Jews around the world- prepare to get your celebration mode in gear, it’s time for Purim! Head to your nearest synagogue, crank up your gregers and get ready to drown out the name of Haman while cheering on Esther and Mordechai.
As a prerequisite to any and all Purim celebrations (and seudas), it’s time to dig out your favorite hamentashen recipe and get baking. This year I got an email asking where the idea of hamentashen actually came from. After a bit of research I came up with three slightly different but not dissimilar explanations for the seminal holiday treat. Simply put, the hamentashen is a three cornered pastry whose traditional filling is considered poppy seed. In Yiddish, hamentashen roughly translates to “Haman’s Pocket.” Other cultures call it Haman’s Hat (the villain supposedly wore a three-cornered chapeau). Still another explanation I found calls the pastry Haman’s Ear (truly didn’t want to explore the origin of this one).
No matter which definition you choose to adhere to the oldest “traditional” hamantashen recipe I found was made with yeast dough. The yeast dough variety is typically larger and more Danish- like than the cookie dough variety I grew up with. No matter which dough you choose, the most talked about filling I found was poppy seed.
The sky’s the limit when it comes to the fillings, from fruits and nuts to chocolate and a mixture of any and all of your favorite things. Just make sure not to over stuff and have a “vent,” causing your hamentashen to explode into weird looking cookies if the steam from cooking the filling builds up with nowhere to go. To make choosing the kind of hamentashen you want easier, I’ve compiled yeast and cookie dough recipes with a bunch of different filling recipes. Since you can always buy pie filling there is no excuse not to try them. Strain out the excess goo then add some bread crumbs and chopped golden raisins to make your own “homemade” fillings. If you’re pressed for time, these recipes will help make your hamentashen truly deliciously unique.
Make note, I typically do not make my own poppy seed filling. I find it way too expensive to make when my husband is the only one in our home who likes it and when the canned variety made by SOLO is really great once I doctor it with a bit of cinnamon.
Hamantaschen Cookie Dough (dairy or pareve)
Makes 2 to 3 dozen depending on the size of the rounds.
Ingredients:
- ½ cup butter or margarine’
- 1 cup sugar
- 1 egg
- 2 cups flour (plus a little more for rolling out)
- 2 teaspoons baking powder
- 2 Tablespoons milk, water or rice milk
- 2 teaspoons vanilla or 1 Tablespoon lemon zest
Instructions:
- In a bowl cream together the butter and sugar. Mix in the egg.
- Sift the flour and baking powder together and then and add the flour mixture to the creamed mixture in thirds, alternating with the milk or water, vanilla ending with the flour.
- Let the dough rest for at least 10 minutes before rolling it out on a lightly floured surface.
- Roll the dough out to ¼ inch thick. Cut into rounds and place a heaping spoonful of filling in the center of the round. Pull up the sides to form a triangle.
- Bake at 375°F for 15- 30 minutes until lightly golden browned.
My recipe, modified from The Great Hadassah Cookbook
Another Cookie Hamantaschen Dough (pareve)
Makes 1½ to 2 dozen depending on the size of the rounds.
Ingredients:
- 3 eggs
- 1 cup oil
- 1 cup sugar
- 2 teaspoons baking powder
- ½ cup water
- ½ cup orange juice
- 1/8 tsp salt
- 4 cups flour (approximately)
- 1 egg beaten (for the top)
Instructions:
- In a bowl combine the eggs, oil, sugar, water and orange juice. Whisk to combine.
- Add the flour, salt and baking powder and fold it in but do not over mix. (This will be a soft dough).
- Let sit for 10- 15 minutes.
- Divide dough into 3 parts. Roll out to about ¼ inch thick on a floured surface. Cut into rounds and place a heaping spoonful of filling in the center of the round. Pull up the sides to form a triangle cut in circles.
- Brush the top of the filled hamantashen with the beaten egg.
- Lightly grease a baking sheet or use parchment paper and bake at 350°F for 20-25 minutes or slightly longer until golden brown.
My files, source unknown
Joan Nathan’s Recipe For Yeast Hamantaschen
Makes 28 to 36 hamantaschen.
Ingredients:
Filling:
- ½ cup water
- ¼ teaspoon cinnamon
- ¾ cup sugar
- 1½ Tablespoons orange zest,
- ½ teaspoon lemon zest
- 2 Tablespoons honey
- 2¼ cups chopped pecans, walnuts or a mixture of your favorite dried fruits like prunes, dates, cherries, or apricots
- 2 Tablespoons bread crumbs
Dough:
- 2 Tablespoons instant yeast
- ¼ cup milk, scalded and cooled to lukewarm or ¼ cup warm rice milk
- 1 cup sugar
- 2 cups unsalted butter or margarine, cold
- ¾ teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon lemon zest
- 7 cups flour
- 1 cup (8 oz.) sour cream or pareve sour cream
- 2 eggs
- 1 egg, beaten
Instructions:
- Filling: In a saucepan combine the water, cinnamon and sugar and bring it to a boil. Add the lemon zest and honey.
- Return the mixture to a boil. Add the nuts, dried fruit and crumbs. Stir to combine.
- Reduce to a simmer and cook for an additional 3- 4 minutes.
- Remove from heat and cool to room temperature before using.
(You can make this 3 to 4 days ahead of time and refrigerate it until you’re ready to make your hamantaschen.) - For the dough: In a small bowl, dissolve the yeast in the lukewarm liquid.
- In the bowl of an electric mixer (use the paddle), combine the butter, salt, vanilla, zest, and sugar. Beat on low for 3 minutes then slowly add the flour and sour cream, alternating them.
- Add 2 of the eggs and beat for 3- 4 minutes. The dough should pull away from the sides of the bowl.
- Divide the dough into 28 to 36 equal pieces. Roll them into balls then place them on a parchment paper covered cookie sheet. Cover and refrigerate for 15 minutes. Roll each ball out into a circle on a floured surface.
- Place 1 heaping teaspoon to Tablespoon (depending on the size of the circle) of the filling in the center of each circle. Pinch up the sides to form a triangle.
- Place the hamentashen on a greased or parchment paper covered cookie sheet. Brush the top with the beaten egg.
- Let the hamentashen rise for 30 minutes.
- Preheat oven to 375°F.
- Bake for 16 to 20 minutes, until golden brown.
Modified from Joan Nathan’s Jewish Holiday Cookbook.
Brownie Filling (dairy or pareve)
Makes enough filling for 24 to 36 hamentashen depending on the size.
Ingredients:
- 5 oz. semisweet chocolate
- 3 oz. unsweetened chocolate
- 6 Tablespoons butter or margarine
- 2/3 cup flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- 2 teaspoons vanilla
- 1 Tablespoon instant coffee]
- ¾ cup sugar
- ¾ cup semi sweet chocolate chips
- ⅓ cup chopped pecans
- ⅓ cup chopped walnuts
Instructions:
- In a glass (microwavable) bowl, melt the margarine, semisweet chocolate and unsweetened chocolate together.
- Mix in the flour, baking powder, salt, eggs, vanilla, coffee and sugar. ‘
- Fold in the chocolate chips and nuts.
My files, source unknown
Raspberry Filling
Makes 2 cups filling.
Ingredients:
- 1½ cup raspberry jam
- 1 fresh raspberry for the top of each hamentashen
- ½ cup chopped toasted almonds
- ¼ cup breadcrumbs
Instructions:
- In a bowl, combine the jam, nuts and breadcrumbs.
- Use a teaspoon or Tablespoon for filling.
- Just before cooking place a fresh raspberry in the open part of the hamentashen.
My files, source unknown
Apricot or Prune Filling
Makes approx 1½ to 2 cups.
Ingredients:
- 1 lb. of dried apricots or pitted dried prunes
- Water, just to cover
- 1 cup sugar
Instructions:
- Take a pound of dried fruit, either apricots or prunes, and put them in a saucepan. Cover with water and set them on the stove to cook until the water is almost gone. (Don’t let the water evaporate- it will burn.)
You can add more water if the fruit is not soft and mushy. - Add the sugar and continue cooking on a low temperature until the sugar is totally melted, 3- 4 minutes.
- Remove from heat and let cool until room temperature.
- Using a food processor or blender, process until smooth.
Modified from about.com
Dried Fruit and Nut Filling
Makes approximately 2 cups.
Ingredients:
- 1 cup dried figs
- ½ cup dried apricots
- ½ cup raisins
- ½ cup orange juice
- ⅓ cup toasted slivered almonds
- ⅓ cup walnuts
- ¼ cup corn syrup
- ½ teaspoon vanilla
- ½ teaspoon cinnamon
- Zest of 1 lemon
Instructions:
- Place all the ingredients in a food processor and process for 2- 3 minutes until combined but not totally pulverized.
(It should be chunky.)
Modified from yummly.com
Strawberry Filling
Makes 1½ cups
Ingredients:
- 2 cups sliced strawberries
- 1 teaspoon cinnamon
- ¼ cup brown sugar
Instructions:
- In a saucepan, combine all the ingredients and cook at medium heat for about 15 minutes until the sugar dissolves and mixture thickens.
- Remove from heat and cool completely.
My files, source unknown
Prune/Raisin Filling
Makes approximately 2 cups.
Ingredients:
- 1¼ cups dried pitted prunes
- ¾ cup raisins
- Water or prune juice to cover
- 2 Tablespoons sugar
- Zest of 1 lemon
- ½ teaspoon cinnamon
- Pinch of ground cloves
Instructions:
- Place the prunes, raisins, sugar, lemon zest, cinnamon and cloves in a saucepan and add water or prune juice just to cover.
- Bring the mixture to a boil, turn off the heat and let it stand for 30 minutes.
- Place the mixture in a food processor and process to a slightly chunky paste.
My files, source unknown
Lemon Curd Filling
Makes approx 1½ cup filling.
This is best with the cookie dough
Ingredients:
- ¾ cup sugar
- 2 Tablespoons cornstarch
- 1/8 teaspoon salt
- ¾ cup cold water
- 2 egg yolks, slightly beaten
- Juice of 1½ lemon
- 2 teaspoons lemon zest
- 1 Tablespoon butter or margarine
Instructions:
- In a small saucepan, combine sugar, cornstarch and salt. Whisk to combine. Whisk in the water and eggs. Whisk in the lemon zest and lemon juice. Cook over medium heat, whisking constantly until the mixture is thick and bubbly. Boil approximately one minute and then remove from heat.
- Stir in the butter, cover with wax paper and let cool to room temperature.
Refrigerate until ready to use.
My files, source unknown
© Eileen Goltz, Purim 14
Check out other hamentashen recipes in our recipe database
The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.