White plate full of hamanstachen pie crust cookies
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Hamantaschen Pie Crust Cookies

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These Hamantaschen pie crust cookies are incredibly easy to make. The perfect little treat to make with leftover pie crust dough, or skip the pie and use that pie crust to make these. I usually just call them pie crust cookies or jelly tarts. They are flaky and sweet, and there are lots of variations you can make. If you love cookies, give these a try!

What are Hamantaschen?

Hamantaschen are triangular cookies, pastries, or tarts filled with jelly, jams, preserves, etc. They look like a little hats. They are associated with the Jewish holiday of Purim. Originally they were made with a yeast-based dough, but have since been made with some sort of cookie or pastry dough. A traditional hamantasch is not made with pie crust, but the dough is very similar. So this is not a traditional recipe. I repeat, it is NOT a traditional recipe, haha.

Step 1: Ingredients and Equipment

Pie crusts, strawberry preserves, egg wash, and flour on a sheet pan.

In order to make these incredibly easy hamantachen pie crust cookies you will need the following ingredients:

  • Pie crust – Use a store-bought pie crust or use this awesome homemade pie crust recipe. I generally just use my leftover pie crust scraps after making a pie, but sometimes, I use the pie crust entirely for these!
  • Jelly – Use your favorite kind of jelly, jam, or preserves. My favorite is strawberry, but plum, apricot, raspberry, or blackberry works great too.
  • Cinnamon and sugar – I like to sprinkle a little cinnamon and sugar on the cookies before baking to add a bit more flavor to the pastry.
  • Egg
  • Water
Several hamantaschen on a white plate.

Tools and Equipment

  • Sheet pan or cookie sheet
  • Parchment paper or a silicone baking mat
  • Basting brush
  • Spatula
  • 3-inch round cookie cutter or use the rim of a glass

Step 2: How to make Hamantaschen cookies at home with pie crust

Hand with a circle cookie cutter, cutting out circles of pie crust dough.

If you want to make your pie crust from scratch do that first, then chill it for about 30 minutes in the fridge. I really like this homemade pie crust recipe.

Or if you are using storebought that is totally fine, and perfect for a very quick version of these. I usually just make a few of these with my leftover pie crust scraps, but honestly, sometimes I like using the whole pie crust to make these. Because they are super good and it is so fast.

Preheat the oven to 375F/192 C. With the main rack in the middle position.

Add a little flour to your surface and roll out the pie crust it should be about 1/8th of an inch thick. If you buy a storebought one, it will already be the right thickness.

Hand holding pie crust scraps.

Then cut out several circles with a 3-inch round cookie cutter. You can also use the rim of a glass.

Gather up the scraps and then put them together and roll them out again, etc.

Hands rolling pie crust dough flat.

Step 3: Add the jelly and fold or pinch the Hamantaschen

Spoon placing jelly in the middle of round pieces of pie crust dough.

Place the round pieces of dough on a sheet pan or cookie sheet lined with parchment paper or a silicone baking mat.

Add a dollop (about 1 tsp) worth of jelly, jam, or preserves to the center. Don’t add too much at first, you can always add a little bit extra if you want. I love using strawberry preserves, but any flavor will work. Apricot, apple, raspberry, etc., are all great options.

There are two ways to encase the jelly. You can do the folding technique or the pinching technique.

First, prepare the egg wash. Just whisk an egg with a little bit of water.

Hand folding the hamantaschen

Folding Technique

Fold one edge to the center. Then fold another on top of that, then the final edge. It will make a little pouch that looks like a “hat.”

Folded unbaked hamantaschen on a sheet pan.

Pinch Technique

Baste egg wash all around the jelly. Then bring the edges together and pinch them. It creates a little different look but also encases the jelly. You can do it either way.

Hands pinching shut some hamantaschen.

Step 4: Baste, Sprinkle, and Bake those pie crust cookies

Hand with basting brush, brushing the tops of the unbaked hamantaschen

Now baste the tops of the cookies with the egg wash, and then sprinkle on some cinnamon and sugar. I just take 1/2 cup of sugar and add a few teaspoons of cinnamon to it and keep it in a shaker. I like to always have this on hand which I use on a variety of treats and pastries.

Hand sprinkling cinnamon and sugar on the hamantaschen pie crust cookies

NOTE: The egg wash and cinnamon and sugar are optional, you can leave them off if you like. I find it gives more flavor to the pie crust.

Finished baked hamantaschen on a wire rack.

Place the unbaked homemade hamantaschen on the middle rack in your oven and bake for 10 to 18 minutes until lightly golden brown. In my oven, it takes right around 16 minutes. It’s okay if a bit of jelly oozes out. When that cooks it kind of turns into candy, which tastes awesome.

Several Hamantaschen on a wire rack.

Allow the hamantaschen cookies to cool for a few minutes after they are done baking, then transfer them to a wire rack to cool the rest of the way.

You can eat them warm, just be careful because that jelly center will be extremely hot when they first come out of the oven.

Enjoy!

How long do homemade hamantaschen pie crust cookies last?

The hamantaschen can be stored at room temperature or in the fridge for about 5 days. They never last that long when I make them, and I live by myself, haha.

Can I make the pie crust cookies dough ahead of time?

Of course! You can make the dough ahead of time, just like when making a pie. Keep it wrapped in plastic wrap and in the fridge until ready to use.

Hamantaschen pin for Pinterest.
(Pin it!)

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Hamantaschen Pie Crust Cookies

These hamantaschen pie crust cookies are so yummy and incredibly easy to make. They are the perfect treat to make with those leftover pie crust scraps or use your pie crust entirely to make these.
Prep Time10 mins
Cook Time18 mins
Cooling Time5 mins
Total Time33 mins
Course: Cookies, Dessert
Cuisine: American, Jewish
Keyword: crunchy, easy, sweet
Servings: 13 people
Calories: 108kcal
Author: Matt Taylor

Equipment

  • Sheet pan or cookie sheet
  • Parchment paper or a silicone baking mat
  • Basting brush
  • Spatula
  • 3-inch round cookie cutter use metal of plastic or the rim of a glass

Ingredients

  • 1 Pie crust – Homemade or storebought
  • 1 tsp of jelly per cookie – You can use jam preserves, etc. Any kind that you want.
  • Cinnamon and sugar – optional
  • 1 egg
  • 1 tbsp of water

Instructions

  • Prepare the pie crust first and cover with plastic wrap and chill at least 30 minutes in the fridge. Or if using a storebought crust skip this step.
  • Preheat the oven to 375F/192 C.
  • Add a little flour to your surface and roll out the pie crust it should be about 1/8th of an inch thick. If you buy a storebought one, it will already be the right thickness.
  • Then cut out several circles with a 3-inch round cookie cutter. You can also use the rim of a glass. Gather up the scraps and then put them together and roll them out again, etc.
  • Place the round pieces of dough on a sheet pan or cookie sheet lined with parchment paper or a silicone baking mat.
  • Add a dollop (about 1 tsp) worth of jelly, jam, or preserves to the center of each one.
  • Prepare the egg wash. Whisk 1 egg with about 1 tbsp or so of water.

Folding Technique

  • Fold one edge to the center. Then fold another on top of that, then the final edge. It will make a little pouch that looks like a "hat."

Pinching Technique

  • Baste egg wash all around the jelly. Then bring the edges together and pinch them. It creates a little different look but also encases the jelly. You can do it either way.

Bake the Hamantaschen

  • Now baste the tops of the cookies with the egg wash, and then sprinkle on some cinnamon and sugar if you like.
  • Place on the middle rack in your oven and bake for 10 to 18 minutes until lightly golden brown. In my oven, it takes right around 16 minutes.
  • Allow the cookies to cool for a few minutes, then transfer them to a wire rack to cool the rest of the way. You can eat them warm, just be careful because that jelly center will be extremely hot when they first come out of the oven. Enjoy!

Video

Pie Crust Cookies | Jelly Tarts | Hamantaschen

Notes

NOTETrue Hamantaschen cookies use a little bit different pastry, but it is pretty similar to pie crust dough.
NOTE: The egg wash and cinnamon and sugar are optional, you can leave them off if you like. I find it gives more flavor to the pie crust.
List of nutritional facts for hamantaschen

Do you like the recipe? Please give it a rating and comment down below, I really appreciate it. Save the Pin to Pinterest! If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.

Check out my other website 101 Creative Dates for fun date ideas. Food and dating go hand in hand!

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