apricot hazelnut brown butter hamantaschen Recipes

apricot hazelnut brown butter hamantaschen

Let me be the first to admit that the only reason that the hamantaschen archives on this site aren’t stronger are that I’m completely stubborn and generally a pedant and this gets in the way of what I know needs to be done to achieve hamantaschen perfection. If you read that sentence and thought “I know what some of those words mean but maybe not in that order,” don’t worry, you’re not alone. Hamantaschen are triangular cookies traditionally eaten during the Jewish festival of Purim (think: Jewish Mardi Gras) that falls next week. Haman, the villain in the biblical story, was said to wear a tricorne hat — with the brim turned up on three sides, something that was wildly fashionable in the 1700s which means it’s due for a hipster revival any day now — and this is where the cookies get their shape.

brown butter cookie dough
brown butter vanilla bean dough

While I’ve made them a few times before — really, what is there not to love about filled cookies — mine tend to flop open and leak because I find the traditional ones floury and dull, and prefer those that are like tiny open-faced fruit tarts or galettes — light, flaky and tender with inspired fillings. [This is probably what happens when you have a mother that made french onion more often than matzo ball soup, beef bourguignon instead of roast chicken, not that we minded one bit.] These little fruit tarts are high on delicious but low on structural integrity.

grinding hazelnuts, sugar, flour
browned butter, semi-frozen
hazelnut brown butter frangipane

One might overcome this leakiness by folding the corners in a overlapped manner rather than the vertical pinch-style I use, but but but (Pedant Alert!) have you even looked at a tricorne hat before? Do you see those corners? How come I’m the one doing it wrong?

cut into circles
a dab of each
fold pinch fold pinch fold pinch
ready to bake

All of this is to say that every year I promise to share a better recipe here and even fold it the way I know they work better and every year this desire collides with my worst traits (stubbornness, pedantry, procrastination) and really, I’m the worst. Or, I was until this week. This week, I’ve finally make good on my promise. The recipe below is a good standard hamantaschen dough that can even be made dairy-free should you use olive or another oil instead of butter. But. Ahem. If the sound of a vanilla bean-flecked brown butter dough with a hazelnut brown butter and apricot jam filling sounds good to you, you’re in for a treat, because it turns out you can use this recipe to be very traditional or very very not. Basically, we all win.

apricot hazelnut brown butter hamantaschen
apricot hazelnut brown butter hamantaschen

One year ago: The Consolation Prize (A Mocktail)
Two years ago: Sizzling Chicken Fajitas
Three years ago: Coconut Bread
Four years ago: Carrot Cake Pancakes
Five years ago: Tiny Poppy Seed Taschen
Six years ago: Irish Soda Bread Scones
Seven years ago: Layer Cake Tips + The Biggest Birthday Cake Yet
Eight years ago: Fast White Bean Stew
Nine years ago: Mediterranean Eggplant and Barley Salad

And for the other side of the world:
Six Months Ago: Zucchini Rice and Cheese Gratin
1.5 Years Ago: Cucumber Lemonade
2.5 Years Ago: Fudgy Chocolate Sheet Cake
3.5 Years Ago: Roasted Apple Spice Sheet Cake
4.5 Years Ago: Roasted Tomato Soup with Broiled Cheddar

Apricot Hazelnut Brown Butter Hamantaschen

To make these cookies dairy free, simply use a non-dairy butter, olive oil or another cookie oil of your choice instead of the of butter in the dough. This works. I have not made the filling, a frangipane-style paste, with non-dairy butter before, but I have a hunch it should work just fine. If hazelnuts aren’t your thing, use 3/4 cup of another nut of your choice — almonds are traditional, pecans and walnuts are excellent. I’ve even made this paste with pistachios before. You’re going to have twice the paste you need because it seemed more trouble than it was worth to scale it down. The paste keeps in the fridge for several days and can be frozen for future treats. Or, you can just make more hamantaschen. Nobody will mind.

[Weights to come very shortly!]

Yield: About 3 dozen cookies

Brown butter
9 tablespoons unsalted butter, cold is fine

1/4 cup browned butter, from above
2/3 cup granulated sugar
1 teaspoon vanilla extract
Seeds from half a fresh vanilla bean (optional)
2 large eggs
1 teaspoon baking powder
1/4 teaspoon kosher salt
2 1/4 cups plus 2 tablespoons cups all-purpose flour

3/4 cup (3.6 ounces) toasted hazelnuts, skins rubbed off
1 tablespoon all purpose flour
Few pinches of sea salt
1/3 cup granulated sugar
4 to 5 tablespoons browned butter, cold, from above
1 large egg
1/4 teaspoon vanilla extract, 1 teaspoon brandy, or another flavoring of your choice (totally optional)
1/2 cup (rough estimate) apricot jam

Brown your butter: You’re going to use this in two places. In a medium saucepan, melt the butter over medium heat. Keep cooking it after it has melted, stirring frequently, until it begins to smell nutty and pale brown flecks appear at the edge of the pan, which takes a few minutes. Once these reach a dark beige/medium brown color (you’ll want to watch this like a hawk, this happens quickly once it begins to toast) remove from heat. Pour 1/4 cup exactly of this browned butter mixture into the bottom of the large bowl you’re going to make your cookie dough with. Place the rest (this will be 4 to 5 tablespoons) in a small-medium dish and freeze it until you need it for the filling, which uses a more flexible amount of butter.

Make your dough: Let the 1/4 cup browned butter cool slightly in the bottom of a large bowl, then whisk in sugar, vanilla extract, scraped vanilla bean seeds (if using). Whisk in eggs, one at a time, followed by salt and baking powder. Switch to a spoon and add first cup flour, stirring to combine. Repeat with second cup of flour, then 1/4 cup. Dough is going to become stiff, just do you best. Add the last 2 tablespoons flour and if it’s too stiff to stir with a spoon, knead it in with your hands.

Divide dough into two parts and wrap each in a flattish disc in plastic in the fridge for 2 hours, or up to a few days. Impatient? So am I? Place discs in freezer until firm but not frozen, 20 to 30 minutes.

Make your filling: Place nuts, flour, salt and sugar in the workbowl of a food processor and run the machine until the nuts are finely ground but not yet forming a paste. Remember that browned butter you froze? Scrape it into the machine and run it until combined. Add egg and any flavorings and run the machine until a smooth paste forms. Scrape hazelnut paste back into that browned butter dish (fewer dishes) and place it in the fridge until needed. It doesn’t have to be cold to work, but it is easier to scoop.

Assemble and bake cookies: Heat oven to 350 degrees and line two large baking sheets with parchment paper or a nonstick baking mat.

Roll chilled dough, one packet at a time, out on a floured counter until 1/8-inch thick. These cookies puff in the oven, so err on the thin side. Cut into 3-inch circles. In the center of each circle, dollop the tiniest amount (a scant teaspoon, this expands in the oven so use less that it seems you’d need) of the hazelnut paste and a little (1/2 teaspoon, tops) dab of apricot jam. Fold sides up, forming a triangular shape and pinching the corners closed well.

Arrange on baking sheet with an inch or so between cookies. Reroll scraps as needed. Repeat with remaining packet of dough.

Bake cookies for 11 minutes to start, then check the color and return them to the oven, a minute at a time, until they’re nice and golden at the edges. For me, this usually takes a couple more minutes.

Let cool on racks. Cookies keep in an airtight container at room temperature for up to a week, and longer in the freezer.

Leave a Reply

Your email address will not be published. Required fields are marked *

New here? You might want to check out the comment guidelines before chiming in.

106 comments on apricot hazelnut brown butter hamantaschen

  1. These look awesome. I have tried every hamantaschen recipe you’ve posted. My folding sucks so they always have exploding bellies but still delicious. I make your rugelach recipe with apricot and pistachio and will definitely be trying that combo here.

  2. SallyT

    I’m not a big jam fan – can I make these with just that yhe hazelnut filling? Also, do you have weights for the flour? Thank you!!!

  3. Shelly

    OK, Deb! Challenge accepted. I have yet to find a reliable hamantaschen recipe where the cookies don’t flatten out completely in the oven or the folds open (despite valiant attempts to pinch the dough together, glue it with water/egg/etc.) Hoping this recipe is the answer to my problems. :) Happy Purim!

  4. Stephanie

    Sounds delicious! Because I’m rather lazy, I’m wondering if I could make these in mini-muffin tins as tiny tarts? Do you think it would work?

  5. JP

    Always looking for a hamantaschen recipe that holds together. Although yours sounds great, I want prune filling, too, the same sort we had when I was a little girl at the local Purim fest. Yum! Happy Purim!

  6. Dalnapen1

    Deb, I’m SO glad baby is better. Her picture before–being brave on the exam table just broke my heart. Glad she bounced back. Terrible when the little guys are sick–but it is good to teach them how to trust doctors to help.

  7. Mimi (another one)

    Waaaahh!! The hipster ! I love the hipster! Thank you for that video treat :-) now I’ll read the recipe. .. no, first the video again ! Sweeter than the cookies.

  8. Olivia

    You’re right, Deb. Tricorn hats are definitely due for a hipster revival. Thanks for the delicious-looking recipe and the wonderfully fun intro, as usual!

  9. Why’d you have to complicated my life like this, Deb? I was perfectly happy with my hamentaschen recipe until your cookbook came along. Then I tried that almond dough of yours, and whoa! I was never looking back. This was it, the holy grail of hamentaschen dough that would see me through all the Purims to come, and I was getting ready to make it tomorrow. And now you come along with this!

  10. Hi Deb, I just would like to make sure about the Browning of the butter do you mean to clarify the butter or just Brown the butter, thank you.

  11. Susan S.

    Hey Deb!
    These sound delish, but as one pedant to another, the tricorn hat was popular in the 18th century, i.e. the 1700’s, i.e. colonial times. By the 1800’s they were VERY unhipster-ish. ;-)

  12. Lauren

    Mary#20…you will LOVE these, even the store-bought-not-as-fresh-as-we-would-like ones are wonderful. Lovely way to welcome spring! By the way that cooing angel in the video takes the proverbial cake. Amazing what can happen in 8 short months isn’t it? Give that little peanut a cookie, and a gigantic hug from all of her “fans”.

  13. Jennifer Borish

    Deb, I made your Hamentaschen with your powdered sugar recipe. They were the most delicious, delicate triangle I’ve ever made.
    Shall I stray from, what I thought was the best, to your newest version? I’m going to take the leap.
    Also, my girls love Meyer lemon in everything. Could you suggest a lemon/Meyer lemon filling?


  14. In my kitchen, your apricot and pistachio frangipane squares have morphed into plum hazelnut bars and we enjoy them on Rosh Hashanah. There isn’t a better reviewed dessert than that one, and they’re devilishly simple to make. How great is it that frangipane has made it’s way into another Jewish food on your site? Hope everyone is on the mend.

  15. Beth

    I am not Jewish, make hamantaschen every year as one of my top two favorite Christmas cookies, and my Jewish boyfriend just scratches his head before tucking in heartily. I think this year they will be enjoyed by the Easter bunny as well. Your corner folds look great! Thanks for another great recipe share.

  16. Gabrielle

    But but but….you can’t make dessert with dairy or else you can’t have it with your fleishig meal! (It probably never even crossed my dad’s mind to keep our kitchen kosher, and my grandparents were the type who wanted to send me to Israel but ate shrimp at restaurants–and yet Jewish baking recipes with dairy in them still strike a primordial chord in me!) There are exactly two recipes that I keep shortening around for–my grandmother’s hamantaschen and my mom’s flour tortillas.

  17. Marcia

    ,West Side Markets usually have Simon Fisher Prune Lekvar, and Simon Fisher Apricot Butter which are my go to Hamantashen fillings.. You do ,however, have to look up and down, and in all their little hidey holes before you can find them.

  18. Jetagain

    I haven’t made hammentaschen in 40 years even though I promise myself I’ll do so every Purim. Your dough recipe is a sure thing but I’m a poppy seed addict so I’ll probably use my grandmother’s recipe for the quintessential hammentaschen filling.

  19. Lauren

    I just made hamentaschen using this dough but using my great aunt’s peach preserves as the filling. So incredible! Thanks for the inspiration.

  20. MaryM

    Those cookies look so very good, but I’d really like a little nibble of that baby! Maybe just a tip of an ear…no? Actually, I’m here to ask a question. Have you tried, and what is your opinion of, vanilla bean “paste’? I bought a big bottle of it, thinking it would be my be-all, end-all secret ingredient for baking, but so far, meh. Lots of pretty vanilla speckles, but I don’t detect a better flavor. I’d love your input.

  21. Bobbie

    Yum, I love hazelnuts (so Oregonian, the state where most of America’s hazelnuts are born)! I wish I’d invited you to our Hamentashen baking party! We made the pinched 3 corner hamentashen, with traditional fillings (poppy seed, prune) and some fun ones: fig, cranberry marmalade, white chocolate. One of the women brought delicious cannoli filling! The dough we used was dairy free, and held up pretty well to the 3 corner pinching process, but yours look gorgeous! C’mon by for our party next year! (You need a trip to Portland, don’t you?)

  22. candace

    Take a look at Maida Heatter’s hamentaschen for next year. Grated orange peel in the dough — so delicious.
    I look forward to trying this hazelnut version.

  23. Debi

    S’mores Hamantashen! I make the dough from your Brownie Roll Out Cookies, fill them with marshmallow fluff, sprinkle with graham cracker dust. Awesome Smitten Kitchen Hamantashen and you didn’t even know it.

  24. Hilla

    Yum! I am so happy you had a spill-free experience this year. Bon Appetit actually wrote an entire article last year tackling all the common hamataschen problems (dryness, rock-hardness, spills..) and provided a shortcake dough that they promised was hamantasch salvation.
    Its a shame I only found it this year, but it did inspire some lovely strawberry shortcake flavored hamantaschen!
    Happy Purim!

  25. JessB

    “tricorne hat — with the brim turned up on three sides, something that was wildly fashionable in the 1800s which means it’s due for a hipster revival any day now”
    One of the greatest things you’ve ever written!! And I wouldn’t put it past the hipster crowd either.

  26. Joshua

    Filling was delicious, though as an apricot lover, my jam:pistachio ratio was 1:1. I tried the same filling with Deb’s straight-up shortbread from the rhubarb hamentashen, and liked that the best. In the brown-butter dough, with melted butter base, I missed the flakiness that comes from the tiny nubbins in shortbread.

  27. Lizzy

    I just made these and they are really tasty. I used almonds because that’s what I’ve got on hand. I also used peach jam that I made a couple summers ago, that I got creative with and made with vanilla beans. We had some trouble folding them. Not going to kid you, these aren’t winning any awards for prettiest tri-corner hats. We did end up using all the nut paste. Fabulous!

  28. Rachel

    with the exception of the hazelnuts on the ingredients were on hand. Swapped them for ground almonds. Absolutely delicious hamantaschen.

  29. Rachel

    Using a dish of water, run a damp finger around the edge of the circle before pinching the corners. This helps seal the dough and prevents leaks. Works for all kinds of filled items (ravioli, dumplings, kreplach, etc. etc.)

  30. Shev

    Hi Deb! Since you like open face tartlets, I recommend you get a British friend to source you a jam tart pan. Butter crust + raspberry jam… swoon! (And Happy Purim!)

  31. Aluma

    Thanks Deb, these were great! Used almonds instead of hazelnuts, and homemade peach jam because that’s what I had. After experimenting a bit, I found that I preferred a 1:2 ratio on almonds:jam. I will definitely make these again, although I might cut the sugar in the dough down to 1/2 cup. Thanks again :-)

  32. Michele Banker

    Doesn’t anyone make hammentashen with ground up poppy seeds, “muhn” as my mother pronounced it. I have a small poppy seed grinder that was attached to a step ladder. Nothing beats poppy seed hammentashen! Happy Pesach, everyone!

  33. doesnt anyone make yeast dough hamantaschen? when i was a kid in brooklyn all the bakeries made a light, not very sweet, yeast dough pastry filling with either poppyseed or lekvar(prune) paste. some also offered your kind of cookie, something of a johnny come lately assimiliational hybrid. hmph!

  34. Sam Hessa

    I was raised on the sweet yeast dough humantashen. I’ve never liked the cookie dough version and wonder where these came from. I finally figured put how to make the sweet dough. The only choices in my childhood were poppy seed or prune. My favorites were and are the muhn.

  35. Have to share my experience. Read this when it was posted and thought “yeah, I’m ready to make these again but no Jewish pals around me here in Labrador. Still…” I’d made them from an earlier Deb recipe when I still lived in Nova Scotia. Then my mother-in-law began to fail -she was in long term care in nearby Goose Bay. My husband’s siblings started to arrive and one has recently converted to Judaism. My mother-in-law died yesterday morning. We’re having the funeral on Thursday – Purim. I told my brother-in-law I’d make them. Today l set out to do so. Not exactly as recipe because I live in an isolated Northern community – but close enough. Made the pastry, chilled it and went to roll it. Absolutely wouldn’t. I don’t have enough ingredients to make more or different. Filling ready. Oh and did I mention a huge snowstorm going on? No going anywhere. So…dumped it into processor and whirred it up with some more butter. Beautiful! Now I’m going to roll, fill and bake. Cross your fingers.

  36. June2

    I am happily vegan now, but my polish grandmothers recipe has powdered sugar and sour cream in the dough, and either poppyseed filling, my fav, or chunky sweet walnut paste, also v. good! We always flash froze before baking too, for shape retention. Love the idea of hazelnut/apricot!

  37. deb

    MaryM — I feel exactly about it as you do. I don’t bother with it. Buy beans, buy extract, the paste just doesn’t give an oomph commensurate with its price. Btw, I have been making my own extract the last year or so and it’s really wonderful. We regularly open the bottle just for a sniff. :)

    Jan — Yes, almond flavoring would be great here.

    nosh — An almond paste, yes, but almond butter straight from the jar would likely melt and make a mess. You can use almonds instead of hazelnuts in this recipe.

    Susan — Thanks, now fixed.

    Beck — That is the most insane thing ever because my original plan for last week, like, word for word on my to-do list was “Mega-Taschen” — I wanted to make a galette-style giant hamantaschen with almond paste and some other stuff. I ended up getting stuck on how I wanted to assemble it and made this instead. It’s actually almost terrifying to see something close to the idea I had outside my head. :)

    Re, yeast dough hamantaschen — I’ve always wanted to make these. I’ve never even tried them. Do you have a favorite recipe? Perhaps I’ll finally tackle them next year. :)

    Allie — You skip that step.

    Jan — I’m so sorry about your mother in-law. I so hope these offer everyone a little comfort.

  38. Thanks Deb -she was 92 years and grew up the eldest daughter with 8 siblings in a trappper’s family. She was a tough cookie! Speaking of cookies just took these out and dough failure and all they are delish!

  39. Well I have never made hamantaschen before so I have no idea what they are supposed to look or feel like but these look incredible so I think I’ll give them a try. The filling alone I think is worthy of stuffing just about anything!

  40. bloomie

    I made these this weekend and I was pretty disappointed. I found the dough to be incredibly dry (definitely didn’t need those last 2 T, perhaps not even the last 1/4 cup) and a lot of effort for something that ended up not tasting all that good. I was convinced we left something out of the recipe b/c your baked goods are always top notch, but I think it was just the recipe. Just make regular hamantaschen with some yummy fillings (lemon curd is my favorite).

  41. Elaine

    Made these this weekend, and they were tasty, but I agree with a reviewer above that I prefer a more shortbread-like cookie. The brown butter just doesn’t lend itself to that. The filling was yummy, but as silly as it may sound, these just didn’t taste like hamentaschen to me. I guess I’m more of a hamentaschen traditionalist than I’d realized!

  42. Arielle

    I’m an experienced baker but this recipe is a disaster. I think the amount of flour in the dough is way off. I should have followed my gut and not put it all in because the dough is so dry that every cookie I try to fold cracks. Now have a pile of dough that’s going in the garbage, guess I can use the filling (which is delicious) for something else.

  43. Beth

    Just made these and baked a test cookie. Concerned about a possibly delicate/shape-shifting dough, I did what I do with pie dough – replaced a small amount of the butter with shortening. Cookie held its shape without sacrificing it’s buttery flavor. Will definitely be making these again with this small adjustment. Filling is delicious as well. Thanks, Deb!

  44. deb

    Ruth — Not sure if you’re a more avid baker (probably if you made these!) but I love using it to line the bottom of a fruit tart.

    Arielle — I’m sorry it didn’t work out. It shouldn’t have been too dry, but definitely firm — was it hard to fold when it was very cold, or when it was soft too? How do you measure cups of flour?

  45. Bebe

    Make these 100% as written, no subs, and doubled the dough. They came out perfect… I couldn’t ask for a more well behaved dough!!! Seriously. I make a lot of Jewish cookies at every holiday and this recipe deserves a spot in everyone’s rotation. I tried another new one yesterday – a chocolate dough for rocky road hamantaschen – and it’s beyond frustrating to touch. Thank you for polished recipes, you’re my kitchen hero every time. Sending you Purim love from upstate!

  46. Arielle

    The dough is cracking both cold and when I lit it sit out. Rolling it out was nearly impossible as it was breaking into many tiny shards. I have one disc of dough left, maybe I will try spritzing it with water before folding?

  47. Shay

    I made these tonight. Skipped the filling because I’m lazy and I figured I’d use some jam, only to discover we didn’t have jam! I tossed in whatever I had around (some chocolate, some butterscotch chips, some sliced almonds) hoping to salvage them. The ones that just came out of the oven are tasty! But I bet they’re tastier with a more wet filling like the one given- straight chocolate left them a bit dry.

  48. Jeni

    I made these early this morning and followed the recipe exactly – turned out perfectly! I used the spoon method for measuring the flour and had no issues with dry dough.

  49. Mira

    I made these over the weekend and they are delicious! Good enough to send some to my mom!

    I didn’t add the egg to the filling, wanting to just eat the leftovers with a spoon, which was definitely a mistake, but still very happy with the turnout.

    Thinking of swirling these fillings into a vanilla ice cream!

  50. Rebecca

    Yeah, I had the same problem as Arielle and Bloomie. The dough wasn’t dough–it was a mound of crumbs that cracked in the fridge and was in no way roll-able. I measured the dough with fanatical attention to amounts. Also, they completely came apart in the oven and turned into pancakes, despite more than 2 hours of refrigeration… I had to throw them out.

  51. Elise

    Deb, made these over the weekend with a friend. They were delicious. But, the dough was very dry. We added water, still dry. I would make them again but would try less flour. That said, we took them to synagoge for the Purim celebration and hamantashen bake-off and we won for best overall hamantashen out of 45 different kinds! Thanks so much! I may try using the extra filling in a challah!

  52. Sharon

    It’s interesting to me that so many people found the dough to be too dry. I saw the recipe and sent it to my mother, and in our kitchens on opposite sides of the country, we both made it. We both had the experience that it “rolled like a dream” (her words). She rolled hers quite thin, apparently, so some of them collapsed in the oven, but mine look fantastic. (That’s not me bragging. Just, I followed directions, is all.)

    I do really like the tip someone else gave of freezing the cookies after shaping them but before baking them. Will have to try that in the future.

    For my whole life, Mom and I have both been using Jennie Grossinger’s dough from “Joy of Jewish Cooking,” and though we’d never discussed it, I guess we both have been finding it way too dense, so we were both ready to try something different! To think, we could have stopped making that dough decades ago if either of us had ever said out loud to the other that we didin’t like it!

    And, that filling paste? That is to die for! Used burbon for the flavoring. :-) Figure that it’s holiday appropriate. As predicted, I have some left over and am trying to figure out what to do with it. Tempting to just eat with a spoon, but that would be wrong… wouldn’t it? ;-)

    Hope everyone had a festive Purim!

  53. Rachel D

    I have never had a problem with one of your recipes-but this one did not work for me. I followed the recipe to a T, but the dough came out way too dry. I couldn’t even roll it out after refrigeration! I had to throw it away. I think it was because my eggs (even though the package said extra large) were small. maybe should have added another. Very sad.

  54. Tracy

    I made these without experiencing difficulty with dry dough. I kneaded it for a few minutes before letting it chill, and it developed a delightfully workable consistency. I am so surprised others did not have such good experiences – is there something about this recipe that would make it unusually susceptible for humidity?

    I was surprised at how much the cookies puffed up when baked. A few popped open and looked almost like biscuits. I grew up on Jenny G.’s dense, honey dough. I wanted something lighter this year, but this might have gone just a teeny bit too far the other direction. Perhaps I am more of a traditionalist than I thought – my husband, who has no childhood memories of hamantaschen, loved the cookies.

  55. Prklypr

    Won my office hamentashen contest with these beauties (by a landslide)! Recipe worked perfectly although I agree the dough was rock hard right out of the fridge. Took a few minutes to warm up to rolling consistency.
    I used toasted pecans instead of hazelnuts. My only suggestion is to keep nut paste cold. Once it warms up the end result is not as pretty – although just as tasty.

  56. Aileen

    Made these tonight and they taste delicious. No problems at all with the dough, except for a little stiffness right out of the fridge. We used strawberry jam instead of apricot because that’s what we had, and it worked just fine. I’m looking forward to finding uses for the rest of the frangipane!

  57. I only made the dough part of this but really loved it! I throw a “hamentaschen party” for friends every year where I make the dough and they bring fillings to finish off the cookies and bake them up. They loved this addition to my dough roster so it’s definitely going to be repeated next year! And I wrote it up on my blog, too :)

  58. Rebekahld

    I am an avid follower of your recipes, and my top pastry recipes are from this site. But I wasn’t impressed with these at all!!! I didn’t have any trouble with the dough or filling and they looked beautiful, but the taste…the cookie was very boring and dull, and the filling, with the hazelnuts and apricot, just wasn’t a winning combination. I love hamantaschen and look forward every year to making them, but this is the second time I try one of your hamantaschen recipes and am really underwhelmed (tried the one with cream cheese in the dough). hamantaschen can (and should) be really transcendent. i just wanted to post because I rave about your cookie recipes to all, but these were so disappointing for me.

  59. The Mystical Kitchen

    Almond browned butter dough. You kill me, Deb! I’m in NYC at the mo and am seeing hamantaschen everywhere. But I’m pretty sure, as an earlier commenter pointed out, that yours are the holy grail! Loved the rugelach at the holidays, too.

  60. giordin

    These are awesome! I rarely stray from poppyseed filling and the classic dough that my mom and I have been making since I was in preschool, but these were such a fun new flavor for this year!

  61. Miche

    I made the dough, but was not able to indulge in the filling because my temple requested that we not bring any foods with nuts. (oh well…) Although the dough tasted wonderful, I think it’s worth noting how difficult it is to work with. It also did not make anywhere near 3 dozen cookies, even though I followed instructions precisely.

  62. Heather

    We made these and felt we had achieved hamantaschen perfection, but then we switched the hazelnuts for pistachios and used Bonne Maman Apricot-Raspberry Preserves for the jam, and I believe we have found hamantaschen nirvana.

  63. Sarah

    For all those having trouble with hamentaschen opening up in the oven: one of the most common reasons why this happens is that the cookies are too full. Even Deb’s look too full (and that’s why some of them are bulging and starting to spill a bit). You want to use 1/2 tsp. to 2/3 tsp. total of filling, MAX. It will seem like you’re barely using any, but it will be fine once they’re baked. Pinching the dough together with water as several other people have mentioned also helps, but the real culprit in hamentash structural failure is often too much filling.

  64. Shelly

    Things that have helped keep my hamantaschen from opening (and keeps their triangular shape): Working with very cold dough AND putting the assembled hamantaschen in the freezer for 15-20 minutes before baking; NOT over-filling them, as Sarah says above (I agree that those photographed here look too full; just my two cents); using a tiny bit of water as glue around the edges of the dough circles; and, yes, folding the dough over and crimping very tightly. I’m intrigued by this hazelnut filling and will try it next year. This year, we had an abundance of Meyer lemons and I filled mine with homemade lemon curd. Happy Purim!

  65. Apricot and hazelnut go together perfectly in these hamantaschen! These distinct, triangle shaped pastries can be filled with anything, though. It can be fun to substitute different flavors of jam until you find the combination you like the best!

  66. Minik

    Deb, I know I sound like a broken record… but could you please put in the weights for this one? I’ve been patiently waiting but I need these in my mouth now!

  67. Megan

    I made this dough last night (with the addition of a bit more vanilla and being very careful to measure my flour lightly!) and found it wonderful to work with and very tasty. Instead of this filling, however, I just used a jar of lemon curd I had lying around (Trader Joe’s brand). Such a nice, springtime-y cookie!