Rainbow Hamantaschen

Denise says:

Hamantaschen can be made with yeast dough, a sour cream dough, a rich short crust or biscuit pastry. I have chosen to use a rich short crust pastry.  This is made using 4 colours of pastry, patch worked together, rolled out and then shaped into Hamantaschen. In addition to the colour, I have flavoured each colour pastry with a different flavouring ~ this is optional but certainly fun!

I have given you 4 different types of fillings. Make these before you make the pastry as they need to be cool before using.

Preparation Time: 40 minutes plus resting time

Cooking Time: 20 minutes

Makes: Approx. 60

NB: The quantity of pastry is quite substantial – it does work using half!

Fruit filling:


  • 75g sultanas
  • 50g chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1 eating apple – Peeled and grated
  • 50g soft brown sugar
  • 50g unsalted butter or margarine


  1. Add the sultanas, cinnamon, chopped walnuts, sugar, and butter to the food processor and pulse gently to combine.
  2. Stir in the grated apple.

Chocolate filling:


  • Nutella


  1. Use 1 teaspoon of Nutella in the middle of each Hamantaschen.

Apricot filling:


  • 250g dried pitted apricots
  • 60ml water
  • 60ml orange juice
  • 25g caster sugar
  • 1 tablespoon lemon juice
  • Pinch of salt


  1. Make the apricot filling by combining all the ingredients together in a saucepan. Stir and bring to the boil, lower the heat and simmer covered for 10 minutes. When there is about 1 tablespoon of liquid left, transfer to the liquidiser or food processor. Remove and transfer to a dish.
  2. Leave to cool and then leave in the fridge until ready to use. It is easier to use when it is completely cold.

Poppy Seed filling:


  • 150g poppy seeds
  • 120ml honey
  • 120ml milk / soya milk/ coconut milk
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract


  1. Finely grind poppy seeds in spice mill.
  2. Transfer to a medium saucepan and add honey, milk, lemon juice, sugar, and salt.
  3. Bring to a boil, reduce heat, and simmer, stirring often, until thickened and a spatula holds a trail when dragged across bottom of pan, about 4 minutes; stir in vanilla. Let cool.


For the pastry:

  • 570g plain flour
  • 300g unsalted butter or margarine
  • Zest of 2 lemons
  • 4 teaspoons lemon juice
  • 2 eggs
  • 100g caster sugar

Second Stage:

  • Food colours – 4 different eg red, orange, green and purple
    I recommend Magic Colour – kosher and colourful !
  • Food flavours – 4 different eg vanilla, rose water, orange, chocolate

For the glaze:

  • 1 egg white – lightly whisked
  • 2 tablespoons – poppy seeds
  • 2 tablespoons – Hundreds and thousands


  1. Pre-heat the oven to 400ºC/200ºF/ Gas mark 6.
  2. Make the pastry by mixing all the ingredients together in a food processor. Divide the pastry into 4 portions.
  3. Flavour and colour each portion of pastry separately. Add a teaspoon of colour and a teaspoon of flavour –optional to each batch. ( Ensure the food processor is very clean before adding the next pastry dough.)
  4. Wrap each pastry batch in cling film and flatten. Leave to rest for 30 minutes.
  5. To make rainbow hamantaschen, roll out the coloured pastry taking a little of each colour dough and roll so it is about 2cm thick. ~ a patchwork effect is what you want to make.
  6. Using a 7.5 cm (3 inch) cutter make round templates.  Repeat with the remaining pastry.
  7. Now add a large tea spoonful of your choice of filling into each circle.
  8. Draw up the sides to form a triangle, pinching the edges firmly together in the shape of a tricorn hat.
  9. Line a baking tray with baking parchment paper.
  10. Transfer the Hamantschen to the baking tray and bake for 20 minutes.
  11. Remove and leave to cool for 5 minutes.
  12. Glaze with egg white and then sprinkle with poppy seeds and hundreds and thousands for a magnificent finale.

To serve the stylish way: Dust with icing sugar.