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Traditional Hamantaschen Recipe for Purim – Easy Jewish Cookies

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Pareve

These hamantaschen are made with an oil-based dough, so they’re pareve and can be shared in mishloach manot or served after a meat Purim seudah. Fill them with poppy seed, apricot, date paste or chocolate chips.

Tips for Perfect Triangles

Chill the dough well before rolling, and return it to the fridge for 15 minutes if it gets soft. Roll to about 1/8 inch, cut circles, add a small spoonful of filling, and fold up three sides, pinching the corners firmly so they don’t open in the oven. Brush with egg wash for a golden finish.

Kosher Notes

These hamantaschen are pareve as long as the fillings are; use pareve chocolate chips. The three corners are said to represent Haman’s hat. Check each egg for blood spots.

Storing and Freezing

Store airtight for a week, or freeze unbaked for 3 months.

Traditional Hamantaschen Recipe for Purim – Easy Jewish Cookies
These traditional Purim cookies have tender dough and classic fillings, shaped into perfect triangles that hold their form during baking.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: Jewish
Calories: 95
Ingredients Method Notes

Ingredients
  

Dough
  • 3 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange juice freshly squeezed preferred
Fillings
  • 1 cup poppy seed filling or apricot jam
  • 1 cup date paste or chocolate chips
  • 1 large egg beaten, for egg wash

What I use for this recipe

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Method
 

Make the Dough
  1. In a large bowl, whisk together flour, sugar, and salt.
  2. In a separate bowl, beat eggs, then whisk in oil, vanilla, and orange juice until well combined.
  3. Pour the wet ingredients into the flour mixture and stir until a soft dough forms. Don't overmix.
  4. Wrap dough in plastic wrap and refrigerate for at least 1 hour or up to overnight.
Shape and Bake
  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. On a lightly floured surface, roll 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 the center of each circle. Don't overfill or they'll open during baking.
  4. To form triangles, fold up three sides of each circle, leaving the filling visible in the center. Pinch corners firmly to seal.
  5. Place hamantaschen on prepared baking sheets, spacing them 1 inch apart.
  6. Brush tops lightly with beaten egg for a golden color.
  7. Bake for 12-15 minutes until edges are lightly golden. Don't overbake or they'll become hard.
  8. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Notes

Store in an airtight container for up to 1 week. For best results, chill the dough well before rolling. If dough becomes too soft while working, return it to the refrigerator for 15 minutes. You can freeze unbaked hamantaschen for up to 3 months.
Nutrition Facts
36 servings per recipe
Serving size 1 serving
Calories 95
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0.5g 3%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 45mg 2%
Dietary Fiber 0.5g 2%
Total Sugars 6g
Protein 2g 4%
*Percent Daily Values are based on a 2,000 calorie diet.

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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.

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