Lemon Poppy Seed Hamantaschen

Hamantaschen are a traditional, triangular Jewish cookie served during the holiday of Purim. They can be filled with jam, poppy seed filling or chocolate, and are typically folded into a two-bite treat. This version includes poppy seeds and lemon zest and juice in the dough, and their centers are filled with puckery lemon curd. Unlike traditional hamantaschen, this recipe uses whole-grain flour for added fiber.

a recipe photo of the Lemon Poppyseed Hamantaschen
Photo: Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Holly Raibikis
Active Time:
35 mins
Total Time:
1 hr 10 mins


  • ¾ cup all-purpose flour, plus more for dusting

  • ¾ cup whole-wheat flour

  • ½ cup confectioners’ sugar

  • 1 tablespoon poppy seeds

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • ¼ cup grapeseed oil

  • 3 tablespoons granulated sugar

  • 2 large eggs

  • 1 ½ teaspoons grated lemon zest

  • 1 teaspoon lemon juice

  • 1 teaspoon vanilla extract

  • ¾ cup lemon curd


  1. Whisk all-purpose flour, whole-wheat flour, confectioners' sugar, poppy seeds, baking powder and salt in a medium bowl.

  2. Combine oil, granulated sugar, eggs, lemon zest, lemon juice and vanilla in a small bowl; whisk until well combined. Add the wet ingredients to the flour mixture. Using a wooden spoon or an electric mixer, mix until well blended, 2 to 3 minutes. Wrap the dough in plastic wrap and refrigerate for 30 minutes or up to 3 days.

  3. Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper.

  4. Lightly flour a work surface. Roll the dough to 1/4-inch thickness; cut into circles with a 3-inch round cookie cutter. Gather the excess scraps of dough, re-roll and cut. Carefully transfer the dough circles to the prepared baking sheet.

  5. Spoon about 1 teaspoon lemon curd in the center of each circle. Fold the edges in to form a triangle shape, allowing some of the center filling to show. Pinch the corners of the triangle to seal.

  6. Bake until light golden brown and firm, 12 to 14 minutes. Transfer to a wire rack to cool completely, about 30 minutes.

To make ahead

Refrigerate dough (Steps 1-2) for up to 3 days.


Parchment paper; 3-inch round cookie cutter

Nutrition Facts (per serving)

194 Calories
7g Fat
30g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 15
Serving Size 1 cookie
Calories 194
% Daily Value *
Total Carbohydrate 30g 11%
Dietary Fiber 1g 4%
Total Sugars 21g
Added Sugars 6g 12%
Protein 3g 6%
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 49mg 16%
Vitamin A 37IU 1%
Vitamin D 6IU 2%
Vitamin E 1mg 9%
Folate 25mcg 6%
Sodium 93mg 4%
Calcium 33mg 3%
Iron 1mg 6%
Magnesium 13mg 3%
Potassium 43mg 1%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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