23 Delicious Easy Hamentashen Recipes Amazing

Zesty, sweet, and irresistibly fun to make, hamentashen are the perfect treat to brighten any day! Whether you’re a seasoned baker or just starting out, our roundup of 23 delicious and easy hamentashen recipes promises something for everyone. From classic fillings to creative twists, these little triangular delights are sure to spark joy in your kitchen. Dive in and discover your next favorite recipe today!

Classic Poppy Seed Hamentashen

Zephyrs of nostalgia often bring me back to my grandmother’s kitchen, where the scent of baking dough and sweet poppy seed filling would fill the air. Today, I find myself yearning to recreate that warmth, that connection to tradition, through the making of Classic Poppy Seed Hamentashen.

Ingredients

• 2 cups all-purpose flour (sifted for lighter dough)
• 1/2 cup granulated sugar (adjust to taste)
• 1/4 tsp salt (enhances flavor)
• 1/2 cup unsalted butter, chilled and cubed (or margarine for dairy-free)
• 1 large egg (room temperature for better incorporation)
• 2 tbsp cold water (adds moisture)
• 1 cup poppy seed filling (store-bought or homemade)
• 1 tsp vanilla extract (for aromatic depth)

Instructions

1. In a large bowl, whisk together the flour, sugar, and salt until well combined.
2. Add the chilled butter cubes to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
3. Beat the egg lightly in a small bowl, then add it to the flour mixture along with the cold water and vanilla extract. Mix until a dough forms. Tip: If the dough is too dry, add a teaspoon of water at a time until it comes together.
4. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This rest period makes the dough easier to handle.
5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Using a round cookie cutter, cut out circles.
7. Place a teaspoon of poppy seed filling in the center of each circle. Fold the edges to form a triangle, pinching the corners to seal. Tip: Leave a small opening in the center to expose the filling.
8. Bake for 15-20 minutes, or until the edges are lightly golden. Tip: Rotate the baking sheet halfway through for even baking.
9. Allow the hamentashen to cool on the baking sheet for 5 minutes before transferring to a wire rack.

As they cool, the hamentashen develop a delightful contrast between the crisp edges and the tender, flavorful filling. Enjoy them with a cup of tea, or for a special touch, dust with powdered sugar just before serving.

Chocolate Chip Hamentashen

Very quietly, as the early morning light filters through the kitchen window, the process of making Chocolate Chip Hamentashen begins. It’s a moment of peace, where the simple act of baking connects us to traditions and the joy of sharing.

Ingredients

• 2 cups all-purpose flour (for a lighter texture, sift before using)
• 1/2 cup granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, chilled and cubed (ensures flaky dough)
• 1 large egg (room temperature for easier mixing)
• 1 tsp vanilla extract (or almond extract for a different flavor profile)
• 1/2 cup chocolate chips (mini chips distribute more evenly)
• 2 tbsp milk (any percentage works)
• Pinch of salt (enhances flavors)

Instructions

1. In a large bowl, whisk together the flour, sugar, and salt until well combined.
2. Add the chilled, cubed butter to the dry ingredients. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Beat the egg lightly in a small bowl, then add it to the flour mixture along with the vanilla extract. Mix until the dough starts to come together.
4. Gradually add milk, one tablespoon at a time, until the dough is soft but not sticky. You may not need all the milk.
5. Fold in the chocolate chips evenly throughout the dough.
6. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This step is crucial for easier handling.
7. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
8. On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use a round cookie cutter to cut out circles.
9. Place a small amount of chocolate chips in the center of each circle. Fold the edges in three places to form a triangle, pinching the corners to seal.
10. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

How delightful these Chocolate Chip Hamentashen turn out, with their tender, buttery crust and the sweet surprise of melted chocolate inside. Serve them slightly warm with a dusting of powdered sugar for an extra touch of sweetness, or alongside a cup of cold milk for a simple, comforting treat.

Raspberry Jam Filled Hamentashen

Falling into the rhythm of baking brings a quiet joy, especially when crafting something as delightful as raspberry jam filled hamentashen. These tender, triangular cookies, with their sweet and slightly tart filling, are a labor of love that pays off with every bite.

Ingredients

• 2 cups all-purpose flour (sifted for lighter dough)
• 1/2 cup granulated sugar (adjust to taste)
• 1/4 tsp salt (enhances flavor)
• 1/2 cup unsalted butter, chilled and cubed (or margarine for dairy-free)
• 1 large egg (room temperature for better incorporation)
• 2 tbsp cold water (adds moisture)
• 1/2 cup raspberry jam (seedless for smoother filling)

Instructions

1. In a large bowl, whisk together the flour, sugar, and salt until well combined.
2. Add the chilled butter cubes to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
3. Beat the egg lightly in a small bowl, then add it to the flour mixture along with the cold water. Mix until a dough forms. Tip: If the dough is too dry, add water one teaspoon at a time.
4. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This helps the dough relax and makes it easier to roll out.
5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Using a round cookie cutter, cut out circles.
7. Place a teaspoon of raspberry jam in the center of each circle. Fold the edges in to form a triangle, pinching the corners to seal. Tip: Leave a small opening in the center for the jam to peek through.
8. Bake for 15-20 minutes, or until the edges are lightly golden. Tip: Rotate the baking sheet halfway through for even baking.
9. Let the hamentashen cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Crumbling slightly at the edges yet sturdy enough to hold their shape, these hamentashen offer a buttery contrast to the vibrant raspberry jam. Serve them alongside a cup of tea for a moment of sweetness in your day.

Lemon Curd Hamentashen

Sometimes, the simplest pleasures come from blending the tangy zest of lemon with the sweet, buttery embrace of pastry, especially when shaped into the iconic triangles of Hamentashen. This recipe, a delightful twist on the traditional, invites you to explore the bright flavors of lemon curd nestled within a tender, flaky dough.

Ingredients

• 2 cups all-purpose flour (for a lighter texture, sift before measuring)
• 1/2 cup granulated sugar (adjust to taste)
• 1/2 tsp baking powder (ensure it’s fresh for optimal rise)
• 1/4 tsp salt (fine sea salt blends best)
• 1/2 cup unsalted butter, cold and cubed (for flakiness, keep butter cold)
• 1 large egg (room temperature for easier mixing)
• 2 tbsp cold water (add gradually, as needed)
• 1/2 cup lemon curd (homemade or store-bought, for filling)

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
3. Beat the egg lightly in a small bowl, then add it to the flour mixture along with 1 tablespoon of cold water. Stir until the dough begins to come together, adding the remaining water if necessary.
4. Turn the dough out onto a lightly floured surface and knead gently until smooth. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. On a floured surface, roll the chilled dough to about 1/4-inch thickness. Using a round cookie cutter, cut out circles and place them on the prepared baking sheet.
7. Place a teaspoon of lemon curd in the center of each dough circle. Fold the edges in to form a triangle, pinching the corners to seal.
8. Bake for 15-18 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

The lemon curd Hamentashen emerge from the oven with a delicate crispness that gives way to a soft, tangy center. Perfect for sharing, they pair wonderfully with a cup of tea or as a bright finish to a springtime brunch.

Apple Cinnamon Hamentashen

Wandering through the flavors of fall, this Apple Cinnamon Hamentashen recipe brings a cozy twist to a traditional treat, blending the sweetness of apples with the warmth of cinnamon in every bite.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed (or margarine for dairy-free)
• 1 large egg
• 1 tsp vanilla extract
• 1 cup apple pie filling, finely chopped (homemade or store-bought)
• 1 tsp ground cinnamon (adjust to taste)
• 1 tbsp milk or water (for brushing)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Beat the egg and vanilla extract in a small bowl, then add to the flour mixture. Stir until a dough forms. If the dough is too dry, add a teaspoon of water at a time until it comes together.
4. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to make it easier to handle.
5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use a round cookie cutter or glass to cut out circles.
7. Place a teaspoon of the apple pie filling in the center of each circle, then sprinkle with cinnamon.
8. Fold the edges of the dough up in three sections to form a triangle, pinching the corners to seal. Leave a small opening in the center to expose the filling.
9. Brush the tops of the hamentashen with milk or water for a golden finish.
10. Bake for 15-20 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Just out of the oven, these hamentashen offer a delightful contrast between the crisp, buttery dough and the soft, spiced apple filling. Serve them warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an extra indulgent treat.

Nutella Stuffed Hamentashen

Baking these Nutella Stuffed Hamentashen feels like wrapping little parcels of joy, each one a sweet surprise waiting to be discovered. The process, much like the act of journaling, is a gentle unfolding of steps that lead to something deeply satisfying.

Ingredients

• 2 cups all-purpose flour (for a lighter texture, sift before using)
• 1/2 cup granulated sugar (adjust to taste)
• 1/4 tsp salt
• 1/2 cup unsalted butter, chilled and cubed (keeps dough flaky)
• 1 large egg
• 2 tbsp cold water (add more if dough is too dry)
• 1/2 cup Nutella (chill for easier handling)
• 1 egg yolk, beaten (for egg wash)

Instructions

1. In a large bowl, whisk together the flour, sugar, and salt until well combined.
2. Add the chilled, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Beat the egg with cold water in a small bowl, then gradually add to the flour mixture, stirring until a dough forms. If the dough is too dry, add more water, 1 tbsp at a time.
4. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This rest period makes the dough easier to roll and shape.
5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. On a lightly floured surface, roll out the dough to 1/4-inch thickness. Use a round cookie cutter to cut out circles.
7. Place 1 tsp of chilled Nutella in the center of each circle. Fold the edges to form a triangle, pinching the corners to seal.
8. Brush the tops with beaten egg yolk for a golden finish.
9. Bake for 15-18 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Each bite of these Hamentashen offers a crisp exterior giving way to the creamy, rich Nutella center. Serve them slightly warm with a dusting of powdered sugar or alongside a cup of strong coffee for a delightful contrast.

Apricot Preserve Hamentashen

Now, as the light fades softly into the evening, I find myself drawn to the kitchen, where the simple act of baking becomes a meditation. Today, it’s the apricot preserve hamentashen that calls to me, a sweet reminder of traditions and the joy of sharing.

Ingredients

• 2 cups all-purpose flour (sifted for lightness)
• 1/2 cup granulated sugar (or adjust to sweetness preference)
• 1/4 tsp salt (enhances flavors)
• 1/2 cup unsalted butter, chilled and cubed (for flakiness)
• 1 large egg (room temperature for better incorporation)
• 2 tbsp cold water (just enough to bring dough together)
• 1/2 cup apricot preserve (smooth or with chunks, as preferred)
• 1 tsp vanilla extract (for a hint of warmth)

Instructions

1. In a large bowl, whisk together the flour, sugar, and salt until well combined.
2. Add the chilled, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
3. Beat the egg lightly in a small bowl, then add it to the flour mixture along with the vanilla extract. Mix gently.
4. Sprinkle cold water, one tablespoon at a time, over the mixture, stirring until the dough just comes together. Avoid overworking.
5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or until firm. This rest period ensures easier handling.
6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. On a lightly floured surface, roll out the dough to 1/4-inch thickness. Using a round cutter, cut out circles about 3 inches in diameter.
8. Place a teaspoon of apricot preserve in the center of each circle. Fold the edges in three places to form a triangle, pinching the corners to seal.
9. Bake for 15-20 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Each bite of these hamentashen offers a delightful contrast—the tender, buttery dough giving way to the bright, fruity burst of apricot. Serve them alongside a cup of tea for a moment of quiet indulgence, or share them as a sweet token of connection.

Cream Cheese Hamentashen

Zephyrs whisper through the kitchen as we embark on a culinary journey to create Cream Cheese Hamentashen, a tender, buttery pastry that cradles a sweet, creamy heart. This recipe, a blend of tradition and personal touch, invites you to slow down and savor the process, much like the dough resting between folds.

Ingredients

• 2 cups all-purpose flour (sifted for lightness)
• 1/2 cup unsalted butter, chilled and cubed (keeps dough flaky)
• 4 oz cream cheese, softened (for smooth blending)
• 1/4 cup granulated sugar (adjust to sweetness preference)
• 1 large egg yolk (adds richness)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup fruit preserves (any flavor, for filling)

Instructions

1. In a large bowl, combine flour and sugar. Add chilled butter and cream cheese, using a pastry cutter until mixture resembles coarse crumbs.
2. Mix in egg yolk and vanilla extract until dough comes together. If too dry, add cold water, 1 tbsp at a time.
3. Shape dough into a disk, wrap in plastic, and refrigerate for 1 hour. This rest prevents shrinkage and eases rolling.
4. Preheat oven to 350°F. Line baking sheets with parchment paper.
5. On a floured surface, roll dough to 1/4-inch thickness. Cut into 3-inch circles.
6. Place 1 tsp preserves in the center of each circle. Fold edges to form a triangle, pinching corners to seal.
7. Bake for 15-18 minutes, until edges are golden. Let cool on sheets for 5 minutes, then transfer to racks.

Golden and inviting, these Hamentashen boast a crisp exterior giving way to a lush, jammy center. Serve them alongside a cup of Earl Grey tea, the bergamot notes dancing with the pastry’s sweetness, for an afternoon that feels like a gentle embrace.

Pistachio Rose Hamentashen

Gently, the warmth of the kitchen wraps around you as you prepare to embark on a culinary journey that marries the nutty richness of pistachios with the delicate floral notes of rose, all encased in the tender embrace of a hamentashen dough. This recipe, a blend of tradition and innovation, invites you to slow down and savor the process, creating not just cookies, but memories.

Ingredients

• 2 cups all-purpose flour (for a lighter texture, sift before measuring)
• 1/2 cup granulated sugar (adjust to taste)
• 1/4 tsp salt (enhances the flavors)
• 1/2 cup unsalted butter, chilled and cubed (keeps the dough flaky)
• 1 large egg (bring to room temperature for even mixing)
• 2 tbsp rose water (adds a subtle floral aroma)
• 1/2 cup pistachios, finely ground (toast lightly for extra flavor)
• 1/4 cup powdered sugar (for dusting, optional)

Instructions

1. In a large bowl, whisk together the flour, granulated sugar, and salt until well combined.
2. Add the chilled, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
3. In a small bowl, lightly beat the egg with the rose water. Gradually add this to the flour mixture, stirring until a dough forms. Tip: If the dough is too sticky, add a little more flour; if too dry, a teaspoon of cold water.
4. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This rest period makes the dough easier to handle and enhances the texture.
5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Using a round cookie cutter, cut out circles.
7. Place a teaspoon of ground pistachios in the center of each circle. Fold the edges to form a triangle, pinching the corners to seal. Tip: Moisten the edges slightly with water to help them stick.
8. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
9. Once cooled, dust with powdered sugar if desired. Tip: For an extra touch of elegance, garnish with edible rose petals.

Vividly, the pistachio rose hamentashen emerge from the oven, their golden edges contrasting with the vibrant green filling. The first bite reveals a tender crumb, the rose water’s perfume mingling with the earthy pistachios, a dance of flavors and textures. Serve these at your next gathering, or enjoy them with a cup of tea, letting the quiet moments shine.

Maple Walnut Hamentashen

Yearning for a twist on a classic, these Maple Walnut Hamentashen blend the comforting warmth of maple with the earthy crunch of walnuts, wrapped in a tender, buttery dough. It’s a recipe that feels like a quiet morning in the kitchen, where every fold and pinch is a moment of mindfulness.

Ingredients

• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 1/2 cup unsalted butter, chilled and cubed (keeps dough flaky)
• 1/4 cup pure maple syrup (the darker, the richer the flavor)
• 1/4 cup granulated sugar (adjust to sweetness preference)
• 1 large egg (room temperature blends better)
• 1/2 cup finely chopped walnuts (toast lightly for extra aroma)
• 1 tsp vanilla extract (pure for best flavor)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. In a large bowl, whisk together the flour and salt to ensure even distribution.
2. Add the chilled, cubed butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs, about 3-5 minutes.
3. In a separate bowl, whisk the egg, maple syrup, granulated sugar, and vanilla extract until well combined.
4. Gradually pour the wet ingredients into the dry ingredients, stirring until a dough begins to form. Fold in the chopped walnuts last.
5. Turn the dough onto a lightly floured surface and knead gently until smooth, about 2 minutes. Wrap in plastic and chill for at least 1 hour to firm up.
6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Roll the dough to 1/4-inch thickness on a floured surface. Use a round cutter to cut out circles, about 3 inches in diameter.
8. Place a teaspoon of maple walnut filling in the center of each circle. Pinch the edges to form a triangle shape, leaving the center slightly open.
9. Bake for 12-15 minutes, or until the edges are just golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Each bite of these Hamentashen offers a delightful contrast between the crisp exterior and the soft, nutty filling. Serve them alongside a cup of spiced tea for an afternoon that feels like a hug.

Blueberry Lemon Hamentashen

Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where flour dust settles like snow. Today, we’re embracing the quiet joy of baking with a recipe that marries the tartness of lemon with the sweet burst of blueberries, wrapped in a tender, buttery dough.

Ingredients

• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 1/2 cup granulated sugar (or adjust to taste)
• 1/2 tsp baking powder (for a slight lift)
• 1/4 tsp salt (to balance the sweetness)
• 1/2 cup unsalted butter, cold and cubed (for flakiness)
• 1 large egg (room temperature blends easier)
• 2 tbsp fresh lemon juice (brightens the flavor)
• 1 tbsp lemon zest (for aromatic depth)
• 1/2 cup blueberry jam (homemade or store-bought)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. Add the cold, cubed butter to the dry ingredients. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. In a small bowl, lightly beat the egg with the lemon juice and zest. Pour this into the flour mixture, stirring until a dough begins to form.
4. Turn the dough onto a lightly floured surface and knead gently until smooth. Wrap in plastic and chill for at least 1 hour (this prevents spreading during baking).
5. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
6. Roll the dough to 1/4-inch thickness. Using a round cutter, cut out circles and place them on the prepared sheet.
7. Place a teaspoon of blueberry jam in the center of each circle. Fold the edges up to form a triangle, pinching the corners to seal.
8. Bake for 15-18 minutes, or until the edges are lightly golden. Let cool on the sheet for 5 minutes before transferring to a wire rack.

Softly, the hamentashen emerge from the oven, their edges crisp while the centers remain tender. The lemon zest whispers through the sweetness of the blueberry, offering a dance of flavors that’s both refreshing and comforting. Serve them slightly warm, with a dusting of powdered sugar or alongside a cup of earl grey tea for a serene afternoon treat.

Chocolate Orange Hamentashen

Under the soft glow of the kitchen light, the fusion of chocolate and orange in these Hamentashen whispers of cozy afternoons and the joy of baking. This recipe, a tender twist on a classic, invites you to savor the process as much as the sweet, citrus-kissed outcome.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed (or margarine for dairy-free)
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp orange zest (from about 1 medium orange)
• 1/2 cup chocolate chips (semi-sweet or dark, adjust to preference)
• 1 tbsp milk or water (as needed for dough consistency)

Instructions

1. In a large bowl, whisk together the flour, sugar, and salt until well combined.
2. Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
3. In a small bowl, lightly beat the egg with the vanilla extract and orange zest. Pour this into the flour mixture and stir until a dough begins to form. If the dough is too dry, add milk or water, 1 tablespoon at a time, until it comes together.
4. Turn the dough out onto a lightly floured surface and knead gently until smooth. Wrap in plastic wrap and refrigerate for at least 1 hour, or until firm.
5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. On a lightly floured surface, roll the dough to about 1/4-inch thickness. Using a round cookie cutter or glass, cut out circles about 3 inches in diameter.
7. Place a small amount of chocolate chips in the center of each circle. Fold the edges in to form a triangle, pinching the corners to seal, leaving the center slightly open.
8. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Light and tender, these Hamentashen offer a delightful contrast between the crisp edges and the molten chocolate center. Serve them alongside a cup of Earl Grey tea to highlight the orange zest’s brightness, or pack them as a sweet surprise in lunchboxes.

Strawberry Rhubarb Hamentashen

Gently, as the early summer sun coaxes the first strawberries from their slumber, we find ourselves drawn to the kitchen, where the tartness of rhubarb and the sweetness of strawberries come together in a dance as old as time. This Strawberry Rhubarb Hamentashen is a tender nod to tradition, with a filling that sings of the season.

Ingredients

• 2 cups all-purpose flour (for a tender dough)
• 1/2 cup unsalted butter, chilled and cubed (ensures flakiness)
• 1/4 cup granulated sugar (adjust to sweetness preference)
• 1 large egg (binds the dough)
• 1 tsp vanilla extract (for depth of flavor)
• 1 cup strawberries, diced (ripe but firm)
• 1 cup rhubarb, diced (trim off any tough strings)
• 1/4 cup honey (or maple syrup for a vegan option)
• 1 tbsp lemon juice (brightens the filling)
• 1 tbsp cornstarch (thickens the filling)

Instructions

1. In a large bowl, whisk together the flour and sugar. Add the cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. Beat the egg with vanilla extract and drizzle over the flour mixture. Stir with a fork until the dough begins to come together, then knead gently into a ball. Wrap in plastic and chill for 30 minutes.
3. While the dough chills, combine strawberries, rhubarb, honey, lemon juice, and cornstarch in a saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens, about 10 minutes. Let cool.
4. Preheat the oven to 350°F and line a baking sheet with parchment paper.
5. Roll the dough to 1/4-inch thickness on a floured surface. Cut into 3-inch circles, spoon a teaspoon of filling into the center of each, and fold the edges into a triangle, pinching the corners to seal.
6. Bake for 18-20 minutes, or until the edges are golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Zesty and vibrant, these hamentashen offer a delightful contrast between the buttery crust and the juicy, tangy filling. Serve them warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an extra indulgent treat.

Honey Almond Hamentashen

Falling into the rhythm of baking brings a quiet joy, especially when the recipe is as comforting as honey almond hamentashen. These tender, sweet pockets are a labor of love, perfect for savoring slowly with a cup of tea.

Ingredients

• 2 cups all-purpose flour (for a lighter texture, sift before measuring)
• 1/2 cup unsalted butter, chilled and cubed (ensures a flaky dough)
• 1/4 cup honey (adjust to taste, depending on sweetness preference)
• 1/2 cup finely ground almonds (toasted for deeper flavor, if preferred)
• 1 egg (room temperature for easier mixing)
• 1 tsp vanilla extract (or almond extract for a nuttier aroma)
• Pinch of salt (balances the sweetness)

Instructions

1. In a large bowl, whisk together the flour and salt to ensure even distribution.
2. Add the chilled butter cubes to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
3. In a separate bowl, lightly beat the egg, then mix in the honey and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a dough begins to form. Fold in the ground almonds last.
5. Turn the dough onto a lightly floured surface and knead gently until smooth. Wrap in plastic and chill for at least 1 hour to firm up.
6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Roll out the dough to about 1/4-inch thickness. Using a round cutter, cut out circles and place a small dollop of filling in the center of each.
8. Fold the edges of the dough circles up in three parts to form a triangle, pinching the corners to seal. Leave a small opening in the center for the filling to peek through.
9. Bake for 15-20 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Kneading the dough gently ensures these hamentashen stay tender, while the honey and almonds meld into a subtly sweet, nutty filling. Serve them warm, with the honey glistening, for a truly comforting treat.

Peanut Butter and Jelly Hamentashen

How comforting it is to blend the familiar with the new, especially in the kitchen. Today, we’re taking the classic peanut butter and jelly sandwich and transforming it into something a little more festive, a little more shaped by tradition, yet still deeply rooted in the simple joys of childhood flavors.

Ingredients

• 2 cups all-purpose flour (for a lighter dough, you can substitute half with cake flour)
• 1/2 cup granulated sugar (adjust to taste if you prefer a less sweet dough)
• 1/2 tsp baking powder (ensure it’s fresh for the best rise)
• 1/4 tsp salt (a pinch more if you like a savory contrast)
• 1/2 cup unsalted butter, chilled and cubed (cold butter is key to flaky layers)
• 1 large egg (room temperature blends more smoothly)
• 2 tbsp milk (any kind, though whole milk adds richness)
• 1/2 cup peanut butter (creamy or crunchy, based on your texture preference)
• 1/4 cup jelly or jam (grape or strawberry keeps it classic)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Add the chilled, cubed butter to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs.
4. In a small bowl, lightly beat the egg and milk together, then pour into the flour mixture. Stir until a dough begins to form.
5. Turn the dough out onto a lightly floured surface and knead gently until smooth. If the dough is too sticky, add a little more flour, a tablespoon at a time.
6. Roll the dough to about 1/4-inch thickness. Using a round cookie cutter or glass, cut out circles approximately 3 inches in diameter.
7. Place a teaspoon of peanut butter and a smaller amount of jelly in the center of each circle. Fold the edges up in three sections to form a triangle, pinching the corners to seal.
8. Bake for 15-18 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Unassuming at first glance, these hamentashen reveal a delightful contrast between the tender, buttery crust and the creamy, fruity filling. Serve them slightly warm with a glass of cold milk for a nostalgic twist, or pack them in a lunchbox for a sweet surprise.

Mocha Hamentashen

Huddled in the quiet of the morning, with the first light filtering through the kitchen window, there’s something deeply comforting about the process of making Mocha Hamentashen. The blend of coffee and chocolate, wrapped in a tender dough, feels like a warm embrace on a chilly day.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp instant coffee granules (dissolved in 1 tbsp hot water)
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup chocolate chips (or chunks, for a richer texture)

Instructions

1. In a large bowl, whisk together the flour, sugar, cocoa powder, and salt until well combined.
2. Add the cold, cubed butter to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs.
3. In a small bowl, beat the egg with the vanilla extract and dissolved coffee. Pour this mixture into the flour mixture and stir until a dough begins to form.
4. Turn the dough out onto a lightly floured surface and knead gently until it comes together. Wrap in plastic wrap and refrigerate for at least 1 hour, or until firm.
5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. On a floured surface, roll out the dough to about 1/4-inch thickness. Using a round cookie cutter or glass, cut out circles.
7. Place a small amount of chocolate chips in the center of each circle. Fold the edges in to form a triangle, pinching the corners to seal.
8. Bake for 12-15 minutes, or until the edges are just starting to firm up but the centers are still soft.
9. Allow the hamentashen to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Golden and slightly crisp on the outside, these Mocha Hamentashen reveal a soft, chocolatey center that melts in your mouth. Serve them alongside a cup of strong coffee for an afternoon treat that feels both indulgent and comforting.

Caramel Apple Hamentashen

Falling into the rhythm of autumn, this recipe weaves the crispness of apples with the deep, comforting embrace of caramel, all tucked into a tender, triangular pastry. It’s a dance of flavors and textures that feels like a warm hug on a cool day.

Ingredients

• 2 cups all-purpose flour (for a lighter dough, substitute half with cake flour)
• 1/2 cup unsalted butter, chilled and cubed (keeps the dough flaky)
• 1/4 cup granulated sugar (adjust to taste)
• 1 large egg (bring to room temperature for easier mixing)
• 2 tbsp cold water (add gradually to avoid wet dough)
• 1 cup finely diced apples (peeled for smoother texture)
• 1/2 cup caramel sauce (homemade or store-bought, thick consistency works best)
• 1 tsp cinnamon (enhances the apple flavor)

Instructions

1. In a large bowl, whisk together the flour and sugar to ensure even distribution.
2. Add the chilled butter cubes to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
3. Beat the egg lightly in a small bowl, then add it to the flour mixture along with 1 tbsp of cold water. Mix until the dough just comes together, adding the remaining water if needed.
4. Turn the dough onto a lightly floured surface and knead gently into a smooth ball. Wrap in plastic and chill for at least 30 minutes to relax the gluten.
5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
6. On a floured surface, roll out the dough to 1/4-inch thickness. Using a round cutter, cut out circles about 3 inches in diameter.
7. In a small bowl, mix the diced apples with cinnamon. Place a teaspoon of the apple mixture and a drizzle of caramel sauce in the center of each dough circle.
8. Fold the edges of the dough over the filling to form a triangle, pinching the corners firmly to seal. Transfer to the prepared baking sheet.
9. Bake for 20-25 minutes, or until the edges are golden brown and the filling is bubbly. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Mmm, the caramel apple hamentashen emerge from the oven with a golden hue, the apples tender yet retaining a slight bite, the caramel oozing slightly at the edges. Serve them warm with a dusting of powdered sugar or a scoop of vanilla ice cream for an indulgent twist.

Pumpkin Spice Hamentashen

Lingering in the quiet of the kitchen, the thought of blending the warmth of pumpkin spice with the traditional hamentashen brings a comforting smile. It’s a gentle nod to the past, with a whisper of autumn.

Ingredients

• 2 cups all-purpose flour (sifted for lightness)
• 1/2 cup granulated sugar (or adjust to sweetness preference)
• 1/2 cup unsalted butter, chilled and cubed (keeps dough flaky)
• 1 large egg (room temperature blends better)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup pumpkin puree (not pie filling)
• 1 tsp pumpkin pie spice (homemade or store-bought)
• 1/4 tsp salt (enhances all flavors)

Instructions

1. In a large bowl, whisk together the flour, sugar, and salt until well combined.
2. Add the chilled butter cubes to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
3. In a small bowl, lightly beat the egg with the vanilla extract and pumpkin puree. Pour this into the flour mixture, stirring until a dough begins to form.
4. Gently knead the dough on a lightly floured surface until smooth. Wrap in plastic and chill for at least 1 hour to firm up.
5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Roll out the chilled dough to about 1/4-inch thickness on a floured surface. Use a round cookie cutter to cut out circles.
7. Place a teaspoon of your favorite jam or filling in the center of each circle. Fold the edges in to form a triangle, pinching the corners to seal.
8. Bake for 15-18 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Zesty with the warmth of pumpkin spice, these hamentashen offer a tender bite with a surprise of sweetness inside. Serve them alongside a cup of spiced tea for a moment of quiet indulgence, or share them as a thoughtful gift wrapped in parchment and tied with twine.

Cherry Vanilla Hamentashen

Perhaps there’s no better way to welcome the subtle shift of seasons than by baking a batch of Cherry Vanilla Hamentashen, a delightful twist on the traditional cookie that marries the tartness of cherries with the warmth of vanilla in a tender, buttery dough.

Ingredients

• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 1/2 cup granulated sugar (for a less sweet version, reduce by 1 tbsp)
• 1/2 cup unsalted butter, cold and cubed (European-style butter recommended for richer flavor)
• 1 large egg (room temperature for easier mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1/4 tsp salt (fine sea salt dissolves more evenly)
• 1/2 cup cherry jam (thicker preserves work best to prevent leaking)
• 1 tbsp milk (any fat percentage, for brushing)

Instructions

1. In a large bowl, whisk together the flour, sugar, and salt until well combined.
2. Add the cold, cubed butter to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
3. In a small bowl, lightly beat the egg with the vanilla extract. Pour this into the flour mixture and stir until a dough begins to form. If the dough seems too dry, add milk, 1 teaspoon at a time, until it comes together.
4. Turn the dough out onto a lightly floured surface and knead gently a few times until smooth. Flatten into a disk, wrap in plastic, and refrigerate for at least 1 hour (up to 24 hours) to firm up.
5. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
6. On a lightly floured surface, roll the dough to about 1/4-inch thickness. Using a round cookie cutter (about 3 inches in diameter), cut out circles and place them on the prepared baking sheets.
7. Spoon about 1/2 teaspoon of cherry jam into the center of each dough circle. Fold the edges in three times to form a triangle shape, pinching the corners to seal but leaving the center open.
8. Brush the edges of the hamentashen lightly with milk for a golden finish. Bake for 12-15 minutes, or until the edges are just beginning to turn golden.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Once cooled, these Cherry Vanilla Hamentashen reveal a delicate crumb that contrasts beautifully with the gooey, fruity center. Serve them alongside a cup of Earl Grey tea for an afternoon treat that feels both indulgent and comforting.

Coconut Lime Hamentashen

Venturing into the kitchen on a quiet afternoon, the fusion of coconut and lime in these Hamentashen offers a tropical twist to a traditional treat, inviting a moment of sweet escape with every bite.

Ingredients

• 2 cups all-purpose flour (sifted for lightness)
• 1/2 cup granulated sugar (or coconut sugar for a deeper flavor)
• 1/4 tsp salt (enhances the sweetness)
• 1/2 cup unsalted butter, cold and cubed (ensures flaky dough)
• 1 large egg (room temperature for even mixing)
• 2 tbsp coconut milk (adds moisture and flavor)
• 1 tbsp lime zest (brightens the filling)
• 1/2 cup shredded coconut (toasted for extra crunch)
• 1/4 cup lime juice (freshly squeezed for the best taste)
• 1/4 cup honey (or agave syrup for a vegan option)

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, and salt until well combined.
3. Add the cold, cubed butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Beat the egg lightly in a small bowl, then add it to the flour mixture along with the coconut milk. Mix until a dough forms. Tip: If the dough is too sticky, add a little more flour; if too dry, a splash more coconut milk.
5. Divide the dough into two disks, wrap in plastic, and chill in the refrigerator for 30 minutes. This makes the dough easier to handle.
6. While the dough chills, prepare the filling by combining the lime zest, shredded coconut, lime juice, and honey in a small bowl. Stir until well mixed.
7. Roll out one disk of dough on a lightly floured surface to about 1/4-inch thickness. Use a round cookie cutter to cut out circles.
8. Place a teaspoon of the filling in the center of each circle. Fold the edges to form a triangle, pinching the corners to seal. Tip: Wet your fingers slightly to help seal the edges if needed.
9. Bake for 15-18 minutes, or until the edges are lightly golden. Tip: Rotate the baking sheet halfway through for even browning.
10. Let the Hamentashen cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Kneading the dough gently and allowing it to rest ensures these Hamentashen have a tender, flaky texture that contrasts beautifully with the chewy, zesty filling. Serve them on a sunny afternoon with a cup of herbal tea, letting the coconut and lime transport you to warmer shores.

Gingerbread Hamentashen

Evening light filters through the kitchen window as I mix the dough, the spicy scent of gingerbread filling the air, a reminder of holidays past and the comfort of baking traditions.

Ingredients

• 2 cups all-purpose flour (sifted for lighter dough)
• 1 tsp baking powder (ensure it’s fresh for best rise)
• 1/2 tsp salt (fine sea salt blends evenly)
• 1 tsp ground ginger (adjust for more warmth)
• 1/2 tsp ground cinnamon (or a pinch more for depth)
• 1/4 cup unsalted butter, softened (room temperature blends smoother)
• 1/2 cup brown sugar (packed lightly for accurate measure)
• 1 large egg (room temperature for even mixing)
• 2 tbsp molasses (dark for robust flavor)
• 1 tsp vanilla extract (pure for best taste)
• 1/2 cup jam (flavor of choice, thick varieties work best)

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, salt, ginger, and cinnamon until well combined.
3. In a large bowl, cream butter and brown sugar together until light and fluffy, about 3 minutes.
4. Beat in the egg, molasses, and vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet, mixing until a dough forms. Tip: If dough is sticky, chill for 30 minutes for easier handling.
6. Roll dough to 1/4-inch thickness on a lightly floured surface. Use a round cutter to cut out circles.
7. Place a teaspoon of jam in the center of each circle. Fold edges to form a triangle, pinching corners to seal. Tip: Leave a small opening in the center for jam to peek through.
8. Bake for 12-15 minutes, until edges are just golden. Tip: Rotate sheets halfway for even baking.
9. Cool on baking sheets for 5 minutes, then transfer to wire racks.

Buttery and spiced, these hamentashen offer a delightful crunch with a soft, jammy center. Serve them warm with a dusting of powdered sugar or alongside a cup of spiced tea for a cozy treat.

Mint Chocolate Hamentashen

Gently, as the late summer breeze carries the scent of mint through the open window, the thought of combining its freshness with the rich depth of chocolate in a Hamentashen seems like a whisper of comfort. This recipe, a playful twist on a traditional treat, invites you to linger in the kitchen, savoring each step as much as the first bite.

Ingredients

– 2 cups all-purpose flour (for a lighter dough, sift before measuring)
– 1/2 cup granulated sugar (adjust to taste)
– 1/2 cup unsalted butter, chilled and cubed (keeps dough flaky)
– 1 large egg (room temperature blends easier)
– 1 tsp vanilla extract (pure for best flavor)
– 1/4 tsp salt (enhances all flavors)
– 1/2 cup mint chocolate chips (or chop a bar for rustic chunks)
– 1 tbsp milk (any fat content, for brushing)

Instructions

1. In a large bowl, whisk together flour, sugar, and salt until evenly combined.
2. Add chilled butter cubes, using your fingers to press and rub them into the flour until the mixture resembles coarse crumbs.
3. Beat the egg with vanilla in a small bowl, then drizzle over the flour mixture, stirring with a fork until dough begins to clump.
4. Gently knead the dough on a floured surface until smooth, then wrap in plastic and chill for 30 minutes to firm up.
5. Preheat oven to 350°F and line a baking sheet with parchment paper.
6. Roll out dough to 1/4-inch thickness on a floured surface, then cut into 3-inch circles.
7. Place a teaspoon of mint chocolate chips in the center of each circle, then fold edges to form a triangle, pinching corners to seal.
8. Brush each Hamentashen with milk for a golden finish, then bake for 12-15 minutes until edges are just golden.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Overtly, these Mint Chocolate Hamentashen offer a delightful contrast between the crisp, buttery shell and the molten, fragrant filling. Serve them slightly warm, perhaps with a dusting of powdered sugar or alongside a cup of peppermint tea, to elevate the experience into something truly memorable.

S’mores Hamentashen

Gently, as the evening settles in, the idea of blending the nostalgic charm of s’mores with the traditional shape of hamentashen brings a smile. It’s a playful twist that invites warmth and creativity into the kitchen, perfect for those moments when you crave something sweet yet uniquely comforting.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, sift before using)
• 1/2 cup unsalted butter, chilled and cubed (ensures flaky dough)
• 1/4 cup granulated sugar (adjust to taste)
• 1 large egg yolk (adds richness to the dough)
• 1/2 tsp vanilla extract (or almond for a different nuance)
• 1/2 cup chocolate chips (milk or dark, based on preference)
• 1/2 cup mini marshmallows (for that classic s’mores gooeyness)
• 1/4 cup graham cracker crumbs (for sprinkling and texture)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a food processor, pulse the flour, butter, and sugar until the mixture resembles coarse crumbs.
3. Add the egg yolk and vanilla extract, pulsing until the dough comes together. Tip: If the dough is too dry, a teaspoon of cold water can help.
4. Roll the dough out on a floured surface to about 1/4 inch thickness and cut into 3-inch circles.
5. Place a few chocolate chips and mini marshmallows in the center of each circle, then fold the edges to form a triangle, pinching the corners to seal. Tip: Don’t overfill to prevent leaking.
6. Sprinkle each hamentashen with graham cracker crumbs before baking for 12-15 minutes, or until the edges are golden. Tip: Watch closely as marshmallows can brown quickly.
7. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Softly, the hamentashen emerge from the oven, their edges crisp against the tender, melting interior. The blend of toasted marshmallow and chocolate, hugged by buttery dough, offers a delightful contrast. Serve them warm, perhaps with a drizzle of caramel, to elevate the s’mores experience.

Conclusion

Ready to bake some joy into your kitchen? This roundup of 23 Delicious Easy Hamentashen Recipes offers a treasure trove of flavors to explore. Whether you’re a seasoned baker or trying your hand at these treats for the first time, there’s something here for everyone. Don’t forget to share your favorite picks in the comments and spread the love by pinning this article on Pinterest. Happy baking!

Bella Bacinos