"A classic Jewish pastry, traditionally served on the holiday of Purim. The word means "Haman's Ears" but they're supposed to represent Haman's tricornered hat. They are traditionally filled with mohn (poppy seed and honey), lekvar (prune butter), apricot jam or raspberry jam. Mohn can be purchased in cans in grocery stores, usually near the marzipan and pie fillings in the baking aisle. You can also use recipe #336328 or recipe #336336,"
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Ready In:
1hr 45mins
8-12 pastries




  • Dissolve yeast in milk. Let stand 10 minutes until frothy.
  • Meanwhile, put flour, sugar and salt into a food processor and pulse briefly to combine. Add butter and pulse several times, until mixture resembles peas.
  • Add yeast, sour cream and eggs and process just until mixture forms a ball. Turn out onto plastic wrap, wrap tightly, and refrigerate at least 2 hours, up to overnight.
  • Dust a work surface and rolling pin with flour. Roll dough to 1/4" thickness. Cut 4" circles with floured cookie cutter or rim of glass. Re-roll scraps and cut again.
  • Place about 2 tsp of filling on each circle, and fold to form triangles (there should be a gap exposing the filling). Carefully pinch each corner to seal.
  • Beat egg yolk and water in a small bowl. Arrange on greased cookie sheet or Silpat. Set in a warm place to rise one hour. Brush exposed pastry with egg wash. Bake in a preheated 350°F oven for 20-30 minutes until edges are golden.

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I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
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