Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Classic Poppy Seed Hamantaschen for Purim – Traditional Jewish Cookies

By /
Jump to Recipe Print Recipe
Dairy (Milchig)

Classic poppy seed hamantaschen are triangular Purim cookies with a buttery dough and a sweet, honeyed mohn (poppy seed) filling. The three corners recall Haman’s hat from the Purim story.

Tips for Hamantaschen That Hold Their Shape

Chill the dough well, then roll it to an even 1/8 inch so it bakes evenly. Don’t overfill, and pinch the corners firmly so they don’t open in the oven. If the dough is too hard after chilling, let it sit for 10 to 15 minutes. Cook the poppy seeds with the milk, honey and sugar until thick, and let it cool before filling.

Kosher Notes

With butter and milk, these hamantaschen are dairy. For pareve hamantaschen that can go into mishloach manot for anyone or follow a meat Purim seudah, use pareve margarine or oil in the dough and a non-dairy milk in the filling. Apricot, prune or chocolate fillings are also traditional.

Storing

Store airtight for a week. The dough keeps for 2 days in the fridge.

Classic Poppy Seed Hamantaschen for Purim – Traditional Jewish Cookies
These traditional triangular Purim cookies feature a tender, buttery dough wrapped around sweet poppy seed filling that tastes like childhood memories.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 36 cookies
Course: Dessert
Cuisine: Jewish
Calories: 95
Ingredients Method Notes

Ingredients
  

For the Dough
  • 3 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold, cut into cubes
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons cold water as needed
For the Poppy Seed Filling
  • 1 cup poppy seeds whole or ground
  • 1/2 cup milk
  • 1/3 cup honey
  • 2 tablespoons granulated sugar
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

Method
 

Make the Filling
  1. If using whole poppy seeds, grind them in a coffee grinder or food processor until finely ground but not powdery.
  2. In a small saucepan, combine ground poppy seeds, milk, honey, sugar, butter, and salt. Cook over medium-low heat, stirring frequently, for 8-10 minutes until thick and most liquid is absorbed.
  3. Remove from heat and stir in vanilla. Let cool completely. The filling will thicken more as it cools. Can be made up to 3 days ahead.
Make the Dough
  1. In a large bowl, whisk together flour, sugar, and salt.
  2. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs with some pea-sized pieces.
  3. In a small bowl, whisk together eggs and vanilla. Pour into flour mixture and mix until dough starts to come together. Add cold water 1 tablespoon at a time if needed.
  4. Turn dough onto lightly floured surface and knead gently just until smooth. Divide in half, wrap each portion in plastic wrap, and refrigerate for at least 2 hours or overnight.
Shape and Bake
  1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  2. On lightly floured surface, roll one portion of dough to 1/8-inch thickness. Cut into 3-inch circles using a round cookie cutter or glass.
  3. Place 1 teaspoon of filling in center of each circle. Don't overfill or cookies will open during baking.
  4. To shape triangles, fold up three sides of the circle, pinching corners firmly to seal. The filling should be mostly covered but visible in the center.
  5. Place on prepared baking sheets, spacing 1 inch apart. Repeat with remaining dough and filling.
  6. Bake for 12-15 minutes until edges are lightly golden. Don't overbake or they'll be dry.
  7. Cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

Notes

Store in airtight container for up to 1 week. Dough can be made up to 2 days ahead and kept refrigerated. If dough is too hard to roll after chilling, let it sit at room temperature for 10-15 minutes. Make sure to pinch corners tightly when shaping to prevent opening during baking. Other traditional fillings include apricot jam, chocolate, or prune.
Nutrition Facts
36 servings per recipe
Serving size 1 serving
Calories 95
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 45mg 2%
Dietary Fiber 1g 4%
Total Sugars 6g
Protein 2g 4%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

Scroll to Top