Fruit Cake Hamentash Biscuits

    30 minutes

    This recipe is based on the Jewish treat of Hamentash, eaten during the Jewish holiday of Purim. It is a filled pocket of pastry, famous for its three cornered shape. The recipe calls for a fruit preserve filling, but you can be as creative as your imagination allows - nuts, dried fruits, chocolate or cheese.

    54 people made this

    Makes: 24 Biscuits

    • 1 (520g) packet moist yellow cake mix (eg. vanilla, butter cake)
    • 1 cup (125g) plain flour
    • 2 eggs
    • 2 tablespoons (30ml) water
    • 1 cup fruit preserves, any flavour

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat the oven to 190 degrees C. Grease baking trays or line with baking paper.
    2. In a large bowl, mix together the cake mix and flour. Stir in the eggs and water to form a stiff dough. On a lightly floured surface, roll the dough out to 3mm thickness. Use a cookie cutter to cut into round circles and place onto the prepared baking trays.
    3. Place a teaspoon of filling into the centre of each cookie and pinch the sides to form three corners. Moisten with water if necessary.
    4. Bake for 6 to 8 minutes in the preheated oven, or until lightly browned. Allow biscuits to cool for 1 minute on the baking trays before removing to wire racks to cool completely.

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    Reviews in English (57)


    These were the easiest hamentashen I've ever made and among the tastiest. The dough has a very, very nice flavor. Make sure to pinch the corners extremely tightly, so there is just a little filling visable. I had several in my first batch open up in the oven. They didn't look so good, but they were delicious!  -  13 Mar 2002  (Review from Allrecipes USA and Canada)


    This recipe is missing an important ingredient - the liquid. My preschool has used a similar recipe for years with great success. Use 1 box of yellow cake mix (Duncan Hines is pareve), 3 eggs, 1/2 C orange juice and 2 1/2 C flour (add more if the dough is sticky). Fill with your favorite preserve & pinch closed. Bake @ 350 for appx. 10 - 12 minutes. Use a touch of water to seal the edges of the hamantachen. Enjoy!  -  25 Feb 2010  (Review from Allrecipes USA and Canada)


    So yummy...and so easy to make. The dough was a little crumbly, so I did have to add some water. I doubled the recipe (using two cake mixes, 4 eggs, and about 1 1/2 cups of flour) and made about 36 very large Hamentashen. Actually...I made these for a Hamentashen bake-off and they won against all the "traditional" recipe ones. You gotta try this!  -  19 Mar 2008  (Review from Allrecipes USA and Canada)