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Purim Recipes

Hamantaschen Recipes

Reprinted from the, “The Hadassah Jewish Holiday Cookbook: Traditional Recipes from Contemporary Kosher Kitchens” (Universe/Rizzoli).

Classic Hamantaschen
With Chocolate, Honey Hazelnut, or Prune Apricot Fillings

3 cups all-purpose flour
1 tablespoon baking powder
3/4 cup (1-1/2 sticks) lightly salted butter or margarine, softened
2/3 cup sugar
3 eggs, plus 1 egg beaten with 1 tablespoon water
1 teaspoon vanilla extract

Chocolate, Honey Hazelnut or Prune Apricot Filling (recipes follow)

  1. Whisk to stir flour with baking powder. Cream butter or margarine with sugar. Beat flour mixture into this creamed mixture; beat in 3 eggs and the vanilla extract. Refrigerate, wrapped, at least 2 hours.
  2. Preheat oven to 350 degrees. Grease cookie sheets or line with baking parchment.
  3. Roll out pastry to 1/8-inch thickness; cut in 3-inch circles. Place 1 teaspoon filling in center of each circle. Lightly moisten edges and fold edges of dough up to center in triangle shape; pinch corners but do not close tops completely. Brush with egg-water mixture (you don’t have to do this unless you want a nice shine) and place on prepared sheets.
  4. Bake 20 minutes, until golden. Let cool 1 to 2 minutes on sheet, then remove to wire racks.
    Makes about 4 dozen

Chocolate Filling

  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup sugar
  • 1/4 cup milk
  • 1-1/2 tsp. vanilla extract
  • 1 cup chopped nuts

Mix together all ingredients.

Makes about 2 cups.

Honey Hazelnut Filling

  • 3/4 cup honey
  • 1 cup chopped hazelnuts
  • 1/3 cup breadcrumbs
  • 1 tsp. grated orange zest

Combine all ingredients and stir constantly over low heat until ingredients come together.

Makes about 2 cups.

Prune Apricot Filling

  • 1/2 pound pitted prunes, cut up
  • 1/4 cup chopped nuts
  • 1/4 cup raisins
  • 1/4 cup sugar
  • 2 Tbs. cut-up dried apricots
  • 1 tsp. cinnamon
  • 1/2 tsp. fresh lemon juice

Mix together all ingredients.

Makes about 2 cups.

Recipe contributed by Wendy Elliman, Jerusalem, Israel


4 cups sifted all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon grated orange zest
1/2 teaspoon salt
4 eggs
1/2 cup oil
1/4 cup fresh orange juice

1 pound prunes, finely chopped
1/2 cup crushed pineapple, thoroughly drained
2 tablespoons apricot jam
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon grated orange zest
1/4 cup finely chopped nuts

  1. Preheat oven to 350 degrees. Sift flour with sugar, baking powder, orange zest, and salt. Make well in center of dry ingredients and break eggs into the well.
  2. Add oil and mix well. Add orange juice, stirring until all is absorbed. Knead until smooth and satiny.
  3. Mix ingredients for filling.
  4. Roll out dough on well-floured surface to 1/8-inch thickness. Cut into 2-1/2 inch rounds. Place small amount of filling on each round. Bring up edges of dough in triangular shape. Pinch together over filling but do not close completely. Place on ungreased baking sheet and bake about 30 minutes until nicely browned.

Makes about 5 or 6 dozen

Recipe contributed by Bonnie Lipton, Hadassah National Past President

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