What Are Hamentaschen?

In the last few weeks, you may have spotted some triangle-shaped cookies packed with filling at your local grocery store. If you’re wondering why these strange shaped cookies are taking up so much shelf space these days, the answer is simple.

What you’re looking at are Hamentaschen.

These classic cookies are most commonly eaten during the Jewish holiday of Purim. But, you don’t need to celebrate the holiday to appreciate these triangular delights. They’re soft, slightly sweet pastry pockets folded into triangles and stuffed with delicious filling.

But where did they come from? And most importantly — how do you make Hamentaschen at home?

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What Are Hamentaschen?

Hamentaschen (sometimes spelled hamantaschen) are triangular filled cookies traditionally associated with Purim, a holiday that celebrates a story of survival that takes place in ancient Persia told in the Book of Esther.

The triangular shape of the cookies is symbolic. As the name suggests, some say the shape represents the hat of the villain of the Purim story: Haman. He’s said to have worn a three-cornered hat. 

You can easily recognize a Hamentaschen with its…

• Soft, tender dough
• Sweet filling at the center
• Neatly folded triangular shape

Part cookie, part pastry, they’re sturdier than a thumbprint cookie but softer than a pie crust.

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What Do Hamentaschen Taste Like?

If you’ve never tried one, you’re missing out. But we’ll do our best to describe them. 

Imagine this:

A mildly sweet, soft cookie dough that holds its shape, with a generous spoonful of filling baked into the center. The dough isn’t overly sugary, which allows the filling to shine.

The flavor largely depends on what you put inside. Traditional fillings include fruit preserves like strawberries or apricots, but modern variations have expanded to everything from chocolate spreads to caramel and beyond.

It’s that versatility that has kept Hamentaschen popular for generations.

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Hamentaschen Recipe (Pareve)

Here’s a classic Hamentaschen recipe that’s simple and flexible, this one is fully pareve (dairy-free) and works beautifully with almost any filling.

Ingredients

For the dough:

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 3 large eggs
• ½ cup neutral oil (such as vegetable or canola)
• 1 teaspoon vanilla extract
• 2–3 tablespoons orange juice or water (as needed)
  

For the filling:
Choose your favorite! (We have some suggestions below.)

How to Make Hamentaschen

Here’s a clear, step-by-step guide for how to make Hamentaschen at home.

Step 1: Prepare the Dough

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In a separate bowl, beat the eggs. Add the oil and vanilla extract and mix well.

Gradually combine the wet ingredients with the dry ingredients. Mix until a dough begins to form. If the dough feels too dry or crumbly, add orange juice (or water) one tablespoon at a time until the dough comes together smoothly.

Step 2: Chill the Dough

Wrap the dough in plastic wrap and refrigerate for at least 30–60 minutes. This makes it easier to roll out and helps the cookies hold their shape.

Step 3: Roll and Cut

Preheat your oven to 350°F.

Lightly flour a clean surface and roll the dough to about ¼-inch thickness.

Using a round cookie cutter (approximately 3 inches in diameter), cut out circles.

Step 4: Add the Filling

Place about 1 teaspoon of filling in the center of each circle. Be careful not to overfill — too much filling can cause the cookies to open while baking.

Step 5: Fold into Triangles

To shape:

1. Fold up one side.
2. Fold up the second side.
3. Fold the third side, slightly overlapping the corners to create a triangle.

Pinch the seams gently to secure. The center should remain slightly open so the filling is visible.

Step 6: Bake

Place the cookies on a parchment-lined baking sheet.

Bake for 12–15 minutes, or until the bottoms are lightly golden. The tops should remain fairly pale.

Allow them to cool completely before serving.

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Filling Ideas for Hamentaschen

One of the best parts of making Hamentaschen is choosing the filling. While you don’t need to stick to tradition, here are some crowd-pleasing options:

• Raspberry or Apricot Jam – Bright, sweet, and classic
• Poppy Seed Filling – Traditional and slightly nutty
• Chocolate Spread – Who doesn’t love chocolate?
• Date Filling – Naturally sweet and rich
• Salted Caramel – A modern twist with balance

Don’t let our suggestions limit you. Get adventurous with your fillings! Experiment with peanut butter, cookie butter, or fruit curds!

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Why Do Hamentaschen Hold Their Shape?

If you’ve tried making them before and ended up with flat cookies instead of triangles, you’re not alone. It’s a problem that has plagued Jewish Bubbie’s for generations.

A few tips for success:

• Chill the dough before rolling.
• Avoid overfilling.
• Pinch the seams firmly.
• Make sure the dough isn’t rolled too thin.

These small adjustments make a big difference in keeping that signature shape intact.

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Are Hamentaschen Only for Purim?

Traditionally, yes — they’re most commonly enjoyed during Purim.

But practically speaking? They’re just another delicious filled cookie.

Because the dough is neutral and versatile, Hamentaschen cookies can easily become a year-round treat. Swap in seasonal fillings and they work just as well for spring brunches, holiday dessert tables, or afternoon coffee breaks.

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The Enduring Popularity of Hamentaschen

They’re visually distinct.
They’re customizable.
They’re simple to make once you understand the folding technique.

And because the filling options are endless, no two batches of Hamentaschen have to taste the same.

Therein lies the beauty of the delectable triangles. 

Happy baking!