Traditional Hamantashen Cookies

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These cookies are dough filled with jam shaped in a triangle to mimic the 3-pointed hat of the monstrous Haman.


For the dough

  • 1 1/2 Cup all purpose flour
  • 1 Pinch of salt
  • 1 stick salted butter, room temperature
  • 3 Ounces cream c heese
  • 3 Tablespoons honey
  • 1 egg yolk
  • 1 Tablespoon orange juice
  • 1/2 Teaspoon vanilla extract

For the filling

  • 4 Tablespoons honey
  • 3 Tablespoons fig jam
  • Zest of 1 orange
  • 1/2 Teaspoon cinnamon
  • 1/2 Teaspoon ground cloves
  • 1/8 Teaspoon nutmeg
  • 1/2 Teaspoon black pepper
  • 1 1/2 Cup walnuts
  • 10 prunes, soaked in hot water
  • 2 Ounces cream cheese


Calories Per Serving166

Folate equivalent (total)34µg8%

Hamantaschen Cookies

Celebrate Purim with this easy recipe for Hamantaschen Cookies. This buttery version of Hamantaschen incorporates matcha green tea into the dough and is filled with a white chocolate ganache. If you’re looking for the classic flavor, simply leave out the matcha and fill with prune or poppy seed jam!

I first made Hamantaschen cookies years ago when I was heading up to Santa Barbara and Solvang for a weekend of wine tasting and wanted to surprise my then boyfriend on the way with his favorite cookies. To make the Hamantaschen, I started with Tori Avey’s buttery cookie dough recipe and filled it with the New York Times’ prune jam. The latter of which tastes way better than it sounds. Because, honestly, prune jam sounds pretty miserable.

The Hamantaschen cookies didn’t last long and got rave reviews, but I haven’t made a batch since. But, with Purim coming up in a week, I thought it might be about time to do so! This new recipe plays on the original, but I added matcha and filled them with white chocolate filling to make matcha hamantaschen cookies!

  1. Preheat oven to to 350ºF and line 4 cookie sheets with parchment paper.
  2. In a large bowl, add the eggs and sugar and whisk until light and foamy. Add the oil, lemon juice and zest, and vanilla extract, and stir to combine. Add the flour, baking powder, and salt, and use a wooden spoon or stiff rubber spatula to stir well until a stiff, homogenous dough forms.
  3. Lightly flour a clean work surface and turn the dough out onto the surface. Press it into a cohesive mass, then use a rolling pin to roll the dough out to an even ¼-inch-thick sheet. Use a 3¾-inch round cookie cutter or the rim of a glass to punch circles in the dough. Pull the scraps away from the circles and set aside to be rerolled once. Using a tablespoon or a small scoop, portion 1 heaping tablespoon of filling into the center of each circle. Fold in the dough from three sides and press the edges together to seal, leaving a small opening over the filling. When all of the cookies are shaped, place them 2 inches apart on the prepared baking sheets.
  4. Bake the cookies until lightly browned on the bottom and just set throughout, 18-22 minutes.
  5. Remove and let the cookies cool on the baking sheet for 1 minute, then transfer to wire racks to cool completely.


Bhaji Dana (Parsi-Style Fenugreek Leaves with Peas)

Bitter greens are an elegant foil to the sweetness of onions and green peas.

How to Make Hamantaschen Right At Home

Chef and Food Network Kitchen star Michael Solomonov shows us how to make the beloved Purim cookies.

Related To:

Try This At Home: Hamantaschen

When chef Michael Solomonov and his business partner Steve Cook develop recipes for their Philadelphia restaurants (including Zahav, Abe Fisher and K&rsquoFar), 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&rsquos mom, Susan, provided the dough recipe for these hamantaschen &mdash traditional triangular jam-filled cookies that show up on their menus for the Jewish holiday of Purim. It&rsquos 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.

Text written by Francesca Cocchi for Food Network Magazine.

Photographs by Michael Persico.

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.

Divide the dough into thirds and wrap each portion tightly in plastic wrap. Refrigerate at least 4 hours or overnight.

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.

Spoon a teaspoon of the apricot preserves into the center of each circle of dough.

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.

Bake the Hamantaschen

Arrange the hamantaschen on 2 baking sheets (use nonstick pans or line the pans with parchment paper).

Bake, rotating and switching the pans halfway through, until the hamantaschen are lightly browned, 8 to 10 minutes.

Let cool a few minutes on the baking sheets, then remove to a wire rack and let cool completely.

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!

Almost-Like-a-Bakery Traditional Hamantaschen

This dough, made with shortening, bakes up with a light cookielike texture similar to that of commercial hamantaschen. Over the years, it has become one of my favorites. The recipe doubles well.

To fill, either buy prepared chocolate-hazelnut or poppy seed paste or see related recipes for Apricot Filling for Hamantaschen, Prune Filling for Hamantaschen or Dried Sour Cherry Filling for Hamantaschen.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Related Recipes

To make the dough: Cream the shortening, butter and sugar in a large mixing bowl. Add the eggs and blend until smooth. If the mixture is hard to blend or curdles, add a bit of the flour to bind it.

Add the orange juice or milk and vanilla, stirring to combine. Add the salt, baking powder and flour and mix to make a firm but soft dough. Divide into three disks, flatten them and wrap them in plastic. Let the dough stand for a couple of minutes to allow the flour to absorb the liquid more thoroughly. Then let it rest for 10 to 15 minutes or refrigerate for 10 minutes to an hour to facilitate easier rolling.

Place a rack in the upper third of the oven and preheat to 350 degrees. Line a baking sheet with parchment paper.

While the oven is heating, make the egg wash: Combine the egg, egg yolk, sugar and water in a small bowl and whisk to combine thoroughly. Set aside.

To assemble the hamantaschen: On a lightly floured board, roll out one disk of dough at a time to a thickness of 1/8 inch. Cut into 3-inch rounds and brush with the egg wash. Scraps can be rerolled once. Place a generous teaspoonful of the desired filling in the center of each round. Fold over the edge of the circle in three sections to form a triangle and pinch the corners closed. There should be a lip of dough around the outside, but some filling should be left exposed in the center. Brush the exposed dough again with the egg wash and, if desired, sprinkle with regular or coarse sugar. Transfer the triangles to the cookie sheet. Bake for 18 to 25 minutes or until golden brown.

Hamantaschen: a sweet celebration

You've heard of pumpkin pie for Thanksgiving and chocolate cake for Valentine's Day, but how about Hamantaschen for Purim?

Purim is a festive holiday celebrated by Jewish communities around the world every year in the late winter or early spring. It features giving to the poor, sharing gifts of food with friends, dressing up in costumes for children, and plenty of food, wine, and the holiday's signature confection: Hamantaschen!

The origin stories regarding Hamantaschen are many and varied, but this triangular sweet is generally understood to represent the hat, purse, or ear of Haman, the villain in the Old Testament story of Esther. But unlike a real hat, Hamantaschen are absolutely delicious.

So, how do you make these Purim cookies?

That's where we come in. King Arthur is dedicated to sharing the joy of baking, from the recipes and information on our website to our many outreach efforts, like For Goodness Bakes. Our heartfelt mission is to bring people together through baking, and we love connecting with all of you and spreading that joy on this blog and social media: both for your everyday baking, and with special celebratory treats like Hamantaschen.

A buttery, tender, shortbread-like cookie shaped into a triangular nest to hold its sweet filling: that’s Hamantaschen.

Honey-poppyseed, apricot, and prune fillings are classic, but in recent years tradition has started to take a back seat to more current tastes. Think “apple pie.” And chocolate-hazelnut. Some recipe developers have even come up with savory versions, like smoked salmon, or caramelized onion and goat cheese.

Still, if you’re taking your first dive into homemade Hamantaschen I suggest you start with one of the classics. Like the raisin- and apple-enhanced poppyseed filling from our original recipe for Hamantaschen. Or the bright, sweet-tangy apricot filling in Zingerman’s Hamantaschen with Apricot Filling, the recipe I’ll be walking you through here.

How to make Hamantaschen

With their straightforward, easy-to-handle dough and two-ingredient filling, these Hamantaschen are a breeze to put together. We’ll start with the dough — here’s what you need:

  • 12 tablespoons + 1 teaspoon (174g) unsalted butter, at room temperature
  • 1/3 cup + 1 tablespoon (78g) granulated sugar or King Arthur Baking Sugar Alternative (67g)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 1/4 cups + 3 tablespoons (291g) King Arthur Unbleached All-Purpose Flour or gluten-free Measure for Measure Flour

Why the rather odd volume measurements? Like many bakery recipes this one was originally developed by weight, and the translation to volume is a bit bumpy all the more reason to use a scale to measure your ingredients!

Beat together the butter and sugar until light and creamy.

This can be done by hand (if you’re strong and energetic) using an electric beater, or in a stand mixer fitted with a paddle attachment.

Add the egg, vanilla, and salt and mix until thoroughly combined

Add the flour gradually, mixing until everything is completely combined.

I decided to test the cookies using our Gluten Free Measure for Measure Flour and Baking Sugar Alternative both worked great!

Remove the dough from the mixer and divide it in half. Press each half into a rough circle or square and wrap in plastic. Refrigerate the dough for 45 minutes (or for up to a week) before rolling and filling.

Make the filling

We’ll go with a classic apricot filling here, one using prepared apricot preserves. For greatest success, we recommend using apricot preserves without high-fructose corn syrup in the ingredient list it'll produce the brightest, shiniest filling and also tends to stay in place better within the cookie walls.

To make fresh breadcrumbs in a food processor: Use one slice from a soft sandwich loaf (more or less, depending on how small or large your loaf is). A crusty loaf will work if it’s all you have but do trim the tough crust before turning the interior into crumbs. Pulse the bread until it's become fine crumbs.

Alternatively, use the same weight (40g) of unflavored dried breadcrumbs, which translates to about 1/3 cup, loosely packed.

Stir together the apricot preserves and breadcrumbs.

Roll, fill, and bake

Preheat the oven to 350°F. Lightly grease two baking sheets or line them with parchment paper.

Remove one piece of dough from the refrigerator and unwrap it.

Place the dough on a lightly floured work surface and tap it with your rolling pin to soften.

Lightly flour the top of the dough, then gently roll it 1/8” thick you should have a (slightly larger than) 12” square or circle of dough, say 12 1/2” or so.

Using a 3" round cutter, cut out pieces of the rolled dough and place them on the prepared baking sheet.

I didn't bother to re-roll the bits of leftover dough I simply sprinkled them with cinnamon sugar and baked them along with the cookies.

Continue rolling and cutting out circles, re-rolling the dough as necessary.

Place a rounded teaspoon of filling (15g to 20g) in the center of each dough circle. Brush the edges of the dough with water.

Fold the edges of each cookie up and pinch together three corners to a make a triangle shape, with the filling visible in the center. Start with two sides, making an A shape then fold in the third side to finish the triangle. Pinch the corners well and angle the sides towards the center, rather than vertically. You should strive for an equilateral triangle with edges that are about 1" long.

Repeat with the remaining dough and filling.

Bake the cookies for 18 to 22 minutes, or until the edges and bottoms are golden brown. There's a tendency to underbake these cookies go for some color. It will give them a nice toasty flavor.

Remove the cookies from the oven and cool them right on the pan. Store Hamantaschen well-wrapped at room temperature for several days freeze for longer storage.

Smooth sailing, right?

Despite thorough vetting in our King Arthur test kitchen and nothing but positive reader reviews, I couldn’t for the life of me get these cookies to hold their shape during baking. They tasted sublime … but looked ridiculous.

The walls collapsed inward. The walls collapsed outward. Or hey, some of each. The filling erupted like Mt. Vesuvius, subsequently spilling out of its little nest to pool on the parchment below.

And nothing I did solved the problem.

First, I tried the tips at the bottom of the recipe suggesting things to do “if you find that your cookies fall apart.” Chill the filling. Freeze the shaped cookies. Lower your oven temperature.

Nope, nope, and NOPE. While freezing the cookies solid before baking (like, 90 minutes in the freezer) did seem to help, it didn’t solve the problem entirely: most of my cookies were still imitating Jericho, whose walls famously came tumbling down.

Feedback from the test kitchen

After a weekend of frustration, bright and early Monday morning I contacted Charlotte and Molly, our King Arthur test kitchen mavens. “Um, you know the apricot Hamantaschen recipe on our site? My cookies keep collapsing. What am I doing wrong?”

Charlotte replied, “We had the exact same problem when testing that one … it's definitely a finicky recipe. Sorry you had trouble, but I'm sure it'll make for a good blog post!”

Which is exactly right: this does make a great blog post. Why? Because my failure to master this recipe is a good reminder to all of us: life is imperfect. Cookies collapse. Yeast rolls bake into hockey pucks. Cake dips in the middle.

My advice? Don't give up. As long as you’re willing and eager, keep trying. Which is what I did.

The happy ending

After sitting and thinking for a while, I finally had to point the finger at myself: I hadn’t followed the recipe exactly (blush).

The directions call for a 3” round cutter. The largest I have is 2 3/4” — but I went ahead and used it anyway. The subsequent cookies were too small for the jam filling, which simply boiled and expanded in the oven’s heat and blew their dough walls down.

I was also supposed to angle the cookie walls inward toward the filling before baking. Totally missed that step. Perhaps if I’d lowered them to 45° rather than allowing them to stand upright they wouldn’t have been so eager to tip … over.

If you’re waiting for the happy ending, here it is: my misshapen cookies taste great! Though I never did get an Instagram-worthy batch, everyone loved them — proving that old adage once again: beauty is only crust deep.

Do try this at home

Please don’t let me discourage you from making these cookies, because once you taste one you’re hooked: the buttery, crisp cookie and soft apricot filling are a perfect match. Besides, making them successfully will give you bragging rights: my cookies are better than PJ's!

There's one in every bunch . one perfect Hamantaschen, that is!

Before you start, consider these suggestions. I've tried them and all seem to help, at least somewhat.

  • Follow the recipe as written: no ingredient or tool substitutions, no skipping steps.
  • Though it may seem odd, do use the breadcrumbs in the filling they help hold the jam in place (says she who tried plain jam, no breadcrumbs, to ill effect).
  • Try using a bit less filling — my working theory is that less filling creates less pressure on the cookie walls. If the filling looks scanty once the cookies are baked, you can always top it off with a dollop of fresh jam.
  • Freeze the filled cookies thoroughly before baking.
  • Do a test bake of just a couple of filled cookies before baking the entire batch. If bad news is coming you might as well get it right away, while there's still time to try some mitigation!

So, what do you think — will you give Hamantaschen a try? Please answer "yes" or "no" in the comments section below. And I hope the "yes" votes win!

  • 1 cup sugar
  • 1/3 cup butter, room temperature
  • 1/3 cup vegetable oil
  • 3 eggs, room temperature
  • 1/2 cup milk, room temperature
  • 1 tablespoon vanilla extract
  • 4 1/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 20 ounces fruit preserves for filling
  1. In a large mixing bowl, beat together sugar and butter until pale and fluffy. Add in the oil, followed by the eggs, milk, and vanilla extract mix well.
  2. Whisk together the flour, baking powder, and salt. Slowly incorporate this into the wet ingredients, one cup at a time. The dough will be soft and slightly sticky. Roll into a ball, wrap in plastic wrap, and refrigerate at least 1 hour or up to 2 days.
  3. Preheat oven to 350 °F and line two baking sheets with parchment paper.
  4. Divide chilled dough into 4 portions. On a generously floured surface, roll out each piece to a 1/6&rdquo thickness. The dough will be fairly sticky, so continue to flour as you work with the dough.
  5. Use a 3.5&rdquo circle cutter to cut out as many circles as possible from the dough gather up scraps and continue to roll again.
  6. Move the circles of dough to the prepared baking dishes. Spoon one and a half to two teaspoons of filling into the center of the circle. Shape into triangles by folding up three sides over the filling and push down on the corners.
  7. Refrigerate the cookie sheet with unbaked hamantaschen for at least 20 minutes before baking.
  8. Bake for approximately 20 minutes, or until the cookies are barely golden. Cool on a wire rack. Best consumed within 3 days &ndash the cookies will get a little soggy after that, thanks to the fruit preserves.

Easy No Fuss Hamantaschen

Ok folks. I went and did it. I baked hamantaschen dough from scratch! In previous years when baking hamantaschen, I would opt for ready made dough. Anything from puff pastry and wonton wrappers to mini round pizza dough or ravioli would be used for creating new varieties of hamantaschen for Purim. While I am no baker, I do like the challenge of creating a new dish so this year I got in the kitchen and decided to (attempt) to create a no fuss hamantashen dough from scratch. It took me several batches however the result is a great tasting easy hamantaschen dough. You can bake them classic with strawberry, raspberry or apricot jam or go creative and use chocolate spread, chocolate chip cookie dough, brownie batter or even cheesecake batter for the filling! You can also combine chocolate chips, candy pieces, crushed pretzels or sprinkles with the dough.

Servings: about 20 hamantashen

2 eggs
1/2 cup oil
2/3 cup sugar
1 t vanilla
2 t baking powder
2 1/2 cups flour
Jam, chocolate spread or desired filling

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. (if the dough is sticky add an additional 1/4 cup flour) Roll out dough on floured surface (about 1/4 to 1/8 thick. Not too thick since then the circles are hard to shape and will open up. Not too thin since then it will rip when shaping or filling) Cut out circles using a donut cutter, cookie cutter or the rim of a large glass cup or mason jar. Fill center of circle with desired filling (about 1/2 tsp) and bake on 350′ for 8 to 12 minutes depending on how soft or crispy you want them. I like them super soft so I take them out at about 8 minutes.

* Notes on shaping hamantashen: Take a look at the following photos and you will see how I shaped my hamantashen. Place filling in center than slowly fold over one side. Then the next and finally bring the bottom on top. Gently pinch the corners. You can also take a look at the final photo and you will see one hamantash folded as explained and the other, I simply brought the sides up forming a triangle pinched the corners together. Either one works!

Cake Mix Hamantaschen

Purim is this week, which means it’s time for the most delicious of all holiday-themed cookies: hamantaschen!

A few years ago, I shared a delicious, easy, made entirely-from-scratch traditional homemade hamataschen dough recipe. It rolls out like a dream, is easy to fold over, and stays closed while you bake it.

Buuuuut I also mentioned that the recipe wasn’t quite what I was looking to replicate.

I have spent years (YEARS! DECADES! MY ENTIRE ADULT LIFE!) trying to replicate the hamantaschen from my childhood — these giant, artificially yellow-ish, super crumbly, much more cake-like than cookie-like, perfectly triangular hamantaschen.

So when my mother said this year, she made hamantaschen from a cake mix I was super excited. I generally prefer to bake from scratch, but how better to replicate cakey hamantaschen than using a cake mix?

(Spoiler alert: this was not the cakey hamantaschen recipe of my dreams, which I am convinced may not really exist. Perhaps I am misremembering?)

But, what we have here, is a very good, very easy recipe, that is not entirely too dissimilar from my traditional homemade hamantaschen recipe, except the dough rolls a little thinner.

And also, it’s made from cake mix, so it’s the PERFECT solution to those of you who want hamantaschen but aren’t super into baking from scratch. Or the perfect first hamantaschen for little bakers – this is such an easy “cooking with kids” recipe!

Yes, this is made from cake mix — I see you baking purists shuddering. But it also takes like three minutes to make the dough, and then you get to the fun part: filling and folding.

Let’s back up a second first, though. Purim? Hamantaschen? What’s all this about?

What are Hamantaschen?

Hamantaschen are a triangular-shaped cookie associated with the Jewish holiday Purim. At Purim, we celebrate when Esther triumphed over the evil vizier Haman, who tried to destroy all the Jews.

To make the classic three-cornered shape, cookies are rolled into a circle, a small amount of filling is placed in the center, and the sides are folded (or pinched) up around the filling to create a little triangular pocket.

Why are they called hamantaschen?

We eat hamantaschen on Purim (which falls in late winter/early spring) because, like so many things in Judaism, it’s tradition! But what’s the root of this tradition? There are lots of different theories…

The most obvious, of course, is the reference to Haman in the name hamantaschen. The three corned triangular shape is thought to be a reference to the three-cornered hat worn by Haman (and my 3 year old now likes to call them hat cookies). Tash in Hebrew means weakened — a nod to God weakening Haman to allow his defeat. Haman-taschen, thus meaning Haman was weakened.

Another theory, however, goes to the Yiddish root of the word: mohn meaning poppy (which is the classic filling) and tasche meaning pocket. A poppy-filled pocket cookie! Ooooor maybe the pocket reference is because Haman offered to pay money — emptying his pockets — to the king to receive permission to kill the Jews.

How to make cake mix hamantaschen

Hamantaschen are a little more involved than most cookies because of rolling out and filling the dough. So in order to make things super duper extremely easy, cake mix hamantaschen start with a box of cake mix.

All you need to add to the cake mix is flour, vegetable oil, eggs, and a little water. That’s it!

Mix together all the ingredients, by hand or with a mixer, until a stiff dough forms. No need to refrigerate the dough like my classic recipe this dough is stiff enough that you can roll it right away.

Lightly flour your working surface and roll the dough out to 1/8th-inch. Use a round cookie cutter to cut the dough into 3-inch circles. Place a teaspoon of filling into the center of the dough, then fold (or pinch — I tried both methods to confirm it would work for everyone’s preferences) the sides up into a triangle.

Tips for Perfect Hamantaschen

Now that we have making the dough down, how do we ensure the filling stays put? Here are my top tips for ensuring your cake mix hamantaschen (or any hamantaschen!) stay closed with the filling inside.

  1. Use a thick filling. I’ll talk more about fillings below, but the goal is to use something thick enough that it won’t bubble over or run down the sides. If you’re using a thinner filling — something cream cheese based, for example — refrigerate the filling first to firm it up, then spoon some into the center. If you scoop the filling, it’s good — if you have to spoon and pour it because it’s liquidy, it’s too thin.
  2. Use at least a 3-inch cookie cutter for the dough. You can go bigger (and who doesn’t like bigger cookies?!), but don’t go smaller. The smaller the circle, the harder it is to seal the dough on the corners.
  3. Pinch or fold corners well and seal with water if necessary. One of the things I like about this cake mix dough is that it’s stiff enough that I didn’t need a little water to hold the corners shut. But if you find they are popping open, dip your finger in a little water and run it over the dough to help seal the corners shut.
  4. Don’t overfill your hamantaschen! I know it’s tempting because the filling is delicious, but too much filling will spill down the sides while it bakes (especially true for things that rise while baking – like a brownie batter filling). One to one and a half teaspoons are all you need for a 3-inch circle!
  5. Chill the cookies before baking . After rolling the dough and forming the hamantaschen, transfer the baking sheet to the refrigerator and chill for 15-20 minutes. The cold dough is less likely to spread or unfold while baking.

What do you use for hamantaschen filling?

In this day and age, anything goes! The traditional filling is poppy, but apricot and prune are also classics.

From here, other fruit flavors started popping up: any variety of jam or preserve. These are my personal favorites, and I consider Purim to be the perfect opportunity to go through my refrigerator cupboards and find what various jars of jam and fruit preserves we’ve collected over the past few months.

For this batch, I used some lemon curd (because I love lemon curd), apple butter (from a random jar that I realized we would never otherwise open), and orange marmalade (leftover from making this Instant Pot Orange Chicken). The lemon curd are delicious but the apple butter were the surprise winners in my book. I even made an extra two dozen to bring to my son’s preschool class!

Nowadays, if it’s a thick enough filling, people have added it to hamantaschen. Brownie batter. Nutella. Mint chocolate chip. Blueberry goat cheese. It’s all in there.

How to store hamantaschen

Because of the filling, hamantaschen have a shorter shelf life than most cookies. They are best consumed within the first two day. After three days the cookie starts to get a bit soggy from the filling (particularly with fruit fillings).

Allow the hamantaschen to cool completely on a wire rack, then transfer to an air-tight storage container. Keep at room temperature for up to three days.

How to freeze hamantaschen

One of the best parts of hamantaschen: they can be made ahead of time!

Either hamantaschen dough, or the fully baked cookies, can be frozen. With this fast three minute cake mix hamantaschen, it doesn’t really make sense to freeze a batch of dough. The whole hamantaschen, however — what a perfect way to get Purim prep done ahead of time (or save some from your Purim batch to enjoy year round!).

Watch the video: Mass Appeal Hamentashen cookies for Purim!


  1. Trahern

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  2. Radeliffe

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  3. Stearn

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