Easy Purim Hamentashen

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BsnAlex 0

"A relatively easy recipe for both the cookie and the fillings. Kids will have fun kneading, rolling and pressing the cookie cutters. Includes instruction for milchig & pareve cookies."
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0 24 servings
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Original recipe yields 24 servings



  • Prep

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  1. For the filling:
  2. Cover prunes with cold water in a 2-quart saucepan and bring to the boil.
  3. Reduce heat, cover and simmer for 10 minutes.
  4. Drain, mash in pot with potato masher.
  5. Stir in walnuts, honey and juice.
  6. A second filling can be made using the same method, substituting the prunes with 20 dried apricots.
  7. For the cookie:
  8. Combine flour, baking powder & salt in a bowl. In a separate bowl cream together the butter, shortening & sugar.
  9. Into the creamed mix, beat in the egg, milk & vanilla extract.
  10. Beat in the flour mix through a sifter in two additions.
  11. Turn out onto a lightly floured surface and knead until well blended. If batter is too sticky add more flour 1 tbsp at a time.
  12. Divide batter in half and refrigerate until firm enough to roll out (anywhere from 3 hours onward should do).
  13. Roll out one piece at a time on a lightly floured surface to a depth of 1/8 inch. Each half should be used for a different filling.
  14. Cut out using a 3-inch circular cutter.
  15. Spoon a generous teaspoon of filling into the centre of each.
  16. Pinch perimeter into a triangle and fold down sides, leaving some filling peaking through. Pinch corners to seal.
  17. Transfer to paper-lined tray. If desired, eggwash and sprinkle course sugar on top.
  18. Bake 18 min at 180C/350F