Hamantaschen Recipes

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Hamentashen image

Provided by Duff Goldman

Categories     dessert

Time 1h

Yield about 3 dozen

Number Of Ingredients 20

4 cups flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
2/3 cup vegetable oil
2 large eggs plus 1 large egg yolk
1 cup sugar
Zest of 1 lemon
Juice of 1/2 lemon
Juice of 1/2 orange
2 tablespoons brandy
Raspberry or apricot preserves, or Poppy Seed Filling, recipe follows, for filling
1 egg, lightly beaten
1/2 cup raisins
3/4 cup fresh poppy seeds* (see Cook's Note)
1/2 cup milk
4 to 5 tablespoons sugar
Pinch salt
1/4 cup honey
1 teaspoon lemon zest plus 1/2 teaspoon of the juice
1 slightly beaten egg


  • In a medium bowl, stir together the flour, baking powder and salt; set aside. In a large bowl, whisk the oil, eggs, egg yolk, sugar, zest, both juices and brandy until smooth. Gradually stir in the flour mixture until a sticky dough is formed. Wrap in plastic wrap, flatten into a disk and chill overnight.
  • When ready to bake, preheat oven to 375 degrees F.
  • Working with about one quarter of the dough at a time and leaving the remaining in the refrigerator, roll on lightly floured surface a little less than 1/4-inch thick. Cut circles (or other fun shapes) using cookie cutters 2 1/2 to 3 inches. Place a spoonful of filling in center (about 1 teaspoon per cookie) and then pinch one side up. Turn and pinch second and then third to make a triangular shape. Leave a little bit of the filling showing at the top. For non-traditional shapes, use your imagination: tubular, squares, bite-size or even some flat cookies depressed in the center with a bit of filling there.
  • Place cookies on parchment paper on cookie sheet, brush with a little beaten egg for sheen and bake until nicely browned, 10 to 15 minutes.
  • Keep room temp in airtight container but consume within 3 to 4 days, tops.
  • Combine everything except the lemon zest and juice and the beaten egg into a saucepan and cook over moderate heat until thick, 10 to 15 minutes. Stir often. Add zest and juice. Take a bit of the filling and mix it into the beaten egg. Repeat, then mix the egg mixture into the pot of filling. Cool overnight.


Hamantaschen image

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

Provided by Michael Solomonov

Categories     dessert

Time 1h

Yield About 36 hamantaschen

Number Of Ingredients 11

2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
3 tablespoons whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon maple extract (optional)
3 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 12-ounce jar apricot preserves


  • 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.


Hamantaschen image

Hamantaschen cookies are popular treats for the feast of Purim, which joyfully celebrates the Jews' deliverance from the detested Haman. Make sure the cookie dough is well chilled before you roll it out so it won't stick to your rolling pin or counter and tear.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 60 cookies

Number Of Ingredients 14

1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
2 teaspoons grated orange zest
2 tablespoons freshly squeezed orange juice
2 teaspoons pure vanilla extract
3 large eggs
4 cups all-purpose flour, sifted
4 teaspoons baking powder
1/2 teaspoon salt
1 cup poppy seeds
1/2 cup milk
1/4 cup plus 2 tablespoons honey
1/4 cup golden raisins
1/2 teaspoon grated lemon zest


  • In the bowl of a heavy-duty mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until light in color and fluffy, 3 to 4 minutes. Add orange zest, orange juice, vanilla extract, and 2 eggs, one at a time, scraping down the sides of the bowl when necessary
  • Sift together flour, baking powder, and salt. With the mixer on low speed, slowly add to butter mixture until just combined. Divide dough into thirds. Wrap tightly in plastic, and refrigerate for at least 1 hour.
  • Heat oven to 350 degrees. Remove one-third of the dough from the refrigerator at a time. On a liberally floured surface, roll dough to a 1/8-inch thickness. With a 3-inch fluted round cutter, cut out as many circles as possible, and place on a prepared baking pan. Chill until firm, about 30 minutes.
  • Meanwhile make the poppy-seed filling: Grind poppy seeds in a food processor. Place seeds in a medium saucepan. Add milk and honey. Cook over a medium-low heat until thickened, stirring occasionally, about 20 minutes. Add raisins and lemon zest. Remove from heat. Cool completely before using.
  • Remove chilled circles from refrigerator. Place each filling into a medium pastry bag fitted with a coupler. Pipe 2 teaspoons of filling into the center of each circle. Whisk together remaining egg with 1 teaspoon of water. Brush edges with egg wash. Fold in sides to form a triangle. Pinch dough to enclose the filling.
  • Bake the cookies in the center rack of the oven until golden, 12 to 15 minutes. Cool cookies on baking sheets for 5 minutes; then transfer to wire racks to cool completely.


Hamantaschen image

Fill these small triangular cookies with the filling of your choice: fruit jelly, dried fruit, poppy seed filling, chocolate chips, or even brownie mix.

Provided by ilana

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 55m

Yield 36

Number Of Ingredients 7

2 cups all-purpose flour, or more as needed
½ cup white sugar
2 teaspoons baking powder
½ cup margarine, softened
2 eggs, slightly beaten
1 teaspoon vanilla extract
⅓ cup poppy seed filling, or as needed


  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  • Mix flour, sugar, and baking powder together in a large bowl. Cut in margarine with 2 knives or a pastry blender. Add eggs and vanilla extract; mix well until dough comes together and is smooth. If dough is sticky, add more flour.
  • Roll out dough on floured work surface until it is about 1/4-inch thick. Press the rim of a glass into flour and then into the dough to cut out circles.
  • Place 1/2 teaspoon filling into the center of each circle. Fold up the 3 sides into a triangle shape, pinching the sides together tightly to seal. Transfer cookies to baking sheets.
  • Bake in the preheated oven until cookies are golden brown, about 25 minutes.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 9.7 g, Cholesterol 10.3 mg, Fat 3.1 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 62.3 mg, Sugar 2.9 g


Easy Hamantaschen image

A favorite treat for the Purim holiday! It has always worked better for me if I cover the dough and refrigerate overnight.

Provided by Sharon

Categories     Desserts     Cookies

Time 27m

Yield 24

Number Of Ingredients 8

3 eggs
1 cup granulated sugar
¾ cup vegetable oil
2 ½ teaspoons vanilla extract
½ cup orange juice
5 ½ cups all-purpose flour
1 tablespoon baking powder
1 cup fruit preserves, any flavor


  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, beat the eggs and sugar until lightly and fluffy. Stir in the oil, vanilla and orange juice. Combine the flour and baking powder; stir into the batter to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour. On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into circles using a cookie cutter or the rim or a drinking glass. Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners.
  • Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Nutrition Facts : Calories 246.3 calories, Carbohydrate 40 g, Cholesterol 23.3 mg, Fat 7.7 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 1.3 g, Sodium 55.6 mg, Sugar 15.4 g


Hamantaschen (Best Ever!) image

A friend gave me this recipe for hamentaschen, the traditional pastry of the Jewish holiday of Purim. The filling is more likely to please an adult than a child. To use up all the filling takes somewhere between one and two batches of dough. These freeze well. I'm totally guessing on the time it takes to make them. They aren't quick, but worth the effort!

Provided by helowy

Categories     Dessert

Time 2h15m

Yield 2 batches, 72 serving(s)

Number Of Ingredients 16

20 ounces pitted prunes (2 packages)
12 ounces dried apricots (2 packages)
6 ounces dried peaches (1 package)
10 ounces raisins (1 package)
1 orange (thin skinned or peeled)
1 apple
6 ounces apricot jam (1/2 a small jar or to taste)
1 dash lemon juice
1 cup sugar
3 eggs
1 cup oil
1/2 lemon, juice and zest of
1 teaspoon vanilla
3 -5 cups flour (sifted)
2 teaspoons baking powder
1 pinch baking soda


  • For the filling, simply chop all the ingredients fine in your food processor and mix well.
  • For the dough, cream sugar and eggs.
  • Add oil and mix until it turns pale yellow and is no longer shiny.
  • Mix in lemon and vanilla.
  • In another bowl combine flour, baking soda, and baking powder.
  • Slowly add dry ingredients to wet. When it becomes difficult to mix, add more flour and knead.
  • Preheat oven to 375°F.
  • To assemble cookies, roll out dough (in batches) to desired thickness (maybe a little thinner than 1/4") and cut into circles of desired size (can use cookie cutter, inverted glass, etc). Put a dollop of filling in the center of each cookie and fold up into a triangular shape, pinching the corners and leaving the center open so that the filling peeks out.
  • Bake cookies for about 15 minutes until they are beginning to brown. I've always greased the cookie sheet very lightly with non-stick spray, but I don't know that you need to.

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  • Whisk baking powder, salt, and 4 cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat butter and sugar in a large bowl until pale and fluffy, about 5 minutes. Add 2 eggs one at a time, beating to combine after each addition and scraping down sides of bowl.
  • Reduce speed to low and gradually add dry ingredients; mix until dough comes together. Divide dough in half and form into two ¾"-thick disks. Cover and chill at least 2 hours.
  • Place racks in lower and upper thirds of oven; preheat to 350°. Let 1 disk of dough sit at room temperature until softened slightly, about 30 minutes.
  • Roll out dough on a very lightly floured surface to about ¼" thick, dusting with flour as needed (use as little flour as possible). Cut out 3 1/2" rounds with cutter and, using an offset spatula or bench scraper, transfer to 2 parchment-lined baking sheets. Gather up scraps, reroll, and cut out additional rounds.
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Estimated Reading Time 4 mins
  • Pareve Cinammon Dulce de Leche Hamantashen. I love this recipe because it reminds me of my favorite ice cream flavor.
  • Cranberry and White Chocolate Hamentashen. The cranberry and white chocolate hits the right balance of sweet, but not overly sweet.
  • Cardamom Scented Hamantashen with Pear and Goat Cheese Filling. These are like a meal in a hamantash. I love how the cardamom reminds me of the middle east.
  • Lemon Hamentaschen. These Hamentaschen aren't tart, but the bright flavors are sweet and kid-friendly.
  • Peanut Butter and Jelly Hamentaschen. Who can deny this all-time favorite? If you don't like peanut butter, or have an allergy, try substituting any of your favorite nut butters.
  • Chocolate Chip Hamantaschen Dough. Mix and match fillings, try chocolate, caramel, nut butters, or jams.
  • Double Chocolate Hamantashen. If your kids love chocolate, then this is might be their new favorite hamantash flavor!
  • Chocolate Mousse Filling. Chocolate filling is amazing, but chocolate mousse adds a lightness that we don't always expect from hamantashen. This filling also works in pie pops.
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2012-03-01  · Dairy Free Hamantaschen Recipe. Buttery Hamantaschen Recipe. 2) Roll your dough out to 1/8 inch thick (or less) on a floured surface. You want your rolled dough to be as …
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Category Dessert
  • Roll dough between 1/8 - 1/4 inch thick and cut into circles with a cookie cutter or glass rim that is at least 3 inches wide. Place a teaspoon of filling (whichever filling you choose) into the center of each circle. Do not use more than a teaspoon of filling, or you run the risk of your hamantaschen opening and filling spilling out during baking. Cover unused circles with a lightly damp towel to prevent them from drying out while you are filling.
  • Assemble the hamantaschen in three steps. First, grasp the left side of the circle and fold it towards the center to make a flap that covers the left third of the circle.
  • Grasp the right side of the circle and fold it towards the center, overlapping the upper part of the left side flap to create a triangular tip at the top of the circle. A small triangle of filling should still be visible in the center.
  • Grasp the bottom part of the circle and fold it upward to create a third flap and complete the triangle. When you fold this flap up, be sure to tuck the left side of this new flap underneath the left side of the triangle, while letting the right side of this new flap overlap the right side of the triangle. This way, each side of your triangle has a corner that folds over and a corner that folds under-- it creates a "pinwheel" effect. This method if folding is not only pretty-- it will help to keep the cookies from opening while they bake.
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2021-02-24  · Line uncooked hamantaschen on a baking sheet, not touching. Let cool in the fridge for 10 minutes. Bake 10-12 minutes in the lower part of the oven until the corners are …
From realsimple.com
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Total Time 3 hrs 30 mins
  • Cream butter and eggs using a stand mixer. Add vanilla, sugar, and orange juice until incorporated. Mix dry ingredients and slowly add them, one cup at a time, to the mixer. Use a spatula to help gather dough if needed. Once all ingredients have mixed for about 3 minutes, separate dough into 2 balls. Wrap tightly in plastic wrap and refrigerate at least 3 hours or overnight.
  • Position racks in the lower thirds of the oven. Preheat to 350° F. Remove 1 ball of dough from the fridge. Lightly dust flour over a clean surface. Separate the dough ball into thirds. Roll one third until about ⅛ inch thick, turning and flipping at 90 degrees every few rolls, to prevent dough from sticking and to keep the dough even.
  • Use a juice glass to cut circles in the dough. Lift the excess dough off and flip the circles over. Add a blueberry-sized amount of filling to the center of a circle. If the dough has dried, run a wet finger or pastry brush with water around the perimeter. Then, fold one edge inwards, slightly covering the filling, fold the next edge slightly overlapping, and then the last, creating a triangle with overlapping sides. Press down to ensure dough sticks together. Some prefer to pinch the dough upwards, which works too!
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Hamantaschen, a three-cornered cookie stuffed with any of a variety of fillings, is a traditional sweet often served during the Jewish holiday Purim. This version of hamantaschen feature …
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  • To make the cookies: In a medium-sized mixing bowl, beat together the butter or shortening, water (if you're using it), sugar, salt, and flavorings until light and fluffy., Add the remaining ingredients and mix until a cohesive dough forms., Divide the dough in half, wrap it well, and refrigerate it for 1 hour., To make the filling: Place all of the ingredients in a small saucepan, and bring to a boil while stirring constantly.
  • Prepare several parchment-lined or greased baking sheets., To assemble the hamantaschen: Working with one half of the dough at a time, flour it thoroughly, and roll it into a 16" x 18" rectangle approximately 1/8" to 1/4" thick., Cut the dough into circles with a 3 1/2" round cutter.
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2020-02-14  · How to Make Hamantaschen. The hamantaschen recipe below is inspired by our recipe for Apricot-Filled Triangles. Ingredients. 1 pound dried apricots (2-1/2 cups) 1-1/2 cups water; 1/2 cup sugar; For the dough: 2/3 cup shortening; 3 tablespoons almond milk; 1-1/3 cups sugar; 2 large eggs, room temperature; 1 teaspoon lemon extract ; 4 cups cake flour; 2 …
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1996-01-28  · In large bowl, beat together butter and sugar until fluffy. Beat in honey, vanilla and eggs, one at a time, beating well after each addition. Combine flour with baking powder; gradually stir into butter mixture.. Press gently into ball; wrap and refrigerate for at least 2 …
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2016-03-01  · Some hamantaschen recipes to try: Joan Nathan’s classic hamantaschen. Triple chocolate hamantaschen. Neopolitan hamantaschen. Rice krispie treat hamantaschen. Savory hamantaschen . Love Jewish food? Sign up for our weekly Nosher recipe newsletter! Ashkenazi Pronounced: AHSH-ken-AH-zee, Origin: Hebrew, Jews of Central and Eastern European …
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The most popular is hamantaschen, a triangular cookie with a filling in the center. A few of our readers shared their recipes with us. Plus, Rachel and Shannon shared theirs and we have a video recipe for two ingredient “slacker hamantaschen” too. Cheryl Cohen’s simple recipe for hamantaschen: In a bowl, sift together 4 cups of flour, 1 tsp baking soda, and 1/2 tsp salt. …
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2009-03-08  · Step 4. Preheat oven to 400°. Step 5. Place each ball of dough between 2 sheets of wax paper, and flatten to a 3 1/2-inch circle. Spoon 1 level tablespoon fig mixture into the center of each circle. With floured hands, fold dough over filling to form a triangle, and pinch edges together to seal.
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2012-03-06  · This easy hamantaschen recipe has been passed down in my family for generations and traces back to Germany. These festive triangle-shaped cookies offer the perfect sweet bite for breakfast, lunch, or even dinner. They are traditionally filled with lakbar, a thick tangy prune spread (think apple butter but with prunes). Have fun folding and filling these …
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2020-03-04  · Step 1 - Place the flour, icing sugar, rice flour and salt in a food processor and pulse to combine. Add the cubes of butter and pulse until the mixture resembles damp sand. Add the 2 egg yolks (save the third for later) and pulse together. Empty into a large bowl and if needed, add a little water to make it come together.
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2021-02-05  · Almond Flour Hamantaschen Dough Recipe. Yield: 32. Ingredients. 1 Egg; ¼ cup Greek Yogurt; 4 T Honey; 2 tsp Vanilla Extract; ½ tsp Cinnamon; ¾ tsp Salt; 3 cups Blanched Almond Flour; Directions. In a medium-sized bowl, beat the egg. Whisk in the yogurt, honey, vanilla, cinnamon, and salt until smooth. Add in the almond flour in three batches, whisking the …
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An easy fruit Hamantaschen recipe can take about 30 minutes to make including baking time. Ingredients 3 eggs 1 cup granulated sugar 3/4 cup vegetable oil 2 1/2 teaspoons vanilla extract 1/2 cup orange juice 5 1/2 cups all-purpose flour 1 tablespoon baking powder 1 cup fruit preserves, any flavor Directions 1.Preheat oven to 350 degrees F (175 degrees C). Grease …
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Top Asked Questions

How do you make a hamantaschen?
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.
Can hamantaschen be frozen?
Hamantaschen (Best Ever!) A friend gave me this recipe for hamentaschen, the traditional pastry of the Jewish holiday of Purim. The filling is more likely to please an adult than a child. To use up all the filling takes somewhere between one and two batches of dough. These freeze well.
What are hamantaschen cookies and how are they used?
Hamantaschen cookies are popular treats for the feast of Purim, which joyfully celebrates the Jews' deliverance from the detested Haman. Make sure the cookie dough is well chilled before you roll it out so it won't stick to your rolling pin or counter and tear.
What's the best way to make slacker hamentaschen?
Try using premade cookie or pie crust dough for "slacker hamentaschen"--just double check that the brand you purchase is kosher. The author promises that this from scratch recipe is actually easier than any semi-homemade shortcut using pizza dough, cookie dough, or pie crust, she's tried. Here are more tips plus a few recipe lists:

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