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Prune Hamentaschen

Delicate butter pastry surround sweet centers of raspberry and apricot preserves. These traditional melt-in-your-mouth cookies are perfect gifts to bring on Purim or for serving to guests.
Course Desserts
Cuisine Jewish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 20 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
  • 2 tbsp. lemon zest (approx. 1 large lemon)
  • Confectioner's sugar for dusting (optional)

For the Filling

  • 1/3 cup good raspberry preserves
  • 1/3 cup good apricot preserves

Instructions

  1. In a large bowl, combine the the dry ingredients, sifting as you mix them. Add the eggs, oil and lemon zest. Mix well. Knead dough until smooth. Roll out an a floured board to 1/8" thickness. Cut into 4" rounds using a biscuit or cookie cutter or a large glass.
  2. Place a spoonful of preserves in the center of each circle. Bring edges together to close tightly. Bake for 30 minutes at 375 degrees. Let cool on rack for 15 minutes. Dust with Confectioner's sugar (optional).