It’s almost the Jewish holiday of Purim (coming up on March 8th, 2012), so I decided to make the traditional Purim treat – humentaschen! Plus, they are one of Matt’s favorite foods, so I end up making them a few times a year even without the holiday. Hamantaschen symbolize the 3 cornered hat that Haman, the villain of Purim, wore, although I’m sure there are multiple explanations for why they are eaten during Purim. I have a feeling it’s mainly because they are delicious!

how to make humentaschen

Raspberry, Peach, and Nutella Humentaschen

Adapted from an index card in my Mom’s recipe box :)


  • 2 sticks salted butter
  • 8 oz cream cheese
  • 1 cup sugar
  • 2 eggs
  • 4 cups flour
  • 2 teaspoons baking powder
  • any filling you think would taste delicious! I used peach and raspberry preserves, and nutella

ingredients for humentaschenadding sugaradding 2 eggs, one at a timeadding flourfreezing the dough

1. Making the hamantaschen dough

Let butter and cream cheese soften at room temperature. When they are softened, mix them together in a large bowl. Next, add the sugar, and then the eggs, one at a time. Then, mix in the four cups of flour, one at a time, and the baking powder. Mix until a dough ball forms. Wrap the dough in parchment paper, and place in the freezer for 30 minutes.

rolling out the doughusing a cup to cut out humentaschen dough

2. Cutting humentaschen circles

Cut your ball of dough into 2 or 3 pieces. Using two pieces of parchment paper, under and on top, roll out one of the balls of dough until it’s about 1/8th to 1/4 of an inch thick. Use a glass as a cookie cutter, and form circles from the dough. Roll up the leftover dough, re-roll it out, and create more circles. Repeat this process until you are out of dough. I ended up making about 60 circles (60 humentaschen), but it will vary depending on how thick your slab is, and the size of the cup.

how to fold a humentaschen

3. Folding the hamantaschen

Line cookie sheet with parchment paper. Take a circle. Following the diagram above, use your finger to line the outer circle of the hamantaschen with water, which will help the edges stick together. Place one teaspoon of your filling (in my case, raspberry preserves, peach preserves, and nutella), in the middle of the circle. Fold two sides in and pinch them together. Then, fold up the remaining side. Make sure that your corners are pinched enough that they won’t open up while baking.

nutella hamantaschenpeach hamantaschen

4. Baking the hamantaschen

Place hamantaschen on your cookie sheet with about an inch or so between each other. Bake at 350 degrees for 16-18 minutes, or until they look ready! Depending on how many baking sheets you have, this may take a few rounds. It took me 4 rounds of baking, with about 12 hamantaschen on each baking sheet.

nutella hamantaschenpeach hamantaschen

All in all, this made 60 delicious hamantaschen, and it took about 3 or 4 hours to make, including the time the dough spent in the freezer (although might be quicker, since I was taking photos of each step!). For those of you counting your calories, each hamantaschen is roughly 110-115 calories.

Chag sameach purim! (Happy Purim!)



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6 Responses to Homemade Raspberry, Peach, and Nutella Hamentashen Recipe (for Purim!)

  1. Allison says:

    This looks soooooo yummy! I want to reach into the screen and grab one right now! :)

  2. Rachel says:

    They look so beautiful!

  3. Amanda says:

    How did you get your Hamentashen not to open up when it was baking? I followed the directions step by step and it still opened up during baking. What technique did you use?

    • knitandbake says:

      Hi Amanda,

      I get my humentaschen to not open up during baking by really squishing together the dough corners, almost until you can’t see the crease anymore. I’ve never had an issue with them opening up.

      Thanks for checking out the recipe!

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