/11/2021: The original version of this article included language that was insensitive toward Jewish food traditions and does not align with our brand’s standards. As part of our Archive Repair Project, we have edited the headline, dek, and content to better convey the history of Purim and the goals of this particular recipe. We apologize for the previous version’s flippant tone and stereotypical characterizations of Jewish culture.

Hamantaschen are a triangle-shaped cookie made during the Jewish festival of Purim, a holiday that commemorates Esther’s victory over Haman and his plot to destroy the Jewish people. Hamantaschen are shaped to resemble Haman's 3-cornered hat and traditionally stuffed with sweet fillings made of poppy seeds, dried fruits, or fruit preserves (among others). Sounds tasty, right? But achieving the right balance is not always easy to pull off.

So I set out to create a cookie that hit all the right notes: The cookie itself would be a pleasure to eat, whether or not you encountered filling in each bite. And the fillings themselves would be were after baking, but not too sweet. Here's how to nail it:

A lot of hamantaschen recipes out there call for oil or shortening in the dough in an effort to keep things pareve, or neutral. But this creates a tough, sometimes mealy dough. Some recipes even call for cream cheese, perhaps as a North American addition, perhaps just for tang. But, as is my feeling with most doughs, nothing compares to the flavor and texture of butter. I looked at several hamantaschen recipes along with our Ultimate Sugar Cookie recipe, and came up with a tender workable dough that is good enough to eat raw (I know because I ate a lot of it).

Nut filling is a bold, but delicious, choice.

The great news is you can always use jam to fill your hamantaschen. So if you're short on time or energy, just use a couple teaspoonfuls of jam or fruit preserves in the center of the dough, and that'll get the job done. But if you're after something a little more involved, we drummed up a few different options. First, a Cinnamon-Date filling. With the addition of a little bit of orange zest, this sugar-free mixture offers a soft center and caramel notes. Inspired by baklava, the Honey-Nut filling makes for great texture compared to the smooth jam-filled options. Finally, the divisive Poppy Seed filling—people either love it or they hate it—with an extra a bit of sugar and vanilla to balance the slight bitterness of the ground poppy seeds. No matter what filling you choose, use about 1½–2 teaspoons per 3 ½" cookies—and err on the safe side. In other words, start with less filling if you're switching up the sizes.


Beat the butter and sugar together until smooth. Add egg, milk, vanilla and orange zest until mixed thoroughly.

Sift together the flour, baking powder and salt in a separate bowl. Add dry mixture to wet mixture until incorporated.

Note: if the dough is too soft, increase flour amount by 1/4 cup of flour at a time until firm.

Chill dough for at least 1 hour or up to 24 hours.

Dust surface with powdered sugar or flour to keep from sticking. Roll the dough to about 1/4-1/2 inch thick.

Using a round cookie cutter, cut out and place onto cookie sheet. To keep the dough from sticking to your cutter, dip in powdered sugar or flour before each cut.

Fill hamantaschen with scant 1/2 tsp of filling in each.

Carefully fold in the edges to form a triangular shape, and pinch the corners and edges tightly to seal.


How to Make Hamantaschen

Mix the dough and roll it out to 1/4&Prime thick. I like to roll between two silicone mats. This helps keep the dough from sticking.

Cut the dough into circles any size that you like. You can use cookie cutters or the rim of a glass. I make mine with a 3 1/2 inch diameter circle.

Next, put a dollop of your filling in the middle of each circle.

DO NOT put too much filling or it will overflow.

Now, the trick is to turn the circle into a triangle.

What many people do is pinch the circle to create to the triangle.

We Jews seem to have a thing for pinching. [Insert mental image of a Jewish grandma squeezing a baby&rsquos cheeks and saying, &ldquoSuch a shayna punim (pretty face).&rdquo] When I first attacked the task of turning the circles into triangles, my instinct was simply to pinch in the corners.

The problem, as you can see, was that they all opened up during baking. Moral (and this should apply in all areas of life): Do not pinch!

So&hellip how do you shape hamantaschen?

The trick to keeping hamantaschen closed is to fold! Fold down one third of the circle covering a portion of the filling. Then, fold the next third down, overlapping the first third. Finally, fold down the last third to create your triangle. Gently push the overlapping areas to seal in the goodness.

Bake the dough and you&rsquoll get beautiful hamantaschen for Purim!


Prune Hamantaschen was invented by David Brandeis in 1731. A family in his city bought Hamantaschen from him, and the patriarch in the family coincidentally died a few days later. The family blamed it on Brandeis, and he was imprisoned for selling poisonous food. The charges were eventually dropped, and he was released 4 days before Purim. The Jews from his city celebrated by eating Hamantaschen.


Fight evil this Purim with sweet carrot hamantaschen and tortellini with chickpeas

Purim foods often symbolize the virtue of Esther, the downfall of Haman, the surprises of the Megillah and the sweetness of overcoming evil. This Purim (sunset March 9 to nightfall March 10), try two new recipes that draw on these traditions.

Candied Carrot Hamantaschen are shaped like the evil vizier’s hat (or pocket) and celebrate the Jewish victory. The cookies’ filling is orange and cinnamon-flavored candied carrots, a twist on an old-fashioned Ashkenazi sweet.

Chickpeas are eaten in recognition of Esther having kept a vegetarian diet in the palace. Chickpea and Tortellini Sauté combines them with the pasta, which with its “hidden” filling symbolizes the subterfuges of the Purim story.

Candied Carrot Hamantaschen

Makes 12 cookies

  • Hamantaschen Dough (see below)
  • 1¾ cups sliced carrots (cut in ¼-inch rounds)
  • ½ cup sugar
  • 2 tsp. grated orange zest
  • ¼ tsp. salt
  • ¼ tsp. orange oil OR ½ tsp. orange extract (see notes)
  • Water as needed
  • 1/8 tsp. ground cinnamon
  • Flour as needed
  • 1 large egg yolk, beaten with 1 Tbs. water

Place carrots in saucepan with water just to cover. Stir in sugar, zest, salt and orange oil. Bring to simmer over medium heat, stirring often. Lower heat. Simmer uncovered 45-60 minutes, stirring occasionally, until carrots are very, very soft and most of the liquid is evaporated and what is left is syrupy. Remove from heat. Stir in cinnamon. Coarsely mash carrots.

Heat oven to 350 degrees. Lightly flour work surface and rolling pin. Roll out dough ¼-inch thick. Cut into 3- to 3½-inch-diameter circles with cookie cutter or upside-down glass. Combine scraps into a ball and repeat as necessary. Place on ungreased baking sheet. Lightly brush the outer rim of the top of each circle with egg wash. Place ½ Tbs. of filling in center of each. Push up 3 sides to form triangle, firmly pinching so cookies maintain their shape. Brush egg wash on outside of cookies, making sure to cover all pinched seams. Bake 22-25 minutes or until lightly browned. Cool on rack.

Hamantaschen Dough: Use your favorite recipe or try this one. Stir together 1 cup flour, 1 tsp. baking powder, 2 Tbs. sugar, and 1/8 tsp. salt. Cut 4 Tbs. room-temperature unsalted butter or stick margarine into small pieces. Use two forks to cut butter into flour until the bits of combined butter and flour are each about the size of a lentil. Mix in 1 large egg (beaten). Stir in 2 Tbs. of milk or nondairy milk until a rough dough forms. Hand knead until ball forms.

Notes: Substitute ½ cup orange juice in carrot cooking liquid for orange oil or extract. Recipe doubles well.

Chickpea and Tortellini Sauté

Serves 3-4

  • 8 or 9 oz. package cheese tortellini
  • 3 to 4 Tbs. olive oil, divided, plus as needed
  • 1 cup chopped onion
  • 1 Tbs. finely chopped garlic
  • ¼ tsp. salt, or to taste
  • ¼ tsp. ground black pepper
  • ¼ tsp. red pepper flakes, or to taste
  • 1 cup sliced carrot (cut in ¼-inch rounds)
  • 15 oz. can chickpeas, rinsed and drained
  • 4 cups (packed) chopped kale
  • ¼ tsp. sugar, if needed
  • ¼ cup chopped fresh tomatoes
  • ¼ shredded Parmesan cheese

Cook tortellini according to package directions until firm to the bite. (Do not overcook.) Drain, rinse in cold water and drain.

Heat 2 Tbs. oil in 12-inch fry pan over medium high heat. Sauté onions until softened. Add garlic. Sauté until golden. Stir in salt, black pepper and pepper flakes. Add carrots, sauté until they soften and are almost cooked. Stir in chickpeas and kale. Sauté until kale is cooked, drizzling in oil if needed. Taste. Adjust seasonings. Add sugar if too bitter. Gently stir in tortellini until warmed through. Stir in 1-2 Tbs. oil. Serve garnished with tomatoes and cheese.


Hamantaschen Cookies for Purim: Pick Your Favorite Filling

These triangle-shaped treats may look like your average jam-filled cookies, almost like thumbprints, but they're actually very special and have a significant meaning in Judaism.

Hamantaschen cookies are eaten traditionally every year on the holiday of Purim, which begins today, February 23 at sundown. The tender shortbread-like dough is the perfect vehicle for fruit, seed and nut fillings. A poppy seed filling is traditional, but you'll also find recipes that call for raspberry jam, apricot preserves, prune lekvar or even chocolate-hazelnut spread. Sometimes you may even see nuts ground into to the dough.

This recipe from Duff Goldman includes lemon zest, lemon and orange juices, and brandy for great flavor. To make Duff’s poppy-seed filling, you cook together raisins, poppy seeds, milk, sugar and honey. The result is a creamy black paste that's easy to spread. Though untraditional, Duff also recommends using store-bought English mincemeat — which is a combination of minced dried fruits — as a filling.

All you do to put the cookies together is roll out the chilled dough (Duff recommends chilling it overnight) until it's slightly less than a 1/4 inch thick and then cut it into circles using a cookie cutter. Spoon your chosen filling onto each circle of dough, fold up the edges to create a triangular shape and pinch the corners, leaving some of the filling peeking out. It's as simple as that.

The possibilities for filling these Jewish cookies are nearly endless. Try making them today for the holiday!


Peanut Butter and Jelly Hamantaschen

This delicious treat is all about three beautiful words: Peanut. Butter. Frosting. Which is exactly what these PB&J hamantaschen are topped with. Plus, there’s PB&J in both the dough and filling, truly incorporating the best flavors from a childhood classic throughout the cookie. Head over to Sheri Silver’s blog and learn how you can make this nontraditional deliciousness on your own.

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Watch the video: How To Make Hamantashen For PurimArtisan Hamantashen


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