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Buttery And Crisp Hamantaschen 4-Ways

Hamantaschen are also known as ‘oznei haman’, which literally means ‘Haman’s ears.’ Yes, that is how the Jewish people celebrate their historic victory over persecution and the evil villain Haman. We fill our enemies’ ears with poppy seeds or jam and eat them! Don’t mess with us! This hamantashen recipe doesn’t use any fancy equipment so you can make it with kids or even in your college apartment. It also tastes amazing, unlike those supermarket sawdust-filled hamantaschen. Make sure you read these important tips: *Tips: Don’t use too much filling- have some self control for once. When you are filling the hamantaschen, place a wet towel on the unfilled circles so they don’t dry out. This prevents cracking so you can easily fold the dough.

  • Duration
  • Cook Time
  • Prep Time
  • 20 hamantaschenServings



  • ¾ cup butter
  • ¾ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 2½ cups flour

Dulce de leche filling

  • Dulce de leche

Apple cinnamon filling

  • Apple
  • Cinnamon
  • Brown sugar

Brie and pecan filling

  • Brie
  • Pecan
  • Honey

Chocolate filling

  • Your favorite milk chocolate (we used flakey mekupelet chocolate from Israel)


  1. In a large glass bowl, whisk the butter and sugar until the mixture starts to become smooth. Add the egg and vanilla. Whisk again until creamy. While whisking, add the salt and baking powder. Gradually add the flour while mixing (you can use a wooden spoon now). When the dough looks crumbly, knead with your hands in the bowl until it looks consistent throughout. Form the dough into a block, wrap with plastic and place in the fridge for at least 2 hours. You can even leave it overnight.
  2. Place the dough on a floured surface and roll out with a rolling pin. The dough will be difficult to roll out, so hit it with the pin and press with your fingers until it starts to flatten. Patch any cracks with your fingers. Roll the dough to 1/8 inch thickness.
  3. Using a cup, bowl or a cookie cutter of 3-4 inch diameter, cut circles in the dough. Cover circles with a wet towel.
  4. In each hamantaschen, we need 1 teaspoon of filling. After scooping the filling into the center of the dough, it’s time to fold. Make 3 folds, each one should cover 1/3 of the circle. If any cracks form, use your finger to mend them.
  5. Place hamantaschen on a greased baking tray and bake at 350°F / 175° C for around 25 minutes. They are done when the dough turns a slight golden brown.