Prune and Apricot Hamantaschen

    50 min

    A traditional Jewish biscuit made by encasing a fruit filling with a citrus-infused pastry. This recipe includes how to make the fruit filling, but if you're short of time, susbtitute in jam.

    15 people made this

    Makes: 36 

    • 340g pitted prunes
    • 260g dried apricots
    • 3 eggs
    • 200g caster sugar
    • 125ml rapeseed oil
    • 1 orange, zested
    • 500g plain flour
    • 1 lemon, zested
    • 2 teaspoons baking powder
    • 1 tablespoon lemon juice
    • 60g chopped walnuts
    • 65g caster sugar or to taste

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Place prunes and apricots into a large pot filled with water and bring to a rolling boil over high heat. Cook the fruit uncovered, stirring occasionally, until the fruit is tender, about 15 minutes. Drain fruit in a colander and mash together in a bowl using a fork. Set aside.
    2. Preheat oven to 180 C / Gas 4.
    3. Whisk eggs, 200g sugar, oil, lemon zest and orange zest together in a bowl and set aside. Sieve flour and baking powder together in a large bowl. Stir in the egg mixture, kneading with hands until the dough comes together. Roll out dough to about 5mm in thickness on a lightly floured surface. Cut circles out using a biscuit/pastry cutter or the rim of a drinking glass.
    4. Mix prune and apricot mixture, lemon juice, walnuts and 65g sugar in a bowl. Place a tablespoon of the filling in the centre of the circle. Pinch the edges firmly together to create a triangle, leaving the centre open to expose the filling. Repeat with the remaining circles.
    5. Bake in the preheated oven until golden brown, about 20 minutes. Cool on trays for 10 minutes before removing to cool completely on a wire rack.

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    Reviews & ratings
    Average global rating:

    Reviews in English (19)


    These cookies turned out great!!! What is even better is that they were successfully made gluten free-not easy with most treats. I added one egg, decreased the flour by 2/3 to 3/4 cup (depending) and added 1 tsp. of xanthum gum to the dough. I kneaded thoroughly and chilled the dough overnight. Rolled the circles between two sheet or wax paper and used GF preserves as the filling. SO YUMMY!!!  -  09 Mar 2010  (Review from Allrecipes US | Canada)


    reduce the amount of filling by one cup, we had lots left over. a great cookie. roll out dough to be 1/8 inch rather than 1/4 inch.  -  28 Feb 2010  (Review from Allrecipes US | Canada)


    Really good recipe. I used canola oil and white whole wheat flour--the dough was great. For the filling I made separate batches of apricot and prune, then put them in the blender with lemon juice and sugar, (no walnuts) so I had 2 different fillings, both good. I ended up with more than twice as much filling as I needed, so I guess I'll have to make more dough and eat more hamantaschen!  -  21 Mar 2011  (Review from Allrecipes US | Canada)