Having trouble making hamantaschen for Purim? Are your hamantaschen spreading or opening when they bake? Are they losing their shape? Maybe the filling is leaking. Perhaps you’re having trouble folding your cookies into neat triangles. Or maybe you’re just looking for an easy hamantaschen recipe that will get you perfect results, every time. Whatever your question, I’m here to help!
I have compiled this list of tips to help people who are new to baking hamantaschen (sometimes spelled hamentashen). It took me several years to master the proper technique and develop some terrific dough recipes. I now have a firm understanding of what it takes to make pretty and delicious hamantaschen. I want to share that knowledge with you, so you can avoid some of the pitfalls I’ve encountered over the years. Hopefully my tips will help obtain a tasty and beautiful result from the very first try! But first, a little history.
What is the meaning of Hamantaschen?
Purim is the Jewish holiday in which we commemorate being saved from persecution in the ancient Persian Empire. A symbolic food eaten during the holiday of Purim is hamentaschen (“ears of Haman”). Haman is the villain of the Purim story (more on that below). This triangular-shaped cookie is supposed to represent either Haman’s ears or his three cornered hat. The center of each “hat” is filled with jam or sweet filling.
According to the Book of Esther in the Bible, the Jews of the city of Shushan were threatened by Haman, a prime minister who convinces the King Ahasuerus to kill all the Jews (because the Jewish Mordecai refused to bow down to Haman). Haman casts lots (the word Purim means “lots”) to determine the date he would carry out his plan: the 13th of Adar. In the end, the Jews are saved by the heroic Queen Esther, Mordecai’s niece (and adopted daughter), who married Ahasuerus (after he banished his first, rebellious wife Vashti). When Ahasuerus discovers that his wife Esther is Jewish, he decides to reverse Haman’s decree, and instead of the Jews being killed, Haman, his sons, and other enemies are killed instead.
Tips for Creating Perfect Hamantaschen (Hamentashen)
1) Find a great dough recipe. Here are two foolproof, tasty dough recipes that I highly recommend. They are easy to handle and shape, and they provide great results when baked. You won’t need a food processor or stand mixer or any fancy kitchen gadgets (the buttery one calls for an electric mixer – the dairy free one, a wooden spoon). One thing you’ll notice – my dough recipes do not contain leavening like yeast or baking powder. The cookies are easy to shape, and can be made quickly without needing to wait for a rise.
Dairy Free Hamantaschen Recipe
2) Roll your dough out to 1/8 inch thick (or less) on a floured surface. You want your rolled dough to be as thin as possible, while still being thick enough to maintain the cookie’s structure. 1/8 inch seems to be the magic number; sometimes I roll mine out even thinner than that. For a more doughy texture you can roll it thicker, but remember– the thicker the dough is, the harder it will be to handle and shape. Thick dough is also more prone to opening/spreading in the oven.
3) Use a thick filling that won’t run/weep from the cookies while baking. Knowing the proper consistency of a hamantaschen filling takes experience, because each type of filling is slightly different. Poppy seed filling has a very different texture than fruit filling, for example. A good filling should be somewhat thick so that it doesn’t run. However, you don’t want it too thick, or it will bake up dry or tough. It’s best to follow a tested and proven recipe. Try one of these fillings, which have all been thoroughly tested:
Rabbi Olitzky’s Chocolate Chip Cream Cheese Filling
4) Cut your hamantaschen dough in 3-inch circles (or larger) before filling and folding into triangles. Anything smaller than 3 inches will be difficult to fold around your chosen filling.
5) Most fillings can be chilled before using to fill hamantaschen. I’ve found that fruit filling, poppy seed filling, and cream cheese-based fillings tend to be easier to work with when they’re chilled in the refrigerator. The chilling process thickens the fillings and makes them less sticky, which makes them easier to handle with when you’re assembling your hamantaschen. However, some fillings are better at room temperature — particularly chocolate-based fillings like Nutella, which will harden with prolonged refrigeration. Check your filling recipe to see if refrigeration is recommended.
6) Do not overfill your hamantaschen. Use roughly 1 teaspoon of filling per hamantaschen cookie – not more. However tempting it might be to put lots of delicious filling in the middle of your cookie, using more than 1 teaspoon can cause your hamantaschen to spread open and leak in the oven. 1 teaspoon is plenty, especially when you cut your dough circles to 3 inches… it’s the perfect amount of filling.
7) Fold your triangles the right way! Using the proper folding method will help your hamantschen hold together and create a beautiful shape. I’ve provided detailed, illustrated, step-by-step folding instructions below.
8) Remember, the filling will be very hot! Once you remove the baking sheets from the oven, move them to a rack to cool completely before serving.
Follow these tips, and you’ll be creating beautiful batches of homemade hamantaschen in no time! What are your favorite hamantaschen fillings?
How to Fold Hamantaschen
Ingredients
- Hamantaschen dough , recipe options linked in blog post above
- Filling of your choice , filling recipes linked in blog post above
NOTES
Instructions
- Roll dough between 1/8 - 1/4 inch thick and cut into circles with a cookie cutter or glass rim that is at least 3 inches wide. Place a teaspoon of filling (whichever filling you choose) into the center of each circle. Do not use more than a teaspoon of filling, or you run the risk of your hamantaschen opening and filling spilling out during baking. Cover unused circles with a lightly damp towel to prevent them from drying out while you are filling.
- Assemble the hamantaschen in three steps. First, grasp the left side of the circle and fold it towards the center to make a flap that covers the left third of the circle.
- Grasp the right side of the circle and fold it towards the center, overlapping the upper part of the left side flap to create a triangular tip at the top of the circle. A small triangle of filling should still be visible in the center.
- Grasp the bottom part of the circle and fold it upward to create a third flap and complete the triangle. When you fold this flap up, be sure to tuck the left side of this new flap underneath the left side of the triangle, while letting the right side of this new flap overlap the right side of the triangle. This way, each side of your triangle has a corner that folds over and a corner that folds under-- it creates a "pinwheel" effect. This method if folding is not only pretty-- it will help to keep the cookies from opening while they bake.
- Pinch each corner of the triangle gently but firmly to secure the shape.
- Repeat this process for the remaining dough circles. Bake according to recipe instructions.
Nutrition
tried this recipe?
Let us know in the comments!
See recipe links above for nutritional information related to specific recipes.
Sally says
Hi Tori! Can the hamantaschen be made ahead and frozen (about 1-2 weeks ahead)? Thank you!!
Tori Avey says
Hi Sally, I think that would work– I haven’t tried it myself, but theoretically I don’t see a problem with it.
Nancy Sullivan says
Can I use a commercial canned poppyseed filling for these?
Tori Avey says
Yes!
Debbi says
Thank you !!!! Awesome recipe my Jewish husband said they are fantastic
Your tips were valued because putting too much filling in them creates a overflowing volcano of lava….homemade strawberry jam I made from scratch and put inside your amazing cookies. My second batch came out true to the cookie less filling and less baking time.
Tori thank you for your website I’m sure I will be back to see what other goodness is found within this
Thanks again
Happy Hannukah
Debbi from charlotte NC
Marie Tulin says
Yeast dough for hamantashen has come up a few times. By chance I found a recipe:
http://articles.baltimoresun.com/1994-02-23/features/1994054034_1_yeast-dough-hamantaschen-eggs
Kari says
I just tried the dough recipe with butter. The dough is really hard coming out of the fridge overnight. Does it need to sit out a while before rolling?
Tori Avey says
Hi Kari- yes, it will take a few minutes to soften, just give it some time. It needs to be cold when rolled out, so don’t let it return to room temperature– as soon as it’s soft enough to roll, go for it.
Sara Goverman says
The cookie dough was delicious. My daughter and daughter in law made hamantashen and I think your recipe was the best.
I think I would change one thing. I would divide the dough before putting them in the fridge and give the dough a few minutes of rest on the counter to make it easier to roll out. It would alleviate having to beat it with the rolling pin. It reminds me of the dough I use for rugelach, and that’s what I do with that dough before rolling it out.
Next time I will make the apricot filling from scratch as well.
Sue says
Okay. I took out my hamantaschen from the oven. Only one spread, a bit. I’m not much good with pastry, but it worked. I discovered that the chilled pastry was easier to use once it thawed a bit – yes? Next time. I have three unbaked ones in the fridge, as they didn’t fit into my little convection oven. Later today. I had one with milk last night, very nice! I’m sharing with family today.
A question: can I use olive oil instead of canola in the dairy-free version?
Adam says
I find that using olive oil in sweet pastries can give it a vegetal flavor that doesn’t always complement the cookie/filling.
Evelyn says
Merci for the recipe from an Australian in Paris!
My daughter woke up this morning disappointed we didn’t have home made hamantaschen – lucky for us we had your website and all the ingredients for the dairy free pastry, but we didn’t have any filling.
Given it was a Sunday and none of the shops were open, we had to make do with what we had. I boiled down some commercial plum jam until it was reduced by about half, and we experimented with some peanut butter.
The pastry was amazing – delicate, crisp, and easy enough to work for my 4 year old to help with filling and folding. And both fillings worked a treat – a little bit of bubbling in the oven, but no leaks – yay!
Thanks again, and happy purim!
Sandra says
I had never heard of these cookies but am so glad you posted them. I used the non-dairy recipe and your apricot filling. The folding instructions were very helpful and by my second sheet they looked almost like yours! Thank you for a delicious recipe and the interesting story behind them.
Laurie Weinstein says
It says to bake at 350° for hour. Did I read it correctly? Most every other recipe i’ve seen cooks in 30 minutes or so.
Tori Avey says
Laurie, I’m not sure which dough recipe you’re referring to, this is a folding tutorial. Both of my dough recipes bake for 20-25 minutes. If you’re looking at “Cook Time” on the ingredient card, keep in mind that this also includes prep time.
ROZA ROSENZWEIG says
Just made my first hamantaschen! Your recipe is perfect! I have a question: can I freeze the leftover dough for later?
Lisa says
My filling still oozed, but I think that’s 100% on me. I used Bon Mamman jams and they’re a combination of thick chunks and lots of liquid. However, they folded perfectly using your dairy-free recipe, were a breeze to make, and still look great!
Tori Avey says
Yes, jam is not thick enough and will run. Glad the cookies worked out for you!
Bjo Trimble says
Haven’t tried this recipe yet, but will do so this weekend. Just wanted to say that my first taste of hamantaschen was amazing. Buttery dough and delicious filling; my kind of cookie. My hostess, who seemed determined that I taste as many Jewish recipes as possible, was delighted that I liked these “little hats”. I miss that delightful lady, her stories about Russia, and her very tasty recipes. — Bjo Trimble
jennifer says
Are you THE Bjo Trimble? If so, as a Trekker, I sincerely envy your hostess her chance to treat you. I hope your path will be forever strewn with delicious cakes and everything fine.
Thank you,
Jennifer
Sue says
Hi Bjo! You are so good at crafts and arts, I’m sure you will make great hamantaschen.
avsgyrl says
OM- Goodness. I made the best hamentashen ever with your recipe. Thank you so much. I made the parve dough and filled them with hashachar chocolate spread. I went a little crazy and made them look like a party! I drizzled them with Wilton candy melts ( kosher dairy ) and sprinkles.
Pamela G. says
I may be Lutheran but I can’t wait to give these a try. One of my favorite things in baking is to discover and try traditional pastries and items from numerous cultures and countries, more than just French pastries. Truthfully, having been to both countries I wouldn’t hesitate very much in saying Italian pastries are every bit as good as French and at times, maybe even a little better. I subscribe to blogs from numerous other countries but at times its a challenge. Often the translation of a recipe is a new experience in frustration. It can also be hysterically funny how some things are translated. However I’ve been subscribed to your site for almost 2 years now I think and I love seeing your recipes. I never have any trouble understanding any of them that’s for sure. I’m curious to know how this particular cookie came to be traditional for Purim, why this shape? Over the years I’ve come to learn that a great many foods in the Jewish faith, especially those for holidays have meaning behind them or represent something. While many Christian families (and those who just do the Santa bit and haven’t a clue what Christmas is REALLY all about) have traditional foods at Christmas and maybe even Easter, the ones at Christmas are mostly traditional because of sentimental reasons versus a religious meaning. Now Easter is a bit different. Almost anything with an egg is to symbolize new life as in the resurrection and of course the cross is the Crucifixion. As far as the rabbit, I’m not sure how he came into play at Easter but its certainly not any religious connection. However during Holy Week at our church most years we do celebrate a Seder meal on Maundy Thursday (the night of the last supper) and of course almost everything has a meaning behind it as you know. When you get down to it really all Christians SHOULD celebrate Jewish holidays also as it is the basis for our religion and Christ was after was Jewish. If you want to hear a crazy story about how mixed up some people can get over all of this let me know, first its far too long to write here and second, I guess I shouldn’t write it on a public forum.
Tori Avey says
More info on Purim and food symbolism here: https://toriavey.com/what-is-purim/
Ariane says
Pamela g., you asked about the shape of the cookie. It is supposed to represent Haman’s hat.
Kim McIntyre says
Good Morning Tory,
Could I use a apricot preserves or a blackberry jam in the Hamantaschen?
Kim McIntyre
Tori Avey says
I do not recommend using jam as a filling, it is not thick enough and will run out of the cookies. Better to use one of the filling recipes listed above, or a canned pastry filling like Solo.
johanna says
Your prune and apricot butter recipe were life savers. Your method of folding the hamantaschen works like a charm. Thank you!
Hilary says
I have a recipe that I used last year and they turned out great, but I made two batches this year and they completely opened up in the oven! I don’t know why… one time I chilled the dough, one time I didn’t. One time I used vegan butter, one time was regular. Any tips?! I can’t remember what I did last year to make them work perfectly.
Tori Avey says
Hi Hilary – the easiest answer I have for you is to try my dough recipes. They were developed after a lot of experimentation and they tend to stay closed in the oven. Alternatively, you could try the folding method described about with your current recipe, and be sure not to use more than a teaspoon of filling per cookie. But it’s not my recipe so I can’t make any promises. 🙂
Laura Winer says
Tori, I love all of your recipes. Wondering – do you have a gluten free dough recipe for hamentaschen. I always feel left out at Purim and would love to be able to make myself a treat.
Tori Avey says
Laura, I have tried so many gluten free recipes and have never found one that I like. 🙁 It’s tough because gluten free doughs tend to be crumbly and are not easy to shape. I will keep experimenting though!
Ali says
I had to download a conversion to pdf file before I could even look at your site for this recipe. It stated that the file would instantly be turned into a pdf that i could save on my pc.
After I downloaded the file, nothing happened. the recipe was not turned into a pdf and i have a file on my computer that I did not want
Why are we made to download this file?
Tori Avey says
Ali, I’m not sure what you’re talking about? That is not something I have installed on my website. Perhaps it is third party software attached to your browser? There is no PDF conversion feature on my site, you should be able to see anything without a download. What browser are you using?