How To Make Traditional Poppy Seed Hamantaschen

Hamantaschen are a classic Purim dessert that are identified by their triangular shape that resemble the hat of the villain of the Purim story, Haman. While there are now hundreds of creative twists to this traditional cookie that include all kinds of fillings, (check some out here!) the traditional hamantaschen cookies are most often filled with raspberry, apricot, chocolate, or poppy seed fillings.If you’d like to try to make them yourself this year, here is an authentic traditional recipe to follow from


½ cup sugar
¼ cup oil
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking powder


¾ cup poppy seeds
2 tbsp. butter (coconut oil or margarine, for pareve)
½ cup coconut milk
2 tbsp. honey
6 tbsp. sugar
1 egg


1. Add 1 cup of flour and baking powder. Mix.
2. Add second cup of flour until the dough forms a soft, but not sticky ball. (You might need 2-3 more ttbsps of flour if your dough is sticky.)
3. Roll out the dough and cut out circles.
4. Fill each circle with a tsp of filling.
5. Gently fold the sides and pinch shut tightly.
6. Bake for 10-12 minutes on 350°F.


1. Beat the egg in a bowl and set aside.
2. Melt the butter/margarine in small saucepan. Whisk in coconut milk, sugar and honey and simmer over a low flame until the sugar melts.
3. Pour half the mixture into a cup.
4. Slowly drizzle the hot mixture into the beaten egg, whisking constantly.
5. Slowly pour egg mixture back into hot mixture in the saucepan, whisking constantly.
6. Simmer mixture for 3-4 minutes until it thickens. Remove from fire.
7. Whisk in the poppy seeds and refrigerate until fully cooled before using.

Some tips to consider:
1. Keep the dough on the thinner side.
2. Don’t overfill the hamantaschen.
3. Don’t rush through.
4. Close the hamantaschen up more than you think you need to.
5. Be careful not to add too much flour to do the dough, because that will make the dough drier and harder to seal.

Find the original posting of the recipe here!



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