This Poppy Seed Hamantaschen recipe combines a not-so-classic tender, buttery hamantaschen dough with a rich homemade poppy seed filling. Hamantaschen are little triangle-shaped cookie pastries, made from dough folded inwards to create a small pocket for the filling. They are a classic Jewish cookie made for the holiday of Purim, instantly recognizable by their iconic triangle shape. This filling is one of my go-tos because it’s sweet, slightly nutty, and packed with tradition.
When I set out to create a hamantaschen dough recipe that wasn’t crumbly and dry, I experimented with various techniques. After more than 30 tests over multiple years, I found that this combination of sugar and butter is the perfect balance. The most challenging part was ensuring the dough held together during baking. Adding freezer time before cutting the circles helps achieve perfect shapes, and freezing the dough just before baking helps maintain its form in the oven.
While modern Hamantaschen can come with all kinds of fillings—like chocolate spread or fruit preserves—poppy seed filling is one of the most classic and beloved options. For a range of fillings, try my buttery hamantaschen with Nutella, fruit paste, or lemon curd.
🧾Ingredients in This Recipe
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
If making homemade poppy seed filling, plan to make it ahead of time using this recipe.
Whisk together the all-purpose flour, baking powder, and salt. Set aside. In a large bowl or the bowl of a stand mixer, beat the unsalted butter and sugar on high speed until creamy. Add the egg and vanilla extract, then beat on high speed until combined. Turn the mixer down to low and add the flour mixture. Mix until combined. The dough should be soft, but not too sticky to roll. Add a spoonful of flour if necessary. Divide the dough into two parts. Place each part on a piece of parchment paper or silicone baking mat. Top each with another piece of parchment paper or silicone baking mat. Roll out the dough to about 1/4-inch thickness. Freeze for 20 minutes. Using a 3-inch cookie cutter, cut the dough into circles and set them on a baking sheet lined with parchment paper or a silicone baking mat. When soft enough to form into triangles, add 2 teaspoons of poppy seed filling to the center of each circle. Fold in the sides, slightly overlapping the filling, to form a triangle. Pinch the corners together neatly so that they form a point. Freeze the cookies on the pans for 30 minutes. In the meantime, preheat the oven to 395F. Bake for 10-12 minutes until just barely getting golden. Cool on a wire rack completely before serving.
Poppy Seed Hamantaschen
Print Recipe SaveIngredients
Hamantaschen Dough
- 270 grams all-purpose flour 2 1/4 cups
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter 1.5 sticks, room temperature
- ½ cup sugar
- 1 egg room temperature
- 2 tsp vanilla extract
- ¾ cup poppyseed filling
Instructions
- Whisk together the all-purpose flour, baking powder, and salt. Set aside.270 grams all-purpose flour, ½ tsp baking powder, 1/4 tsp salt
- In a large bowl or in the bowl of a stand mixer, beat the unsalted butter and sugar working your way up to high speed for 2 minutes.¾ cup unsalted butter, 1/2 cup sugar
- Add the egg and 2 teaspoons vanilla extract, then beat on high speed for 1 minute.1 egg, 2 tsp vanilla extract
- Turn the mixer down to low and add the flour mixture. Mix until combined. The dough should be soft, but not too sticky to roll. Add a spoon of flour if necessary.
- Divide the dough into two parts. Place each part on a piece of parchment paper or silicone baking mat. Top each with another piece of parchment paper or silicone baking mat. Roll out the dough to about 1/4-inch thickness.
- Freeze for 20 minutes.
- Using a 3-inch cookie cutter, cut the dough into circles and set on a baking sheet lined with parchment paper or a silicone baking mat.
- When soft enough to form into the triangles, add 2 teaspoons of poppy seed filling to the center of each circle.3/4 cup poppyseed filling
- Fold in the sides, slightly overlapping the poppy seed filling, to form a triangle. Each side of the cookie should have a corner that folds under and another that folds over. Pinch the corners together neatly so that they form a point.
- Freeze the cookies on the pans for 30 minutes. In the meantime, preheat the oven to 395F.
- Bake for 10-12 minutes until just barely getting golden.
- Cool on a wire rack completely before serving.
love the poppy seed filling, thanks for the recipe, very good!!! great recipes, glad I found you!!