Celebrating Modern Jewish Living Through Food, Tradition, and Family
Prune Hamantaschen
This is the easiest, foolproof recipe for prune Hamantaschen! Soft, buttery, and just enough crispness at the edges!
The Backstory: Oh, how I love prune Hamanttaschen. Even as a kid, when our Hebrew school teachers brought out these tasty treats on Purim and my classmates clamored for the prettier raspberry and apricot varieties, I always made a beeline for the pile of prune cookies. It’s pretty ironic, since there were a good number of years when my mother used to chase me around the house with a glass of prune juice, to try to calm my not-so-calm tummy and I could never get a mouthful of that stuff down, but for some reason, when prunes are cooked, wilted, and baked soft and luscious into these buttery cookies, I’m a goner. More of the Backstory after the recipe…
Prune Hamentaschen
Delicate butter pastry surround a sweet , rich, and chewy prune filling that's sure to become a Purim favorite for years to come.
Prep Time 4 minutes
Cook Time 30 minutes
Total Time 34 minutes
Servings 14 hamentaschen
Ingredients
For the Dough
- 4 cups all-purpose flour
- 3 tbsp. baking powder
- 3/4 cup sugar
- 1/4 tsp. Kosher salt
- 4 eggs
- 1/3 cup vegetable oil
- zest of one lemon or orange
For the Filling
- 1 lb. pitted prunes
- 2 tsp. freshly squeezed
- zest of one medium lemon
- 2 tbsp. Cointreau (optional)
- 1/2 cup chopped walnuts (optional)
Instructions
-
Soak prunes several hours or overnight. Cook until soft in a pot of simmering water. Drain and finely chop. Add the rest of ingredients and mix well. Set aside.
-
Mix and sift dry ingredients. Add eggs, oil and lemon zest. Mix well. Knead until smooth. Roll out an a floured board to 1/8" thickness. Cut into 4" rounds.
-
Place a spoonful of filling in the center of each circle. Bring edges together to close tightly. Bake for 30 minutes at 375 degrees.
…The Backstory continues: There’s nothing that makes me happier than baking Hamantaschen with my three children, and while we always make different flavors–usually raspberry and sometimes, I admit, we break down and try something new (this year we used Nutella and it was not a big hit–the kids gobbled up the raspberry and left the Nutella on the plate, all week long), I am still a traditionalist at heart. Raspberry, apricot and prune. That’s my repertoire and I’m sticking to it.
This recipe comes to from my late cousin, Shirlee Feldberg. It first appeared in her Sisterhood’s Kosher cookbook from Congregation Shaarey Tfiloh, (Spring Valley, New York). Thank you, Big Lennie, for permission to reprint the recipe here. Big hugs to you.
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Jodi Luber
Here goes: Born in Brooklyn. Daughter of a bagel baker with a Henny Youngman soul and a mom who makes Joan Rivers seem tame. Late bloomer. Married the love of my life at 45 and love being a mom to our three kids. I'm a professor at Boston U. Happiest in the kitchen baking and remembering how my dad would melt from a single bite of my cheesecake.
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