The one thing everybody looks forward to on Purim is eating hamantaschen. This is why we’re partnering with Birthright Israel alumna and chef Alexis Sicklick to bring you unique and easy hamantaschen recipes. Keep scrolling for Chef Sicklick’s Blackberry Mojito and Delicata Squash hamantaschen recipes.

History of Hamantaschen

Hamantaschen are known for their unique triangle shape representing the 3-corners of Haman’s hat. When we bite off a corner, the tale goes that it is a show of defiance to Haman’s evil ways. However, unlike the Purim story, which originates in ancient Persia, hamantaschen get their origins from Europe. According to the foodie blog, The Spruce Eats, the word Hamantaschen comes from two German words: Mohn (poppy seed) and Taschen (pockets), which makes Mohntaschen. Translated to English, this means or “poppy seed pockets.”

By the late 1500s, the Ashkenazi Jews living in Germany dubbed the Purim cookies ‘hamantaschen’ for Haman pockets.

Eating Haman’s Ears…

But wait, there is more to the story of the Purim treat. Some sources claim that the original name of the hamantaschen was oznei Haman for Haman’s ears. So, has anyone heard of a triangular ear? No, they haven’t, and that’s because this tale has its origins from Roman scholar and poet Immanuel ben Solomon (c.1261-1328). Solomon may have misinterpreted the ending of the Purim story due to the Italian tradition of cutting off a criminal’s ears after they had been hanged since eventually Haman was hanged for his crimes.

Endless flavors and fillings for hamantaschen recipes

Whether you’re more traditional or you like to shake things up when it comes to hamantaschen, you almost can’t go wrong with any flavor. From our mouth-watering Nutella hamantaschen recipe to the classic poppyseed to just plain chocolate hamantaschen, the number of fillings can never end. If you’ve got the kids helping in the kitchen, you may even want to try slacker hamantaschen. This recipe uses store-bought cookie dough or pre-made pie crust to make super easy hamantaschen on the fly!

Lastly, If you can’t decide what filling to use for this year’s hamantaschen, take this quiz to see what flavor suits your personality. Now it’s time to get on with the baking! Who’s ready for Chef Sicklick’s unique and easy hamantaschen recipes?

Close-up shot of blackberry mojito hamantaschen with white chocolate drizzles

Blackberry Mojito Hamantaschen with a White Chocolate Drizzle Recipe

Bring a taste of the tropics to your Purim festivities with these blackberry mojito hamantaschen!

Almond Flour Hamantaschen Dough Recipe

Yield: 32

Ingredients

  • 1 Egg
  • ¼ cup Greek Yogurt
  • 4 T Honey
  • 2 tsp Vanilla Extract
  • ½ tsp Cinnamon
  • ¾ tsp Salt
  • 3 cups Blanched Almond Flour

Directions

  1. In a medium-sized bowl, beat the egg.
  2. Whisk in the yogurt, honey, vanilla, cinnamon, and salt until smooth.
  3. Add in the almond flour in three batches, whisking the first round, then using a spatula or your hand as it gets too thick. Make certain the flour is fully incorporated and the dough is smooth and homogenous.
  4. Wrap in plastic, then chill in the freezer for 1 hour.
  5. Preheat the oven to 400˚F.
  6. Take two pieces of wax or parchment paper and place the dough in between. Roll it out until it is 1/16’’ thick. Use a 2 ½’’ round cutter to make circles and set them aside. Push the scraps of dough together and re-roll it out so that you can cut more circles.
  7. Put 1 tsp of the filling in the center.
  8. Fold the edges into three corners, placing one side on top of the other and pressing together lightly to achieve a point.
  9. Bake for 20 minutes – the hamantaschen should turn sightly golden brown.
  10. Decorate as desired!

Blackberry Jalapeño Filling

Ingredients

  • 4 cups Blackberries, fresh or frozen
  • 3 Limes juiced
  • Zest of 3 Limes
  • ¾ tsp Salt
  • 1 ½ Jalapeños

Directions

  1. In a small pot, add the blackberries, lime juice and zest, and salt and begin cooking over low heat.
  2. With gloves, trim off the stem of the jalapeños, cut them in half, and remove the ribs and seeds. Slice into the thinnest slices that you can, then chop into the tiniest pieces that you can. Add to the blackberries.
  3. Continue cooking over low heat until the blackberries break apart and the texture resembles that of a jam. Let cool, then fill the hamantaschen.

White Chocolate Drizzle

Ingredients

  • 2/3 cup White Chocolate
  • 1/8 tsp Mint Extract
  • ¼ tsp Extra Virgin Olive Oil
  • ¼ tsp Salt

Directions

  1. Melt the white chocolate in the microwave for 45-second intervals on medium power until it is liquified.
  2. Stir in the mint extract, olive oil, and salt.
  3. Drizzle over the hamantaschen as desired.
  4. Enjoy right away, or let the white chocolate harden before eating.
Close-up shot of pomegranate and delicata squash hamantaschen with sumac dough

Pomegranate and Delicata Squash Hamantaschen with Sumac Dough Recipe

Pomegranate Sumac Dough

Ingredients

Yield: 40

  • 4 ounces Pomegranate Juice
  • 1 Egg
  • ¼ cup Greek Yogurt
  • 4 T Honey
  • 2 tsp Vanilla Extract
  • 3 tsp Sumac
  • ½ tsp Cinnamon
  • ¾ tsp Salt
  • 4 cups Blanched Almond Flour

Directions

  1. In a small pot over low heat, simmer and reduce the pomegranate juice until it just reaches a syrupy consistency – you should end up with 2 tablespoons. Let cool.
  2. In a medium-sized bowl, beat the egg.
  3. Whisk in the yogurt, honey, vanilla, pomegranate juice, sumac, cinnamon, and salt until smooth.
  4. Add in the almond flour in three batches, whisking the first round, then using a spatula or your hand as it gets too thick. Make certain the flour is fully incorporated and the dough is smooth and homogenous.
  5. Wrap in plastic, then chill in the freezer for 1 hour.
  6. Preheat the oven to 400˚F.
  7. Take two pieces of wax or parchment paper and place the dough in between. Roll it out until it is 1/16-inch thick. Use a 2 ½-inch round cutter to make circles and set them aside. Push the scraps of dough together and re-roll it out so that you can cut more circles.
  8. Put 1 tsp of the filling in the center.
  9. Fold the edges into three corners, placing one side on top of the other and pressing together lightly to achieve a point.
  10. Bake for 20 minutes – the hamantaschen should turn sightly golden brown.
  11. Decorate as desired!

Delicata Squash Filling

Ingredients

  • 3 Delicata Squash
  • 3 T Silan (see below)
  • ¾ tsp Salt

Directions

  1. Preheat the oven to 400˚F.
  2. Trim off the ends of the delicata squash and cut them in half vertically. Scoop out the seeds with a spoon.
  3. On a sheet tray lined with parchment, place the squash face down and roast until very soft and slightly caramelized, about 30 minutes.
  4. Let cool slightly, then scoop out the flesh into a small bowl. Discard the skin.
  5. Add in the silan and salt, then whisk until smooth.
  6. Fill the hamantaschen

Silan (Date Syrup)

Ingredients

  • 1 pound Dates, dried & pitted
  • 4 cups Water

Directions

  1. Rough chop the dates. Soak them in a large pot of boiling water for 20 minutes to remove any impurities, then strain and discard the liquid.
  2. Place the soaked dates and 4 cups of fresh water back in the pot. Bring to a boil, then simmer while covered for 2 hours. Let cool completely.
  3. Line a colander or sieve with a large amount of cheesecloth and drain the dates over a medium-sized bowl by squeezing thoroughly, possibly in two batches.
  4. Pour the liquid into a small pot (you can save the dates for your own use) and simmer, uncovered, for 1 hour to evaporate excess water.
  5. Check the consistency with a spoon. The syrup should at least coat the back when hot – but remember it will become even thicker once cool. When the syrup has reached the desired thickness, pour it into a small container and let cool. Use for this recipe and as a healthier alternative for any other recipes that require some sweetness!

Refresh the hamantaschen in a 400˚F oven for a few minutes to crisp them up as they might get a little soft overnight.

Meet Chef and Birthright Israel Alumna Alexis Sicklick

Alexis is the chef and founder of Syncopated [Vegetable-Forward Cooking with a Rhythmical Flair]. Here, she empowers you to cook to the ‘beet’ of your own culinary rhythm. Alexis has 10 years of professional experience in some of New York’s top restaurants, including Aquavit, Dirt Candy, Annisa, and L’Artusi. She even graduated top of her class from The Culinary Institute of America and Cornell University’s School of Hotel Administration.

A winner of the Minor’s Flavor Expedition Recipe Contest, she was fortunate to travel through Paris, Lyon, and Valence as part of her prize. Alexis has also worked in the kitchen at Oaxen Krog in Sweden and visited Switzerland and Israel.

As a dancer at heart, Alexis loves to pull from this background whenever she can, which led her to self-publish a Nutcracker-inspired cookbook (This Cookbook is for Dancing: A Taste of The Nutcracker). She also produces a series titled ‘This Kitchen is for Dancing’ where she performs her favorite Israeli dances and then develops a dish based on their themes.

Currently, Alexis is offering online cooking classes in what she calls the Kitchen Sync, along with customized virtual culinary parties. At-home experiences are provided for anyone in Bergen County, New Jersey. Please get in touch if you would like to sign up or coordinate an unforgettable event!

Related Posts