Prune and Apricot Hamantaschen recipe


  • Recipes
  • Dish type
  • Biscuits and cookies
  • Fruit biscuits and cookies
  • Apricot biscuits and cookies

A traditional Jewish biscuit made by encasing a fruit filling with a citrus-infused pastry. This recipe includes how to make the fruit filling, but if you're short of time, susbtitute in jam.

15 people made this

IngredientsMakes: 36

  • 340g pitted prunes
  • 260g dried apricots
  • 3 eggs
  • 200g caster sugar
  • 125ml rapeseed oil
  • 1 orange, zested
  • 500g plain flour
  • 1 lemon, zested
  • 2 teaspoons baking powder
  • 1 tablespoon lemon juice
  • 60g chopped walnuts
  • 65g caster sugar or to taste

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Place prunes and apricots into a large pot filled with water and bring to a rolling boil over high heat. Cook the fruit uncovered, stirring occasionally, until the fruit is tender, about 15 minutes. Drain fruit in a colander and mash together in a bowl using a fork. Set aside.
  2. Preheat oven to 180 C / Gas 4.
  3. Whisk eggs, 200g sugar, oil, lemon zest and orange zest together in a bowl and set aside. Sieve flour and baking powder together in a large bowl. Stir in the egg mixture, kneading with hands until the dough comes together. Roll out dough to about 5mm in thickness on a lightly floured surface. Cut circles out using a biscuit/pastry cutter or the rim of a drinking glass.
  4. Mix prune and apricot mixture, lemon juice, walnuts and 65g sugar in a bowl. Place a tablespoon of the filling in the centre of the circle. Pinch the edges firmly together to create a triangle, leaving the centre open to expose the filling. Repeat with the remaining circles.
  5. Bake in the preheated oven until golden brown, about 20 minutes. Cool on trays for 10 minutes before removing to cool completely on a wire rack.

Recently viewed

Reviews & ratingsAverage global rating:(22)

Reviews in English (19)

by GREENAPRIL

These cookies turned out great!!! What is even better is that they were successfully made gluten free-not easy with most treats. I added one egg, decreased the flour by 2/3 to 3/4 cup (depending) and added 1 tsp. of xanthum gum to the dough. I kneaded thoroughly and chilled the dough overnight. Rolled the circles between two sheet or wax paper and used GF preserves as the filling. SO YUMMY!!!-09 Mar 2010

by the zahlers

reduce the amount of filling by one cup, we had lots left over. a great cookie. roll out dough to be 1/8 inch rather than 1/4 inch.-28 Feb 2010

by TFRach

Really good recipe. I used canola oil and white whole wheat flour--the dough was great. For the filling I made separate batches of apricot and prune, then put them in the blender with lemon juice and sugar, (no walnuts) so I had 2 different fillings, both good. I ended up with more than twice as much filling as I needed, so I guess I'll have to make more dough and eat more hamantaschen!-21 Mar 2011


The 100 Best Hamantaschen Recipes of All Time

Every year, as Purim approaches, finding the perfect hamantaschen recipe is one of the top things on our minds.

Hamantaschen are triangle-shaped cookies that are made on the Jewish holiday of Purim to resemble the three-cornered hat worn by Haman (the villain of Purim). The triangle shape is achieved by folding in 3 sides of a circular piece of dough, and pinching it into 3 corners.

Traditional hamantaschen are made from basic sugar cookie dough and have fillings like poppyseed, prune (levkar), apricot or strawberry jam, or chocolate. However, nowadays, Purim is a chance to come up with the most unique and fun hamantaschen flavor combinations imaginable. Whether you're looking for the best traditional recipe, or you want something fun and creative, we&rsquove compiled this list just for you!

We guarantee there is something here for everyone. Basic traditional, sweet, savory, kid-friendly, creative, wacky, or just reliable, no-fail delicious recipes, know that you&rsquoll find what you&rsquore looking for on this incredible list of the 100 best hamantaschen recipes of all time!

Roll up your sleeves, and let&rsquos start baking!

Table of Contents:

Jump to the category of Hamantaschen that you want, on this page:

  1. Kosher.com, Hamantaschen, Tamara Friedman
    This is our #1 pick for a reason. Everyone who tried them rated them 5-stars! The dough is so easy to prepare, it calls for oil instead of margarine, and they come out soft and delicious. If you don't know where to start, start here!
    Get the recipe.
  2. Kosher.com, Hamantash, Susie Fishbein
    Everyone knows and loves Susie's famous Kosher by Design cookbooks! This is Susie's own family recipe for hamantaschen. The egg glaze and cinnamon/sugar on top give the cookies a beautiful color.
    Get the recipe.

Grandma Florence's legacy lives on! These hamantaschen use Orly's GF flour blend to make a hamantasch that tastes just like the original.


Love Jewish food? Sign up for our Nosher recipe newsletter!

It has come to my attention — via a much screen-shotted tweet made during the recent Bernie Sanders mittens meme fest (below) — that there is a sizable and misguided anti-prune contingency of hamantaschen lovers. I have long been on record that prune is the best of the three acceptable Ashkenazi Purim cookie flavors, and I’m here to defend its honor.

I was nine years old when I learned people would consider making hamantaschen using anything other than prune filling. Up until attending my first Hebrew school Purim party, every ‘tasch I had ever had was from The Crown kosher supermarket in West Hartford, CT. My mom would go shopping and inevitably come home with a bag each of their bakery’s lekvar (prune jam) hamantaschen. They were supposed to last us a week they never did.

So I was surprised in the third grade to learn there was anything other than prune hamantaschen. Apricot? Poppy? “What is this nonsense,” I asked myself, “and who are these monsters eating these inferior cookies?” Why no, I didn’t have many friends as a child, why do you ask?

The reasons for prune’s superiority are many here are just some of them:

They’re authentic, but safe for orthodontics.

Prune is one of two flavors whose origin can be traced to its direct relationship to Purim. It is believed the original version of the cookie was filled with poppy seeds in honor of the food Esther would have eaten to secretly maintain a kosher diet while hiding her Jewish identity. In fact, the original name for hamantaschen was probably mohntaschen (roughly: poppy pocket), and had nothing to do with the Purim villain Haman. As someone with a permanent bridge, I can’t imagine how I would safely pick errant poppy seeds out of my dental work with a toothpick on the very same night where many believe I am commanded to get drunk. Also, my parents spent a good bit of money to make sure I had clear braces for my late winter bar mitzvah, imagine their mortification had those photos been ruined with little black specks. Point: prune.

They’re humble, but heavenly.

Purim is one of the only holidays where the central miracle shows no sign of the supernatural, just like the humble prune. Unlike Hanukkah, when a day’s supply of oil magically lasted eight days, everything that happens in the Purim story can be explained by natural laws (God’s name doesn’t even appear in the Book of Esther). At one iteration of my alma mater’s version of the latke-hamantash debate, literature professor Diana Henderson, ostensibly arguing on behalf of the latke, stated, “There is very little poetry in the prune.” Respectfully, professor, that’s the beauty of it! The prune hamantasch is a seemingly mundane miracle, turning a mildly repulsive, unpoetic sun-dried fruit into a tasty pastry. In lekvar, as in the Book of Esther, God shows Himself by not showing Himself at all.

They’re good for the gut.

We’ve already discussed that Purim is a boozy holiday. We also learn via acclaimed food writer Claudia Roden that in recognition of Esther’s vegetarian diet, many Jewish cultural groups and families hold dairy-heavy Purim feasts. That combination of excess dairy and booze can pose a problem to stereotypically sensitive gastrointestinal systems that prunes can help solve. The reasons why are left as an exercise for the reader, but I will note I’ve been to more than one Shavuot meal where the hosts provided a basket of Lactaid.

They encapsulate Jewish history.

The invention of prune hamantaschen was a microcosm for Purim, and perhaps all of Jewish history. In 1730s Bohemia, a Jewish baker by the name of David Brandeis sold a jar of povidl (a prune and plum jam) to the daughter of a prominent Christian in town. When that man died, Brandeis was falsely accused of selling poisonous food to Christians, and both he and his wife were imprisoned. Fortunately, authorities conducted an honest investigation, learned the death was due to tuberculosis, and the Brandeises were released just in time for Purim. He replaced the poppy seed filling with his povidl (which we now call lekvar and is usually made with just prunes without fresh plums) and commanded his descendants to do the same in perpetuity. They honored that request and it spread around the globe.

Much as the Jews were accused by Haman of treacherous and murderous acts and marked for death, that has been the plight of our people throughout history. Even now in the United States, we face elected officials who’ve believed that we were responsible for California wildfires because of misfiring our “Jewish space lasers.” Truly, there may be no better symbol of, “They tried to kill us, we won, let’s eat” than prune hamantaschen.

As the saying goes, “Two Jews, three opinions.” Perhaps the true beauty of the prune hamantasch is its safe divisiveness. It gives us an opportunity to argue in low-stakes fun. So tell me why your favorite flavor is apricot, Nutella, or anything else, and I look forward to telling you why you’re wrong!


Preparation

    1. Make the dough: Combine the flour, baking powder, salt, and lemon zest in a large bowl and mix them together with your hands until thoroughly combined. In a separate bowl, whisk the eggs, sugar, and oil together vigorously until thoroughly combined. Pour the egg mixture into the dry ingredients and mix them together with your hands for 10 to 15 seconds. Add the water and continue mixing with your hands until the dough comes together, another 30 seconds or so.
    2. Scrape the dough onto a floured surface, adding a little more f lour if the dough is too sticky. Use your hand to flatten the dough slightly into a thick disk, and wrap the disk very snugly in aluminum foil. Refrigerate until the dough is firmly set, about 3 hours.
    3. Make the apricot or prune filling: Combine all the filling ingredients in a medium saucepan and bring them to a boil over medium-high heat reduce the heat and simmer for 5 minutes. Set the mixture aside until it is just cool enough to handle, then transfer it to the bowl of a food processor and process until smooth. Refrigerate the filling until it's completely cooled before using.
    4. Make the poppy-seed filling: Combine all the filling ingredients in a medium saucepan and bring to a boil over medium-high heat reduce the heat and simmer until the mixture has reduced somewhat, 15 to 20 minutes. Set the mixture aside until it is just cool enough to handle, then transfer it to a food processor and process until the poppy seeds have broken down and are thoroughly incorporated, 5 to 6 minutes. Refrigerate the filling until it's completely cooled before using.
    5. Shape, fill, and bake the cookies: Remove the dough from the refrigerator (it will look and feel quite oily) and transfer it to a floured surface. Tear off a small piece of dough and roll it between your hands into a ball roughly the size of a Ping-Pong ball use your hand to flatten the ball into a thick disk. Repeat with the remaining dough to make roughly 28 disks and hold them in the refrigerator. Then, pull one disk out at a time and place it onto a sheet of floured parchment paper. Fold the edge of the paper over the top of the disk, and use a tortilla press or rolling pin to flatten the dough until it's roughly doubled in width. Using the same sheet of parchment and adding flour as needed, repeat with the remaining dough pieces. Working with 1 flattened piece of dough at a time, dollop a heaping tablespoon of the filling of your choice in the center of the dough. Then gently fold 1 edge of the dough over the side (but not over the top) of the filling and press the edge slightly against the filling so it stays in place. Next, bring up a second edge the same way. Finally, bring up the third edge and pinch the 3 seams together, creating a triangular pastry with a little of the filling still exposed at the top. Transfer it to a 10-by-15-inch baking sheet that's lined with parchment paper and greased with oil or cooking spray (use a bench knife or a metal spatula to gently scrape the bottom of the filled cookie off the work surface, if necessary). Repeat with the remaining dough and filling. Cover the filled cookies with plastic wrap and refrigerate them for about 30 minutes.
    6. Preheat the oven to 350°F. Remove the plastic wrap and bake the cookies, rotating the tray halfway through baking, until golden brown, 10 to 15 minutes.

    Reprinted with permission from The Mile End Cookbook by Noah and Rae Bernamoff, © 2012 Clarkson Potter


    Poppy Seed Filling

    Ground poppy seeds can be hard to find, so I grind them myself at home with one of those small blenders often used for smoothies. A coffee or spice grinder would work too.

    • 155 grams ground poppy seeds (1 ¼ cups)
    • 1 ½ cups water
    • 1 Tbsp. finely grated lemon zest
    • 2 Tbsp. fresh lemon juice
    • ½ cup honey
    • 45 grams dried prunes, roughly chopped (¼ cup)

    Place the ground poppy seeds and water in a small pot and bring to a simmer over medium heat. Add the rest of the ingredients and simmer gently on low, stirring frequently, until the ingredients have thickened and formed a paste. It should take 25-30 minutes.

    Transfer to a bowl, cover with wax paper and chill before filling hamantaschen.


    Best Hamantaschen Recipe

    Welcome to The Storied Recipe! I host a unique podcast where every guest gives me a recipe that’s significant to their culture, life, and memories. I make, photograph, and share the recipe with you. I invite you to listen to Lauren’s story as you make her mother’s Hamantaschen.

    Hamantaschen are triangular-shaped cookies that Jews traditionally bake for Purim. The crust of the cookie is halfway between a shortbread cookie and a pie crust and the fillings are traditionally poppy seed or fruit based.

    This particular recipe was given to me by my podcast guest, Lauren. I’ve only made one hamantaschen recipe, but there are two reasons that I feel confident naming hers “The BEST Hamantaschen Recipe.” As Lauren shared in the “Hamantaschen for Purim” podcast episode, this is her mother Maxine’s recipe. Maxine was an adventurous, curious, and inclusive cook. When it came to her Hamantaschen, she kept it classic but elevated. Prune and apricot are classic flavors. Often, Jews that immigrated to the US from Eastern Europe rely on a particular brand of pie filling (Solo pie filling) to make their hamantaschen. However, Maxine wanted to elevate these flavors by adding her own textures and fresher ingredients. So I’m calling this the best hamantaschen recipe because it’s both authentic and elevated all at once.

    A few notes on this recipe:

    I’ve included it exactly as written by Lauren. As she mentions in the podcast and in the recipe notes, the recipe calls for Crisco. Lauren is aware that some bakers prefer to opt for butter. She says it will work with butter and it will still be delicious, but it won’t be authentic Jewish Hamantaschen. Your choice!

    As for my personal experience with this recipe, I have only one warning. When I first made the dough, I used it fresh. It was easy to shape the cookies and only ONE opened up in the baking. I froze the rest of the dough to use later. Two weeks later, I defrosted the dough on the counter. It still rolled and shaped easily, but out of 24 cookies, 23 lost their shape! The third time I made the cookies with fresh dough again. This time, I had no problems with the cookies losing their shape in the oven.

    Episodes Related to The Best Hamantaschen Recipe

    For Lauren and her sister Jenny, Purim is about two things: hamantaschen and remembering their mother, Maxine. Every year without fail, these two sisters gather to carry on their mother’s tradition of making hundreds of Hamantaschen to share with their expectant, grateful children and community. To listen to the episode click here: “Hamantaschen for Purim”


    Prune Hamantaschen

    A day late and a dollar short as they say. My intention was to make prune hamantaschen in time for Purim but I didn’t have prunes in the house. That wasn’t the only reason why they weren’t ready. I had wanted them to have a closer consistency to the real thing and the dehydrator wasn’t cooperating.

    I like my new dehydrator. Marie and her family got it for me for Christmas. The problem is I got so used to having Marie’s professional one in the house that I get frustrated my home dehydrator takes a lot more time. I hadn’t allotted for that difference and depending on which dehydrator you have will depend on how long these damn cookies take to dry.

    Hamantaschen were always a treat for me growing up. My mother was a practicing Orthodox Jew and I was introduced to these perfect cookies very young. Back then you could only get them on Purim, a Jewish holiday that would be about on par with Halloween, but with Bible stories. The shape is symbolic and it’s a long story that if you’re interested you can look up the story of Queen Esther. Even the Cliff’s Notes are too long to post here.

    Normally hamantaschen are made with a ton of butter, they can range from a deliciously crumbly cookie to a mouthful of sawdust. I’m serious, many people have been turned off by an overly dry hamantaschen. The filling is usually prune, apricot or poppy seed, but can be any fruit filling you like. I hate poppy seed! Yuk! So don’t expect me to include it here.

    I want to note that while these are a far cry from what a real hamantaschen tastes like, they are close and really, really good.


    Prune & Poppyseed Hamantaschen

    I know, you needed this recipe last week for Purim. But so what? These fabulous cookies can be enjoyed year round! In fact, when I was a teeny tiny Brooklyn girl taking my yellow school bus to yeshiva kindergarten, I didn’t even know that hamantaschen were holiday specific.

    Oh, what’s that you say…what’s Purim, hamantaschen and yeshiva? Google it! Just kidding (sort of.) In a nutshell, Purim is sort of Jewish Halloween (although, that definition is debated. But I always enjoyed the costume aspect!) Hamantaschen are fruit filled 3 sided cookies (shaped like a bad guy’s hat. You’ll see when you google it.) They’re fun and yummy and if you share one with any member of the tribe, their eyes will widen and their hearts will swell.

    There are a few traditional fillings for the cookies. Apricot jam is popular, as is raspberry. But my favorites were always prune or poppyseed. And I have a vague memory of a filling that was both! After doing my own googling, I realized that it might not exist. But whatevs, I invented my own. Sort of a fig newton filling, with crunchy toasty poppyseeds and a few melted chocolate chips and orange for extra depth.

    The dough is not quite flaky like a pastry dough. It’s crisp on the exterior, but soft and cakier inside. Lemon gives the cookie just a little bit of brightness that is very reminiscent of the Kosher bakeries of my youth.

    If you grew up with these cookies, I hope they bring you back. And if you’ve never tried them, I hope you’ll become a new fan!

    Notes

    For the cookie dough, I used coconut oil for its yummy buttery qualities. Temperature seems to be a really important factor when using coconut oil (it’s solid when cold, liquid when warm), so make sure the oil is at room temperature.

    I also use warm milk, because cold milk might make the dough too stiff. Warm the milk briefly in a microwave safe bowl or on the stove top. You want it to be slightly warmer than wrist temperature, but not hot.

    If you’re preparing the dough way in advance and refrigerating, you’ll need to let it thaw for a good long while. The dough gets very stiff when refrigerated, and will need a few hours to get pliable again.

    Ingredients

    For the filling:
    8 oz Prunes
    1/4 cup poppyseed
    1/4 cup sugar
    1/4 cup fresh orange juice
    1/4 cup water
    1/2 teaspoon orange zest
    2 tablespoons semisweet chocolate chips

    Directions

    Divide dough in two, roll into a ball and flatten a bit into a fat disc, then wrap each in plastic and refrigerate for about 30 minutes. In the meantime prepare the filling.

    Prepare the filling:
    Roughly chop the prunes and place them in a sauce pot. Add the poppyseeds, sugar, orange juice, water and orange zest. Cover and bring to a simmer. Let it cook until the prunes are very soft, stirring often, 5 to 7 minutes. If it seems too stiff, add a little extra water, a tablespoon at a time, until it loosens up a bit. It should be the texture of a thick jam.

    Transfer to a blender and add the chocolate chips. Puree the mixture while still warm so that the chips melt. If it is too thick to puree, once again, add a little water until it will blend.

    Once nice and smooth (although many poppyseeds will remain whole) transfer to a bowl and set aside at room temp until ready to form the cookies.

    Form the cookies:
    Have ready 2 large baking sheets, lined with parchment paper.

    Sprinkle a clean, dry countertop with a little flour. Take one portion of dough and flatten it out a bit with the palm of your hand, then roll about 1/8 inch thick, sprinkling with flour if the dough seems sticky.


    Using a 3 inch cookie cutter, create 14 to 16 circles of dough.

    Then peel away the excess dough.

    Now fill each cookie with about a teaspoon of filling.

    Pinch together two sides to form a cone.

    Then fold up the bottom, once again pinching the sides to seal.

    Now you’ve got a bunch of Hamantaschen!

    Preheat oven to 350 F then roll out the other portion of dough and repeat. If desired, you can roll out the remaining excess dough and make a few more cookies. I’m always too lazy to do that!

    Bake cookies for 10 minutes, then rotate pans and bake for another 8 minutes or so. The bottoms should be golden brown. The tops don’t brown much.

    Transfer to cooling racks to cool completely. Store cookies at room temp in a tightly sealed container. I think they taste even better the next day. Happy Purim!


    Almost-Like-a-Bakery Traditional Hamantaschen

    This dough, made with shortening, bakes up with a light cookielike texture similar to that of commercial hamantaschen. Over the years, it has become one of my favorites. The recipe doubles well.

    To fill, either buy prepared chocolate-hazelnut or poppy seed paste or see related recipes for Apricot Filling for Hamantaschen, Prune Filling for Hamantaschen or Dried Sour Cherry Filling for Hamantaschen.

    Servings:

    When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

    Ingredients
    Related Recipes
    Directions

    To make the dough: Cream the shortening, butter and sugar in a large mixing bowl. Add the eggs and blend until smooth. If the mixture is hard to blend or curdles, add a bit of the flour to bind it.

    Add the orange juice or milk and vanilla, stirring to combine. Add the salt, baking powder and flour and mix to make a firm but soft dough. Divide into three disks, flatten them and wrap them in plastic. Let the dough stand for a couple of minutes to allow the flour to absorb the liquid more thoroughly. Then let it rest for 10 to 15 minutes or refrigerate for 10 minutes to an hour to facilitate easier rolling.

    Place a rack in the upper third of the oven and preheat to 350 degrees. Line a baking sheet with parchment paper.

    While the oven is heating, make the egg wash: Combine the egg, egg yolk, sugar and water in a small bowl and whisk to combine thoroughly. Set aside.

    To assemble the hamantaschen: On a lightly floured board, roll out one disk of dough at a time to a thickness of 1/8 inch. Cut into 3-inch rounds and brush with the egg wash. Scraps can be rerolled once. Place a generous teaspoonful of the desired filling in the center of each round. Fold over the edge of the circle in three sections to form a triangle and pinch the corners closed. There should be a lip of dough around the outside, but some filling should be left exposed in the center. Brush the exposed dough again with the egg wash and, if desired, sprinkle with regular or coarse sugar. Transfer the triangles to the cookie sheet. Bake for 18 to 25 minutes or until golden brown.


    Hamantaschen

    On Purim—which celebrates the victory of the Persian Jews over their enemy and King Ahasuerus’s chief adviser, Haman—Jews eat a triangular-shaped pastry called hamantaschen. The reason: Haman, who had ordered that all Persian Jews were to be massacred, wore a tricorne, which, on Purim, we devour while gloating in triumph. At least that’s one explanation. Others say the pastries resemble Haman’s ears…or the purse he was going to fill with Jewish gold. Sephardic Jews do eat deep-fried crescent-shaped pastries called “Haman’s ears” on Purim. Gingerbread man-like images of Haman are also devoured on this slightly cannibalistic holiday. For further details of the story, consult the Book of Esther. We’ve provided a choice of two different hamantaschen doughs, both of them scrumptious. The first is pretty much a traditional dough, with extra citrus zip. The second is almond-flavored. The almond dough may require a little less baking time than the citrus. Check your oven after 13 minutes. Have your filling prepared before you begin to make the dough. Prune and poppy seed are the classic fillings, but you can use others. We’ve included apricot and apple fillings as well. If you want to invent your own, you’ll need about 1 ½ cups. These recipes give you a tad more fruit filling than you’ll need. For one thing, it’s better to have a little extra than too little. For another, they’re delicious, and you’ll want to nibble a bit while you work. Poppy seeds were the original hamantaschen filling the use of prunes, which has today become the most popular, dates to eighteenth- century Europe. The poppy seed filling commemorates Queen Esther’s three-day fast, during which, subsisting on seeds, she prayed to God to repeal Haman’s evil decree. Another explanation is that the Yiddish word for poppy seeds is mohn, which sounds like Haman like his hat, he gets devoured. The apple filling is a basic strudel filling that is also delicious in hamantaschen.

    Notes The reason for adding nuts last is that you don’t want them completely pulverized in the mixing process fruit fillings are tastier if nuts retain a bit of texture.

    If your dried fruits (prunes, apricots, raisins) have become hard, soak them in warm water until soft but firm.


Watch the video: Thirsty Fruits Ελληνικά αποξηραμένα φρούτα


Previous Article

Pearl Vodka

Next Article

Classic cheese fondue recipe