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10 Unique Hamantaschen!

Published by Amy Kritzer Becker on February 13, 2015
Amy Kritzer Becker
By Amy Kritzer Becker
Author of Sweet Noshings · as seen on Food Network, GMA & The NYT
10 Unique Hamantaschen

10 Unique Hamantaschen for Purim! Boo yeah!

Who doesn’t like Purim hamantaschen? Fools, and diabetics perhaps. The soft, triangular cookie is traditionally stuffed with poppyseed, prune or jam, but there is certainly no need to stick with tradition. Not this year! I’ve got everything from Halva to Savory Caramelized Onion to even Hamantaschen Bagels to step up your game.

What is Purim? I’m glad you asked!  Esther, a sassy young Jew living in ancient Persia, saves all the Jews from the King’s evil adviser Haman’s devious plans of extermination. So we rejoice with tons of rowdy parties, costumes, booze, and hedonism. Some people call Purim is known as the Jewish Mardi Gras or Halloween. That may be a stretch, but if you need me I’ll be the one dressed as a Ninja Turtle pouring the Fireball.


Mint Chocolate Hamantaschen

Red Velvet Hamantaschen

Heart Shaped White Chocolate Cherry Hamantaschen

Chocolate Dipped Hamantaschen

Savory Caramelized Onion Hamantaschen

Hamantaschen Tarts

Manischewitz Hamantaschen

Neapolitan Hamantaschen

Poppy Seed Hamantaschen Bagels

Halva Hamantaschen

Chocolate Bourbon Hamantaschen

Ginger Lime Hamantaschen

Bialy Hamantaschen

Papaya Coconut Hamantaschen

Bananas Foster Hamantaschen

Strawberry Champagne Hamantaschen

Lemon Lavender Hamantaschen

Shakshuka Hamantaschen

Pita and Hummus Hamantaschen

About the chef

Amy Kritzer Becker

Jewish food expert, cookbook author of Sweet Noshings, owner of ModernTribe, and culinary-school-trained chef. Featured on Nickelodeon, The Drew Barrymore Show, Good Morning America, the New York Times, and Food Network.

Read Amy’s story·Get the cookbook·Work with Amy

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Amy Kritzer Becker

Amy Kritzer Becker

Amy Kritzer Becker is a Jewish food expert, cookbook author of Sweet Noshings, owner of ModernTribe, and culinary-school-trained chef behind What Jew Wanna Eat — a modern Jewish food blog redefining heritage recipes since 2010. Her recipes have been featured in Food Network, Bon Appétit, Forbes, Good Morning America, and the New York Times.

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8 Comments

  1. Myra says:
    February 13, 2015 at 10:34 AM

    It is not the diabetics such as myself, don’t LIKE hamentaschen – I am just not supposed to eat them. I adore, love, jones after, salivate, and long for them. And eating just one – never going to happen.

    Reply
    • Amy Kritzer says:
      February 14, 2015 at 9:50 AM

      Aw you can always try sugar free?

      Reply
  2. batelm2014 says:
    February 13, 2015 at 4:44 PM

    I love this blog!!! These recipes are to die for! I am going to have to choose which one to make for purim 🙂 let the fun begin.
    http://www.batelmiller.wordpress.com

    Reply
    • Amy Kritzer says:
      February 13, 2015 at 7:15 PM

      Thanks so much! 🙂

      Reply
  3. Lauren Smisko (Imperfect and Fabulous) says:
    February 17, 2015 at 10:30 AM

    I love Hamantaschen! Thanks for putting together such a great collection of Hamantaschen to try!

    Reply
    • Amy Kritzer says:
      February 17, 2015 at 11:07 AM

      Me too! Thanks for reading!

      Reply
  4. Jill Herzberg Morgenstern says:
    February 17, 2015 at 2:28 PM

    Oh man!!!!!! Why did I never think of halva hamantashen?!?!?!? That sounds SO SO SO delicious! I usually like to make “peanut butter cup” hamantashen (chocolate & peanut butter). I’m on a diet this year though, so maybe I’ll just go ahead & make the poppy seed kind that my husband likes so much. 🙂

    Reply
  5. Vayikra (Leviticus 1:1 – 5:26), Shabbat Zachor (Deut. 25:17-19), Purim | Torah Portion Humor Weekly says:
    March 14, 2019 at 10:21 PM

    […] https://whatjewwannaeat.com/10-unique-hamantaschen/ […]

    Reply

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Amy Kritzer Becker

About the Chef

Amy Kritzer Becker

Jewish food expert, cookbook author of Sweet Noshings, owner of ModernTribe, and culinary-school-trained chef. Featured on Good Morning America, the New York Times, and Food Network.

Read Amy’s story → Get the cookbook → Work with Amy →
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