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Chocolate-Dipped Cream Cheese Hamantaschen

Chocolate-Dipped Cream Cheese Hamantaschen


Has the Purim frenzy hit you yet?

The stores in my neighborhood have been showcasing children’s costumes for weeks already. Royal red capes and flared princess gowns seem to be as popular as ever. Last week I even saw some young entrepreneurs setting up shop in the trunk of their car, parked on a busy main road, and business was rocking!

The grocery store aisles are bustling with people doing their mishloach manot shopping, and the party supply stores have enormous displays of baskets, cellophane, ribbon and other packing supplies.

On my walk to work each morning I pass a number of bakeries—all of which have been offering the traditional Purim hamantaschen with a full range of fillings for a couple of weeks already. They are pretty to look at, but I am a diehard for the homemade variety.

Have you ever made hamantaschen before? Trying to perfect the shape and keep the filling in might seem daunting, but I’m going to break it down for you with step-by-step pictures to make it easier.

First, gather your ingredients. My recipe is dairy, but if you need pareve hamantaschen, you can use non-dairy cream cheese, such as Toffutti. It will still be delicious—I can vouch for it.

This recipe yields about 20 hamantaschen (unless, like me, you drop one entire tray on the floor while taking it out of the oven . . . then you’ll be left with only 10). If you need more, it can easily be doubled or tripled.

Mix the wet ingredients, then add the flour a little at a time until you form a smooth, soft, but not sticky ball of dough.

Divide the dough in half. Use a rolling pin to roll half the dough out to about ⅛ inch thick. An easy way to roll dough without worrying about it sticking to the rolling pin is to roll it between two sheets of parchment paper. When I first heard this trick, I thought it sounded ridiculously complicated. But since the first time I tried it, I haven’t gone back to “regular” rolling.

Tear a sheet of parchment paper. Place the dough in the center. Push down gently. Tear another sheet of parchment paper the same size, and place it on top of the dough. Put your rolling pin on top of the pile, and gently roll out the dough.

Using a circle-shaped cookie cutter, or the mouth of a glass, cut as many circles into the dough as you can fit. (Although my cookie cutter looks ridged, it is actually two-sided. One side is smooth, which is what I used—the ridged side is facing up, don’t let it confuse you.)

Pull away the extra scraps of dough, and set them aside to be re-rolled and cut into more circles.

Now it’s time to prepare the filling. Decide what you want to use. The most common hamantash fillings are strawberry and apricot preserves, and poppyseed filling, traditionally called mohn. Confession: I’ve never actually tried the poppyseed filling—the way it looks gives me the heebie-jeebies.

Other possible fillings include chocolate, cheesecake, date spread, or even finely chopped apples mixed with cinnamon and brown sugar.

Have you used anything else in hamantaschen? What is your favorite filling? I’d love to hear of some new ones.

I used strawberry and apricot preserves, and they came out sticky and delicious. (Well, the ones that fell on the floor were a little too sticky.)

Spoon some filling into the center of each circle. It’s important not to go overboard with the filling—it makes the hamantaschen hard to seal when there’s too much inside.

Now it’s time for the tricky part—The Folding. I know some expert bakers who tremble in fear of The Folding, but really, it’s not that scary. It’s all in the dough and the pinching. If you use good dough, and you pinch your corners tightly, the hamantaschen will keep their shape and not open up hideously while baking.

Fold your cookies like this:

Once you get the hang of it, it’s a breeze. Repeat until all your circles have been sealed.

Place the hamantaschen carefully on a greased pan. Leave some space between them, but mine didn’t spread all that much. (Other recipes may spread more.) Slip them into the oven and bake for 15–20 minutes, depending on the size and thickness of your hamantaschen. The edges should be very slightly golden when they’re ready.

The preserves will be extremely hot, so I don’t advise biting into them right away, unless you particularly enjoy burning yourself . . .

I also don’t advise dropping the tray on its way out of the oven, like I did . . . It was interesting, though. The cookies didn’t break, but the preserves came flying out and made a gloriously sticky commotion on my kitchen floor.

If you’re leaving the hamantaschen plain, you can stop here. Let them cool, and dig in to your heart’s content.

If you’d like to dress them up a little, keep reading.

Melt some chocolate, and prepare some sprinkles and nut crunch. You really don’t need a lot; we’ll just be dipping one corner of each cookie.

Dip one corner into the chocolate, and let the excess drip off. While the chocolate is still wet, dip it into the sprinkles or the nut crunch. Let it dry on a piece of parchment paper. Repeat until all your cookies are decorated and your workspace is a mess (like mine).

And there you have it—fancied-up hamantaschen. Perfect for giving as gifts, serving at your Purim meal, sharing with friends, or just plain eating. Enjoy!


  • ⅓ cup sugar
  • 2 tbsp. oil
  • 2 tbsp. apple or orange juice
  • 1 egg
  • 1 tsp. vanilla
  • 5 tbsp. cream cheese
  • 1 tsp. baking powder
  • 1½ cup flour
  • Pinch of salt

Note: For non-dairy hamantaschen, use non-dairy cream cheese, such as Toffutti.


  • Strawberry preserves
  • Apricot preserves


  • A few squares of chocolate
  • Colorful sprinkles
  • Nut crunch


  1. Cream sugar, oil, juice, egg and vanilla.
  2. Add cream cheese, and mix until combined.
  3. Add baking powder, salt and flour. Mix until the dough forms a ball which is not sticky.
  4. Roll the dough out, about ⅛″ thick. Using a circle cookie cutter, or the mouth of a glass, cut as many circles as possible.
  5. Remove remaining dough, roll and repeat.
  6. Place a teaspoon of filling in the center of each circle, and fold according to instructions above.
  7. Bake at 350° F for 15–20 minutes.
  8. Allow to cool before eating or decorating.

Will you be making hamantaschen this year? Have you done it before? Are you “scared” of The Folding? What is your favorite filling? Leave a comment and let us know.

Happy Purim!

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the editorial team. She shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher.
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Nancy Weiner Charleston, South Carolina March 25, 2016

Making Hamantaschen My husband and I have tried making Hamantaschen once. It didn't go very well to say the least. We are ready to try again because of how you laid out the entire process. Well done! Reply

Miriam Szokovski March 11, 2016

creaming To cream sugar means to mix it with butter/oil until light and fluffy. Reply

Anonymous panama March 8, 2016

what is cream sugar? Reply

Anonymous Usa March 1, 2016

It is very anti-Semitic Abigail you are veryyyyy wrong. Heb..refers to Hebrews and Jebees has to do with Jews. Maybe it was coined then as you say but it has the origins of meaning Jews in a very derogatory way. It is used as slang like Archie bunker used "those Hebs." Make no mistake. Reply

Arline P New Jersey March 1, 2016

These sound yummy! I am going to be trying these out with my daughter - her and my husband love these! Reply

Abigail Washington March 4, 2015

I wanted you set at ease about your heebie jeebies comment. It is not anti-Semitic. No offense at all to anyone should be taken. Check out Snopes. It was coined in 1942 by an American cartoonist. Reply

Sara Goldberg Hollywood, FL March 4, 2015

I am Also Sara and my last name starts with G, but we are not the same person. I have put Cherry and Blueberry pie fillings and even swirled peanut butter and jelly to put in the Hamantaschen. Reply

Linda Lindauer Gold Hill February 25, 2015

My Mother's Hamantashen Mother always made a variety of Hamantashen, but they always included 1) cream cheese and raisins, 2) poppyseed and raisins, and 3) prune compote with raisins. Yum, I'm off to the kitchen now... Reply

Mavis South Africa March 14, 2014

Dear Miriam,
Have made the Hamantashen and your sense of humour will like this. I used self raising flour by mistake and got scones instead. They taste lovely but don't look right.
Will have to try again. Reply

Gloria Urban March 5, 2014

I love your humor. I always wonder if the "chefs" on cooking shows make mistakes and here you are confessing yours as we all have done. I have dropped the cookies for sure...spilled the cake batter. I will make these as they sound wonderful. Reply

Paul Saunders North Bay February 28, 2014

Never made it b4 and this time its to late... :( Being Diabetic i need to have it low sugar now dark 70% chocolate is fine,,,, also can Jam be used as fillings just asking. Peace Shalom. Reply

Anonymous February 26, 2014

HUGE FAN!! Miriam, you are the best! I love you and all your recipes! They were all delicious. You are my role model, and I always want to be just like you. I always cannot wait for you next blog! Please, please, please, with a cherry on top, never stop your posts.

P.S My name is Sara, and my last name starts with a G. Can you guess who I am? Reply

Anonymous USA February 26, 2014

Be careful what you say! Heebie jeebies is derived from a Anti Semitic put down and very inappropriate. And poppyseed filling is the veryyyyyyyyy bestttttttttt! Nothing else even comes close to it's delicious taste in hamantaschen. Chag sameach. Reply

Angelina Kent, WA September 3, 2013

Toda raba!! This is definitely the best hamantashen recipe that exists! I used to make it this way, and last time I made hamantashen I used a different recipe..
I am going to stick to this one!!
Thanks so much!!!! Reply

Miriam Szokovski March 1, 2013

Mock Cream Cheese I haven't tried using Tofutti or any other brand of mock cream cheese, so I'm not sure how it reacts in baking. If you try it - let me know how it turns out!

Fiona - I might just have to be brave and give it a try one of these days... Reply

Anonymous ny February 28, 2013

Hi Miriam,

couldn't you use Tofutti Cream Cheese to keep it pareve?
Just wondering... Reply

Fiona February 27, 2013

You must try poppy seed! It really is the most delicious! I could eat the filling alone by the tablespoon (maybe something to do with opiate content? just kidding!). Reply

Miriam Szokovski February 21, 2013

Hadassah - I think the no-candy mishloach manot are the best; I'll take fruit any day!

Catherine - Thank you for letting us know this recipe works with whole wheat flour, good to know. I would love to spend Purim in Israel one year, sounds like a great opportunity.

Tessa - come back and let us know how the hamantashen buns work out!

Devorah - I'd love to hear how they come out with no egg, please update us after you've made them. Reply

Miriam Szokovski February 21, 2013

A suggestion Dalia - I'm glad you tried it!

For future, try sticking the chocolate in the microwave and heating for short intervals of 30-40 seconds, stirring, then heating again, to keep it melted. Or if you made it on the stove like I did, you can even keep it on the double boiler while you're dipping the Hamantashen, so it doesn't harden. Reply

Miriam Szokovski February 21, 2013

Thanks all! Thank you everyone for the lovely feedback. I'm so glad the tutorial helped you with your baking!

Thanks Sara Devorah for suggesting those fillings. I've never heard of cherry - I'll have to give them a try next year.

Chava - I think you are correct, it is called prune lekvar. Sounds like you have some wonderful memories! Reply

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