Recipe: Berry filled Hamantaschen


Phoebe Drummond

Berry filled Hamantaschen

Phoebe Drummond

My mom, who was raised Jewish, always stocks our cabinets with a few batches of delicious Hamantaschen, a traditional Jewish cookie. But this year, their sweet, buttery taste proved to be extremely versatile.

My younger sister is currently a freshman at Red Bank Catholic High School. In her English class, the students take turns leading book discussions on books they read in class. The discussion leaders usually bring in food for the class as well. For the first time in who knows how long, my sister spent all day prepping for her discussion, but forgot to get any food for the class.

That morning, she searched our cabinets for something to bring and emerged with two boxes of Zabar’s Hamantaschen. My parents joked all morning about “the Jewish cookie in the Catholic school.” But that night, my sister told the story of the nuns at school indulging on the cookies and asking for the recipe with tears of laughter in her eyes.


  • 1½ teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 4 cups all-purpose flour, and more for surface
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs
  • Raspberry Filling

For the filling:

  • 2 cups raspberries (fresh or frozen)
  • 1 cup honey or agave syrup
  • The juice of 1 lemon


  1. Whisk baking powder, salt, and four cups of flour in a medium bowl. Using an electric mixer on medium-high speed, beat butter and sugar in a large bowl until pale and fluffy. Add two eggs, one at a time, beating to combine after each addition and scraping down sides of the bowl.
  2. Reduce speed to low and gradually add dry ingredients; mix until dough comes together. Divide dough in half and form into two ¾ inch thick disks. Cover and chill at least two hours.
  3. Place racks in lower and upper thirds of oven; preheat to 350°. Let one disk of dough sit at room temperature until softened slightly, about 30 minutes.
  4. Roll out dough on a very lightly floured surface to about ¼ inch thick, dusting with flour as needed (use as little flour as possible). Cut out 3 ½ inch rounds with cutter and, using a spatula, transfer to two parchment-lined baking sheets. Gather up scraps, reroll, and cut out additional rounds.
  5. Lightly beat remaining egg in a small bowl to blend. Working a few at a time, brush edge of rounds with egg, then place 1 1/2 tsp. filling in center. Fold sides up to make a triangle, pinching points gently to seal and leaving about 1 inch surface of filling exposed.
  6. Brush sides of folded dough with egg. Bake cookies, rotating baking sheets halfway through, until bottoms are golden brown, 18–22 minutes. Let cool on baking sheets.

For the filling:

  1. If using fresh raspberries, wash them.
  2. Put them in a saucepan over medium heat for about 15 minutes, it will come to a soft boil.
  3. Stir often to make sure it does not burn.
  4. Add one cup of honey or agave syrup.
  5. Stir well and bring back to a boil while stirring.
  6. Cook for another 8 to 10 minutes until mixture starts to thicken.
  7. Add lemon juice and stir.
  8. Let cool.