Hamantaschen Fillings

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19 Feb 2009

Hamantaschen (literally, “Haman’s Pockets”) are an age-old pastry that remind us of the Purim miracle. Sara’s family makes this recipe year after year on Purim and it consistently yields fantastic results.

  1. Cream together margarine, sugar, and vanilla. Stir in eggs.
  2. Blend in flour, baking powder, and salt.
  3. Divide dough in half and place in a plastic bag. Refrigerate for a few hours.
  4. When ready to bake, roll each half of dough to ⅛-inch thickness.
  5. With a 3-inch cookie cutter, or the rim of a water glass, cut out circles of dough. Alternatively, cut into 2½ inch squares.
  6. Place a teaspoonful of filling in center of each circle.
  7. Pinch the edges tightly together, forming a triangle. Leave a little of the filling showing in the center.
  8. Place on a greased baking sheet and bake in a preheated 350°F oven for 15–20 minutes until golden brown.

Yield: about 2 dozen Hamantaschen.


  1. Combine all ingredients and spoon onto dough circles.


  1. Melt margarine over a low flame (or heat oil) and stir in sugar and dates.
  2. Simmer on low heat for 5 minutes.
  3. Remove from heat. Add cinnamon, ginger, and grated lemon rind and mix well. Spoon onto dough circles.