Hamantaschen
Ingredients
- 8 ounces unsalted butter – softened
- 1 cup granulated sugar
- 2 large egg
- 1 tsp vanilla extract
- 1 tsp orange zest – finely grated
- 2 tbsp orange juice
- 3 cups all-purpose flour (360g)
- 1 tsp baking powder (4g)
- 1/2 tsp fine salt
- 3/4 cup ground poppy seeds
- 1/2 cup whole milk
- 1/3 cup granulated sugar – for poppy seed filling
- 2 tbsp unsalted butter – for poppy seed filling
- 1/2 tsp lemon zest – finely grated
- 1/4 tsp vanilla extract – for poppy seed filling
- 8 ounces pitted prunes (~22.5 n/a prunes)
- 1/2 cup water – for prune filling
- 1/4 cup granulated sugar – for prune filling
- 1 tbsp lemon juice – freshly squeezed
- 1/4 tsp vanilla extract – for prune filling
- 1/4 cup all-purpose flour – for dusting (30g)
- 1 large egg – beaten (egg wash)
- 1 tbsp water – for egg wash
Instructions
- 1.
Make the dough: In a large bowl, beat the softened butter and 1 cup granulated sugar until pale and fluffy, 2–3 minutes. Beat in 2 large eggs, 1 tsp vanilla extract, the orange zest, and orange juice until smooth.
- 2.
Whisk together the 3 cups flour, baking powder, and salt, then add to the bowl. Mix on low just until a soft dough forms and no dry flour remains. Divide dough in half, flatten into disks, wrap, and chill until firm, about 1 hour.
- 3.
Poppy seed filling: Finely grind the poppy seeds if whole. In a small saucepan, combine poppy seeds, milk, 0.33 cup granulated sugar, 2 tbsp unsalted butter, lemon zest, and 0.25 tsp vanilla extract. Bring to a gentle simmer over medium-low heat, stirring, until thick and spreadable, 3–5 minutes. Cool completely.
- 4.
Prune filling: In a saucepan, combine the prunes, 0.5 cup water, and 0.25 cup granulated sugar. Simmer over medium heat until the prunes are very soft and most liquid is absorbed, 8–10 minutes. Off heat, stir in lemon juice and 0.25 tsp vanilla extract, then puree to a thick paste. Cool completely.
- 5.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a small bowl, beat 1 large egg with 1 tbsp water to make an egg wash.
- 6.
On a lightly floured surface using the 0.25 cup flour for dusting, roll one dough disk to 1/8 inch (3 mm) thick. Cut 3-inch (7.5 cm) rounds and transfer to the prepared sheets, rerolling scraps once as needed.
- 7.
Working with a few rounds at a time, brush a thin ring of egg wash just inside the edge of each circle. Spoon 1 to 1.5 tsp filling in the center (alternate between poppy seed and prune). Fold three sides up to form a triangle, pinching the corners and seams firmly to seal with slight overlap.
- 8.
Chill the filled cookies on the sheets for 15–20 minutes to help them hold their shape. Brush tops lightly with more egg wash.
- 9.
Bake until the edges are just turning golden and the bottoms are light gold, 12–15 minutes, rotating the sheets halfway. Cool 5 minutes on sheets, then transfer to a rack to cool completely.
Hamantaschen are triangular filled cookies with tender, just-sweet dough that bakes up with lightly crisp edges and a soft, cakey bite. Each cookie cradles a spoonful of thick, jammy filling—most famously poppy seed (mohn) or prune (lekvar), though apricot and raspberry are also beloved. The contrast of buttery citrus-scented dough and concentrated fruit or nutty poppy makes them as fragrant as they are festive.
These cookies are central to the Jewish holiday of Purim, when they are exchanged as gifts and enjoyed after the reading of the Megillah. Their name is often linked to Haman, the villain of the Purim story, with explanations ranging from “Haman’s pockets” to “Haman’s ears,” depending on language and lore. Emerging from Central and Eastern European Ashkenazi kitchens, hamantaschen evolved from older filled pastries and became a distinctive symbol of the holiday, carrying both sweetness and the triumphal spirit of Purim across generations and diasporas.