Hamantaschen Recipe — Classic Purim Cookies That Stay Closed

The one cookie that tells a story of survival, triumph, and a lot of poppy seeds.

Purim is March 3 this year, and if you have not started planning your baking, now is the time. These small, triangular cookies — golden at the edges, tender in the center, hiding a pocket of sweet filling — are not just a holiday treat. They are a tradition you can hold in your hand. Every fold carries the memory of a people who refused to be destroyed, wrapped in butter and sugar and a generous spoonful of mohn.

Hamantaschen are the centerpiece of mishloach manot, the Purim mitzvah of sending food gifts to friends and neighbors. Bake one batch and you have enough to fill plates for everyone you love. Wrap them up, walk them over, leave them on a doorstep. This is what Purim tastes like — the joy of giving, sealed inside a triangle of cookie dough.

Below you will find everything: two complete dough versions (dairy and pareve), five filling options including a traditional poppy seed filling made from scratch, the precise folding technique that keeps your hamantaschen closed during baking, and complete kosher guidance for every ingredient. Whether you are baking your first batch or your fiftieth, this recipe will not let you down.

Purim 2026 falls on Tuesday, March 3. Start baking now — hamantaschen freeze beautifully and mishloach manot plates do not assemble themselves. Bake once, gift to everyone you love.

The Purim Connection: Why We Bake Hamantaschen

Hamantaschen — literally “Haman’s pockets” in Yiddish (or oznei Haman, “Haman’s ears,” in Hebrew) — are the iconic cookie of the Purim holiday. Their triangular shape is said to represent either the three-cornered hat worn by Haman, the villain of the Megillah, or his ears, which according to midrashic tradition drooped in shame at his downfall. This association is minhag (custom) rather than halacha (law), but it has become so deeply woven into the holiday that Purim without hamantaschen is almost unimaginable.

The holiday of Purim commemorates the events recorded in Megillat Esther. When Haman plotted to destroy the Jewish people throughout the Persian Empire, Queen Esther — at great personal risk — revealed her identity to King Achashverosh and exposed the plot. The Jewish people were saved, and the day of intended destruction became a day of celebration. We read the Megillah on Purim night and again during the day, we celebrate with the Seudat Purim (the festive Purim meal), and we fulfill the mitzvah of mishloach manot: sending at least two ready-to-eat food items to at least one friend.

Hamantaschen are the classic choice for mishloach manot. They travel well, they keep for days, and they carry the symbolism of the holiday in their very shape. Fill a plate, wrap it up, deliver it to your neighbors — this is Purim at its most generous and joyful.

Kosher Observance & Halachic Notes

The Dough — Two Versions

Version A: Dairy (Milchig) — Butter-Based

This is the richer version. Butter gives the cookies a deeper flavor, a more tender crumb, and slightly crisper edges. If your mishloach manot will be served in a dairy or neutral context, this is the dough to choose.

Version B: Pareve — Oil-Based

This version is dairy-free and universally shareable. The texture is slightly firmer than the butter version but still tender and delicious. This is the safest choice for mishloach manot, since recipients can enjoy them after any meal.

Five Filling Options

Choose one or make several — a mixed plate of hamantaschen with different fillings is a beautiful thing for mishloach manot. Each filling below yields enough for one full batch of dough (36–40 cookies).

1. Poppy Seed (Mohn) — The Traditional Filling

This is the original. The filling that your great-grandmother made. Cooked poppy seeds with honey and lemon, ground into a thick, sweet paste. If you only make one filling, make this one.

Note on dairy status: If using milk and butter, this filling is milchig — pair it only with the dairy dough (Version A). For a fully pareve filling, use non-dairy milk and neutral oil. The result is nearly identical.

To make the mohn filling:

1. After soaking, draining, and rinsing the poppy seeds, grind them in a food processor or spice grinder in batches, pulsing until the seeds are partially broken down and the mixture looks like coarse, wet sand. You do not need a perfectly smooth paste — some texture is traditional and pleasant.
2. Combine the ground poppy seeds, honey, sugar, milk (or non-dairy milk), and butter (or oil) in a small saucepan over medium-low heat.
3. Cook, stirring frequently, for 8–10 minutes. The mixture will thicken and become paste-like as the liquid absorbs. It should hold its shape on a spoon without dripping.
4. Remove from heat. Stir in the lemon juice, lemon zest, and salt.
5. Transfer to a bowl and let cool completely before using. The filling will thicken further as it cools. It can be made up to 3 days ahead and stored covered in the refrigerator.

2. Prune (Lekvar)

The other great classic. Lekvar — thick, dark, slightly tart prune butter — has been filling hamantaschen since long before chocolate was an option. You can buy prepared lekvar (check for a hechsher), or make it from scratch:

• 300 g (2 cups) pitted prunes
• 120 g (½ cup) water
• 30 g (2 Tbsp) sugar
• 15 g (1 Tbsp) fresh lemon juice
• Pinch of cinnamon (optional)

Combine prunes and water in a saucepan. Simmer over medium-low heat for 15–20 minutes until very soft. Add sugar and lemon juice. Blend with an immersion blender or food processor until smooth. Cool completely. Should be thick enough to hold its shape on a spoon. Pareve.

3. Apricot Jam

The simplest option and absolutely delicious. Use 300 g (1 cup) of high-quality apricot preserves. The jam must bear a reliable hechsher — check for gelatin and grape juice in the ingredients. If the preserves are very loose or runny, simmer them in a small saucepan for 5–8 minutes until thickened, then cool. Thick jam holds up better during baking and resists leaking. Typically pareve — check the label.

4. Chocolate

The modern favorite. Rich, slightly gooey, and irresistible to children and adults alike.

• 150 g (5 oz) dark or semisweet chocolate (60–70% cacao), finely chopped — must have a reliable hechsher
• 30 g (2 Tbsp) neutral oil (or butter for dairy version)
• 15 g (1 Tbsp) cocoa powder
• Pinch of flaky sea salt

Melt the chocolate with the oil in a double boiler or in 30-second microwave bursts, stirring between each. Stir in the cocoa powder and salt. Cool until thick and spreadable but not solid — the consistency of thick frosting. If making ahead, rewarm gently before using. Check each chocolate product for pareve or dairy certification.

5. Halva & Tahini

A Middle Eastern twist that has become increasingly popular. Nutty, sweet, and deeply savory all at once.

• 120 g (½ cup) tahini (raw, well-stirred) — must have a reliable hechsher
• 60 g (¼ cup) honey or date syrup (silan)
• 50 g (¼ cup) halva, crumbled into small pieces
• Pinch of fine sea salt
• Pinch of cinnamon (optional)

Stir the tahini and honey together until smooth. Fold in the crumbled halva, salt, and cinnamon if using. The filling should be thick and scoopable. If it is too loose, refrigerate for 20 minutes. Typically pareve — check all labels.

Equipment

• Stand mixer with paddle attachment, or a large bowl and hand mixer
• Kitchen scale (critical for consistent results)
• Rolling pin
• 3-inch (7.5 cm) round cookie cutter (or a drinking glass)
• 2 large sheet pans lined with parchment paper
• Plastic wrap
• Fine-mesh strainer (for poppy seed filling)
• Clear glass or small bowl (for checking eggs)

Step-by-Step Instructions: Making the Dough

These instructions apply to both dough versions. Where the method differs, the pareve variation is noted.

Step 1: Cream the Fat and Sugar

Dairy version: In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and sugar on medium speed for 3–4 minutes, until light, fluffy, and noticeably paler in color. Scrape down the sides of the bowl halfway through. The mixture should look like pale, whipped cream cheese — this aeration is what gives the cookies their tender texture.

Pareve version: Whisk the oil and sugar together on medium speed for 2 minutes. The mixture will not become fluffy the way butter does, but it should be thoroughly combined and slightly thickened.

Step 2: Add the Eggs

Crack each egg individually into a clear glass, inspect for blood spots, then add to the mixer bowl one at a time, beating on medium speed for 30 seconds after each addition. The mixture should be smooth and well emulsified. Add the vanilla extract (and lemon zest for dairy, or orange juice and orange zest for pareve) and beat until incorporated.

Step 3: Fold in the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Add the dry ingredients to the wet mixture in two additions, mixing on low speed just until the flour disappears each time. Do not overmix. The moment you can no longer see streaks of flour, stop the mixer. Overmixing develops gluten, which makes the dough tough and causes the cookies to spread and lose their shape during baking.

Step 4: Chill the Dough

Divide the dough in half. Flatten each half into a disc about 2 cm (¾ inch) thick — this makes rolling easier later. Wrap each disc tightly in plastic wrap.

Refrigerate for 1 to 2 hours, until the dough is firm but still pliable. You should be able to press a finger into it and leave a slight dent, but it should not feel soft or sticky. If the dough has been refrigerated overnight or longer, let it sit at room temperature for 10–15 minutes before rolling — it should bend without cracking.

Chilling is non-negotiable. Warm dough is the enemy of hamantaschen that stay closed. Cold dough holds its shape, takes the pinch, and does not fight you during rolling.

Step-by-Step Instructions: Shaping & Filling

Step 5: Roll the Dough

Lightly flour your work surface and rolling pin. Working with one disc of dough at a time (keep the other in the refrigerator), roll the dough to a 3 mm (⅛ inch) thickness. This is thinner than you might expect — about the thickness of two stacked coins. Roll from the center outward, rotating the dough a quarter turn every few strokes to maintain an even thickness and prevent sticking.

If the dough starts to warm up and feel sticky: Slide it onto a parchment-lined sheet pan and return it to the refrigerator for 10 minutes. Working with cold dough is the single most important factor in hamantaschen that hold their shape.

Step 6: Cut the Circles

Using a 3-inch (7.5 cm) round cutter (or the rim of a drinking glass), cut circles from the rolled dough. Cut as close together as possible to minimize scraps. You should get 18–20 circles from each disc.

Gather the scraps gently, press them together (do not knead), re-flatten into a disc, chill for 15 minutes, and re-roll once. Scraps re-rolled more than once will be tough.

Step 7: Fill the Hamantaschen

Place 1 level teaspoon of filling in the center of each circle. Not more. This is where most hamantaschen fail. The temptation to add more filling is strong, but overfilling is the number one reason hamantaschen open during baking. One level teaspoon is enough — the ratio of tender cookie to sweet filling should favor the cookie.

Step 8: The Three-Fold Pinch — The Critical Technique

Place the shaped hamantaschen on parchment-lined sheet pans, spacing them about 4 cm (1½ inches) apart. They spread slightly but not dramatically.

Why Hamantaschen Open During Baking (and How to Prevent It)

This is the question every hamantaschen baker asks, and the answer is almost always one of these four problems:

If you follow all four rules — modest filling, aggressive pinching, cold dough, correct leavening — your hamantaschen will stay closed.

Step-by-Step Instructions: Baking

Step 9: Preheat and Bake

Preheat your oven to 175°C (350°F) conventional. Position a rack in the center of the oven.

Bake for 12–15 minutes, rotating the pan front-to-back halfway through for even browning.

The hamantaschen are done when:

• The edges are just golden — a light, warm gold, not brown.
• The centers still look slightly pale and soft. They will firm up as the cookies cool.
• The bottoms are lightly golden when you lift one with a spatula to check.

Step 10: Cool

Let the hamantaschen cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They are fragile when warm but firm up beautifully as they reach room temperature.

Storage & Make-Ahead

• Room temperature: Store in an airtight container at room temperature for up to 5 days. Layer with parchment paper between rows to prevent sticking.
• Freezing (baked): Place cooled hamantaschen in a single layer in a freezer-safe container or bag, with parchment between layers. Freeze for up to 2 months. Thaw at room temperature for 1 hour. They taste remarkably fresh.
• Freezing (dough): The wrapped dough discs freeze beautifully for up to 1 month. Thaw in the refrigerator overnight before rolling.
• Freezing (shaped, unbaked): Arrange shaped hamantaschen on a parchment-lined sheet pan, freeze until solid (about 2 hours), then transfer to a freezer bag. Bake from frozen, adding 2–3 minutes to the bake time. This is an excellent strategy for Purim: shape everything days ahead, then bake fresh batches as needed.
• Fillings: All five fillings can be made up to 3 days ahead and stored in airtight containers in the refrigerator. Bring to room temperature before filling (cold filling on cold dough is fine; you just need it scoopable).

Troubleshooting Guide

Frequently Asked Questions

Why are hamantaschen triangular?

The triangular shape is traditionally said to represent either the three-cornered hat (dreispitz) worn by Haman, the villain of the Purim story, or his ears (oznei Haman in Hebrew), which according to midrashic sources drooped in humiliation at his downfall. Some interpretations connect the three corners to the three Patriarchs — Avraham, Yitzchak, and Yaakov — whose merit protected the Jewish people. The shape is minhag (established custom) rather than halacha (law), but it has become so universal that the triangular cookie is inseparable from the holiday itself. Whatever the origin, the shape makes hamantaschen instantly recognizable and deeply symbolic of Purim.

Why do hamantaschen open during baking?

Almost always one of four causes: too much filling (the expanding filling pushes the seams apart), insufficiently pinched corners (a single light pinch is not enough to survive the oven’s heat), dough that is too warm when shaped (warm dough relaxes and unfolds), or too much baking powder (excess leavening creates puff that blows the seams open from within). The solution is straightforward: use exactly one level teaspoon of filling, pinch each corner firmly twice, work with well-chilled dough, and measure your baking powder precisely. Follow all four rules and your hamantaschen will stay closed.

What is the traditional hamantaschen filling?

The most traditional filling is mohn — poppy seed. In fact, the Yiddish name for poppy seed hamantaschen, mohntaschen (“poppy seed pockets”), may actually be the origin of the cookie’s name, with “Haman” being a folk-etymological substitution over time. Prune butter (lekvar) is the other deeply traditional filling, especially in Hungarian and Czech Jewish communities. Today, apricot jam, chocolate, and newer options like halva and tahini are equally popular, but mohn remains the classic — the filling that connects the cookie most directly to its Eastern European roots.

Can I make hamantaschen ahead of time?

Yes, and they are ideal make-ahead cookies. You have multiple options: the dough can be made and refrigerated for up to 2 days, or frozen for up to 1 month. Shaped, unbaked hamantaschen can be frozen on sheet pans, then transferred to freezer bags and baked from frozen (add 2–3 minutes to the bake time). Baked hamantaschen keep at room temperature in an airtight container for 5 days and freeze beautifully for up to 2 months. All five fillings can be prepared up to 3 days ahead. This flexibility makes hamantaschen the perfect Purim cookie — spread the work across several days, then assemble your mishloach manot plates fresh on Purim morning.

What is mishloach manot?

Mishloach manot (also spelled shalach manos) is one of the four mitzvot of Purim. It requires every Jewish adult to send at least two different ready-to-eat food items to at least one friend on Purim day. The purpose is to increase friendship, unity, and joy within the community. The two foods should ideally require two different brachot (blessings). A plate of hamantaschen (bracha: Mezonot) paired with a piece of fruit (bracha: Ha’Etz) or a small bottle of grape juice (bracha: HaGafen) fulfills this requirement beautifully. Hamantaschen are the classic mishloach manot item because they are festive, portable, keep well, and carry the symbolism of the holiday. Bake a batch, fill your plates, wrap them, and deliver them with joy.