Preparation info
  • Makes


    3 inch hamantaschen
    • Difficulty


    • Ready in

      15 min

Appears in

By Rose Levy Beranbaum

Published 2014

  • About

I love poppy seeds, but I never enjoyed bakery hamantaschen because I didn’t like the sturdy sweet dough. I therefore decided to create the hamantaschen of my dreams with dough that is tender, slightly flaky, very buttery, and vanilla imbued (pictured here). Elliott and I like the crunch of poppy seeds, so I do not cook the seeds into a smooth paste, but I do offer directions for those who prefer it. Solo makes a good quality poppy seed filling; if you substitute it, be sur