Fruit Filled Triangle Biscuits (Hamantaschen)

    50 minutes

    This recipe makes a Ashkenazi Jewish biscuit called a hamantashen. The filling can be any kind of fruit that you prefer, but this works well.

    14 people made this

    Serves: 36 

    • 2 cups pitted prunes, cooked, drained and mashed
    • 2 cups dried apricots, cooked drained and mashed
    • 3 eggs
    • 1 cup (220g) white sugar
    • 1/2 cup (125ml) safflower oil
    • 1 lemon, zested
    • 1 orange, zested
    • 4 cups (500g) unbleached plain flour
    • 2 teaspoons baking powder
    • 1 tablespoon lemon juice
    • 1/2 cup chopped walnuts
    • 1/3 cup white sugar, or to taste

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Place prunes and apricots into a large pot filled with water and bring to a rolling boil over high heat. Cook the fruit uncovered, stirring occasionally until the fruit is tender, about 15 minutes. Drain fruit in a colander and mash together in a bowl using a fork. Set aside.
    2. Preheat an oven to 180 degrees C.
    3. Whisk eggs, 1 cup sugar, oil, lemon zest and orange zest together in a bowl and set aside. Sift flour and baking powder together in a large bowl. Stir in the egg mixture, kneading with hands until the dough comes together. Roll out dough to about 5mm in thickness on a lightly floured surface. Cut circles out using a biscuit cutter or the rim of a drinking glass.
    4. Mix prune and apricot mixture, lemon juice, walnuts and 1/3 cup sugar in a bowl. Place a tablespoon of the filling in the center of each biscuit. Pinch the edges firmly together to create a triangle, leaving the centre open to expose the filling. Repeat with the remaining biscuits.
    5. Bake in the preheated oven until golden brown, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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    Reviews in English (19)


    These cookies turned out great!!! What is even better is that they were successfully made gluten free-not easy with most treats. I added one egg, decreased the flour by 2/3 to 3/4 cup (depending) and added 1 tsp. of xanthum gum to the dough. I kneaded thoroughly and chilled the dough overnight. Rolled the circles between two sheet or wax paper and used GF preserves as the filling. SO YUMMY!!!  -  09 Mar 2010  (Review from Allrecipes USA and Canada)


    reduce the amount of filling by one cup, we had lots left over. a great cookie. roll out dough to be 1/8 inch rather than 1/4 inch.  -  28 Feb 2010  (Review from Allrecipes USA and Canada)


    Really good recipe. I used canola oil and white whole wheat flour--the dough was great. For the filling I made separate batches of apricot and prune, then put them in the blender with lemon juice and sugar, (no walnuts) so I had 2 different fillings, both good. I ended up with more than twice as much filling as I needed, so I guess I'll have to make more dough and eat more hamantaschen!  -  21 Mar 2011  (Review from Allrecipes USA and Canada)