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12 Unique Hamantaschen Recipes for Purim

12 Unique Hamantaschen Recipes for Purim


Wondering why hamantaschen are traditional Purim fare? The reasons and symbolism are abundant. Check out The History and Meaning of Hamantaschen.

Today I’ve got a great roundup of sweet and savory, traditional and nontraditional hamantaschen. Choose some to make, or come up with your own combinations.

Note: If you’re sharing your hamantaschen with others, be sure to let them know whether they’re meat, dairy or pareve.

Traditional Poppyseed Mohn Hamantaschen

While it’s fun to experiment, there’s nothing like tradition. And does it get more traditional than poppyseed hamantaschen?!

Chocolate-Dipped Cream Cheese Hamantaschen

Elegant and delicious!

Gluten Free Triple Chocolate Hamantaschen

Chocolate dough, chocolate filling and chocolate drizzle. Need I say more? And to top it all off, they are grain-free, gluten-free and dairy-free!

Apple Pie Hamantaschen

These are not just regular hamantaschen with apple filling. This is pie-crust dough with real apple-pie filling. Full disclosure—this is definitely more work than making regular hamantaschen, and is for the more experienced baker. The dough is fragile, and you need to be very careful and precise.

Savory Cheesy Red Pepper and Corn-Filled Hamantaschen

Sweet is fun, but so is savory . . . give it a try!

Pulled Beef Hamantaschen with Creamy Coleslaw and Pickles

And the flakiest pastry!

Sushi Onigri Hamantaschen

Sushi has become a staple (read: obsession) in many Jewish homes. You can find sushi bars at most kosher restaurants, groceries, and even pizza shops. So what better way to celebrate Purim and enjoy everyone’s favorite food than with these adorable sushi hamantaschen?

Orange Chocolate Hamantaschen

Love Sabra? Then this is the hamantasch for you. It’s also the hamantasch for you if you are a real chocolate lover.

Cranberry Sage Hamantaschen

Are you an adventurous baker? This one mixes sweet and savory. Fresh sage is incorporated into the sweet cookie dough, and then filled with spiced cranberry conserve.

Pulled BBQ Brisket Hamantaschen

Would you believe that BBQ pulled brisket and mashed potatoes make awesome savory yeast hamanstaschen (not cookie)?!

Chocolate-Filled Funfetti Hamantaschen

This one is fun for the kids or the young-at-heart adults.

Rice Crispy Treat Hamantaschen

A sweet and sticky version of the traditional cookie.

Stylish and Healthy Mishloach Manot

Don’t forget about the mitzvah of mishloach manot—sending food gifts to others on Purim. A stylish basket arranged by hand shows you care, and everyone welcomes treats they don’t feel guilty eating!

Want to share your hamantasch recipe with us? Please do! Contact us here.

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.
© Copyright, all rights reserved. If you enjoyed this article, we encourage you to distribute it further, provided that you comply with's copyright policy.
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Eszter Klein Mamaroneck March 11, 2017

Thanks You have changed the formatting of your complex website. I'm not clear how to send a message, in this case, a thank you.
Thanks for posting my Chumentaschin recepies. To, have a colorful and entertaining Purim. Reply

Lisa Providence, RI March 9, 2017

Cherry Hamantaschen I had a behavior therapist who made cherry hamantaschen, and it was delicious! Reply

Eszter Klein Mamaroneck March 6, 2017

Chumentashen recepies , as I got tiered with the basic. My favorite is chumentashin for desert and chumentashin for dinner. Add one 1 packet of yeast to the basic dough ingredients. Mix Arabic cheese with cilantro and finely chopped red onion. I think it is called Gevalia onion, I would be grateful to learn why.
Desert, is made without rising, instead, add, food coloring to three separate rolls of just mixed though. The skill in this is to add the coloring to egg\butter/sugar, then start mixing in flour, otherwise the dough will be the consistency will be, too hard, and it will not be possible to mix in the colors. Both of these, together, are enjoyed most by the kids. Reply

Hamantaschen lover via March 5, 2017

I have a small request for the people who have posted recipes. By any chance do you have pictures to go along with your deliciously sounding recipes so I may know what they are supposed to look like :)

I'm not the best with words but if I could see something visually that I might just actually pull it off! Reply

MrsT. Morristown March 4, 2017

Tradition? All these hamantashen look delicious and interesting, but the reason for this pastry has become lost in America. A hamantash is supposed to be a pastry with the filling hidden to remind us that G-D is hidden in the story of the Megillah! The challenge was always, to bake a hamantash that would remain closed so the filling was still hidden, no matter what was inside. The shape we use is a different reason altogether. Reply

HaroldT Thornhill March 2, 2017

Not one suitable for diabetics ! Reply

Not Eating Too Many Sweets Here March 24, 2016

Sushi Love those sushi hamantaschen!! So cute.Who thought of that? Reply

Anonymous March 23, 2016

These are great! :) Thanks for posting these! Reply

abigael March 16, 2016

to richard Do you really think they were using Welch's grape jelly in 1900s Russia? Reply

Laura Fleischmann Teaneck, NJ March 3, 2015

Maybe I'm old-school... but I'm surprised you don't include a yeast dough variety! There's nothing like a raised dough hamantasch to accompany your morning coffee. It's time to bring back this vanishing delicacy!

(I usually double or triple this recipe)

• 1 cake or package of yeast (2¼ tsp. powdered yeast)
• 1¼ c. scalded milk or soy milk, cooled to lukewarm
• ½ c. sugar
• ½ c. butter or margarine, melted
• ½ tsp. salt
• 2 eggs, beaten
• Approximately 4½ - 5 c. sifted flour
• 1½ 12.5 oz. cans poppy seed filling (or, of course, you can make your own!)

Combine the yeast, ¼ c. of the milk, and 3 Tbsp. of the sugar in a cup. Allow to soften for 5 minutes.

Combine the remaining milk and sugar, shortening, salt, eggs, and the yeast mixture in a bowl. Add the flour gradually, mixing together lightly until a dough is formed. Try to add the least amount of flour you can, without it being sticky (somewhere between 4½ -5 c.)--you don’t want the dough to be too dry. Knead until very smooth. Place in a greased bowl, cover with a cloth, and set aside in a warm place for 2 hours, or until double in bulk.

Punch down the dough and knead for a few minutes. Keep dough covered with a damp cloth while working (to prevent dough from drying out). Break off a piece of dough, about the size of an extra-large walnut (1.5 oz.), and roll it out to a thin (1/8” thick) circle. Place 1 heaping teaspoonful of poppy seed mixture in middle. Pinch 3 edges of the dough together, forming a triangular hamantaschen shape. Squeeze edges together very hard, leaving no openings, or pastry will burst open during rising or baking, spilling out contents. Place on a greased cookie sheet or cookie sheet lined with parchment. Let rise for an hour or so, until doubled in bulk. Preheat oven to 350°. Brush the tops of the pastry with egg. Bake for 15-20 minutes, or until delicately golden-brown on top. Reply

Eileen patterson Old Town, Florida March 3, 2015

Great ideas! Thanks for thinking beyond tradition. I might try rotisserie chicken in one...just for fun. Reply

Richard Becker Ohio March 2, 2015

All you women have it wrong. Traditional hamantaschen is prune filling or poppy seed. Prune is the best. A old popular recipe from Russia has the filling as:

Grind up till smooth:
1 box of pitted prunes
1 handfull of dark raisins
1 handfull of light raisins
2 tbs of grape jelly (Welch)
Gist of one lemon (can grind in some skin for stronger lemon taste)
The dough should be thin and soft when baked. That is the hard part.
From Kiev Russia, 1900.

After eating that, no other Hamantaschen tastes good, except the bakeries in New York and New Jersey that make prune Hamantaschen.. Reply

Seanna Riverside March 1, 2015

If you need a parve (dairy-free) dough for baking, try your local health food store. They usually have a variety of options available :) Reply

DJ Denver March 1, 2015

Gluten Free Triple Chocolate.... I'm worse then a Daughter of Eve when it comes to Chocolate. For some strange reason, these don't seem capable of surviving my kitchen door. Or makeing it to their basket's!
Thank's for the recipe! Reply

Anonymous Flagstaff, AZ March 1, 2015

So it wouldn't ruin the tradition.
Thanks! Reply

Miriam Szokovski March 1, 2015

lamindated dough I wouldn't make the cookie ones with laminated dough. The meat ones you could definitely do with a dairy-free puff pastry. The apple pie ones you could also do with a laminated dough and it would be like an open apple turnover. you could also make a pizza-style hamantasch with laminated dough and sauce and cheese in the middle.

I hope that helps! Reply

Dayana Obadya March 1, 2015

Very creative! Wow! I never thought of all these different varieties of Hamantaschen! Thanks for sharing. Reply

Anonymous Flagstaff, AZ March 1, 2015

Are these ever made with laminated pastry dough (not the meat ones, though I think there are laminated pastry preparations which do not use butter)? Reply

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