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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.
Course Desserts
Cuisine Jewish
Prep Time 4 minutes
Cook Time 30 minutes
Total Time 34 minutes
Servings 14 hamentaschen


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)


  1. 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.
  2. 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.
  3. Place a spoonful of filling in the center of each circle. Bring edges together to close tightly. Bake for 30 minutes at 375 degrees.