As the Jewish holiday of Purim approaches, many people begin to prepare their favorite treats, including the traditional Hamentashen cookies. These sweet and flaky pastries are filled with a variety of tasty fillings, from classic apricot and chocolate chip to more unique flavors like lemon poppy seed and nutella-stuffed. Whether you’re a seasoned baker or a culinary newbie, there’s a Hamentashen recipe out there for everyone.
In this article, we’ll explore 18 different recipes that are sure to tantalize your taste buds and satisfy your sweet tooth. From classic combinations to innovative twists, these Hamentashen recipes are easy to make and irresistible to eat. Whether you’re looking for a traditional treat or something new and exciting, we’ve got you covered.
Classic Apricot Hamentashen
A traditional Jewish treat enjoyed during Purim celebrations, these sweet and flaky apricot-filled cookies are a delicious way to mark the occasion. With their delicate pastry crust and fruity filling, they’re sure to be a hit with both kids and adults.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup apricot jam or preserves
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine flour, sugar, and salt. Add cold butter; use a pastry blender or your fingers to work it into the flour mixture until crumbly.
3. Roll out dough on a lightly floured surface to about 1/8 inch thickness.
4. Spoon a small amount of apricot jam onto one half of the dough, leaving a 1/2 inch border around edges.
5. Fold other half over filling; press edges together with a fork to seal.
6. Brush tops with beaten egg for a golden glaze.
7. Bake for 20-25 minutes, or until lightly browned.
Cooking Time: 20-25 minutes
Chocolate Chip Hamentashen
These sweet and tender Jewish cookies are filled with a delicious chocolate chip surprise, making them the perfect treat for any occasion.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, cream together butter and egg until light and fluffy. Add vanilla extract and mix well.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Fold in chocolate chips.
6. Roll out the dough on a floured surface to about 1/8 inch thickness.
7. Cut into desired shapes using a cookie cutter or the rim of a glass.
8. Place cookies on prepared baking sheet, leaving about 1 inch between each cookie.
9. Bake for 12-15 minutes, or until edges are lightly golden.
Cooking Time: 12-15 minutes
Lemon Poppy Seed Hamentashen
Lemon Poppy Seed Hamantashen: A Twist on a Classic Jewish Treat
These sweet and tangy hamantashen are perfect for Purim or any occasion that calls for a delicious baked good.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– 1/4 cup poppy seeds
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, lemon juice, and vanilla extract to the dry ingredients. Mix until a dough forms.
4. Roll out the dough on a floured surface to about 1/8 inch thickness.
5. Cut into desired shapes ( triangles or circles work well).
6. Place a spoonful of poppy seeds in the center of each piece. Fold the dough over the filling, forming a triangle or circle shape, and press edges together to seal.
7. Bake for 20-25 minutes, or until golden brown.
Raspberry Jam Hamentashen
These sweet and tangy treats are a perfect combination of flaky pastry and fruity jam, perfect for the Jewish holiday of Purim.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, cold and cut into small pieces
– 1/4 cup raspberry jam
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, baking powder, and salt. Add the cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
3. Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together.
4. Roll out the dough to about 1/8 inch thickness. Cut into triangles or shapes of your choice.
5. Place a small spoonful of raspberry jam in the center of each triangle. Fold the dough over the jam, forming a triangle or shape, and press edges together to seal.
6. Bake for 20-25 minutes, or until golden brown. Dust with confectioners’ sugar if desired.
Cooking Time: 20-25 minutes
Nutella-Stuffed Hamentashen
These sweet treats are a creative take on traditional Hamentashen, filled with the rich and creamy goodness of Nutella. Perfect for Purim celebrations or any time you want to treat yourself.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1 egg
– 1 teaspoon vanilla extract
– 1/4 cup Nutella
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour and baking powder. Add softened butter, granulated sugar, egg, and vanilla extract; mix until a dough forms.
3. Divide the dough into 8-10 equal pieces. Roll each piece into a ball and then flatten slightly into a disk shape.
4. Place a tablespoon of Nutella in the center of each disk. Fold the dough over the Nutella to form a triangle, pressing edges together to seal.
5. Bake for 15-20 minutes or until golden brown. Dust with confectioners’ sugar before serving.
Cooking Time: 15-20 minutes
Cinnamon Apple Hamentashen
These Cinnamon Apple Hamantashen are a delightful variation of the classic Jewish cookie, filled with the warmth of cinnamon and the sweetness of apples. Perfect for Rosh Hashanah or any time you want to treat yourself to something special.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/4 cup granulated sugar
– 1/4 cup cinnamon sugar (see note)
– 1 large egg
– 1 tablespoon apple cider or water
– 1/2 teaspoon vanilla extract
– 1-2 apples, peeled and chopped (depending on size)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, cinnamon sugar, and salt.
3. Add cold butter and mix until crumbly.
4. Beat in egg, apple cider or water, and vanilla extract.
5. Fold in chopped apples.
6. Roll out dough on a floured surface to about 1/8 inch thickness.
7. Cut into desired shapes (e.g., triangles, circles).
8. Place on prepared baking sheet, leaving space between each cookie.
9. Bake for 18-20 minutes or until golden brown.
Note: To make cinnamon sugar, mix equal parts granulated sugar and ground cinnamon in a small bowl.
Pistachio Rosewater Hamentashen
These delicate cookies are infused with the exotic flavors of pistachios and rosewater, making them a unique and delicious treat for Purim celebrations.
Ingredients:
– 1 cup ground almonds
– 1/2 cup confectioners’ sugar
– 1/4 cup unsalted butter, softened
– 1/4 cup chopped pistachios
– 2 tablespoons rosewater
– 1 egg, beaten
– Powdered sugar for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together ground almonds and confectioners’ sugar.
3. Add softened butter and mix until a dough forms. Fold in chopped pistachios.
4. Roll out the dough to about 1/8 inch thickness. Cut into desired shapes using a cookie cutter or a glass.
5. Place cookies on prepared baking sheet, leaving about 1 inch space between each cookie.
6. Bake for 18-20 minutes or until lightly golden. Allow cookies to cool completely before dusting with powdered sugar.
Cooking Time: 18-20 minutes
Orange Cardamom Hamentashen
These sweet and aromatic cookies are a twist on the traditional Jewish hamantaschen, filled with a warm orange and cardamom mixture. Perfect for Purim or any time you need a burst of citrusy flavor.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon ground cardamom
– 1/2 cup orange marmalade
– 1 egg, beaten (for egg wash)
– Confectioners’ sugar (for dusting)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, granulated sugar, confectioners’ sugar, and baking powder.
3. Add softened butter and mix until a dough forms. Wrap and refrigerate for at least 30 minutes.
4. Roll out the dough to about 1/8 inch thickness. Cut into desired shapes (e.g., circles or triangles).
5. Spoon a small amount of orange marmalade onto one half of each shape, leaving a 1/2 inch border.
6. Fold the other half over the filling and press edges to seal.
7. Brush tops with beaten egg for a golden glaze.
8. Bake for 18-20 minutes or until lightly browned.
9. Dust with confectioners’ sugar before serving.
Cooking Time: 18-20 minutes
Blueberry Cream Cheese Hamentashen
Blueberry Cream Cheese Hamantashen are a delicious twist on the classic Jewish cookie, filled with sweet and tangy blueberries and cream cheese. Perfect for special occasions or as a snack anytime.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup cream cheese, softened
– 1 egg, beaten
– 1 tablespoon vanilla extract
– 1 cup fresh or frozen blueberries
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter and mix until crumbly.
4. Press half of the mixture into a disk shape. Roll out to about 1/8 inch thickness.
5. Spread cream cheese mixture (made by mixing softened cream cheese with vanilla extract) onto one half of the dough, leaving a 1/2 inch border.
6. Arrange blueberries on top of cream cheese mixture.
7. Fold dough over filling and press edges together.
8. Cut into triangles or shapes.
9. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Almond Marzipan Hamentashen
These traditional Jewish cookies are given a delicious twist with the addition of almond marzipan, creating a sweet and nutty flavor combination. Perfect for a snack or dessert.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 cup unsalted butter, softened
– 1/2 cup almond marzipan, finely chopped
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 egg, beaten
– 1 tablespoon honey
– Almond slivers or chopped almonds for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, confectioners’ sugar, and baking powder.
3. Add softened butter and mix until crumbly.
4. Stir in chopped almond marzipan and beaten egg until a dough forms.
5. Roll out the dough to about 1/8 inch thickness. Cut into desired shapes using a cookie cutter or glass.
6. Place on prepared baking sheet, leaving space between each cookie.
7. Bake for 12-15 minutes, or until lightly golden.
8. Allow cookies to cool before serving. If desired, garnish with almond slivers or chopped almonds.
Cooking Time: 12-15 minutes
Peanut Butter and Jelly Hamentashen
Peanut Butter and Jelly Hamantaschen: A Twist on a Classic Treat
These bite-sized cookies are a delightful fusion of peanut butter, jelly, and the traditional Jewish holiday cookie, hamantaschen. Perfect for Purim or any time you need a sweet treat.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup peanut butter
– 1/4 cup unsalted butter, softened
– 1/4 cup confectioners’ sugar
– 1/4 cup jelly (your favorite flavor)
– 1 egg, beaten
– Powdered sugar for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar.
3. In a large bowl, cream peanut butter and butter until smooth. Beat in egg.
4. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
5. Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into desired shapes (e.g., triangles or circles).
6. Spoon a small amount of jelly onto one half of each shape, leaving a 1/2-inch border around the edges.
7. Fold the other half over the filling and press edges together to seal.
8. Place on prepared baking sheet and bake for 18-20 minutes or until lightly golden.
Cooking Time: 18-20 minutes
Coconut Mango Hamentashen
Coconut Mango Hamantaschen: A Sweet Twist on a Classic
These bite-sized treats combine the traditional Jewish cookie with the tropical flavors of coconut and mango, creating a unique and delicious dessert.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1/4 cup shredded coconut
– 1/2 cup dried mango
– 1 egg
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and sugar.
3. Add softened butter and mix until a dough forms.
4. Fold in shredded coconut, dried mango, egg, and vanilla extract.
5. Roll out dough on a floured surface to about 1/8 inch thickness.
6. Cut into desired shapes (e.g., squares or triangles).
7. Place on prepared baking sheet, leaving space between each cookie.
8. Bake for 18-20 minutes or until lightly golden.
9. Dust with confectioners’ sugar and serve.
Cooking Time: 18-20 minutes
Date and Walnut Hamentashen
Celebrate Purim with these sweet and nutty Date and Walnut Hamentashen, a traditional Jewish cookie filled with dates and walnuts. This classic treat is sure to please both kids and adults.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup sugar
– 1/4 cup chopped walnuts
– 1/2 cup pitted dates, finely chopped
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1 tablespoon orange juice (optional)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. Add chopped walnuts and dates; mix until just combined.
4. Beat in the egg and orange juice (if using).
5. Roll out dough on a floured surface to about 1/8 inch thickness.
6. Cut into desired shapes using a cookie cutter or the rim of a glass.
7. Place on prepared baking sheet, leaving about 1 inch space between each cookie.
8. Bake for 12-15 minutes or until lightly golden.
9. Allow to cool on wire rack before dusting with confectioners’ sugar.
Cooking Time: 12-15 minutes
Matcha White Chocolate Hamentashen
These sweet and tender cookies are infused with the bright, grassy flavor of matcha green tea and the creamy richness of white chocolate. Perfect for a St. Patrick’s Day celebration or anytime you need a little pick-me-up.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 tablespoon matcha powder
– 1/2 cup white chocolate chips
– 1 egg
– Water, as needed
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. In a large bowl, cream butter and matcha powder until smooth. Add egg and mix until combined.
4. Gradually add dry ingredients to wet ingredients, mixing until a dough forms.
5. Roll out dough on a lightly floured surface to about 1/8 inch thickness.
6. Cut into desired shapes using a cookie cutter or the rim of a glass.
7. Place on prepared baking sheet and bake for 12-15 minutes, or until edges are lightly golden.
8. Melt white chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.
Cooking Time: 12-15 minutes
Strawberry Rhubarb Hamentashen
Hamantashen are traditional Jewish triangular cookies filled with sweet or savory fillings, and this recipe puts a unique twist on the classic by incorporating strawberry rhubarb filling. Perfect for Purim celebrations or just a sweet treat any time of the year.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 egg
– 1 tablespoon strawberry rhubarb filling (homemade or store-bought)
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, confectioners’ sugar, and salt. Add softened butter and mix until a dough forms.
3. Roll out the dough on a lightly floured surface to about 1/8 inch thickness.
4. Cut into triangles or use a cookie cutter to create desired shapes.
5. Place a small spoonful of strawberry rhubarb filling in the center of each triangle.
6. Fold the dough over the filling, forming a triangle, and press edges together to seal.
7. Bake for 20-25 minutes, or until golden brown. Dust with confectioners’ sugar before serving.
Cooking Time: 20-25 minutes
Tahini Honey Hamentashen
These sweet and nutty hamantaschen are a creative spin on the classic Purim treats. The addition of tahini and honey gives them a rich, velvety texture and a deep, caramel-like flavor.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/4 cup tahini
– 2 tablespoons honey
– 2 large eggs
– Vanilla extract (optional)
– Confectioners’ sugar (for dusting)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. Add softened butter, tahini, honey, and eggs. Mix until a dough forms.
4. Knead the dough for 5-7 minutes until smooth.
5. Roll out the dough to about 1/8 inch thickness.
6. Cut into desired shapes (e.g., triangles, squares).
7. Bake for 18-20 minutes or until golden brown.
8. Dust with confectioners’ sugar before serving.
Cooking Time: 18-20 minutes
Spiced Fig Hamentashen
Hamantaschen, traditional Jewish cookies, get a boost of flavor and aroma with the addition of sweet figs and warm spices. These bite-sized treats are perfect for Hanukkah or any time you need a little sweetness in your life.
Ingredients:
– 1 cup all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup fig jam
– 1 tablespoon orange marmalade
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. Add softened butter and mix until a dough forms.
4. Roll out the dough on a lightly floured surface to about 1/8 inch thickness.
5. Cut into desired shapes using a cookie cutter or glass.
6. Place a small spoonful of fig jam in the center of each piece, leaving a 1/2-inch border around the edges.
7. Fold the dough over the filling to form a triangle, pressing edges together to seal.
8. Brush with egg wash and sprinkle with cinnamon and nutmeg.
9. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Caramel Pecan Hamentashen
A twist on the classic Jewish cookie, these caramel pecan hamantashen are a delicious treat for any time of year. With their crispy edges, gooey caramel filling, and crunchy pecans, you’ll be hooked from the first bite.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup caramel sauce (homemade or store-bought)
– 1/2 cup chopped pecans
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla extract.
4. Gradually mix in the flour mixture until just combined.
5. Roll out dough on a floured surface to about 1/8 inch thickness.
6. Spoon caramel sauce onto one half of the dough, leaving a 1/2 inch border. Top with pecans.
7. Fold other half of dough over filling and press edges to seal.
8. Place hamantashen on prepared baking sheet and bake for 20-25 minutes or until golden brown.
9. Dust with confectioners’ sugar before serving.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in the sweet and savory world of Hamentashen! This article presents 18 mouthwatering recipes that will make your taste buds dance. From classic apricot to decadent Nutella-stuffed, these Hamentashen variations are sure to satisfy any craving. Whether you’re a fan of fruity flavors or nutty treats, there’s something for everyone. Discover the perfect combination of ingredients and techniques to create irresistible Hamentashen that will impress your friends and family.
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