Hamantaschen Fillings

February 19, 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.

  • ½ cup margarine
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2½ cups flour (part whole wheat flour may be used)
  • 2 teaspoons baking powder
  • Pinch of salt
  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 cup ground poppy seeds
  • ½ cup honey
  • 1/3 cup raisins
  • juice of ½ a lemon
  • 1 Tablespoon oil
  1. Combine all ingredients and spoon onto dough circles.


  • ¼ cup margarine or oil
  • 1/3 cup brown sugar
  • ½ cups chopped dates
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • Grated rind of 1 lemon
  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.