Total Time
15 mins
30 mins

This is a recipe my mother used to make when I was growing up. She used to make these a few days before Purim, and I could never resist having one or two until then. Now that I'm all grown up me and my mother do it together.

Skip to Next Recipe




  1. Mix everything together until you have a nice dough.
  2. Take piece by piece from the dough and roll it out with a rolling pin on a floured surface until you get a nice disk.
  3. Taking a drinking glass, use it to make a nice circle.
  4. Fill it up with poppy seed filling and close it in the shape of a triangle.
  5. Bake it in a preheated 350 F degree oven for about 30 minutes. Makes 50 to 60 cookies.
Most Helpful

5 5

Wonderful! The pastry of these little cookies is just wonderful. It is so easy to work with and it tastes great. I ended up cutting the recipe in half and it worked perfectly. I used water and I only ended up adding two tablespoons. I made my own poppy seed pie filling as I can't find it in any of the stores around here. I used a round cookie cutter that is about 2 inches across. I ended up with just over 30 cookies. I rolled them out as thin as I could and yet still work with them. I think it worked out to be about an 1/8 of an inch thick. Also, my cooking time was 15 minutes on the dot. Any longer and they would have burned. We are going to try a bunch of different fillings in this dough. Thanks for posting this!

5 5

Excellent hamentashen recipe. Dough came together fabulously and was easy to work with. I highly recommend this recipe!! Yum!!!!

3 5

Taste yummy and they turned out nice and sturdy for packing, a real plus of an oil-based dough. However, I'm giving three stars because the directions are incomplete. How much water / orange juice is needed? (Enough to make a "nice dough?" If I knew what that was, I'd probably have a great recipe already!) I used a couple of tablespoons, and that seemed to do the trick. This dough is also exceptionally oily - the oil actually seeped out when I put it in the fridge overnight and made everything slimy. Be prepared to be QUITE liberal with flour so it doesn't stick all over the place. I used prune filling for half and a homemade pareve pumpkin-spice filling for the other half, just for something different. ;-) In future, I'd probably try to cut down the oil, maybe down to 1/3 cup - or less... MADE AGAIN FOR PURIM 2010, and again, it is very oily and hard to work. Again, with more flour on work surfaces and a bit mixed into the surface of the dough, it becomes quite nice & workable. For next time, I'll probably start with an extra quarter- to half-cup of flour.