Recipe by 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.)"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
pitted prunes, cooked, drained and mashed
dried apricots, cooked drained and mashed
unbleached all-purpose flour
white sugar, or to taste
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 dough never "came together." I added a few tablespoons more of oil until I could form it into a ball. Even so, the dough was so crumbly I couldn't roll it out. The cooking time for the fruit was inadequate. I cooked it for 5 minutes longer than suggested and it was still almost impossible to mash the fruit, especially the apricots. I ended up pushing lumps of dough into a muffin tin with my fingers and spooning the fruit into the center. The resulting "deconstructed Hamantaschen" tasted very good, but didn't look like much.
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.
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!
I'd like to add:
We make extra filling and eat it on yogurt or cereal or plain. Besides being tasty, it really helps... hem... move things along :)
SO good! For some reason, the dough was too soft to roll out right after mixing it all together, so I refrigerated it for a couple of hours. I had no problem at all rolling them out after that. The cookies are so delicious! They are so much more flavorful than other recipes that I've tried.
fabulous recipe! I didn't have any lemons, so I just doubled the orange zest and it was perfect. Also, I used the bread hook on my Kitchenaid to mix.
This is a REALLY great recipe! The only thing I had a problem with is that my first round overflowed. The fix: only fill with ONE TEASPOON for a 2-3 inch round dough. Then, using a bowl of water, dip your finger in water, and moisten the boarder of the disc before forming the triangle. It helps the ends stick better. I also used store-bought jam, with no other issues. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Great-Grandmother Bubbie's Hamantaschen
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 43
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make traditional rugelach with walnuts and raisins.
Watch how to make the essential holiday cookie.
See a top-rated recipe for soft, chewy oatmeal cookies.