Easy Hamantaschen Recipe | Oznei Haman
Hamantaschen, also known as Oznei Haman or Haman’s Ears, are delicious triangular cookies traditionally made for Purim. This easy hamantaschen recipe features a buttery dough and a rich date paste filling, making it a delightful treat for the holiday.
I love celebrating Jewish holidays, and Purim is one of my favorite holidays—not just because of the costumes and parties but also because I absolutely love Hamantaschen cookies.
What Are Hamantaschen Cookies?
Hamantaschen (also called Oznei Haman in Hebrew) are triangular cookies traditionally eaten during Purim, the Jewish holiday that commemorates the story of Esther. The name “Hamantaschen” means “Haman’s pockets”, while the Hebrew name, Oznei Haman, translates to “Haman’s ears”. These cookies are typically made with a buttery dough and filled with a variety of sweet fillings.
The most traditional fillings include poppy seed (mohn), date paste, and jam, but modern versions feature chocolate spread, peanut butter, caramel, and even halva. The three-cornered shape represents the hat (or ears) of Haman, the villain in the Purim story. Whether you call them Hamantaschen, Haman’s ears, or Oznei Haman, these cookies are a must-have for celebrating Purim!
What is Date Paste?
Date paste is a natural, sweet, and smooth spread made from blended dates. It is one of the most traditional Hamantaschen fillings and is widely used in Middle Eastern dessers, such as Maamoul cookies and Jewish desserts like Rugelach . The rich and caramel-like sweetness of dates makes them a perfect filling for cookies, pastries, and cakes.
In Israel, store-bought date paste is easy to find and very affordable, so I use it in this recipe. However, if you can’t find date paste in your country, making it at home is simple.
How to Make Date Paste
To make homemade date paste, follow these easy steps:
- Soak 2 cups of pitted dates in hot water for 10 minutes.
- Drain and blend the dates with 2-3 tablespoons of water until smooth.
- Add a pinch of cinnamon or vanilla extract for extra flavor.
Here you can find more date dessert recipes, (some of them are really unique). If you’re making homemade date paste, prepare it ahead of time so it’s ready when you assemble your Hamantaschen.
Hamantaschen Filling Ideas
My favorite Hamantaschen filling is the traditional date paste, but there are many other delicious options. Some fillings are classic and traditional, while others are creative and unique. Here are some ideas:
- Poppy Seed Filling (Mohn) – A classic Jewish filling made with ground poppy seeds, sugar, and milk.
- Chocolate Spread (Nutella) – A modern favorite for chocolate lovers.
- Jam (Apricot, Raspberry, or Strawberry) – A simple and fruity option.
- Halva and Chocolate – A Middle Eastern twist using sesame halva and melted chocolate.
- Peanut Butter and Honey – A creamy and slightly salty-sweet filling.
- Caramelized Apple and Cinnamon – A warm, spiced filling for a unique variation.
Tips and Tricks for the Best Hamantaschen
Making homemade Hamantaschen is easy, but these tips will help you achieve perfect cookies every time:
- Chill the dough – Refrigerate the dough for at least 30 minutes before rolling to make it easier to handle.
- Don’t overfill – Use about 1-2 teaspoons of filling per cookie to prevent the dough from opening during baking.
- Pinch the edges well – Make sure to firmly seal the three corners so they don’t open in the oven.
- Roll the dough evenly – Aim for about 1/4-inch (1/2 cm) thickness to get the perfect balance of crisp and tender texture.
- Bake until golden – Hamantaschen should be slightly golden on the edges but still soft in the center.
Make Ahead and Storage
Hamantaschen cookies can be made ahead and stored easily:
- At Room Temperature: Store in an airtight container for up to 5 days.
- In the Refrigerator: Keeps fresh for up to 10 days.
- Freezing: Unbaked Hamantaschen dough can be frozen for up to 3 months. Thaw in the refrigerator before rolling and baking.
- Baked Hamantaschen freeze well too! Store them in an airtight container for up to 2 months and thaw at room temperature before serving.
More Recipes
Hamantaschen Recipe | Oznei Haman
Equipment
Ingredients
For the dough:
- 1¼ cups (160 g) Flour
- ½ cup (60 g) Powdered sugar
- ¼ teaspoon Salt
- 7 tablespoons (90 g) Butter cold and into cubes
- 1 Egg yolk
- 1 teaspoon Vanilla extract
- ½ teaspoon Baking powder
- 1-2 tablespoons Milk
For the filling:
- Date paste
For decoration:
- Powdered sugar
Instructions
- Make the dough: in a large bowl or in a food processor, combine flour, powdered sugar, salt and baking powder. Add butter and blend until crumbs are formed.
- Add egg yolk, vanilla extract and 1 tablespoon of milk. Blend until dough is formed, if needed add another tablespoon of milk. Do not over blend.
- Flatten the dough into a disk form, cover with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 170C (340F).
- Take the dough out of the fridge, roll the dough into about 1/4-inch (1/2 cm) thick. cut into 6-8 cm circles.
- Fill each circle with date paste (or any other filling – read recipe motes) and seal as shown on the video. Combine the leftover dough, roll in and repeat the process.
- Arrange the cookies on a baking tray lined with parchment paper and bake for 12-16 minutes, until slightly golden.
- Allow to cool, then dust with powdered sugar.
Video
Notes
- Storage – Store Hamantaschen in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 10 days or freeze for up to 2 months.
- Chill the dough – For the best results, refrigerate the dough for at least 30 minutes before rolling. This helps prevent spreading and makes it easier to work with.
- Sealing the edges – To prevent the Hamantaschen from opening while baking, pinch the edges firmly and slightly fold them over. If needed, you can brush the edges lightly with egg wash or water for better sealing.
- Filling amount – Avoid overfilling the cookies. Use about 1 teaspoon of filling per Hamantaschen to keep them from bursting open in the oven.
- Watch the Video– For a better understanding of shaping and assembling the Hamantaschen, I highly recommend watching the video recipe.
- Read the FAQs – If you have any questions about substitutions, dough consistency, or storage tips, check out the FAQs section below the recipe card for detailed answers.
Nutrition
Frequently Asked Questions
Make sure to pinch the corners firmly and do not overfill the cookies. Chilling the shaped cookies before baking can also help.
If your dough is cracking, it may be too dry. Add a small amount of milk or water to make it more pliable.
Absolutely! Use dairy-free butter or margarine for a dairy-free version.
The three-cornered shape is said to represent Haman’s hat or ears. It is a symbolic shape tied to the Purim tradition.
Hamantaschen are traditional Jewish cookies eaten during Purim. They symbolize the downfall of Haman, the antagonist in the Purim story.
I remember those cookie
Made them for purim last year, glong to make them again this year.