Hamantashen I

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"A cookie traditionally made for the Jewish holiday Purim. They are often filled with a poppy seed or fruit filling."
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servings 350 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 350 kcal
  • 18%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 233 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Soften yeast in 1/4 cup warm water. Heat milk, sugar, butter or margarine and salt until the sugar dissolves; cool to lukewarm. Stir in 2 eggs. Stir in yeast mixture and 2 cups of the flour, beat well. Stir in enough of the rest of the flour to make a moderately stiff dough.
  2. Knead on floured surface till smooth, and shape into a ball. Place dough into a greased bowl and cover with a towel. Let rise until doubled, then divide in half.
  3. To make Filling: Combine the poppy seeds with the lemon peel and lemon juice and mix well. Set aside.
  4. Roll each half of the risen dough into a 17 x 12 inch rectangle. Cut into 4 inch circles. Put about 1/2 Tablespoon of the filling on each circle. Moisten the edges, bring the sides together and pinch, forming a triangle. Place on a greased cookie sheet and cover. Let the dough rise again until doubled.
  5. Brush with egg yolk mixed with water, then bake at 350 degrees F (180 degrees C) for 15 to 20 minutes.


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I had trouble with this recipe because it doesn't indicate after softening the yeast when to add it to the batter. It didn't rise initially so I had to add a second yeast packet. Also, the fin...

The recipe is badly written, as it doesn't give approximate times of rising (a couple of hours, and about half an hour), and 5.25 cups is too much flour. However, it is one of the few authentic ...

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