To most foodies, this hamentashen recipe can make their day.

It’s is a filled-pocket cookie or pastry in the shape of a triangle that is usually associated with the Jewish holiday of Purim and Haman that falls in March or April.

Here’s a step-by-step guide to quick hamentashen recipe.

Hamentashen Recipe

Hamentashen Recipe

Hamentashen Recipe Ingredients

  • Flour – 4 cups
  • Baking powder – 2 teaspoons
  • Kosher salt – ¼ teaspoons
  • Large eggs – 2
  • Large egg yolk – 1
  • Sugar – 1 cup
  • Vegetable oil – ⅔ cup
  • Orange juice of ½ orange
  • Brandy – 2 tablespoons
  • Lemon zest of 1 lemon
  • Poppyseed filling
  • Lightly beaten egg – 1
  • Lemon juice of ½ lemon

Ingredients for Hamentashen Poppy Seed Filling

  • Raisins – ½ up
  • Sugar – 4-5 tablespoons
  • Salt (for taste)
  • Fresh poppy seeds – ¾ cup
  • Milk – ½ cup
  • Lemon zest – 1 teaspoon
  • Lemon juice – ½ teaspoon
  • Honey – ¼ cup
  • Slightly beaten egg – 1

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Hamentashen Recipe Directions

  • Stir flour along with salt and baking powder in a medium-sized bowl to form a dough.
  • Also, stir egg yolk along with eggs, brandy, zest, sugar, orange juice, and lemon juice after whisking oil in a large-sized bowl.
  • Use a plastic wrap to wrap them and flatten it in the size of a disk.
  • Allow it to chill overnight.

Directions for Preparing the Hamentashen Poppy Seed Filling

  • Add all the ingredients, apart from the beaten egg and lemon zest, in a saucepan and cook it for at least 10-15 minutes over moderate heat.
  • Keep stirring the mixture in between to prevent it from sticking to the saucepan.
  • Mix a small portion of the filling with the beaten egg.
  • Redo this process all over again and mix it into the pot of filling.
  • Allow it to cool overnight.

The Next Day…

  • Set the oven to 375 degrees Fahrenheit before baking.
  • Take 1/4th part of the dough and cut it into a circular shape (or any other shape you prefer) but make sure the size does not exceed 3 inches. (For best results, keep the size between 2.5 to 3 inches.)
  • Add a spoon of filling in the middle of the cookie and pinch up one side.
  • Next, pinch the other two sides of the cookie to form a triangular shape.
  • Let a small portion of the filing remain at its top portion.
  • On a cookie sheet, lodge the cookies on placement paper.
  • Bake it until it turns brown after brushing it with little beaten egg.
  • For best results, bake it for at least 10-15 minutes.
  • Store it in an airtight container at room temperature.
  • Eat it within 3-4 days.

If you want to be creative with the recipe, you can also consider adding other variants of filling such as a raspberry filling or apricot filling.

For the most popular recipe here on Christina All Day, click here.

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