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Mar 19, 2008 04:53 PM

Ideas for exotic hamantaschen fillings?

Its Purim on Friday and I finally managed to re-create my grandmothers hamantaschen dough. Now I am considering fillings and am looking for something new. We are not huge fans of poppyseed and I already have a great recipe for prune (from my grandmother, of course!). I am keen to try out some new fillings and would love to hear your ideas. I like the idea of nice jams but am concerned the jam will ooze out as the hamantaschen cooks.

For those who dont know "hamantaschen" are 3 cornered filled cookiesthat are eaten on the Jewish festival of Purim.


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  1. hazelnut spread mixed with some other nuts?

    1. Apricot or Guava and Cream Cheese
      Fig Spread
      apple cinnamon

      1. This wiki article says some use chocolate or caramel which sounds good to me.

        1. I had the best hamantashen of my life at Zingerman's Deli in Ann Arbor. Apple, of all things. I was dubious, because I was in the mood for a more intense flavor, but everything that Zingerman's makes is fabulous, so I gave it a try. The flavor was intense, nicely tart, smooth, spicy. I suspect they used an incredible apple butter for the filling. Well worth some experimentation!

          I'd love a good hamantashen dough recipe, if you're willing to share.

          1 Reply
          1. re: modthyrth

            Yes, very happy to share the dough recipe. You will have to forgive the fact that the measurements are not in US terms.

            250g (?8 oz) chilled unsalted butter, cut into pieces
            300 ml (?10 oz) sour cream (must be full fat not low fat), liquid drained
            1 egg
            3 cups plain flour

            The method is simple: whizz the flour and butter in food processor til it resembles breadrcumbs. Add in sour cream and egg. Whizz again til it starts to come togther. Refrigerate dough for an hour (or a day or even freeze it). Then roll out dough as thin as possible , cut out circles and fill with filling. Close up the circle by pinching together to form a triangle. Glaze tops with egg wash.
            Place on baking paper covered trays. Bake in moderate oven (350F) for 20-25 minutes.

            NB: This dough uses no sugar, but it can be added with the flour if you wish. It is a very "short" crisp dough and the hamantashen keep well - until you eat them all, of course! The reason for no sugar in the dough is because the prune filling I use is very sweet.

          2. This year I made:

            red bean and green tea dough with bean filling

            The date spread, halvah spread, and chocolate spread came in jars from the local Israeli store and the red bean came out of a can from the Chinese grocery. The strawberry was All-Fruit and really wasn't thick enough. It didn't ooze out of the ones that were properly sealed but I didn't care for the texture too much.

            I didn't make it this year, but my most successful exotic version used lime curd.