Purim & 4 Parshiyot

Your Guide to Delicious Hamantaschen

February 22, 2012


These easy, versatile cookies are fun to make with the kids. If you cut them in triangles, you can call them “Haman’s Hats”!

Tip: Freezes well.

Servings: 4 to 5 dozen

  • 2 eggs
  • 3/4 cup sugar
  • 1/2 cup canola oil
  • 1/4 cup orange juice or water
  • 3 cups flour
  • 2 tsp baking powder
  • additional sugar for dipping
  1. Preheat oven to 375°F.
  2. In a food processor fitted with the Steel Blade, process eggs with sugar, oil and juice until blended, about 5 seconds. Add baking powder and flour. Process just until mixed, using on/off pulses. Do not over-process.
  3. Divide dough into 4 pieces. Roll each piece on a lightly floured surface into a rectangle about 1/8th inch thick. Using assorted cookie cutters, cut in different shapes. Dip each cookie lightly in sugar. Place sugar-side up on parchment-lined cookie sheets. Bake at 375°F for 8 to 10 minutes, until golden.

Variation: HAMAN’S HATS:

  1. Add 1/4 cup poppy seeds with dry ingredients.
  2. Roll out dough thinly, then cut in triangles using a fluted pastry wheel or pizza cutter.
  3. Dip in sugar and bake as directed. Perfect for Purim!

Adapted from The New Food Processor Bible by Norene Gilletz.


Fill these triangular treats with homemade or store-bought fillings. You can also use thick preserves or canned poppy seed filling.

Tip: Freezes well.

Servings: approx. 4 dozen

  • basic Oil Dough (recipe follows)
  • filling of your choice (recipes follow)
  • 1 egg yolk beaten with 2 tsp water
  1. Prepare dough and desired filling as directed. (Can be prepared in advance and refrigerated or frozen.)
  2. Preheat oven to 350°F.
  3. Divide dough into 4 equal pieces. Flour each piece of dough lightly. Roll out on a floured surface to 1/4-inch thickness. Cut into 3-inch circles, using a round cookie cutter or a small juice glass.
  4. Place a spoonful of filling on each circle. Bring up 3 sides to meet, then pinch edges of dough together to form a triangle. Repeat with remaining dough and filling.
  5. Place on sprayed foil-lined cookie sheets. Brush with egg glaze.
  6. Bake for 25 to 30 minutes, until golden.


This dough is excellent as a pareve cookie dough or for hamantaschen. Try some of the scrumptious fillings (below).

Servings: enough to fill 4 dozen hamantaschen

  • 1 medium-sized seedless orange (thin-skinned)
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 cup canola oil
  • 2 3/4 cups flour (approximately)
  • 2 tsp baking powder
  1. Cut orange in quarters but do not peel. Process in a food processor until fine, using the steel blade, about 25 seconds. Add eggs, sugar and oil. Process for 10 seconds. Add flour and baking powder.
  2. Process with several on/offs, just until flour is blended into dough. Do not over-process. Dough will be fairly sticky. Remove from bowl with a rubber spatula onto a lightly floured surface. Use as directed.

Adapted from The New Food Processor Bible by Norene Gilletz.



Tip: Mixture can be prepared in advance and refrigerated for several days, or frozen.

Servings: approx. 3 cups (1 cup filling is enough to fill 12 to 16 hamentashen)

  • 1 medium seedless orange (thin-skinned)
  • 1 cup raisins
  • 1 cup pitted dates
  • 1 cup pitted prunes
  • 1 cup dried apricots
  1. Cut orange into chunks, but do not peel. Cut away both the navel and the stem end. In the processor, process orange until finely ground, about 20 seconds. A
  2. dd remaining ingredients and process until finely ground, about 15 to 20 seconds. Scrape down sides of bowl as necessary.

Adapted from Healthy Helpings by Norene Gilletz.


Tips: Freezes well. Feel prunes with your fingertips to make sure they don’t contain pits or you could damage the steel blade.

Makes 2 1/2 cups filling (enough for 4 to 5 dozen hamantaschen).

  • 1 medium seedless orange
  • 12 oz package pitted prunes (see tip below)
  • 1 1/2 cups raisins
  • 1/4 cup walnuts (optional)
  • 2 Tbsp sugar or granular Splenda (optional)
  1. Cut orange in quarters but do not peel. Use a food processor fitted with the steel blade to prepare the filling. (If you have a smaller processor, you may have to do this in 2 batches.)
  2. Process orange until fine, about 20 seconds. Add remaining ingredients and process 15 to 20 seconds, until fine.

Adapted from The New Food Processor Bible by Norene Gilletz.


These are jam-good! You’ll go nuts over them.

Tip: Freezes well.

Servings: 4 dozen

  • 1 cup margarine, cut in chunks
  • 2 1/2 cups flour
  • 3/4 cup finely ground almonds
  • 1/2 cup sugar
  • 1 tsp pure vanilla extract
  • 1 1/2 cups apricot jam
  • 2 Tbsp lemon juice
  • 1/2 cup slivered almonds
  1. Preheat oven to 350 F. Spray a 9 x 13 x 2-inch baking pan with non-stick spray.
  2. For the base: In a food processor fitted with the steel blade, process margarine, flour, ground
  3. Almonds, sugar and vanilla until crumbly, about 20 seconds. Reserve 1 1/2 cups of crumb mixture for topping. Press remaining mixture evenly into prepared pan. Bake for 20 minutes, until golden.
  4. For the topping: Mix apricot jam with lemon juice; spread evenly over base. Crumble reserved crumb mixture over jam layer, and then sprinkle with slivered almonds.
  5. Bake 30 minutes longer, until golden. Cool completely.
  6. Cut with a sharp knife into 24 squares, then cut each in half diagonally to form 48 triangles.

Adapted from The New Food Processor Bible by Norene Gilletz.

Copyright © Norene Gilletz 2012. All rights reserved.

Norene Gilletz is the leading author of kosher cookbooks in Canada. She divides her time between work as a food writer, culinary consultant, spokesperson, cooking instructor, lecturer and editor. Norene lives in Toronto, Canada and her motto is: “Food that’s good for you should taste good!” For more information, visit her website at www.gourmania.com or email her at goodfood@gourmania.com.