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.)

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place prunes and apricots into a large pot filled with water and bring to a rolling boil over high heat. Cook the fruit uncovered, stirring occasionally, until the fruit is tender, about 15 minutes. Drain fruit in a colander and mash together in a bowl using a fork. Set aside.

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  • Preheat an oven to 350 degrees F (175 degrees C).

  • Whisk eggs, 1 cup sugar, oil, lemon zest, and orange zest together in a bowl and set aside. Sift flour and baking powder together in a large bowl. Stir in the egg mixture, kneading with hands until the dough comes together. Roll out dough to about 1/4 inch in thickness on a lightly floured surface. Cut circles out using a cookie cutter or the rim of a drinking glass.

  • Mix prune and apricot mixture, lemon juice, walnuts, and 1/3 cup sugar in a bowl. Place a tablespoon of the filling in the center of the cookie. Pinch the edges firmly together to create a triangle, leaving the center open to expose the filling. Repeat with the remaining cookies.

  • Bake in the preheated oven until golden brown, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

163 calories; 2.7 g protein; 28.9 g carbohydrates; 15.5 mg cholesterol; 34.4 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/09/2010
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!!! Read More
(44)

Most helpful critical review

Rating: 1 stars
03/14/2014
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. Read More
(1)
22 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/09/2010
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!!! Read More
(44)
Rating: 4 stars
03/01/2010
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. Read More
(41)
Rating: 5 stars
03/22/2011
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! Read More
(30)
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Rating: 4 stars
03/11/2012
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! Read More
(11)
Rating: 5 stars
04/05/2012
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. Read More
(9)
Rating: 5 stars
01/03/2011
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:) Read More
(9)
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Rating: 5 stars
03/23/2011
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. Read More
(7)
Rating: 5 stars
03/21/2014
Fantastic tasty dough! I mixed it w the dough hook attachment in my KitchenAid mixer. So easy! Scraped it from bowl onto Roul Pat mat & needed to sprinkle w some flour (used Organic pastry flour & raw sugar). I also added a drop of Young Living 'Citrus Fresh' essential oil to the egg mixture. Amazing flavor & I love cooking w my oils (I sell them as well). The dough rolled out so nicely. Didn't have time to make the filling so I used a combo of cherry & apricot Bon Maman preserves. I made the cookies thin so I baked them only 14-16 min per batch. Crunchy edges & soft inside. Wonderful! Read More
(5)
Rating: 4 stars
03/07/2012
These were great. But for my neighbor down the hall I'd be interested to know if commenter GreenApril meant gluten-free flour in her gluten-free version. Otherwise that recipe is -- obviously -- not gluten-free. Hope she sees this! Read More
(4)
Rating: 1 stars
03/14/2014
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. Read More
(1)