Hamantaschen dough is really easy to make and requires no refrigeration time! The filling options for Hamantaschen are endless – from poppy seed filling to all kinds of jams, chocolate, and more. I share lots of unique ideas in this post as well as tips and tricks for how to get the triangular cookies to hold their shape.

There is a bit of a rift in the Jewish community as to what the perfect hamantaschen texture should be.

Purim is almost here and it’s time to start thinking about hamantashen (the triangular cookies that are supposed to remind us of evil Haman’s hat). Hamantashen, like all Jewish foods, can be made with a variety of different doughs and fillings. Family traditions are influenced by great-grandmothers who toted recipes from the old country.

It’s “pie” time for a change, so I’m twisting tradition by creating this hamantashen pie. The pie’s top crust is a veritable hat shop with its selection of triangular hamantashen. However, the whole hamantashen pie, not just the crust, tastes like the famous cookie.