This hamantaschen with pistachio spread is an aromatic and sweet take on a Purim classic! Make it with gluten-free or regular dough, with a touch of rose water or orange juice.
Every year, my sister asks me that we make hamantaschen with the kids. And every year, I strive to come up with more creative takes on this Purim classic. And with this pistachio hamantaschen recipe, I must admit that I outdid myself! This recipe is so good, it's now a household Purim classic.
I've always found the tradition of baking hamentaschen to be the best part of Jewish Purim celebrations. These triangular pastries, often filled with sweet poppy seed or prune fillings, symbolize the hat the villain Haman wore in the Purim story. They taste kind of like shortbread, with a crumbly cookie dough and a creamy filling.
But in a fresh spin on this classic treat, coming up with creative fillings for regular hamantaschen cookies has become a favorite in my kitchen. Traditional hamantaschen is transformed into something extraordinary in this recipe by infusing the dough with rose water and filling the dough with a creamy spread of green, nutty pistachios. For another twist on the classic, try my fruity easy hamantaschen recipe made with guava and cheese.
Making pistachio hamantaschen starts with a rich, buttery dough with a touch of water, which gives the cookies a subtle yet distinct Persian flavor. I usually make my favorite gluten-free hamantaschen dough, but the recipe below works well with a traditional hamantaschen dough.
When it comes to the filling, I like to step outside the traditional choices and use an Italian pistachio paste for this recipe. The paste makes these Purim cookies feel special and adds an indulgent creaminess to each bite. The pistachio hamentashen comes together with a final drizzle of pistachio cream and a smattering of pistachio pieces for a delicious version of Middle Eastern flavors.
Ingredients for Rose Pistachio Hamantaschen
When I make pistachio hamantaschen, I use both unique and everyday ingredients. Here's what I use:
For the dough, I use all-purpose flour as the base, with baking powder to help it rise and kosher salt to enhance the flavor. Water brings the dough together, while vegetable oil keeps it moist. Rosewater adds a subtle floral note, but a drop of almond extract works as an alternative. Sugar sweetens the dough, and eggs bind the ingredients, though a flax egg or applesauce can be used for a vegan option. For a completely vegan option, make my vegan prune hamantaschen.
For the filling, I use Rich and luscious Italian pistachio spread, the same type I use in my no-bake pistachio cake. This pistachio spread is the truely unique part of this recipe, it becomes the hamantaschen filling in the center and gives these hamantashen cookies that signature pistachio taste. Though it is optional, I like sprinkling chopped pistachios on top of my cookies for an extra crunch!
See recipe card for exact quantities.
Equipment
- Large mixing bowl
- Medium medium bowl
- Measuring cups
- Measuring spoons
- Parchment paper
- Spatula
- Baking sheet
- Oven
- Rolling Pin
- 7.5-cm round cookie cutter or glass
- Cookie drying rack
Instructions for Making Hamantaschen
Prepare the dough
To prepare the dough for your pistachio hamantaschen, start by whisking together the all-purpose flour, baking powder, and kosher salt in a medium-sized bowl, setting this dry mixture aside.
In a larger bowl, blend the wet ingredients—water, rosewater, vegetable oil, sugar, and eggs—until fully combined. Gradually add the flour mixture to the wet ingredients, stirring to form a dough.
Knead the dough
Transfer the rough dough onto a clean work surface for kneading. If the dough is too dry, add a little more water; if it's too sticky, a bit of flour can help. Aim for a smooth dough that's not sticky.
Rest the dough in the fridge
Divide the dough in half, shape each into a flat disk, wrap in plastic, and place in the fridge to rest. Chilling the dough for at least three hours, or overnight if possible, will make it easier to roll out later.
Preheat the oven
When it's time to bake, preheat your oven to 350°F and line a baking sheet with parchment paper, creating your prepared baking area. Take one disk of dough from the fridge and, using a rolling pin, roll the dough on a floured work surface to about ⅛-inch thickness. Repeat this process with the remaining dough.
Shape the cookies
With the dough rolled out, cut out round cookie shapes and spoon a measured teaspoon of pistachio spread into the center of each one. Then, assemble the scraps back into a ball, roll it out and repeat. Continue this process with the remaining dough until all your hamantaschen are cut and the dough is all used.
To shape the hamantashen, fold each round into a triangle shape, making sure the filling remains visible at the center, and pinch the corners to seal. Transfer the shaped cookies into the fridge for 30 minutes before baking.
Bake the cookies
Bake the cookies for 15-18 minutes until they become lightly golden, indicating they are done. While the cookies are still hot, you may add extra pistachio spread and a sprinkle of diced pistachios. Allow them to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Storage And Freezer Instructions
When you make pistachio hamantaschen and want to save some for later, storing them correctly is crucial to keep them fresh. At room temperature, place your hamantaschen in an airtight container where they'll stay good for up to five days.
To keep them for a longer period, freezing is your best option. Make sure the hamantaschen are completely cool before you put them away to avoid any moisture build-up. To prevent them from sticking together, separate the layers with parchment paper. Use a container suitable for the freezer to lock in freshness, and you can store your hamantaschen this way for up to three months.
When you're ready to eat the hamantaschen, let them thaw at room temperature for a few hours. If you want them heated, just pop them in an oven preheated to 350°F for about five minutes until they're warmed.
The key to keeping your pistachio hamantaschen as good as when they were first baked is to protect them from air exposure. This will help preserve their texture and the rich flavor of the pistachio filling.
Expert tip: when I am short on time, I make the dough and filling on separate days, freezing the dough in between.
Top Tips
Using a high-quality pistachio spread makes a world of difference—rich flavor, smooth texture, just heavenly.
Once shaped, return your hamantaschen for a quick chill in the freezer . This helps solidify the fats, which helps your hamantaschen maintain their distinctive triangular shape when baked.
You may be tempted to add extra from your filling of choice, but too much can cause the hamantaschen to burst open.
Accompanying Dishes And Serving Suggestions
When serving pistachio hamantaschen for Purim, I love to serve a few traditional and some non-traditional recipes with them to round out the meal.
For a good Purim appetizer, I continue the triangular foods theme and serve some mushroom bourekas. A charcuterie platter with a variety of cheeses offers different textures and flavors that contrast with the pastry's sweetness. A Middle Eastern baked feta dish can also work well here. Some homemade labaneh balls will also keep the Middle Eastern theme.
To pair with the hamantaschen's sweetness, a refreshing main like mujadara or Moroccan salmon would be best. I also like to serve halloumi salad or Moroccan pearl couscous to keep the citrus combination and stay on the Middle Eastern flavors.
For drinks, mint lemonade is amazing. A cardamom and rose beet latte will help maintain the flavor profile of the dish.
Recipe
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Pistachio Hamantaschen Recipe
Equipment
- Medium medium bowl
Ingredients
Dough Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 tablespoon water more if needed
- ¼ teaspoon rose water
- ¼ cup vegetable oil
- ½ cup sugar
- 2 eggs
- 1 pinch of salt
Filling Ingredients
- ¾ cup pistachio spread plus more for drizzling
- ⅛ cup diced pistachios optional, for topping
Instructions
Dough Instructions
- In a medium bowl, whisk flour, baking powder, and salt. Set aside.
- In a large bowl, combine water, rosewater, oil, sugar, eggs and salt.
- Gradually add the flour mixture to the wet ingredients, stirring until dough forms.
- Knead the dough on a flat surface until smooth. Adjust with water or flour if needed for the right consistency.
- Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for 3 hours or overnight.
Assembly and Baking
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Roll out half the chilled dough on a floured surface to ⅛-inch thickness.
- Cut circles with a 3-inch cookie cutter and place on the baking sheet. Re-roll the leftover dough and repeat the process until you use up the whole dough recipe.
- Put 1 teaspoon of pistachio spread in the center of each circle.
- Fold to form a triangle, ensuring the filling is visible in the center. Pinch seams to seal.
- Transfer the shaped cookies into the fridge for 30 minutes before baking.
- Bake for 15-18 minutes until golden.
- Drizzle baked cookies with additional pistachio spread. Sprinkle with diced pistachios.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Serve warm or store in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven if desired.
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