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Great-Grandmother Bubbie's Hamantaschen

Great-Grandmother Bubbie's Hamantaschen

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    2 h 50 m
Aliza Finley

Aliza Finley

Brought over from Poland by my great-grandmother, these little fruit-filled cookies are traditional for the Jewish holiday Purim where they are put in gift baskets and given to all one's friends. We always make extra so there are some left over for us, they are the best! (The filling can be anything, for a shortcut, you can substitute any flavor of jam, but this is the original filling.)

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  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 an oven to 350 degrees F (175 degrees C).
  3. Whisk eggs, 1 cup sugar, oil, lemon zest, and orange zest together in a bowl and set aside. Sift 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 1/4 inch in thickness on a lightly floured surface. Cut circles out using a cookie cutter or the rim of a drinking glass.
  4. Mix prune and apricot mixture, lemon juice, walnuts, and 1/3 cup sugar in a bowl. Place a tablespoon of the filling in the center of the cookie. Pinch the edges firmly together to create a triangle, leaving the center open to expose the filling. Repeat with the remaining cookies.
  5. Bake in the preheated oven until golden brown, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews

GREENAPRIL
39

GREENAPRIL

3/9/2010

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!!!

the zahlers
36

the zahlers

3/1/2010

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.

TFRach
26

TFRach

3/22/2011

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!

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