top of page



For the dough:​

  • 275 g butter

  • 150 g powdered sugar

  • 450 g all-purpose flour

  • 1 teaspoon baking powder

  • 60 g heavy whipping cream

  • 1/2 scraped vanilla pod​

For the poppy seed filling:

  • I cup milk

  • 2/3 cup sugar

  • 2 tablespoons honey

  • 200 g poppy seed

  • 25 g butter

  • 3 tablespoons biscotti crumbs

  • Roll the dough into a 3 mm thick rectangle and use a cookie cutter to cut out rounds.

  • Place 1/2 teaspoon of the filling in the center of each round and fold into  hamantaschen.

  • Pinch the dough well when you shape the hamantaschen so they don't open when baked.

  • Place the hamantaschen on a sheet pan covered with parchment paper and keep in the fridge for one hour.

  • Bake in 350°F oven for 15 minutes.

  • When the hamantaschen cool down, powder with powdered sugar.

60 Mins
40 Servings

Happy Purim!

Directions for the Filling
  • Boil the first 3 ingredients.

  • Add poppy seeds and cook on low heat for 4 minutes.

  • Turn the heat off and add butter. When the butter melts add the crumbs.

  • Let cool in room temperature.

Directions for the Dough
  • In a bowl of a stand mixer fixed with the paddle attachment, mix butter and sugar on low speed until it resembles crumbles.

  • Add the flour and the baking powder to the mixer bowl and keep mixing.

  • Add the vanilla and cream and keep mixing until it forms a ball.

  • Wrap the ball in saran wrap and chill in the fridge for at least one hour and up to one day.

bottom of page