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Orange Olive Oil Hamantaschen Dough makes the perfect base for any filling you desire in this traditional Purim cookie

Orange Olive Oil Hamantaschen

Beth Lee
This hamantaschen recipe, inspired by my grandmother's recipe-less baking, is perfumed with citrus. The olive oil-based dough surrounds your choice of fillings in a cookie-like crunchy wrapper.
4.58 from 21 votes
Prep Time 1 hr
Cook Time 18 mins
Total Time 1 hr 18 mins
Course Dessert
Cuisine Jewish Holiday Baking
Servings 20 servings
Calories 117 kcal



  • 2 1/2 cups all purpose flour
  • 1/2 tablespoon cornstarch
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup sugar
  • zest of 1/2 an orange or whole orange (1/2 if using orange olive oil, whole if using regular olive oil)
  • 1 egg
  • 1/3 cup orange or regular extra virgin olive oil
  • 1/4 cup orange juice (can use the juice from the zested orange)
  • 1 teaspoon vanilla

Egg Wash

  • 1 egg
  • 1 teaspoon water


  • Use jams you have in the house or Nutella or Nutella mixed with tahini or homemade jam or my homemade prune butter.


Preparing the dough:

  • In a medium sized bowl, whisk together the flour, cornstarch, salt, baking powder and baking soda.
  • In another medium sized bowl, add the sugar and orange zest and use your fingers to rub the zest into the sugar until thoroughly combined. To the sugar mixture, add one egg, olive oil, orange juice, and vanilla and whisk until thoroughly combined.
  • Add the wet mixture into the flour mixture to form a dough. Use a wooden spoon or spatula to combine before kneading the dough with your hands. It will come together easily. It may be a bit wet - that's ok. Form the dough into two balls, wrap in plastic wrap and refrigerate it for at least a half hour or even overnight.
    hand holding finished hamantaschen dough

Fillings and Egg Wash

  • While the dough is chilling and resting, prepare your cookie sheet with parchment or a silicone liner. Prepare your fillings and wash. Preheat the oven to 350 degrees.

Forming and Baking

  • Take out one half of the dough at a time from the refrigerator and roll it out between parchment paper or on a well-floured work surface to about 1/8 inch thick - really as thin as you can roll it without it falling apart. It doesn't have to be perfectly shaped as you roll it, just fairly even in thickness.
    cutting out hamantaschen dough with cookie cutter
  • Use a 3" or 2.5" round cookie cutter to cut out as many circles as you can and place them on a parchment-lined cookie sheets. Using a pastry brush, brush each circle with egg wash and then place a scant teaspoon of filling in the center. Cinch up the dough to form a triangle (see the video above) and be sure to close each corner firmly.
    round hamantaschen dough pieces ready to be filled
  • After your have filled and formed each one, refrigerate the tray for about half an hour. This ensures they stay closed while baking. While the cookies are chilling, preheat the oven to 350°F.
    unbaked hamantaschen egg-washed and sprinkled with sugar
  • Remove the tray, egg wash each cookie and sprinkle a bit of sugar on each (optional). Bake at 350 degrees for 18 minutes. Remove and place on a cooling rack. Enjoy with a cup of coffee or tea or deliver to your friends in a festive Mishloach Manot basket.
    hamantaschen baking in oven


  1. To make your own prune or apricot filling - check out my recipe for lekvar.
  2. Be sure to chill your dough before working with it.
  3. Don't overfill your circles and remember to egg wash the interior.
  4. Refrigerate your formed cookies before baking as a last step to ensure perfectly baked hamantaschen!


Calories: 117kcalCarbohydrates: 17gProtein: 2gFat: 4gCholesterol: 16mgSodium: 79mgPotassium: 49mgSugar: 5gVitamin A: 30IUVitamin C: 1.6mgCalcium: 14mgIron: 0.8mg
Keyword 3-sided cookie, hamantaschen, purim
Tried this recipe?Let us know how it was!