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Classic Poppy Seed Hamantaschen for Purim - Traditional Jewish Cookies - Jewish recipe
Growing up, Purim meant one thing in our house: the sweet smell of hamantaschen baking in the oven and my grandmother's flour-dusted apron. These triangular cookies aren't just dessert, they're edible history wrapped in buttery dough. The poppy seed filling, called mohn in Yiddish, was my favorite long before I understood the significance of these three-cornered treats. Making hamantaschen requires patience, especially with the dough. I've learned that chilling it properly makes all the difference between cookies that hold their shape and ones that open up like flowers in the oven. The dough should feel smooth but not sticky, and rolling it to exactly 1/8 inch thickness ensures even baking. Too thin and they'll crack, too thick and they'll be doughy in the center. The poppy seed filling gets better with time, so I always make it a day ahead. Grinding whole poppy seeds releases more flavor than using pre-ground, though either works fine. Some families add a touch of lemon zest or vanilla to their filling, but I prefer the pure, nutty taste of poppy seeds sweetened with honey and a pinch of salt. The filling should be thick enough to hold its shape but not so dry that it crumbles. These cookies are perfect for Purim celebrations, but honestly, I make them year-round when I'm craving something that tastes like childhood. They keep well in an airtight container for about a week, though they rarely last that long in my house. Pack them carefully if you're giving them as gifts since the corners can be fragile.
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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

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.