Monday Morning Cooking Club: Hamantashen for Purim

hamantashen Purim Jewish tradition triangular pastry

It’s hamantashen time at our place.

The Jewish Festival of Purim falls on 25th/26th February this year.

Hamantashen is the name for the sweet three-cornered filled pastry served at Purim, representing the hat of Haman, the villain of this festival.

In our latest book Now for Something Sweet we have revisited the original (and best) hamantashen recipe and have updated and teamed it with two fabulous new fillings: one inspired by baklava and the other a thickened jam to avoid all those pesky jam leakages all over the tray. 

You can also fill them with chocolate, jam, povidl (buy at gourmet produce stores or make your own), walnuts and sugar, poppyseed (a favourite filling is in Elisabeth’s beigli in our first book), nutella and sultanas…whatever takes your fancy! 

Here is the now-iconic MMCC recipe from Evy Royal for fail proof hamantashen, first published in “Monday Morning Cooking Club – the food, the stories, the sisterhood” (2011). 


Traditional Jewish purim hamantashen three cornered pastries

Evy’s Hamantashen dough
Servings: pastries
Servings: pastries
  1. To make the dough, combine all the ingredients either in a food processor or by hand. Form the dough into a ball, wrap in plastic wrap and rest in the fridge for 1 hour.
  2. Line a baking sheet with baking paper.
  3. Roll the dough out to a 3 mm thickness. With an 8–9 cm diameter cookie cutter or glass, cut out circles from the dough. Place a teaspoon of your filling on each circle. Bring the three sides of the circle up into the centre (leaving a small opening at the top if you wish) to form a triangular pastry, pinching the three ‘joined edges’ to seal.
  4. Place on the prepared baking sheet and refrigerate for 15 minutes while you preheat the oven to 180°C. This is an important step to help prevent the pastries opening in the oven.
  5. Bake for 20 minutes until golden.
Print Recipe


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Plums plums plums. Do not let this season pass without baking this most exceptional cake. This recipe came to us from Garry Enston, whose Hungarian parents fled Prague in 1939 to begin a new life in Perth.

Garry’s mother Edith had a collection of wonderful cake recipes passed down to her by her own mother and uncle who was the pastry chef at the Palace Hotel in Prague.

We’ve sampled our way through our fair share of plum cakes in search of the most delicious recipe to bring to our beloved readers and Edith’s Plum Cake unanimously stole our hearts You can find the recipe in our third book, It’s Always About the Food.
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If you're looking for the perfect side salad to accompany your Australia Day BBQ this gorgeous Heirloom Tomato Salad with Feta Dressing is just the thing. You can view the full recipe via the link in our linktree
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