Easy Purim Hamentashen Recipe

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Easy Purim Hamentashen
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  1. To make fillings, cover prunes with water in a saucepan, bring to a boil over medium heat, cover, reduce heat to a simmer, and cook for 10 minutes. Drain the liquid, and mash the prunes with a potato masher. Stir in 1/4 cup of walnuts, 2 tablespoons of honey, and 1 tablespoon of lemon juice. In another saucepan, cover apricots with water, bring to a boil, cover, and simmer 10 minutes; drain liquid. Mash apricots with 1/4 cup walnuts, 2 tablespoons honey, and 1 tablespoon lemon juice. Set both fillings aside.
  2. For the cookie, stir together the flour, baking powder, and salt in a bowl until well mixed.
  3. In another bowl, place the butter, shortening, and sugar, and mash them together with a spoon until the mixture is completely combined and creamy. Beat the egg, milk, and vanilla extract into the butter mixture. Beat the flour mixture gradually into the butter mixture, while sifting the flour mixture in through a sifter. Turn the dough out onto a well-floured surface, and knead a few times, until smooth and easy to handle. If dough is too sticky, knead in additional flour 1 tablespoon at a time. Cut the dough into two portions, wrap each portion separately, and refrigerate at least 3 hours.
  4. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  5. Roll a portion of dough out on a floured surface to 1/8-inch thick, and cut into 12 circles with a 3-inch round cutter. Place 1 heaping teaspoon of prune filling into the center of a dough circle, and pinch the dough together to form a triangle, with the center open to expose the filling. Repeat for the rest of the circles.
  6. Brush the cookies with beaten egg and sprinkle with sugar, if desired. Bake in preheated oven until the cookies are lightly browned, 18 minutes. Remove from oven and let cool for about 5 minutes before removing to finish cooling on rack.
  7. While the prune cookies are baking, repeat the process with the second refrigerated portion of dough, rolling and cutting as before, and filling each with 1 heaping teaspoon of apricot filling. Pinch the cookies into triangles, brush with egg and sprinkle with coarse sugar as before, and bake the apricot cookies in the preheated oven for 18 minutes. Cool as for prune cookies.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2201.36 Kcal (9217 kJ)
Calories from fat 751.55 Kcal
% Daily Value*
Total Fat 83.51g 128%
Cholesterol 304.17mg 101%
Sodium 240.8mg 10%
Potassium 1340.31mg 29%
Total Carbs 354.61g 118%
Sugars 249.57g 998%
Dietary Fiber 8.49g 34%
Protein 27.96g 56%
Vitamin C 7.3mg 12%
Vitamin A 0.6mg 19%
Iron 4.6mg 25%
Calcium 326.9mg 33%
Amount Per 100 g
Calories 354.62 Kcal (1485 kJ)
Calories from fat 121.07 Kcal
% Daily Value*
Total Fat 13.45g 128%
Cholesterol 49mg 101%
Sodium 38.79mg 10%
Potassium 215.91mg 29%
Total Carbs 57.12g 118%
Sugars 40.2g 998%
Dietary Fiber 1.37g 34%
Protein 4.5g 56%
Vitamin C 1.2mg 12%
Vitamin A 0.1mg 19%
Iron 0.7mg 25%
Calcium 52.7mg 33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 50.2
  • 62

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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