Total Time
45mins
Prep 15 mins
Cook 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.

Directions

  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!

4 5

This turned out good Hamentashen. There are a few of clarifications I would like to share. 1. The amount of water/orange juice should be about 2.5 Tablespoons 2. You can use canned poppy seed filling or any type of jam/jelly, chocolate spread, or pie filling 3. With the oven at 350 degrees it takes about 20 minutes until they are golden brown 4. The dough makes about 2 dozen cookies

5 5

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