Purim Hamantaschen Recipes: Four Tasty Fillings

Whether you love the classic poppy seed, or want to outdo yourself with vanilla and chocolate chip filling, tasty caramel, or the classic favorite chocolate, here are four recipes for your Purim Hamantaschen.

City Mouse Online
City Mouse
Purim Hamantaschen, a tasty treat for the holiday.
Purim Hamantaschen, a tasty treat for the holiday. Credit: Haaretz Archive
City Mouse Online
City Mouse

For those who love the classic poppy seed, to those who want to outdo themselves with vanilla and chocolate chip filling, tasty caramel, or the classic favorite chocolate, here are four recipes for your Purim Hamantaschen.

The decisions you make on Purim rank among the most fun decisions of the year. You start with big decisions, like what costume to wear this year, or which Purim events to go to, and then you’re left with the smaller, but still important ones – like, what Hamantaschen recipe to use, and finally, what kind of filling to put inside these Purim treats.

Here are four choices that won’t make your decisions any easier, but will certainly leave you happy with whatever choice you make.

Vanilla and chocolate chip Hamantaschen

Recipe by “Lehamim Bakery”

Makes 40 Hamantaschen


For the dough:
2 cups flour
¼ cup ground almonds
275 grams butter
2 eggs
½ cup powdered sugar
¼ cup sugar
Pinch of salt
3 grams baking powder

For the vanilla and chocolate chip pastry-cream filling:
4 cups milk
1/4 teaspoon vanilla extract
½ cup sugar
5 egg yolks
4 cups corn flour
150 grams dark chocolate chips
50 grams white chocolate chips


Preparing the dough:
1. In a bowl, beat the egg yolks, sugar, and corn flour until they become consistent. Do not whip.
2. In a pot, bring the milk and vanilla extract to a boil.
3. Add 1/3 of the milk to the egg yolk mixture, and beat lightly.
4. Add the egg yolk mixture to the pot over a flame, and continue to mix until the mixture begins to bubble, and takes on a pudding-like texture.
5. Remove it from the flame and immediately transfer to another bowl, cover, and put in the refrigerator to cool.
6. Once it cools, stir in the chocolate.

Preparing the Hamantaschen and baking:
1. Drip the filling into the center of a dough circle.
2. Close the circle in the shape of a Hamantaschen.
3. Place the Hamantaschen on a baking tray lined with baking paper, and brush with egg.
4. Bake in the oven for about 10 minutes at 180 degrees Celsius.

Poppy seed Hamantaschen

Recipe by Orit Moran from “home-flavored gourmet” Biss and Cake catering, food exhibition, Dizengoff Center.

Makes 40 servings.


For the dough:
200 grams cold butter or margarine
2 ½ cups flour
½ cup sugar
2 egg yolks
1 tablespoon vanilla extract
¼ cup brandy, milk, or orange juice
Pinch of salt
1 tablespoon lemon zest

For the poppy seed filling:
200 grams ground poppy seed
4 tablespoons bread crumbs
Zest from one lemon
1 cup sugar
2 tablespoons honey
½ cup milk or water
25 grams butter


Preparing the dough:
Mix all of the ingredients into a dough, until it becomes smooth and not sticky. The final amount of flour is determined by the moisture of the dough – use enough until it no longer sticks to your hand. Cover the dough and put it in the refrigerator for a few hours, or overnight. Roll it thin, then cut out circles. Add drop of filling to each circle, and close into a triangle.

Preparing the filling:
Cook the poppy seed and sugar with the milk or water for a few minutes. Remove the flame, and add the other ingredients. Cool before filling.

Chocolate Hamantaschen

Recipe by Tami Lehem café

Makes 20 servings


For the dough:
270 gram powdered sugar
120 gram cold butter cut into cubes
190 gram white flour
40 ml whipping cream
½ gram baking powder
¼ tablespoon vanilla extract
Pinch of salt

For the filling:
440 grams chocolate spread
20 grams date spread
1 tablespoon cocoa powder
¼ teaspoon brandy
10 grams chocolate chips


Preparing the dough:
1. In a food processor, mix the butter, flour, and powdered sugar into a crumb-like mixture.
2. Add the rest of the ingredients, and mix until the dough is consistent. Be sure not to knead the dough too much.
3. Wrap the dough in clingwrap and place in the refrigerator for four hours.

Preparing the chocolate filling:
1. Mix together all the ingredients.
2. Add the chocolate chips separately, after adding drops of the mixture into the center of the dough circle.

Caramel Hamantaschen

Recipe by Michelle Ben-Sheetret, chef at the Isrotel - Melech Shlomo

Makes 15 servings


370 grams flour
250 grams butter
1-2 eggs
125 grams powdered sugar
1 teaspoon lemon zest
1 teaspoon orange zest
A little vanilla extract
50 grams pastry cream
37 grams caramel


1. Beat the butter with the powdered sugar, gradually adding the eggs. After, add the lemon and orange zest, flour, and vanilla.
2. Cool the dough.
3. Make dough circles 4 centimeters thick, 10 centimeters in diameter.
4. Mix the caramel with the pastry cream, and drip onto the dough circles.
5. Bake at 160 degrees for 15 minutes, and top with powdered sugar.

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