15 Exciting Hamantaschen Recipes for Purim

Hi Miriam,
Here it is, March 23, and I just got around to making 25 Hamantashen following your first traditional poppy seed recipe. I was so happy to see a recipe that doesn't have citrus juice or rind in the dough. Finally, you published one! THANK YOU! Not only that, instead of margarine- not so healthy or butter (need to make them parave) you have oil- and it worked out beautifully!! After making the dough, (I didn't need the full 2 1/2 C flour) I wrapped it in saran wrap & left it in the fridge while I made the poppy seed filling. After it cooled I rolled them out & baked them. I did brush egg on the circles before folding, and after they were folded I brushed more egg on top then added raw sugar to sprinkle on top & sesame seeds which I had. These were exactly what I wanted in a Hamantashen. Thank you so much. Delicious. Reply

Bs'd As mentioned in "The History and Meaning of Homontashen" that you recommended, one of the reasons for filling the homontashen is that The Aibershter is not seen throughout the Megilla: He is hidden. In the pictures that you presented, every one of the varieties is open with the filling exposed. Traditionally, besides making homomtashen from yeast dough with poppy seed filling, homontashen were always tightly closed to remind us of this.
p.s. I personally think it is because the American companies make so many different varieties, that they have discarded this important reason so that people can pick a favourite flavour:)
A freilichen Purim Reply

Miriam strikes again, this time before Purim. The closest thing I'll get to a hamentash is by listening to the Yachneh Dvosheh song on Youtube. Ahhh, for meina kinder yor'n in the Bronx where my mom baked up dozens of delicious hamentash'n, not only for us, but for all the kids who wanted to eat them. Brava Miriam. I'm drooling over my keyboard. Freilach'n Purim to you. Reply

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 Chabad.org, have a colorful and entertaining Purim. Reply

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

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

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

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

Not one suitable for diabetics ! Reply

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

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

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

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!

HAMANTASCHEN
(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

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

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

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

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

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

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

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