Hamantaschen With Poppy Seed Filling Recipe (2024)

I avoid wheat for a variety of reasons. Can I substitute Almond Flour for the regular flour in this recipe?

To make Hamantashen even prettier, use a scalloped cookie cutter to make your "circles". It will make a nice presentation!

These are the best poppyseed Hamantashen that I have ever baked and I have tried many recipes.My poppyseed filling required less than 15 minutes to thicken.

This dough is pate sucre it is traditionally made by placing flour on a pastry board and making a well and adding remaining ingredients in the center. Slowly draw in flour to form a smooth paste. Pasta is also made this way FYI. No need for a processor.

I think I'm going to "unsave" this one. The dough was fine although 2 1/4 c flour was a little too much. My main complaint was the poppy seed filling contained so many little extra's that they masked the flavor. I don't think the Israelites or Ashkenazi would have had orange liqueur to add to their pastries - and while it was a nice flavor, it covered the earthy taste of the poppy seeds. This wasn't a simple recipe, but the complexity didn't add much to it imho. I'm glad I tried it.

You added too much water. That's why they came apart.

I actually used my mix master for this recipe. It turned out great. I started with 2 cups of flour and added more until the consistency was right. Just under 2 1/4 cups of flour total.
Didn't want to make the poppy seed filling from scratch (it's our least favorite), so used store bought. In addition filled the dough with apricot, raspberry and prune. All delicious!

A nice recipe. Be sure to really grind the poppy seeds or else bits will stick to your teeth. I am not sure how the dough would melt. It certainly helps to refrigerate the dough for at least an hour before baking. All in all a fine recipe. Esther would have been proud.

My cookies spread too. I use an egg wash to seal the corners and that solves the problem w/ spreading. I hope this helps.

I also noted the dough was dry when I refrigerated it with the hope it would come together after chilling. No such luck. It was completely crumbly so the next day It went back into the processor and I mixed it with a few tablespoons of ice water. Perfection! Definitely add some milk or water to the pastry. Once I did, it rolled out beautifully.

Delicious! The dough is very buttery, so you have to take your time with it. I chilled mine overnight & then again for a few minutes after the cookies were made / after circles were cut - depending on the look & feel. Scraps were chilled before being rolled again. I had no issues with baking. If I were to change one thing, I would add the raisins before poppy seeds, and hit it with the immersion blender. I liked the taste the raisins added, but didn't like getting a bite of a whole raisin.

This is the first time I have attempted to make Hamantaschen; and I am generally skeptical of baking with the food processor but this recipe worked beautifully. We didn't use all of the poppyseed filling because we wanted some raspberry jam filled cookies too; with this substitution it still produced excellent cookies!

Thanks for this! We celebrate brave Queen Esther as often as possible. It is good to mention her name in the description of Purim, as she is actually the star of the story.

Poppy seed filling was particularly good. I don't actually like the traditional mix all that much, but the hint of citrus from the orange zest really improved it. Pastry was also excellent.

PSA: 1/2 tbsp = 1.5 tsp

Loved the recipe. I did not use the egg wash, but sifted confectioners sugar on top. I also ended up rolling out the dough on my granite countertop, instead of between two sheets of parchment because the dough kept sliding around on the paper. Fluted scone / biscuit tins work well for the circles.Overall a bit of a pain to make, but they are so delicious.

My daughter has tried making the poppy seed filling for these twice now and both times the milk curdled/separated. The milk et al was fresh and she was careful to keep it at the right temp…So any tips?

These are delicious! I will say that it made way too much filling. Not a terrible problem, as I’ll enjoy the rest of the filling on toast this week. I also found the bake time to be a bit off. I baked mine 25 minutes, and they are still quite tender (perhaps a bit underbaked). Molly Yeh has a fantastic tip, which is to brush the cut circles with egg wash before adding the filling. Acts as an adhesive! Beautiful cookies!

I made this dough exactly as directed and it was a complete fail. I'm not sure how it's possible, but it was both greasy/separated butter and crumbly at the same time and would not hold together. Even worse, I had doubled the recipe, hoping to make 60 cookies, but the dough was totally unusable and had to trash it and start over with a different recipe. I did use the recipe for the poppyseed filling and that worked fine.

Wet the rim before sealing - helps keep them from popping open.

This recipe was a disaster! The dough didn't come together at all and was far too crumbly to be rolled and folded. I don't know how this recipe got 4 stars with over 500 ratings, but it totally ruined our hamentaschen party.

I'm curious what the author meant by "room temperature" - my kitchen is a toasty 75F and the dough is not soft enough to shape after being out for almost an hour.

These were delicious, so much better than the sweet, doughy lumps you get from the deli. These are my suggestions:The recipe for the dough doesn't include any liquid, and it was very dry and hard to work with. I'd try using whole eggs, rather than just the yolks. Also, Like many recipes, this one skimps on flavor. I used the zest from a whole lemon for half the amount of dough. And way more brandy, which dialed back the sweetness without any booziness. Go wild. Live a little.

This dough is a kind of shortbread, and I would worry that all the butter along with the confectioners' sugar, which is used to create a more tender cookie in shortbread, would result in spreading. I made Tori Avey's oil-based hamantaschen, which required no chilling prior to rolling and were the best hamantaschen I ever made. They did not spread or open up!

Note that poppy seeds can cause a drug test to indicate positive for opiods. If you are subject to drug testing, substitute out the poppy seed filling and instead use the traditional prune filling, or one of the newer alternatives: apricot, cherry, or chocolate.

I don’t see the need to put the circles in the fridge. They will break when you try to fold them cold. Leave out of the fridge.

What happened to the traditional yeast dough?

I have to agree with many others who said the proportions are off for the dough. I added 2 tablespoons of water that made it manageable but the dough was harder to work with than it should be. Filling was lovely though.

Dividing the dough in thirds and rolling out to about 12'' diameter created much more workable dough. 1/4" was too thick. Also, the "pinch" technique doesn't work as the cookies always turn into pancakes. The fold-and-press technique creates triangles that actually stay together. In my oven, 20 minutes at 375 degrees was perfect.

Came out stunning with gluten free flour at 7,000’ altitude- I love hamantaschen like these, which have a pie crust texture although they are delicate. For gluten free I used Bob’s Red Mill One-to-One Flour. 1/4” seemed a little thick for the dough so I rolled a little thinner and it worked. I loved the addition of orange liquor. Thank you and Chag Purim Sameach!