make hamantachen


See instructions below


the dough (makes 30 pockets)

  • Powdered sugar (2/3 cup) (bag 1 in the video)

  • Dry ingredients (2 1/2 cups of flour, 1/4 tsp salt. 1tsp baking powder) (bag 2 in the video)

You'll also need

  • 5oz of butter

  • 1 egg + 1 yolk


  • Mix butter + powdered sugar in an electric mixer until smooth

  • Add the egg and egg yolk and continue mixing

  • Add half of the dry ingredients and continue mixing

  • Add the other half of the dry ingredients until the dough is evenly mixed and easy to handle.

  • Wrap the dough in saran wrap and place in the fridge for a minimum of half an hour

  • Remove the dough from the fridge and knead it on a surface with some flour until it is about 5 mm. thick.

  • Use a cookie cutter to cut the dough into 8” circles

  • Place a teaspoon of your filling of choice in the center of the circle and pinch three opposing corners together to create the shape of a triangle.

  • Place your triangular cookies on a cookie sheet and chill for at least 15 minutes

  • Place in a pre-heated oven – 325º F, for about 15-20 minutes


Poppy seed filling (fills 15 pockets)

  • Sugar (1/2 cup) (bag 3 in the video)

  • Poppy seeds (2/3 cup ground) (bag 4 in the video)

You'll also need

  • 1/3 cups of milk

  • 1 oz of butter

  • 1 egg white (please ignore 'yolk' caption on video)


  • Lemon juice from half a lemon

  • Lemon peel from half a lemon

  • Crushed walnuts and chopped raisins (0.7 oz)


  • Simmer the milk and sugar in a saucepan

  • Add the poppy seeds, lemon zest, lemon juice and simmer

  • Add walnuts and raisins as the mixture boils

  • Remove from the flame and add cubed butter until fully melted

  • After the mixture reaches room temperature, add the egg white


chocolate filling (fills 15 pockets)

  • Chocolate discs (2/3 cup) (bag 5 - in the video)

  • Graham crackers (1/3 cup ground) (Bag 6 - in the vide0)

You'll also need

  • 1/4 cup heavy whipping cream


  • Simmer the cream

  • Pour the hot cream over the chocolate and mix until smooth

  • Add the cookie crumbs

  • Cool in the fridge for 15 minutes


Please let us know if you have any questions or tips at