Purim is one of my favorite Jewish holidays, but it always seems to sneak up on me each year! Luckily these three ingredient easy hamantaschen can be ready in less than 30 minutes. Plus, the recipe is perfect for using lots of different flavors and fillings so you can make all your favorites!
This is perfect for Purim parties, a great treat to accompany your synagogues Purim play, or a fun Purim baking activity with your family! For a more unique hamantaschen recipe, check out this Sangria Hamantaschen!
Why this Recipe Works
When the pie crust is baked, it doesn't spread, allowing you to skip the chill time that many hamantaschen recipes need. The easy hamantaschen filling also helps support the pie crust from the inside. As long as these hamantaschen aren't overfilled, they will hold their shape perfectly every single time, making this the best hamantaschen recipe!
Ingredients and Notes
Pie Crusts - Roll-out pie crusts usually come in packs of two, so this easy hamantaschen recipe uses one box of two crusts. If the crusts are frozen, they will need to defrost before you start making the hamantaschen. Be sure that you are using flat, roll-out pie crusts, and not the frozen pie crusts already in the pie pan.
Fillings - Poppyseed, apricot, and prune are very common hamantaschen fillings. Change up your flavors using your favorite pie filling, pastry filling, or jam. The fillings in the hamantaschen in these photos include Nutella, orange marmalade, poppyseed pastry filling, and cherry pasty filling.
Substitutions
Pie Crusts - To keep these hamantaschen as easy as possible, I use store-bought, roll-out pie crusts as a pre-made dough, however you can certainly make your own pie crust if you prefer!
Fillings - These quick and easy hamantaschen also are easiest with store-bought fillings, but you could certainly make your own jam or pie filling!
Small Batch - These can be made into just 12 hamantaschen by using only one pie crust and ¼ cup of filling.
How to Make this Recipe
Step 1: Unroll the pie crust and use a cookie cutter or the top of a glass to cut out approximately 3" circles.
Step 2: Pipe or spoon about ½ - 1 teaspoon of filling into the center of each circle.
Step 3: Brush egg around the edges of the circle.
Step 4: Pinch one part of the circle together and press together until fully sealed.
Step 5: Fold the opposite edge of the circle in toward the filling and pinch together the two corners that form. Make sure they are fully sealed around the filling. If needed add a bit more egg to the outside of the hamantaschen shell.
Step 6: Place on a parchment-lined baking sheet and bake at 400°F for 12-15 minutes, until the hamantaschen shell is golden brown.
Recipe FAQs
Haman is the villain in the Purim story who attempts to destroy the Jewish people. The word hamantaschen translates to Haman's pockets or pouch so these cookies form a pouch in the middle that is stuffed with filling. It's also told that they are triangle shaped to represent Haman's three-cornered hat.
Poppyseed, prune, and apricot are very traditional flavors. Chocolate and raspberry are also fairly common. More recently, lots of creative flavors have emerged ranging from sweet to savory.
Be sure that you're not over-filling your hamantaschen! This is most often the reason that hamantaschen open up while baking. The other step that helps prevent them from opening is the egg. We brush the edges of the dough with egg wash before pinching the corners closed, but additional egg can be used on your fingertips when pinching the corners closed so that they are sealed with egg wash on both the inside of the cookie and the outside.
Tips & Tricks
Tip #1: The most important tip I can give you is to be careful not to over-fill your hamantaschen! Too much filling will cause the seams of the pie crust to split open as they bake. I found about ½ - ¾ teaspoon to be the perfect amount, but I would strongly suggest not putting more than 1 teaspoon of filling on each circle of dough.
Tip #2: To further ensure that the edges of these easy hamantaschen don't open while baking, dip your fingers into the egg and use the egg to pinch the corners of the cookies together. The egg will help seal the pie crust.
Tip #3: Some jams or preserves may be thinner than others which could cause them to seep out the seams. Add 1-2 teaspoons of cornstarch to the ½ cup of filling if the jam seems too thin or is leaking when baked.
Tip #4: Take your pie dough out of the refrigerator about 15 minutes before you're ready to start making your hamantaschen. It will unroll more easily if it's not as cold. If your dough is frozen, you'll need to give it time to defrost.
Storage Tips
These super easy hamantaschen are best enjoyed same day, but can be stored in an airtight container at room temperature for up to 3 days.
Related Recipes
Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
📖 Recipe
Three-Ingredient Hamantaschen
Equipment
- Baking sheet
Ingredients
- 2 roll-out pie crusts
- ½ cup filling of choice
- 1 egg beaten
Instructions
- Line a baking sheet with parchment paper and pre-heat oven to 400℉.
- Unroll pie crust, and using a cookie cutter or the top of a glass, cut out approximately 3" circles of pie dough.
- Spoon ½ to 1 teaspoon of filling into the center of each 3" circle. Brush the beaten egg around the outside edge of the dough circle.
- Pinch together a spot on the edge of the circle. Press it together well to ensure it's sealed. Then fold the opposite side of the circle up toward the filling and pinch together the two bottom corners to form a triangle. (See process shots above.) If needed, add bit more egg to the outside of the hamantaschen shell.
- Place on prepared baking sheet and bake for 12-15 minutes, until the cookie is golden. Cool completely, then enjoy! Chag Purim sameach!
Notes
Nutrition
Nutrition information is automatically calculated so should only be used as an estimate. Accuracy is not guaranteed.
Ellen Morrow says
I'm looking at this recipe, and don't see where the egg comes in.
Liz Pollio says
Hi Ellen, thank you so much for catching that! The egg is used to help the corners stay together. It's brushed around the filling on the edges of the dough, and you can also add a little bit to your fingers when you're pinching the corners to help seal them. I have update the recipe to fix this. I hope you enjoy!!