How To Make Hamantaschen Recipe

I love making fun and unique desserts that I can use at holidays or special gatherings. Try out my easy creme brûlée, these Neiman Marcus bars, or this delicious pound cake.

What IS Hamantaschen?

Before diving into any baking, you should know a little about what exactly the recipe is. And knowing how to say it is the first step! You pronounce Hamantaschen “haa-muhn-taa-shn.” These are traditional Jewish cookies that are soft and absolutely delicious! They hold their triangle shape while being cooked, and the middle is filled with jam. The poppy seed filling is traditional, as are raisin and jam fillings. But, these cookies can be filled with any variety of fillings! You can fill them with anything from jam to Nutella to savory fillings like smoked salmon! The story behind Hamantaschen cookies is that they are traditionally served at the Jewish holiday Purim. It is largely considered the Jewish Halloween, where the people gather and wear costumes and eat treats. Purim is the celebration of Esther telling the King she was Jewish. The triangle shape of the cookie represents Haman’s hat, and eating it represents Esther’s defiance of Haman and his evil plan to exterminate the Jews. Not only is the story inspiring, but the cookies are mouthwatering and delicious to eat!

Ingredients to Make Hamantaschen

Even though the name is a mouthful, this hamantaschen recipe really isn’t hard to make. The ingredients are simple and common enough that you probably already have a lot of them in your pantry! See the recipe card at the bottom of the post for exact measurements.

Butter: I used unsalted butter that was softened to room temperature. This helps reduce any lumps in the dough. Sugar: The granulated usgar will sweeten up the dough so they are a sweet treat.Egg: Set out your eggs out before baking so that they can come down to room temperature. They will mix in better to the dough!Lemon Zest: This gives the dough a slight tang which tastes so good with the jam and filling!Vanilla Extract: This will enhance all of the sweet flavors in the recipes. Flour: I used all purpose flour for this recipe. Salt: You don’t need a lot of salt to make a difference in this recipe. Water: You can use a little bit of water at a time to help the dough come together but don’t use too much! Assorted Jams: You can use different types of jam as additional fillings if you want!

Easy Poppy Seed Filling

Poppyseeds: This creates a great look and texture for the filling. Sweetened Condensed Milk: Acting as a base for the poppyseed filling, the sweetened condensed milk also adds in a delicious taste!

How to Make Homemade Hamantaschen

This recipe is simple and easy! It’s a really unique dessert that will impress any family or friends. Plus, it tastes AMAZING which make these a great dessert to add to any meal!

Prepping the Dough

Making the Poppy Seed Filling

Combine and chill: Use a spice or coffee grinder to grind the poppyseeds into a powder. Transfer poppy seed powder to a medium bowl and add the sweetened condensed milk. Stir until fully combined. Cover and keep in the refrigerator until ready to use.

Fill the Dough and Bake

Types of Filling: Fruit filling, cream-cheese fillings and this poppyseed filling work the best after you chill them in the fridge before using them. It allows them to set up and not spread or weep in the dough. Nutella is best if you put it in at room temperature!Don’t Overfill: The recipe says to put in 1 teaspoon of filling and you don’t want to do more than that. If your hamantaschen is too full then it will spread out and leak in the oven. Let Them Cool: The filling of the hamantaschen is very hot when you remove it from the oven. Allow these to cook for about 1015 minutes on a cooling rack before eating.

In the Refrigerator: You can store your cookies in an airtight container in your fridge for up to 5 days. In the Freezer: If you want to freeze your baked cookies then you can! Once they are baked and placed into an airtight conteiner, label the container with the date. They will last in the freezer for up to 3 months. Thaw them in your fridge before you serve them!