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.
Kathy Love says
Hi Tori,
I’m neither Jewish nor a very accomplished cook, but your pictures are stunning, and so simple, I’m going to get up my courage and try the hamantaschen. You might like my review of Alex Witchel’s new book, ALL GONE (A MEMOIR OF MY MOTHER”S DEMENTIA, WITH REFRESHMENTS). It’s at my blog, loveslit.blogspot.com (“For the Love of Lit”), if you’re interested. Thanks!
All good things,
Kathy Love
Rose says
Many, many years ago I had a nice cookie dough recipe that I used for hamentaschen. At that time I used to buy prune filling (already thickened) at the local appetizing store that scooped it out of giant containers. My father was a baker and he said to get a good filling you have to use “puvatol”, which is what the bakers used. Do you know this product and/or where you purchase it?
Tori Avey says
Hi Rose, I’ve never heard of “puvatol,” but you can make your own thickened prune filling– it’s very easy! Here’s my recipe: https://toriavey.com/toris-kitchen/2010/02/hamantaschen-prune-filling/ It works great for hamantaschen.
caroline says
hi! povidol is a sticky prune jam with – a delicious and excellent filling for hamantaschen. you can probably buy it at the kosher deli store.
toby thanks for the origami 😉 tutorial !
abc123 says
You’ve done an amazing job coming into the religion and mastering cultural subtleties like hamantaschen that don’t fall apart. I give you lots of respect for these accomplishments.
(I’m a cultural transplant in a different sense and realize there’s so much no one tells you, but everyone expects you to know.)
This entry also gives me lots of respect for women of past generations and all the un-noticed things they have accomplished (whether Jewish or not).
alan says
we call these washington hats here in Arizna. tori do you still use a canon rebel to shoot food or just nikon?
Tori Avey says
I use a Canon Mark II.
Jason says
Hi Tori,
I made hamentashen using the poppyseed recipe you recommended, but the biggest problem I found is the poppy seeds separated from the butter, milk mixture. When mixed back together it was extremely runny and made it horribly difficult and messy to assemble the hamentashen!
Please help !
Tori Avey says
Hi Jason, I have never encountered this issue in all my years of making poppy seed hamantaschen. Did you grind the poppy seeds before adding them to the hot liquid? Did you temper the egg, as suggested? Both steps help to thicken the mixture and will help to keep it from separating. When followed precisely, the recipe shouldn’t present any problems. I’ve had many readers tell me that the recipe works for them, so I’m not sure where it might be going wrong for you… I wish I had a better answer for you!
Eva @ Eva Bakes says
Thank you for these tips. I just made hamantaschen for the first time this weekend, and mine were so ugly. The triangles didn’t hold up, and my filling leaked. I will remember your tips the next time I bake these!
Shirley Wilson says
This is an amazing tutorial and exactly what I have been searching for. I love Hamantaschen and make them all year round because my grandchildren are crazy about them too. My problem has always been the cooky losing it’s shape when baking and the filling seeping out. Love the tips on folding and I will definitely try your recipes. Thanks so much for sharing!
marlene says
Does anyone have a recipe for hamantshen made with yeast dough? As far as my family is concerned, these are the real ones rather than those with the cookie dough.
Betty Beck says
I actually use my regular Challa dough recipe for all baked goods like chocolate buns and choc yeast cake/babke, cinnamon buns, cheese danishes and hamantaschen and they all taste great!
The brilliant thing about these are that whenever I make Challa I take off some dough to make something delicious in the cake line too!
My Challa Recipe is easy and delicious and calls for:
1 bag flour (1.5 kilo)
3 eggs
3/4 cup sugar
3/4 cup oil
2 oz fresh yeast (3 tbsp dried)
1 pint water (add most of it and only add more if the dough seems dry)
1.5-2 tbsp salt
Knead, leave to rise until double in size.
Braid into challos or form cookies or rolls.
Leave to rise until doubled in size again.
Bake 180 degrees C (350 degrees F) for 20-30 minutes or until golden!
and the trick to soft tasty baked goods: DON’T LEAVE IN OVEN LONGER THAN NECESSARY – REMOVE FROM OVEN AS SOON AS THEY’VE BAKED THROUGH!
Of course you can use any challo dough/yeast dough of your choice!
jean says
Hi, Like Alan I came across your website by accident and I decided it is a keeper! I’m looking forward to trying your recipes.
Sharon says
Your Buttery Hamantaschen Dough recipe is awesome! Delicious & easy to work with. The hamantaschen came out perfect the first time! This will be my go-to recipe in the future. The recipe for Rabbi Olitzky’s Chocolate Chip Cream Cheese Filling is also incredible. I look forward to trying your other filling recipes at some point. (This time I just went with jarred fruit fillings, which worked out fine.)
alan says
Hi tori,
I ran into your website by accident and am happy I found it. What a great site. I too am from a mixed marriage. I will be following your cooking recipes. I cook Jewish Bbq on my website the one and only brisket ,regular bbq and lately I am
cooking thai food
L’chaim
Alan
Ellen says
Wish I had read this earlier. My recipe said to make the dough 1/4 of an inch thick…..they totally opened up. Taste great, but looks less l ike Hamen’s ears and more like his sandals.
Tori Avey says
Ha! As long as they taste good… 🙂
Karen says
I made these with the apricot filling for my hubby. He loved them. Very tasty and not hard, just a little time consuming, but well worth the effort.
Leah says
So I’m a week behind on reading blogs. And I wish I’d read yours before Sophie and I made Hamentaschen today. They don’t look nearly as perfect as yours. But they do taste good.
Tori Avey says
Leah, I’m so happy you made hamantaschen with your daughter! They don’t have to be perfect to be special– as long as they’re baked with love, that’s all that matters!
Alice says
Thank You for showing how to make the Perfect Hamantashcen…we love them,always bought them for the bakery…and I always wanted to try them myself…I actually printed out your recipe.We love Apricots.Thank You for sharing.
Alice
Addi says
hi tori! I made a test batch of 10 last night with the apricot filling…the filling is awesome! the dough was almost awesome..taste was great and form too but a little too hard to bite into…how can I make the dough a bit softer without reverting to the butter recipe? looking forward to making them with nutella today 😉
Tori Avey says
Hey Addi! This particular recipe does bake up a bit more crisp than some other recipes do, which is the way our family prefers them. If you’d rather not try the buttery dough, which bakes up a bit softer, here are a few tips– make sure you keep any extra dough moist under a damp towel when you’re not working with it. Keep the dough as moist as possible. You may even want to keep your assembled hamantaschen under a damp towel till they’re ready to bake. Also, don’t excessively flour your surface when rolling out, more flour = drier, crisper cookie. Keep the dough as moist as possible. Finally, don’t bake your second batch quite as long as you did the first. Just bake them till they barely begin to turn golden. The longer you cook them, the crisper they’ll be. Only bake them long enough to make sure they’re cooked through. Hope these tips help. Good luck!
Cheri says
Thank you for the showing visual !
Look forward to making the Hamantashen.
Deena @ stay at home FOODIE says
Im back for the recipe… I’m so excited to make these this weekend wih my girls. Thank you!
Mary Winston says
Thank you for this. When I made my first batch of hamantaschen, I didn’t fold them correctly and you can imagine the results!!! Can’t wait to try your method.
Claudie says
This is just so pretty! And it’s so fun with the different fillings. Can’t wait to try and make those!