hamantaschen

Adi’s recipe for hamantaschen, filled triangle cookies that are traditionally made to celebrate Purim. 

Adi's Hamantaschen Recipe

Adi makes the best hamantaschen. We added a few different fillings to these, some with tahini date caramel (recipe below!) and chocolate chips, others with pieces of marzipan chocolate bars, and Adi stuffed his with Nutella for the girls. These are incredibly versatile, all you need is a great dough recipe to get started. Jams also make great fillings, and sprinkles, chocolate dips/drizzles, and sesame seeds are great toppings. Make them your own and show me what you create! 

PS - Like in my cookbook, Adi weighs his dough ingredients rather than using the US Standard measurements. I’ve converted here, but highly recommend using a kitchen scale for best results! 

Ingredients for Adi's Hamantaschen

  • 1 scant cup (100 grams) powdered sugar

  • 14 ⅛ tablespoons (200 grams) cold butter

  • 2 ¼ cup (280 grams) all-purpose flour

  • 2 egg yolks

  • 1/2 teaspoon lemon zest

  • Filling of your choice: Nutella, tahini date caramel (below), marzipan, jams, and tahini & chocolate chips are all great

  • Topping of your choice (optional): Sprinkles, sesame seeds, melted chocolate for drizzling/dipping, powdered sugar

How to Make Adi's Hamantaschen

  1. In a food processor, pulse together the powdered sugar, cold butter, and flour until the mixture becomes crumbly. Add the egg yolks and lemon zest and pulse again, just until a uniform dough forms. (Be careful not to overmix.) If the dough is too dry and crumbly still, add a tablespoon of milk and pulse again to combine; if it’s too sticky, add a little flour until it's smooth. 
  2. Wrap the dough ball in plastic wrap and refrigerate for at least 2 hours until you’re ready to use. The dough can be made up to 3 days in advance.
  3. When you’re ready to bake, preheat the oven to 170C (325F) and line a baking sheet with parchment paper.
  4. Set up a piece of parchment paper over a large surface and dust lightly with flour. Roll out the cold dough until it’s ¼ centimeter thick. 
  5. Using a 3” circular cookie cutter or glass, cut out circles in the dough, trying to cut them as closely together as possible. 
  6. Once you’ve cut out all the dough, ball up what’s left, re-roll, and cut out more circles. Repeat until there’s no dough left.
  7. Spoon a teaspoon of filling in the center of each circle. 
  8. Fold three edges of the circle towards the filling and pinch the edges to make the triangle shape. 
  9. Place the filled hamantaschen on the prepared baking sheet and bake for 15 minutes, until lightly golden. They should still be relatively light in color. 
  10. Let cool completely and sprinkle with powdered sugar just before serving. 

How to Make Tahini-Date Caramel 

Blend 11 softened dates with ½ a can of full-fat coconut milk until smooth. Add ½ teaspoon salt, 1 teaspoon vanilla paste, and ½ teaspoon cinnamon. Pour the date caramel into a bowl and add ¼ cup tahini. Use as a filling for hamantaschen or just spread over toast with a little cottage cheese for a sweet snack. 

What You’ll Need

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