Apricot Hamantashen

Apricot Hamantashen

This triangular filled pastry is traditionally served during the Jewish festival of Purim. It is named after Haman, the evil character who wore a three-cornered hat.


about 30 pastries



  • 1/2 cup plus 2 tablespoons C&H® Granulated Sugar
  • 3/4 cup (1 1/2 sticks) margarine
  • 1 1/2 teaspoons baking powder
  • 1 egg
  • 1 egg white
  • 1 1/2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour

Filling and Assembly

  • 1 cup dried apricots
  • 3/4 cup water
  • 1/2 cup C&H® Granulated Sugar



In large mixing bowl, combine sugar and margarine; beat until creamy. Add baking powder. Mix in egg, egg white and vanilla. Add flour and mix to moisten.

Cover and chill dough 1 hour, or until easy to handle.

Filling and Assembly

In medium saucepan, bring apricots, water and sugar to a boil. Simmer slowly, uncovered, 5 minutes.

Cool 1/2 hour. Purée mixture in blender or food processor.

Preheat oven to 350°F. Grease cookie sheets.

Roll out dough on floured surface to 1/4 inch thickness. Cut out 3-inch circles.

Spoon 1 tablespoon filling in center of each circle. Fold dough partially over filling in 3 places to form triangle. Pinch points to seal dough.

Bake 15 minutes on prepared cookie sheets.


Besides apricots, other popular fillings for Hamantashen are raspberry preserves or poppy seeds.