Happy Purim Soft Hamantashen


 I’m new to these Purim pastries and kind of went more for the look than the flavor as I had none of the traditional fillings at home, and the pastry dough is one I use for many savory pastries so I assume they aren’t as sweet as you’d normally get.  

Hamantash or Oznei Haman, how they are called in Hebrew aren’t just any triangular pocket pastries, they have an interesting story, which I have only learned today.

Ingredients (number of pastries vary depending on size)

For the pastry dough:

  • 100g butter softened
  • 100g sour cream
  • 40g self raising flour
  • 100g plain flour

For the filling:

  • Fruit preserves/ prunes/ nuts/poppy seeds/nutella/chocolate spread



  1. Put  the softened butter, flours and sour cream  in a bowl and mix until the dough starts coming of the bowl and performs a ball, add some flour if needed.
  2. Place your dough in the refrigerator while you prepare for the next step.
  3. Preheat oven to 225ºC
  4. Place a sheet of baking paper on a surface and sprinkle some flours on it.
  5. Take your dough from the refrigerator and roll it out on the floured baking paper.
  6. Cut in to circles using a cookie cutter, glass or lid. I made two sizes and used a jar lid of diameter 10 cm for the big ones and a cookie cutter of diameter 5 cm for the mini sized.
  7. Spoon one teaspoon of your filling onto center of each circle. I used 6 different fillings: Preserved raspberry, preserved blueberries, nutella, another chocolate spread, plum jam and almond-poppy seed which I made up by mixing almond flakes and poppy seeds in spoonful of melted butter and powdered sugar.
  8. Fold the sides of the circle making it into triangular shape without fully covering the filling. To ensure they won’t be opening up in the oven you may tap a drop of egg wash onto each corner before folding another one on top.
  9. Move your baking paper over to a baking sheet, glaze with a egg slightly whisked and mixed with teaspoon of water. four_numbered
  10. Bake for 10-15 minutes until golden brown.

As an extra sprinkled powdered sugar on top, came out of a habit I guess since they remind me of another pastry that I will be posting about in December 🙂


Now that I know about these Purim treats you can be sure next time when Purim is around I will have what’s needed to do more traditional ones, including poppy seed filling and perhaps even dates!


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