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Purim Pastry – Hamentashen Recipe

March 11 2012 - 11:30 PM

Photo (1)The Jewish holiday of Purim falls on March 7 and 8 this year, and there's no better way to celebrate than by making your own Hamentashen. These traditional cookies are triangular in shape and are always filled with some kind of delicious treat. The options are endless. What makes these cookies so amazing is that if you make them yourself, you can enjoy your most favorite variety. Hamentashen can be filled with poppy seeds, fruit preserves, dried fruit, chocolate, cream cheese and more. 

My favorite filling is the cherry pie filling because it keeps the cookie so moist on the inside. These cookies are traditionally very crunchy and often a bit dry. My family recipe is totally different from this, but this year I decided to make my own. The cookies are still crunchy, yet they are so fresh and addicting I would definitely recommend making your own. 

Raspberry Hamentashen 

  • 2 1/2 cup flour
  • 3/4 cup sugar
  • 1/2 cup butter 
  • 1 egg
  • 1 tsp vanilla extract 
  • 1/2 tsp grated grapefruit zest (or lemon if you like)
  • 1 tsp orange juice
  • 1/4 tsp salt


  • 1/2 jar raspberry jam
  • 1/2 cup raspberries
  • 1 tbsp orange juice
  1. Beat butter and sugar until fluffy. 
  2. Add in egg, zest, orange juice and vanilla. 
  3. Once combined, add in salt and flour. 
  4. Freeze for about 20 minutes. Preheat oven to 350 degrees F. 
  5. Meanwhile, make your filling. If jam is all you have no hand, there's no need to make this. You can also whip up the filling of your choice. In a small pan, add all filling ingredients and bring to a light simmer. 
  6. Mash your raspberries, and continue to stir until they have all dissolved. When mixture has reduced, turn off the burner and let cool for a few minutes. 
  7. Remove dough from freezer. Pull of small pieces of dough, and roll each in your hand into a ball. I made mine by smashing it flat in my hand, putting it on a prepared cookie sheet and dropping a tiny bit of the filling in the middle
  8. You'll want to pull two of the edges together, and then pull the third corner in, making a triangle. Be careful not to put too much filing or it will ooze out and make a mess. 
  9. Once all of your cookies are formed, bake at 350 for about 14 minutes. The cookie probably won't brown, but remove them from the oven anyways. I overbaked mine, and they are a bit burnt on the bottom. 

Let these cookies cool, and then enjoy! Feel free to mix and match your fillings to get a good mix of what you like. Store at room temperature, and serve to your Purim guests immediately. 

–Marly Schuman