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Traditional Hamantashen Cookies


These cookies are dough filled with jam shaped in a triangle to mimic the 3-pointed hat of the monstrous Haman.


For the dough

  • 1 1/2 Cup all purpose flour
  • 1 Pinch of salt
  • 1 stick salted butter, room temperature
  • 3 Ounces cream c heese
  • 3 Tablespoons honey
  • 1 egg yolk
  • 1 Tablespoon orange juice
  • 1/2 Teaspoon vanilla extract

For the filling

  • 4 Tablespoons honey
  • 3 Tablespoons fig jam
  • Zest of 1 orange
  • 1/2 Teaspoon cinnamon
  • 1/2 Teaspoon ground cloves
  • 1/8 Teaspoon nutmeg
  • 1/2 Teaspoon black pepper
  • 1 1/2 Cup walnuts
  • 10 prunes, soaked in hot water
  • 2 Ounces cream cheese


For the dough

In a large bowl, mix together the flour and salt. Add the butter, cream cheese, honey, egg yolk, orange juice, and vanilla extract and mix, using your hands, until the dough is well integrated and you can form a ball.

Wrap the ball in plastic wrap, flatten to form a disc, and place in fridge for at least an hour or overnight.

For the filling

In a saucepan over medium heat, add the honey and fig jam and let warm to almost a bubble for about 3 minutes.

In the meantime, pulse walnuts in a food processor, mini-chopper, or chop by hand. You want them in small pieces, but not reduced to a flour.

Add the orange zest, cinnamon, cloves, nutmeg, black pepper, and walnuts to the honey and jam. Mix and remove to a less sticky container (try a piece of parchment paper in a cereal bowl.)

Preheat oven to 375 degrees F and line a baking sheet with a piece of parchment paper.

Work with about a quarter of the dough at a time, leaving the rest in the fridge to stay cool, which will make it easier to work with. On a well floured surface, use a floured rolling pin to flatten the dough to ⅛-inch thick. It’s ok to do this a bit at a time. Use a glass or cup with a thin rim that is about 3-inches wide to cut the dough into circles. Atop each circle build this little “tower with a prune and a pinch of cream cheese. Fold the sides of the dough circle in to create a triangle. Pinch the angles very well and fold them to be sure your hamentashen is well sealed.

Place the hamentashen on the cookie sheet and bake for about 12-15 minutes minutes. Let cool slightly before devouring.