Apricot Hamantaschen

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These hamantaschen, or hat-shaped Purim cookies, are like glistening little fruit pies in cookie form.

Hamantaschen on a countertop.

With a buttery shortbread crust folded over a dollop of jam, these apricot hamantaschen, or hat-shaped Purim cookies, are like glistening little fruit pies in cookie form. Feel free to play with the filling—any thick jam, or even Nutella, will work well. If you’re a chocolate lover or catering to those who are, these chocolate hamantaschen have a brownie-like filling that will deliciously hit the chocolate spot.

“I made these for the third year in a row. They’re delicious… so much more delicate than the heavy hamantaschen you get in most bakeries.”


What You’ll Need To Make Apricot Hamantaschen

Hamantaschen ingredients including apricot preserves, egg, and butter.
  • Confectioners’ Sugar: Sweetens the dough and creates a tender texture.
  • All-Purpose Flour: Provides the structure for the hamataschen. Measure by spooning it into the measuring cup and leveling it off to ensure accuracy.
  • Butter: Adds richness and a flaky texture to the dough.
  • Egg Yolks: Contribute to the dough’s richness and help bind the ingredients together.
  • Apricot Jam: Fills the cookies with a sweet, fruity flavor. If you’ve got a favorite flavor, any thick jam will work here.
  • Jump to the printable recipe for precise measurements

Step-By-Step Instructions

Begin by placing the sugar, flour, and salt in the bowl of a food processor.

Unmixed dry ingredients in a food processor.

Pulse to combine.

Food processor of dry ingredients.

Add the cold butter cubes.

Butter in a food processor of dry ingredients.

Pulse until the mixture resembles coarse meal.

Butter and flour mixture in a food processor that resembles coarse meal.

Add the egg yolk and pulse until evenly crumbly and pale yellow in color.

Pale yellow and crumbly mixture in a food processor.

Add a bit of cold water and pulse until the dough clumps together.

Food processor of crumbly dough.

Scrape the dough onto a lightly floured work surface.

Pile of crumbly dough on a counter top.

Knead it gently into a smooth ball, then divide in half and form into two 6-inch discs.

Two discs of dough.

Chill the dough for at least 30 minutes, then roll it about 1/8-inch thick. Use a cookie cutter or glass to cut out 3-inch circles.

Wine glass cutting circles out of dough.

Place the cookies on the lined baking sheets and lightly brush with the egg wash. This is the key to getting the corners to stick together.

Brush brushing egg wash over small circles of dough.

Dot each cookie one with a teaspoon of apricot jam. Do not overfill, or the jam will leak out while baking.

Circles of dough topped with apricot jam.

Fold in the sides, slightly overlapping the filling, to form a triangle so that each side has a corner that folds over and a corner that folds under — this creates a pattern that looks pretty (but don’t fuss too much over it). Pinch the corners together so that they form a point — this will keep them from separating while baking.

Unbaked apricot hamantaschen on a lined baking sheet.

You can see more closely here.

Unbaked apricot hamantaschen on a lined baking sheet.

Refrigerate the cookies on the pans for about 20 minutes, then bake for 12-15 minutes, until lightly golden. Enjoy!

Baked apricot hamantaschen on a lined baking sheet.

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Apricot Hamantaschen

These hamantaschen, or hat-shaped Purim cookies, are like glistening little fruit pies in cookie form.

Servings: 30 cookies
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Total Time: 45 Minutes, plus about 50 minutes for the dough to chill


  • 1 cup confectioners' sugar
  • 2¼ cups all-purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for rolling the dough
  • ¾ teaspoon salt
  • 2 sticks (½ pound) unsalted butter, cut into cubes, very cold
  • 3 large egg yolks, divided
  • 1-2 tablespoons ice cold water
  • ¾ cup apricot jam, best quality such as Bonne Maman


  1. Combine the confectioners' sugar, flour and salt in the bowl of a food processor fitted with the metal blade. Process for 10-15 seconds to combine. Add the butter and pulse until the mixture resembles coarse meal. Add 2 of the egg yolks and pulse a few times, until the mixture is crumbly and pale yellow. Add 1 tablespoon of the water and pulse just until the dough starts to clump together. If the mixture seems dry, add the remaining tablespoon of water and pulse again. Dump the dough onto a lightly floured work surface and knead a few times into a smooth ball. Divide in half and pat into two 6-inch discs; wrap in plastic and refrigerate for 30 minutes.
  2. Preheat oven to 375°F and set racks in upper and lower thirds of oven. Line two baking sheets with parchment paper.
  3. In a small bowl, make an egg wash by mixing the remaining egg yolk with 1 teaspoon water. Set aside.
  4. Remove the dough from the refrigerator and place on a lightly floured work surface. Working with one disc of dough at a time, roll to ⅛-inch thick, turning and dusting with more flour as necessary so it doesn't stick. Using a cookie cutter or glass, cut out 3-inch circles and place about ½-inch apart on the prepared baking sheets. Re-roll and re-cut any excess dough. Brush the dough very lightly with the egg wash. Place a level teaspoon of apricot jam on the center of each cookie (do not overfill). Fold in the sides, slightly overlapping the filling, to form a triangle so that each side of the cookie has a corner that folds over and a corner that folds under -- this creates a pattern that looks pretty (but don't fuss too much over it). Pinch the corners together neatly so that they form a point. Slide the pans into the refrigerator for 20 minutes to chill.
  5. Bake for 12-15 minutes, turning the pans halfway through baking, until the cookies are lightly golden on top and just starting to brown in the corners. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
  6. Freezer-Friendly Instructions: The Dough can be Frozen for up to 3 Months: Shape the dough into 2 discs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the disks from the freezer, thaw the dough for 1 to 2 days in the fridge, and then proceed with recipe. To Freeze After Baking: Let the hamantaschen cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Information

Powered by Edamam

  • Per serving (30 servings)
  • Serving size: 1 cookie
  • Calories: 128
  • Fat: 7g
  • Saturated fat: 4g
  • Carbohydrates: 16g
  • Sugar: 7g
  • Fiber: 0g
  • Protein: 1g
  • Sodium: 63mg
  • Cholesterol: 35mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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  • The recipe deserves 5 stars. Unfortunately my hamentaschen was worthy of only 3 stars. I found the dough difficult to work with and the result was not very attractive but the flavors were very good. Practice makes perfect so I will definitely make another attempt.

    • — Niki on March 21, 2024
    • Reply
  • Thank you for this recipe. It is easy and tasty. This brought back so many memories of Purim and family trips to the beach.

    The crumb is perfect and flavor was spot on, not too sweet but just right. I did a test run today and will be making again for Purim and family beach trip. My grandchildren will have sweet memories.

    • — Terry on March 5, 2024
    • Reply
  • These are so delicious and crumbly- I put a splash of vanilla in the dough and made with an apple filling. Mine weren’t as beautiful as the pictures but I will definitely be making these again!

    • — Judy on January 14, 2024
    • Reply
  • Excellent recipe. I made with a poppyseed filling. The pastry was easy to work after it had rested well in the fridge. Such a good recipe.

    • — Jill C on March 12, 2023
    • Reply
  • Great recipe! I followed it to a T and they came out great! We made apricot, raspberry, and chocolate cream cheese hamantashan.

    • — Merri on March 10, 2023
    • Reply
  • Hi Jenn!
    My Jewish husband says he remembers these but filled with prunes. Any suggestions on using prunes instead of apricots? Love your Recipes!

    • — Doreen S on March 6, 2023
    • Reply
    • Hi Doreen, so glad you like the recipes! You could replace the apricot jam with plum jam. Hope your husband enjoys!

      • — Jenn on March 7, 2023
      • Reply

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