Prune-Apricot Hamantaschen


Hamantaschen, a traditional Jewish cookie, are named after the villain in the Purim story, Haman. It was said that he wore a tricorn, and these cookies resemble its shape. The dough can be made in advance and frozen for up to a month. Both the dough and filling will keep beautifully in your fridge for a week. These are incredibly fun to assemble with family and friends.

Ingredients – Dough
  • 2 cups flour
  • 1 cup butter, room temperature
  • 1 cup cream cheese, room temperature
  • 1 tbsp sugar
  • ½ tsp salt
Instructions – Dough

Combine everything using a food processor, a hand mixer, or your own hands.

Roll the dough into two balls and wrap each ball in cling film before refrigerating for 30 minutes. If you’re leaving the dough in longer, be prepared to allow a good 15 minutes for the dough to thaw on the counter before rolling it out. 

Ingredients – Filling
  • 16 oz pitted prunes
  • 12 oz apricots
  • 1½ cups water
  • ½ cup orange juice
  • 1 tsp cinnamon
Instructions – Filling

Combine ingredients in a medium saucepan. Cover, bring to a boil, and simmer for 20-30 minutes or until the dried fruit is plump and lusciously soft. Puree with a hand mixer and let it cool before filling the cookies.

Ingredients – Assembly
  • 1 egg, whisked
  • 1 tsp water
Instructions – Assembly

Preheat the oven to 375F, line a baking sheet with parchment paper, and prepare an egg wash with the egg and water.

Place one floured ball of dough on your liberally floured work surface and roll out until it’s 1/4-1/2 cm in thickness. Cut out as many circles as possible (with a cooking cutter/wine glass with a 3-4inch diameter), and put 1 tbsp of filling in the center of each circle. Turn the circles into triangles by pinching two corners of the circle together, then pinching the other two corners together. If the corners aren’t sticking together, dip your fingers into water and repinch.

Gather any leftover dough, and reroll in order to start all over.

Place all the hamantaschen on your baking sheet, brush with your egg wash and bake for 30 minutes or until lightly browned. Let them cool before devouring!.


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