Welcome to The Storied Recipe!
My podcast guest Lauren Kandel shared her mother’s recipe for authentic Hamantaschen (Purim Cookies) PLUS her secret recipe for easy gourmet apricot and prune filling..
Lauren’s earliest & most cherished memories of Purim include making these Purim cookies with her mother and sister.
Lauren lost her mother when she was just 14. Now a mother of 3 herself, each year Lauren and her sister get together to make hundreds of these traditional Hamantaschen cookies. They fill bags to the brim for distribution to friends and neighbors – and plenty to stock their own freezers as well.
You’ll love this classic dairy-free Hamantaschen dough recipe. The apricot and prune fillings are simple, quick, and easy, but elevated with a few fresh ingredients.
Table of Contents (Jump To Section)
What To Expect (Flavor & Texture)
- Triangular cookies are perfect for savoring the special crust, which is rich and short like a shortbread cookie, but softer, cakier, and easier to handle - like a pastry.
- Traditional orange juice in Lauren's dough recipe gives a natural sweetness and slight citrus flavor
- Lauren's traditional Apricot filling begins with Apricot Solo Pie Filling (common in Ashkenazi baked goods) then elevated with honey and freshly squeezed lemon juice. (Don't be afraid to add a little lemon zest as well!)
- Her classic Prune filling also begins with Prune Solo Pie Filling and elevated with walnuts, dried fruits & lemon juice.
How to Fold a Hamantaschen Cookie
- On heavily floured surface, roll dough to ⅛ inch thick. Cut rounds using a 4-inch circle cutter.
- Add 1 scant teaspoon of filling in the middle of each round.
- Fold in two sides to create one point of your triangle shape.
- Then fold opposite side to create two other points simultaneously.
- You can fold your points down for flatter corners. Folded corners take a little longer to bake through. I prefer the points, personally. If you're having trouble with the corners opening, check out the tips in the next section
- Brush top edges of Hamentashen with egg wash.
Why do my Hamantaschen open when they bake?
- Do not overfill the Hamantaschen. Use a scant teaspoon for 3 inch circles
- Chill the dough before rolling and cutting.
- After you pinch the corners, fold them down flat.
- Use fresh dough (not frozen and defrosted). The baked cookies freeze beautifully, so if you want to work ahead, bake and then freeze.
About Lauren & Her Memories of this Hamantaschen Recipe
I first met Lauren through this podcast but I am honored to now call her my friend. Although Lauren has survived the early loss of her mother and the loss of her own daughter, to a degenerative disease through which she tenderly and selflessly cared for her for 17 years. She is a tireless worker and friend, running her own cake decorating & photography business, and always, always there for the community. Including me. Showcased in the way that she makes these Purim cookies with her sister, she makes bags for friends.
Press play to listen now while you make this recipe!