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I only make Hamantaschen once a year. They are delicious triangle shaped cookies that resemble Haman’s hat from the Purim story in the Bible. Hamantaschen can be filled with fruit purée.  They can be iced and covered with sprinkles and  they can also be turned into savoury hors d’oeuvres. There is no end to the number of innovative and creative ways Hamantaschen can be treated. I love looking at all of them. That being said, my family, and the Purim guests, who have been coming to me for over 20 years, look forward to being served the traditional Hamantaschen fillings of prune, poppyseed (mohn) and apricot. One year, my group got a surprise. I had fresh pumpkin purée in my freezer; so I decided to add “Pumpkintaschen” to the mix. Thanksgiving and Purim are two of my favorite holidays so why not have a little crossover!

Prep time: 15 minutes to make dough

Cutting, filling and shaping Hamantaschen: 45-60 minutes

Hint: 1. Add 2 tablespoons of poppy seeds to the dough you’re using for poppy seed Hamantaschen. Not only do they add flavor and visual interest to the dough, but the added seeds make it easier to differentiate the poppy seed Hamantaschen from the prune.

Hint: 2. Add 6 tablespoons unsweetened cocoa to make chocolate dough

Hint: 3. Use up those small scraps of chocolate and plain dough by mixing them together and creating a marble effect.

Prune Filling, Marble Dough with Prune Filling, Chocolate Dough with Apricot Filling, Poppyseed Dough with Poppyseed Filling


By Gloria Kobrin Published: February 9, 2015

  • Yield:

  • 36


  • 3 cups flour plus extra for rolling dough
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 pound Non-dairy Margarine
  • 1 large egg
  • 1 teaspoon Vanilla Extract
  • 2 teaspoons water


  • electric food processor steel knife inserted
  • 2 large cookie sheets lined with baking parchment
  • rolling pin
  • 3 inch round cookie cutter


  1. Combine dry ingredients in bowl of processor. Pulse processor three or four times. Cut margarine into tablespoons and add to flour mixture. Pulse several times until the mixture resembles small crumbs.
  2. Beat egg with vanilla and water. Turn on processor and pour liquid through feeding tube. Dough will form in less than a minute. Add one tablespoon more water if mixture seems to dry. Scrape dough onto a sheet of waxed paper. Wrap well and chill one hour or up to two weeks.
  3. To Form Hamantaschen: Remove dough from fridge and let it come to room temperature. Preheat oven to: 375° F.
  4. Sprinkle flour on a flat surface. Divide dough in thirds. Take one portion and roll it out until it is about 1/8th inch thick. Cut into circles with cookie cutter. Place about one teaspoon desired filling towards the top of the circle. Fold over the top and two sides to form a triangle. Pinch corners together and place carefully on cookie sheet. Repeat process until all the dough has been used. Combine scraps and roll again to make more Hamantaschen. Before baking, seal corners with a pinch of water. Bake 10-12 minutes or until Hamantaschen are lightly browned. Cool completely before eating or freezing.