For this recipe, I focused more on developing the fillings, rather than the actual dough. Therefore, for the actual hamantaschen dough I used a variation of this BA cookie dough recipe as a starting/inspiration point, in which I eventually added other flavors.

DISCLAIMER

I made all three types of hamantaschen at once, by dividing one batch of dough into thirds, therefore, the amount of each type of filling mentioned in this post would be enough for 8-10 cookies. If you’d like to only make one of these three types of hamantaschen, feel free to skip dividing the dough into thirds and just multiply the recipe for the filling of your choice by three.

P.S. The fillings are very versatile and they could be used in many other ways – fill your babka, challah, or roll/buns with them!

Alright, so what are the actual types of hamantaschen we’re trying to make here?

• POPPY SEED FILLING & PLAIN DOUGH
• SALTED PEANUT & CARDAMOM DOUGH
• BLACK AND WHITE SESAME SEED HALVA & CHOCOLATE RYE DOUGH – whoa, that was a mouthful!

INGREDIENTS

THE DOUGH (30-36 cookies)

• 2 eggs
• 3/4 cup sugar
• 150 grams butter (1 1/2 sticks)
• 3 cups flour
  • 1 tablespoon of flour for when you are adding the baking powder
  • extra flour for when you are rolling the dough
• 1 teaspoon baking powder
• a pinch of salt

If you’re making all three types, you’ll also need:

• 6 pods freshly ground cardamom (roughly 1 teaspoon)
• 3 teaspoons cocoa powder
• 3 teaspoons rye flour
• black and white sesame seeds – 50 grams (about 5 tablespoons)

POPPY SEED FILLING (10-12 cookies)

• 1 cup poppy seeds
• 1/3 cup whole milk
• 1/3 cup sugar
• 1 egg white

SALTED PEANUT FILLING (10-12 cookies)

• 2 cups peanuts
• 1/4 cup milk
• 1/2 cup sugar
• 1/2 teaspoon cardamom (3 pods)
• a pinch of salt

SESAME HALVA FILLING (10-12 cookies)

• 150 grams sesame halva
• 2/3 cup mixed sesame seeds
• 2 tablespoons tahini
• 2 tablespoons honey or sugar
• 1 egg white

EGG WASH

• use the leftover egg yolks from the fillings, mixed with a couple of tablespoons of milk

INSTRUCTIONS

DOUGH

Step 1

Combine the room temperature butter, sugar, eggs, then add the baking powder and 1 tablespoon flour.

Step 2

If you’re only making one type of hamantaschen, there’s no need to divide the mixture.

• if you’re making the plain one, just add the remaining 3 cups of flour to the dough
• if you’re making the cardamom one, add the 3 cups of flour and 2-3 teaspoons freshly ground cardamom (10-ish pods)
• if you’re making the chocolate rye one, add 3 tablespoons cocoa powder and 3 tablespoons rye flour

If you are making all three types of dough at once, here is where it’s time to divide the egg-butter-sugar mixture into three separate bowls.

• to the plain one, add 1 cup of flour
• to the cardamom one, add 1 cup of flour, 1 teaspoon freshly ground cardamom
• to the chocolate rye one, add 3 teaspoons cocoa powder, 3 teaspoons rye flour and 3/4 cup flour.

Step 3

Wrap the dough in cling film and let it chill in the fridge while you’re making the fillings. It is a lot easier to roll out the dough if you let it rest for at least 30 minutes to 1 hour. It will make your life a lot easier. The dough will be ten times easier to work with after relaxing in the fridge for a little bit. What I usually do is let it sit in the fridge while I clean my working area and make my fillings, but feel free to even make it a day ahead and let it sit overnight in the fridge.

You could also make everything in a day, shape the cookies and let them sit in the fridge overnight. The next day, pop them in the oven.

EGG WASH

Mix all the leftover yolks, after using the egg whites in the fillings, with a few tablespoons of milk. You could also use the yolks by themselves as well, but the color of the cookie will be slightly darker, your choice!

You just need a sticky-eggy-liquidy mixture that will make things, well, stick to each other.

ASSEMBLY

Here’s a short video on how folding a hamantaschen works:

BAKE

Preheat your oven at 180°C (356°F).

Once your oven is ready, bake your cookies (on a flat baking sheet lined with parchment paper) for 18 minutes or until golden brown.

CLASSIC POPPY SEED HAMANTASCHEN

Step 1

Combine the poppy seeds, milk and sugar in a sauce pan on medium high heat. Continuously stir the mixture with a wooden spoon until the milk evaporates and everything starts to thicken, for about 5-10 minutes.

Step 2

Let the mixture completely cool off and then add the egg white to it.

Step 3

After the poppy filling has completely cooled off, it is time to roll your dough. Lightly dust the dough and the table you are rolling your dough onto with flour to prevent it from sticking.

Step 4

Assembly!

Don’t be afraid to have fun

with the way you fold the dough,

pinch it,

roll it in some funky parts,

shape it your way!

CARDAMOM HAMANTASCHEN WITH SALTED PEANUTS

Step 1

Add half of the peanuts to a food processor and blend for a couple of minutes. You’re not going for a smooth, peanut butter like texture, but rather for one similar to almond flour.

Step 2

Add the blended peanuts to a sauce pan with the remaining milk and sugar on medium high heat. Continuously stir the mixture with a wooden spoon until the milk evaporates and everything starts to thicken, for about 5-10 minutes.

Step 3

Let the mixture completely cool off.

Step 4

Coarsely chop the remaining peanuts. Add the chopped peanuts to the cooled mixture.

Step 4

Assembly!

Not a fan of peanuts? You can absolutely use almonds, walnuts or any other preferred nut instead!

Sprinkle a little bit of salt on each cookie for an extra nice touch!

CHOCOLATE RYE HAMANTASCHEN WITH SESAME HALVA

Step 1

Crumble the halva into a bowl. You could add it to a food processor, chop it with a knife or just do it by hand.

Step 2

Add the tahini, honey, sesame seeds and egg white to the halva and mix until everything is relatively homogenous. If you have any bits of leftover filling, bake it on its own, that’s what I did and it was absolutely delicious!

Step 3

Assembly! In addition to the assembly process previously explained, we will add sesame seeds on the folds of the cookie. All you need to do after brushing the egg wash on the dough is dip the hamantaschen in a bowl full of black and white sesame seeds and they will stick to it.

The cocoa works so well with the added rye flour, a truly decadent combo!