The Ten Best Hamantaschen Recipes Plus Hamantaschen Hacks

I have a confession to make.

Every year, as Purim approaches, the world starts talking about dough, fillings, and the perfect pinch. And every year, I have to be honest: I don’t really make hamantaschen. There, I said it!

I’m a cook, not a baker. I’m the person who would much rather spend my time on a slow-roasted brisket or a beautiful salad than hovering over a counter trying to get a circle of dough to stay in a triangle. (Seriously, why do they always want to pop open the second they hit the oven?)

However, I know that for many of you, the annual hamantaschen bake is the highlight of the season. And because I want your Mishloach Manot to be the talk of the block, I’ve rounded up the “best of the best” from our archives. Whether you are a pro who loves a yeast dough or a “shortcut queen” like me who prefers to dress up a store-bought cookie, there is something here for you.

Here are our top 10 picks for the season—and yes, we even included the “controversial” ones.

Classic Buttery Hamantaschen with Easy Poppy Seed Filling

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For the traditionalists who win the “Poppy Seed Debate” every year—this one is for you. This is a sophisticated, Israeli-style recipe. The dough uses butter and finely ground almonds, giving it a rich, nutty flavor that actually stands up to that bold poppy filling. If you’re going to do poppy seed, do it this way.

Crispy Olive Oil Hamantaschen

This is my kind of recipe. It’s super simple—no mixer required, just a bowl and a spoon. Plus, there’s no refrigeration time, which is a total win when you’re in a rush. I love dressing these up with pink chocolate and candy hearts to make them look way more high-effort than they actually are.

Yeast Dough Hamantaschen

If you want to go old school—like, Bubbe’s kitchen style—this is your recipe. These aren’t the crunchy cookies most of us grew up with; they are soft, pillowy, and more like a pastry. They take a little more patience, but the result is truly special.

Watch How To Fill and Shape Hamantaschen Here:

Paula Shoyer’s Lemon Hamentaschen (Hamantashen)

If you know Paula (The Kosher Baker), you know she’s the gold standard. Her lemon filling is bright and zingy—you can make your own or cheat a little with a high-quality store-bought curd. The dough is pareve, delicate, and perfectly balanced.

Gluten-Free Hamantashen

We all have that one person in our life (or five!) who needs to stay away from gluten. Don’t let them feel left out this year. This recipe actually holds its shape and tastes like the real deal. No “cardboard” texture here!

Chocolate Mint Hamantaschen

Because a top 10 list without chocolate is just a list of lies. These use chocolate in the dough and—wait for it—a Junior Mint as the filling. If you aren’t a mint fan, swap it for a peanut butter cup or a chocolate kiss. It’s the easiest filling hack ever.

Date-Walnut Hamantashen

This recipe is perfect if you’re a “novice” baker. It includes step-by-step photos to help you through the shaping process. The date and walnut combo feels very Mediterranean and not too overly sweet.

Cookie Dough Hamantaschen

The secret to a great hamantaschen is a dough that tastes good enough to eat raw (though we don’t recommend it… okay, maybe a little). This is our go-to “golden” cookie dough that won’t crumble into a mess when you try to fold it.

Pizza Hamantaschen

I know, I know—savory hamantaschen? But trust me, these are the first things to disappear at a party. We’ve done everything from Thanksgiving flavored to Smoked Salmon or Ground Beef Puffs, but these Pizza versions with savory homemade dough are the ultimate crowd-pleaser. 

Spelt Hamantaschen with Halva Filling

For my friends who want to keep it a little bit healthier, this spelt dough is fantastic. It has a great earthy flavor that pairs perfectly with a creamy, sweet halva filling. It’s a very modern, very Israeli twist on the holiday.

Jamie’s “I’m Too Busy” Hacks

If you’re like me and want the credit without the kitchen-cleanup, these are for you:

Lemon Meringue Pie Hack: 

Don’t make dough! Use store-bought pie dough, a jar of lemon curd, and a dollop of marshmallow fluff or meringue on top.

The “Dressed Up” Store-Bought Trick

Buy a box of plain hamantaschen from the bakery. Dip half of each one in melted dark chocolate and sprinkle with sea salt or crushed nuts. Boom. Gourmet. Or simply sprinkle with powdered sugar and drizzle with chocolate.

Jamie’s Pro-Pinching Tip:

Since I’m not a baker, I had to learn this the hard way: Pinch harder than you think you need to! Use a tiny bit of water or egg wash on your finger to “glue” the corners. You want those corners locked down like Fort Knox so they don’t turn into flat circles in the oven.

Click for even more Hamantaschen Recipes.

Are you a baker or a “shortcut” person like me? And where do you stand on the poppy seed debate? Tell me in the comments—I’ll be reading them while I eat the hamantaschen you guys made!

Happy Purim!!!