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 hamantaschen (Filled Three-Corner Hat-Shaped Pastries)







For the Cookie Dough:


  • 40 oz      6X sugar
  • 60 oz      Butter, softened
  • 20 oz      Vegetable shortening
  • 1 oz        Salt
  • 1 oz        Vanilla extract
  • 1            Whole egg
  • 120        Cake flour

For the Poppyseed Filling:


  • 120 oz       American Almond® poppy butter
  • 1 oz           Cinnamon, ground
  • 1 oz           Vanilla extract
  • 16 oz         American Almond® filbert (hazelnut) flour
  • Simple syrup as needed
  • Egg wash as needed


  1. Combine all of the ingredients with just enough simple syrup to slightly soften the mixture.
  2. Roll out the cookie dough to about 1/8-inch thick. Cut into 3-inch circles. Lightly egg wash the edges. Pipe 1 ounce of filling into the center of each dough cutout.
  3. To form the tri-corner hat shape, visually divide the circle into 3 sides. Lift up two sides and bring them together to meet in the center above the filling. Gently pinch along the edge. Lift the remaining side and join it by pinching the edges of dough to form a triangle that partially covers the filling.
  4. Place each filled dough cutout spaced 2 inches apart on parchment-lined sheets pans.
  5. Egg wash the filled dough cutouts then bake at 360°F until light golden brown, for approximately 18 to 20 minutes.

Finishing Ideas:

  • Use American Almond® Baker’s Hungarian Lekvar in place of the filling. There is no need to add anything when using the Baker’s Lekvar to fill the hamantaschen.

Recipe courtesy of American Almond® – www.americanalmond.com