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Hamantaschen with dried fruit recipe

Hamantaschen with dried fruit recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Fruit biscuits and cookies

If you want to bake the traditional Purim pastries but don't have the time to make the pastry from scratch, this is a quick solution with ready-made shortcrust pastry.

2 people made this

IngredientsMakes: 20 pieces

  • 50g honey
  • 50g nuts
  • 50g dried apricots
  • 50g raisins
  • 50g dried figs
  • ½ teaspoon ground cinnamon (optional)
  • 2 ready-to-bake shortcrust pastry
  • 1 egg, beaten

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Preheat the oven to 190 C / Gas 5. Line a baking tray with baking parchment.
  2. Pulse the honey, nuts, apricots, raisins and figs in the blender just until finely chopped but not paste-like.
  3. Roll out the shortcrust pastry and cut out circles using a drinking glass. Place a tablespoon or a teaspoon (depending on the size of the glass) of filling in the centre of each circle. Fold over on three sides to form a triangle. Seal with your fingertips and brush the edges with the beaten egg.
  4. Bake in the preheated oven for 10 to 15 minutes. Let cool on a wire rack.

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Are you familiar with Hamantaschen, the triangular shaped, generally fruit filled cookies you see popping up everywhere? If you are, you know how delicious they are and you probably have a favorite filling already, poppy, prune, apricot, raspberry. If you're not, the short Sunday school lesson is that they're mainly eaten during the holiday of Purim and are shaped to represent the hat of an evil man who tried to destroy the Jewish people many years ago and was himself destroyed instead. Whatever, you do or don't know, these cookies are delicious, traditional, easy to make and so much tastier than any you'll find in a bakery, I guarantee!

Every year, I make these with my kids. When they were little it was a very messy process, what with the jam, the flour, the folding and pinching of the dough, the mini-chocolate chips (some little people didn't like jam back then) and I was always thoroughly exhausted after the ordeal. I mean, fun family experience. And the results were often less than stellar. Sometimes, the perfectionist in me, baked a batch after they had gone to sleep. But still, I treasured those times. even the sticky jammy fingerprints! Now that they're older and not frantic to "get their turn", I realize how quick and easy it is to make these, which means I really don't have to save them for just once a year!

You start the whole process by making a simple hand-mixed, butter-based dough, that is lightly flavored with orange juice and chilled overnight. Then it's just a matter of rolling out the highly cooperative dough, cutting out circles, topping each with a teaspoonful of your favorite jam, jelly chocolate or even Nutella and pinching the sides together to make the triangles.

One little trick I've learned along the way to help keep the shapes neat and more perfectly triangular is to stick the ready-to-bake hamantaschen in the freezer for 10-15 minutes. That helps to set the dough and keep the filling from running out like this! (I forgot to freeze my first batch!!)

Not that it really matters in my house (there will always be people happy to eat the less-than-perfect-looking rejects!) but if you freeze the dough and don't overload on the filling, you will find yourself with some pretty "a"cute triangles. Sorry, that's the math nerd in me!

My favorites are cherry and fig- although I do love a good apricot filled hamantaschen too! How about you? To all of you who celebrate, Happy Purim!!

Recipe Summary

  • 2 cups all-purpose flour, or more as needed
  • ½ cup white sugar
  • 2 teaspoons baking powder
  • ½ cup margarine, softened
  • 2 eggs, slightly beaten
  • 1 teaspoon vanilla extract
  • ⅓ cup poppy seed filling, or as needed

Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.

Mix flour, sugar, and baking powder together in a large bowl. Cut in margarine with 2 knives or a pastry blender. Add eggs and vanilla extract mix well until dough comes together and is smooth. If dough is sticky, add more flour.

Roll out dough on floured work surface until it is about 1/4-inch thick. Press the rim of a glass into flour and then into the dough to cut out circles.

Place 1/2 teaspoon filling into the center of each circle. Fold up the 3 sides into a triangle shape, pinching the sides together tightly to seal. Transfer cookies to baking sheets.

Bake in the preheated oven until cookies are golden brown, about 25 minutes.


    1. Make the dough: Combine the flour, baking powder, salt, and lemon zest in a large bowl and mix them together with your hands until thoroughly combined. In a separate bowl, whisk the eggs, sugar, and oil together vigorously until thoroughly combined. Pour the egg mixture into the dry ingredients and mix them together with your hands for 10 to 15 seconds. Add the water and continue mixing with your hands until the dough comes together, another 30 seconds or so.
    2. Scrape the dough onto a floured surface, adding a little more f lour if the dough is too sticky. Use your hand to flatten the dough slightly into a thick disk, and wrap the disk very snugly in aluminum foil. Refrigerate until the dough is firmly set, about 3 hours.
    3. Make the apricot or prune filling: Combine all the filling ingredients in a medium saucepan and bring them to a boil over medium-high heat reduce the heat and simmer for 5 minutes. Set the mixture aside until it is just cool enough to handle, then transfer it to the bowl of a food processor and process until smooth. Refrigerate the filling until it's completely cooled before using.
    4. Make the poppy-seed filling: Combine all the filling ingredients in a medium saucepan and bring to a boil over medium-high heat reduce the heat and simmer until the mixture has reduced somewhat, 15 to 20 minutes. Set the mixture aside until it is just cool enough to handle, then transfer it to a food processor and process until the poppy seeds have broken down and are thoroughly incorporated, 5 to 6 minutes. Refrigerate the filling until it's completely cooled before using.
    5. Shape, fill, and bake the cookies: Remove the dough from the refrigerator (it will look and feel quite oily) and transfer it to a floured surface. Tear off a small piece of dough and roll it between your hands into a ball roughly the size of a Ping-Pong ball use your hand to flatten the ball into a thick disk. Repeat with the remaining dough to make roughly 28 disks and hold them in the refrigerator. Then, pull one disk out at a time and place it onto a sheet of floured parchment paper. Fold the edge of the paper over the top of the disk, and use a tortilla press or rolling pin to flatten the dough until it's roughly doubled in width. Using the same sheet of parchment and adding flour as needed, repeat with the remaining dough pieces. Working with 1 flattened piece of dough at a time, dollop a heaping tablespoon of the filling of your choice in the center of the dough. Then gently fold 1 edge of the dough over the side (but not over the top) of the filling and press the edge slightly against the filling so it stays in place. Next, bring up a second edge the same way. Finally, bring up the third edge and pinch the 3 seams together, creating a triangular pastry with a little of the filling still exposed at the top. Transfer it to a 10-by-15-inch baking sheet that's lined with parchment paper and greased with oil or cooking spray (use a bench knife or a metal spatula to gently scrape the bottom of the filled cookie off the work surface, if necessary). Repeat with the remaining dough and filling. Cover the filled cookies with plastic wrap and refrigerate them for about 30 minutes.
    6. Preheat the oven to 350°F. Remove the plastic wrap and bake the cookies, rotating the tray halfway through baking, until golden brown, 10 to 15 minutes.

    Reprinted with permission from The Mile End Cookbook by Noah and Rae Bernamoff, © 2012 Clarkson Potter

    Purim is coming: Send Food!

    One of the most important customs of Purim, the Jewish holiday that begins at sundown Thursday and lasts through sundown Friday, is the giving of food. The practice, called mishloach manot in Hebrew, entails sending at least two ready-to-eat foods to the elderly and the poor, friends and family. Whatever else is in the package, hamantaschen, the Eastern European symbolic, triangle-shaped, filled Purim pastries are a must.

    Traditionally, hamantaschen are filled with poppy seeds or preserves made from dried fruits such as prunes or apricots. The pastry can be a short dough or a yeasted one. The prepared dough is rolled and cut into circles and the edges are folded up to form a triangular “crust,” which holds the filling. In Middle Eastern countries, a cookie called ma’amoul, filled with cinnamon-flavored ground walnuts, is favored. Nowadays, we see inventive, even savory hamantaschen fillings such as dates, cheese with red peppers and spinach, cranberries and sage, chocolate and even Nutella.

    While hamantaschen are essential, variations are popular. Layered poppy seed pastries stack layers of a poppy seed filling and a cinnamon-walnut filling between sheets of pastry. The result is traditional Purim flavors with a lot less work than shaping individual pastries. Nut and seed treats are another less labor-intensive option they omit the pastry step altogether. Easiest of all, no-bake nut balls have the flavor of Purim and you can make them while the hamantaschen are baking.

    In this pandemic year, there won’t be customary gatherings to read the Purim story from its source, the Book of Esther. However, hamantaschen have always been delivered “from a distance” and will be a welcome taste of tradition in this non-traditional year.

    Apricot Hamantaschen


    • 4 cups dried apricots
    • 3 1/2 cups all-purpose flour
    • 1 1/2 tsp baking powder
    • 1/2 cup vegetable or canola oil
    • 2 eggs
    • 1 1/2 cup sugar
    • 1 tsp lemon zest grated
    • 1 tsp orange zest grated
    • 1 cup egg wash


    Recipe Notes

    • If you don't have a large enough biscuit cutter, use a wide-rimmed glass to create perfect circles.
    • Instead of oil, you can also use butter for the dough.

    …The Backstory continues: These triangular-shaped delights are named after the biblical villain, Haman, who plotted to murder all the Jews in the Persian kingdom. Thankfully, Queen Esther and Mordechai foiled Haman’s plans, which led to his execution.

    The Yiddish term Hamantaschen means “Haman’s pockets,” which relates to the bribe money Haman paid in exchange for permission to kill all the Jewish people, while the cookies’ shape is modeled after the evil man’s three-cornered hat which he was said to have worn. In Israel, however, Hamantaschen are known as oznay Haman or “Haman’s ears,” after the alleged custom of cutting off criminals’ ears (his were cut off before he was killed).

    By either name, these biscuits are eaten to celebrate the holiday and the Jewish victory, thanks to Queen Esther and Mordechai. They can be filled with fruit marmalade, cheese or poppy seeds. The generous use of nuts and seeds during this holiday represents Queen Esther’s diet while she was in the King’s palace.

    While they may seem difficult to make, I can assure you that they aren’t and they definitely taste better than store-bought versions. Enjoy the festive time of Purim and make the holiday even more fun by getting the whole family involved in making these scrumptious cookies.

    To make mince pie hamantaschen you will need some standard baking staples plus of course some mincemeat! The full list of ingredients for these yummy treats is:

    • plain flour – also called all-purpose flour
    • butter or margarine
    • icing sugar – sometimes called powdered sugar or confectioners sugar in the USA
    • an egg
    • prepared mincemeat – see below if you don’t have any on hand!
    • chopped nuts – optional
    • brandy – if you want to make them extra boozy, it is Purim after all!


    • 2 cups all-purpose flour
    • 3/4 cup sugar
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/2 cup (1 stick) butter or margarine
    • 1 egg, lightly beaten
    • 3 tablespoons lemon juice
    • 1 tablespoon grated lemon peel

    • 2 cups (about 12 oz) coarsely chopped dried plums
    • 1/2 cup diced dried apples
    • 1½ cups apple juice
    • 1/3 cup honey
    • 2 tablespoons lemon juice
    • 1/2 cup chopped walnuts


    For Pastry: In mixing bowl, combine flour, sugar, baking powder and salt.
    Add butter mix with fork until mixture resembles coarse crumbs.
    Stir in egg, lemon juice and peel, mixing just until blended.
    With hands, gather dough into a ball.
    Cover refrigerate 1 hour.

    For Filling: In medium saucepan, combine dried plums, apples and apple juice.
    Bring to a boil reduce heat.
    Cover and simmer 10 to 12 minutes or until some of the liquid is absorbed.
    Add honey and lemon juice cook and stir 5 minutes.
    Stir in nuts remove from heat. Set aside.

    On well-floured surface, roll pastry to 1/8 inch thickness
    Cut ten 4½-inch circles.
    Using rounded tablespoonfuls of filling, form a mound in center of each circle.

    Fold up side of dough in thirds to form a triangle, pinching together at all three corners and leaving a generous opening at the top.

    Place, 2 inches apart, on lightly greased baking sheets.

    Bake 12 to 15 minutes or until edges just begin to turn golden.

    Nutritional Information (per serving)

    Calories 440
    Cholesterol 46mg
    % of Calories from Fat 29%
    Fat 14g
    Sodium 310mg
    Carbohydrates 76g
    Protein 5g
    Fiber 4g

    Hamantaschen with dried fruit recipe - Recipes

    Hamantaschen, Fruit Filling I (P, TNT)
    Source: My mother
    Yield: varies

    120g margarine
    1/2 cup sugar
    1 egg
    4 tablespoons orange juice
    2 cups flour
    1 cup self-raising flour (or add another 1 cup flour plus 1 teaspoon baking powder)

    1/2 cup walnuts
    1/2 cup raisins (the large kind, if available)
    1/2 cup dried apricots
    1 cup mixed dried fruit (or more raisins, apricots and other dried fruit)
    Rind and juice of 1 orange
    2 tablespoons brown sugar
    1/4 cup marmalade or apricot jam
    1 teaspoon cinnamon
    1 tablespoon brandy

    Make Pastry Dough:
    For the pastry, cream the margarine and sugar to combine. Add egg, blend until smooth. Don't overdo it! Add juice. Add flours, as much as needed until ball of dough forms. Chill about 1/2 hour or until the filling is ready.

    Make Filling and Assembly:
    Mince fruit and mix in the rest of the ingredients. Taste to check flavorings.

    Roll out pastry to 2mm, and cut 10cm rounds. Put 1 tablespoon filling on each round and assemble the hamantaschen. Place on greased trays. Glaze with beaten egg and sprinkle on poppy seeds. Bake in moderate oven (350°F/180°C) for 15 to 20 minutes or until golden brown.

    Poster's Notes:
    This is my mother's hamantaschen recipe, which I have made to rave reviews. It's a re-creation of my great-grandmother's recipe which my mother changed to suit her own taste. These are the hamantaschen I grew up on and I'm not prepared to accept anything else. They come out perfect every time, light and crisp. The (leftover) filling is delicious just by itself. In Perth, Western Australia, where I grew up, everyone made hamantaschen with a similar mixed dried fruit and nut filling, and with the poppy seeds on the outside (!). In my very humble opinion, these are far superior to the regular Israeli hamantaschen.

    How To make Prune Filling 1 For Hamantaschen

    This recipe will make 8 tarts (10cm diameter tart pan).

    250 g butter
    300 g wheat flour
    1/2 tsp. salt
    1/2 tsp. baking powder
    1/2 tsp. gingerbread spice mix
    3 tbsp. sugar
    1 egg

    500 g pitted prunes
    200 g sugar
    200 ml water
    1 tsp. cinnamon
    2 tbsp. vanilla extract

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    0:00 - Intro
    0:17 - Ingredients
    0:22 - Tart dough
    3:43 - Prune filling
    4:41 - Assembly
    5:20 - Bake
    6:04 - Outro

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    Hip Hop Christmas by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license.

    Prune Lekvar Hamantaschen

    If we promise not to use the 'P-Word,' will you promise to try this?

    Follow along as Ilana tells the miraculous story that took place 290 years ago involving Purim & Plum Preserves. And if your household is still not convinced that it tastes great, we have a foolproof way to keep the peace in your home while enjoying your own homemade Lekvar!

    Recipe is below after the break, finished hamantaschen are throughout the video, enjoy!

    350g (2 cups) soft pitted prunes
    240ml (1 cup) water
    zest of 1 lemon
    60ml (¼ cup) fresh lemon juice
    75g (⅓ cup) granulated sugar
    Pinch of salt

    One batch of Hamantaschen Dough:

    In a small saucepan, combine all the ingredients, save the salt. Bring the liquid to a boil, lower the heat so that the liquid stays at a rolling boil, cover the pan and cook for 15-20 minutes, stirring occasionally, until the prunes are very soft and most of the liquid has evaporated.

    Take the prunes off the heat, add the salt. Using a potato masher, or a handheld blender, mash the prunes to form a smoothish paste. Allow to cool before filling hamantaschen.

    The Lekvar will keep for two weeks in an airtight container in the fridge.

    Hamantaschen Hacks | JOY of KOSHER

    Learn to fold these triangle shaped purim treats and get our shortcuts for hamantaschen with any kind of dough from sweet to savory.

    Get 50 hamantaschen recipes here:

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    Recipe for Traditional Hamantaschen

    Pierogi Prune Filling

    1 bag (16 oz.) of prunes/ dried plums
    2 tbsp sugar

    Cover prunes in water. Bring to a boil on the stove then reduce heat and let simmer for 10-20 minutes, until the prunes are soft and a good amount of water is gone. Remove from stove and add sugar. Use a knife to cut and stir the mixture until fully combined and mashed.

    Watch the video: Σύκα παστά αποξήρανση σύκων από την Ελίζα και βόλτα σε ιχθυοτροφείο στο Φοινί #MEchatzimike (May 2022).


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