Hamentashen Time!

When life gives you lemons, make lemonade.

Or, as Jewish history taught us when someone tries to kill you, turn him into a cookie. Which is how we got HAMENTASHEN.

Yep. IT IS HAMENTASHEN TIME. ( Let me hear you say YEAH!!!!!!).

This triangle filled cookie is named after Hamen.

Hamen was a not so nice dude who wanted to kill all the Jews a long time ago in Persia. He failed and was turned into a cookie, Which we eat every year during Purim. The holiday to celebrate the victory.


I have to say, for someone so mean Hamen has it good.

I mean these cookies are AMAZING!.  As you take your first bite, you inhale the sweet powdered sugar. Your mouth is filled with crumbly pastry that quickly melts in your mouth only so you can taste the extra texture of the delightful filling. A perfect harmonious.


Baking Hamentashen is a great activity to enjoy with the kids. When Emily was in preschool I use to bake these with her class. The kids LOVE how they make magic and turn a circle into a triangle.

Every year we even invite over the cousins and have a “Hamentashen baking party”!

These can be baked dairy or Parve (non dairy), see recipe below for both options.



Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 32


  • 3 Cups AP Flour (360 g/12 oz)
  • 1 TBS Baking Powder
  • 1/2 Cup Sugar (100 g/ 3.5 oz)
  • 2 Large Egg yolks
  • 2 sticks Unsalted butter (225 g/ 8 oz)
  • 4 TBS Sour Cream
  • 1/2 Cup Your choce of filling.


  1. Preheat oven to 350F.

  2. Place all the ingredients in a large bowl. Using your hands mix it all to form a moist dough. This may take a while and you may feel like there is not enough liquid, keep on kneading and the dough will form.

  3. Divide the dough into 2 or 3 parts.

  4. Flour the surface of your workplace and roll the first part into 1/4" thick.

  5. Using a 2 1/2" circle cookie cutter, cut the rolled dough into circles and fill each in the center with 1/4-1/2 teaspoon filling.

  6. Dip your finger or a small brush into water/egg white and apply around the edges of each cookie.

  7. Carefully fold the sides to form a triangle and pinch it at the point where the sides meet towards the center to enclose the filling.

  8. Place cookies on a baking sheet and refrigerate for no less than an hour or freeze for 30 minutes.

  9. Bake cookies for 12-15 minutes or until golden. Allow cookies to cool on the baking sheets for about 5-10 minutes, transfer to a cooling rack.

  10. When cooled sprinkle powdered sugar on top.

Recipe Notes

To make the perfect Triangle, follow these tips and technics:

  • Do not overfill the cookie, a tiny drop (1/4-1/2 teaspoon) is perfect. If you do, the filling will overflow and/or flatten the cookie. 
  • To give the cookie an extra "omph" pipe extra filling into the center of the cookie AFTER it has cooled and applied the powdered sugar.
  • After applying the filling, before shaping, use your finger or a small brush dipped in water or egg white and apply some around the side or the cookie. This will be the glue that helps the cookie to stick.
  • After shaping, before baking FREEZE the cookie for a minimum of 30 minutes (or days in advance). This will make sure the cookie will keep its shape and prevent the filling from overflow
  • If you decide to freeze days in advance, make sure you lay banking sheet on top so the cookies will not stick.
  • DO NOT WORRY. If some cookies do lose its shape, so what? Hamen won't mind.

For the Parve (non dairy) version:

  • Replace the Butter with Margarine.
  • Replace the Sour cream with : 2 TBS orange juice + 2 TBS Lemon juice OR 4 TBS unsweetened apple sauce  

For more information, click the pictures


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