“Simple delicious triangular filled flaky pastry tradition for the Jewish holiday of Purim. Always delicious regardless of the time of year! The pastry from this recipe also works well in pies--modify sugar according to the type of pie. My sister made this recipe after modifying and adapting other family recipies for pies and Hamentashen. This is the result. Enjoy!”
1hr 15mins
18-36 pastries

Ingredients Nutrition

  • Pastry
  • 2 14 cups flour
  • 1 teaspoon salt
  • 8 teaspoons sugar (1 tbs = 3 tsp)
  • 16 tablespoons room temperature butter (2 sticks)
  • 6 tablespoons ice water
  • 1 egg yolk
  • plastic wrap
  • wax paper
  • circle cookie cutter
  • baking sheet
  • Filling
  • 18 ounces jam (apricot, seedless raspberry, etc.) or 18 ounces chocolate chips, Reese's s Pieces, etc (apricot, seedless raspberry, etc.)


  1. Preheat the oven to 325°.
  2. Pour the dry ingredients into a mixing bowl and pulse twice in a food processor or run for 20 seconds on low in a KitchenAid.
  3. Slice the butter into the dry mixture.
  4. Mix until the lumps are smaller than a quarter of an inch in diameter (pea-sized).
  5. Add the egg yolk.
  6. Gradually sprinkle water over the mixture.
  7. Mix with a wooden spoon or rubber spatula until the mixture clumps together.
  8. Make the dough into a ball, trying to handle it as little as possible.
  9. Wrap the dough ball in plastic wrap.
  10. Flatten the dough ball in the plastic wrap until it is approximately 2 inches thick.
  11. Put the dough ball in the freezer for 10 minutes.
  12. Remove the dough ball from the freezer and cut it in half.
  13. Take out two pieces of wax paper approximately 18” long.
  14. Roll half of the dough ball between the two pieces of wax paper until each side of the dough is ¼ inch thick. Make sure it is even! The dough will be sticky so sprinkle extra flour on top as needed.
  15. Cut out the dough using the cookie cutter.
  16. Repeat steps 14 and 15 with the other half of the dough ball.
  17. Place about 1 tbs of jam in the center of each circle and fold it into a triangle.
  18. Put the triangles in the freezer for 5 minutes or the refrigerator for 10 minutes.
  19. Remove the triangles from the refrigerator or freezer and place them on the cookie pans.
  20. Bake for 45 minutes at 325° or until golden brown.

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