Go Back

Fillings for Hamantaschen

Ingredients

Poppy Seed Filling

  • ¼ cup molk
  • 2 tbsp honey
  • ¾ cup sugar
  • 2 cups ground poppy seeds
  • zest from 2 lemons

Chocolate Cinnamon Filling

  • 1 stick butter, very soft
  • 3 heaping tbsp cocoa powder
  • 1 heaping tbsp ground cinnamon
  • 5 heaping tbsp sugar
  • 1 cup chocolate chips

Date Filling

  • 200g (8oz) soft Medjool dates, pitted
  • 50g (2oz) soft butter

Instructions

Poppy Seed Filling

  • Use both lemon zest and vanilla in the dough.
  • Combine sugar, honey and milk in a medium saucepan and simmer on low heat, until sugar is completely dissolved. Add the poppy seeds and keep simmering for 3-5 minutes, occasionally stirring the mixture. Remove from the heat, stir in the lemon zest, and set aside to cool.

Chocolate Cinnamon Filling

  • Use vanilla in the dough and omit the lemon zest.
  • Mix the butter, cocoa powder, cinnamon, and sugar, into a paste. Place ½ tsp of the paste in the middle of each dough disc, then top with 4-5 chocolate chips.
  • You may also try to just fill the dough with some chocolate chips. It is less rich and gooey, but still yummy. Another option is to fill the Hamantaschen with Nutella. It is not my cup of tea, but my kids love it.

Date Filling

  • Use lemon zest in the dough and omit the vanilla.
  • Place dates and butter in a food processor and pulse into a paste.

Apricot Preserve Filling

  • Use both lemon zest and vanilla in the dough.
  • Place ½ tsp of the preserves on each of the dough discs. If using a jelly instead of preserves, mix the jelly with some tea biscuit or cookie crumbs to make it hold better when baked.