Orange Poppy Seed Hamentaschen

Here is a recipe for Poppy Seed Hamentaschen with a twist. Adding orange zest to the dough and filling and poppy seed to the dough updates this delicious classic. Note to baker: As you can see, no one's triangles are perfect, least of all mine. No matter how yours turn out, I guarantee you they will taste great!


  • 3 large eggs

  • 1 cup sugar

  • ½ cup canola or vegetable oil

  • 1 teaspoon orange zest (grated outer peel) (from 1 orange)

  • 1 teaspoon fresh orange juice (from zested orange)

  • 1 teaspoon poppy seeds

  • 3 ½ teaspoons baking powder

  • 3 cups all purpose flour, plus extra for sprinkling


  • ½ cup poppy seeds

  • 2 tablespoons sugar

  • 1 teaspoon orange zest (grated outer peel) (from 1 orange)

  • ¾ teaspoon ground cinnamon

  • 1 large egg white

  • 2 tablespoons honey

  • 2 teaspoons all-purpose flour


1.     Preheat oven to 350F. Line 2 large cookie sheets with parchment.

2.     To make the dough: In a large bowl, mix together the eggs, sugar, oil, orange zest, orange juice and poppy seeds. Add the baking powder and flour and mix until the dough comes together. Knead the dough by hand and refrigerate for 30 minutes.  

3.     To make the filling: In a bowl, mix together the poppy seeds, sugar, zest, cinnamon, egg white, honey and flour.

4.     Divide dough in half and roll out on a floured surface. Continue to add flour to the rolling pin and dough to minimize sticking.

5.     Use a glass about 2 to 3 inches in diameter to cut the dough into circles.

6.     On a parchment lined cookie sheet, transfer the circles, place a teaspoon of filling in the center and then fold in three sides to form a triangle, leaving an opening in the center. Pinch the corners tightly. Repeat with the rest of the dough.

7.     Bake for 12-16 minutes, or until lightly browned. Do not over-bake or they will be too hard. Cool completely. 

From the Kosher Baker by Paula Shoyer, available here.