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Triple berry hamantaschen on counter with blackberries, raspberries and blueberries.
Anneke Silva

Triple Berry Hamantashen Recipe

4.20 from 5 votes
I adapted my mother’s original cookie recipe to to make these hamantaschen more flavourful and fun to eat.  I decided on a triple berry filling packed with raspberries, blackberries and blueberries.  Jewish or not, I think everyone will enjoy these delicious, fun shaped cookies!
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Prep Time 20 minutes
Cook Time 14 minutes
Resting time in fridge 2 hours
Total Time 2 hours 34 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: Eastern European, Jewish
Calories: 165
Ingredients Equipment Method

Ingredients
  

Cookie Dough
  • ¾ cup Unsalted butter room temperature
  • ⅔ cup White sugar
  • 1 Egg room temperature
  • 1 tsp Vanilla extract
  • 1 tsp Almond extract
  • 2 ¼ cups All Purpose Flour
  • ¼ tsp Salt
Triple Berry Filling
  • 2/3 cup Frozen raspberries
  • 2/3 cup Frozen blackberries
  • 2/3 cup Frozen blueberries
  • 2 tbsp Cornstarch
  • 4 tbsp Water
  • 1 tsp Vanilla extract
  • 6 tbsp White sugar
  • 2 tbsp Lemon juice
  • 1/4 tsp Salt
Egg Wash
  • 1 Egg
  • 1 tbsp Water

Equipment

  • Kitchen Aid Mixer (Optional)
  • Parchment Paper
  • Spatula
  • Bowl
  • Cookie cutter (or glass)
  • Baking Pans (x2)

Method
 

Cookie Dough
  1. Place your room temperature butter into the bowl of your stand mixer, add the sugar, and beat until light and fluffy.
    Place your room temperature butter into the bowl of your stand mixer, add the sugar, and beat until light and fluffy.
  2. Add the egg, vanilla, and almond extracts and mix until creamy.
    Add the egg, vanilla, and almond extracts and mix until creamy.
  3. Carefully pour your flour and salt into the bowl and mix until a soft, smooth dough comes together.
    Carefully pour your flour and salt into the bowl and mix until a soft, smooth dough comes together.
  4. Wrap your finished dough in plastic wrap and refrigerate for at least 2 hours. While your dough is resting you can prepare your filling.
    Wrap your finished dough in plastic wrap and refrigerate for at least 2 hours.
Triple Berry Filling
  1. Stir together the cornstarch and water in a bowl and set aside
    Cornstarch mixture for fruit filling
  2. Pour the frozen berries into a pot along with the lemon juice and sugar and bring to a boil on medium heat until they start to break down.
    Fruits in pot for Hamantaschen triple berry filling
  3. Add your cornstarch mixture to the berries and mix.
    Add your cornstarch mixture to the berries and mix.
  4. Cook until your mixture has thickened: 2-5 minutes.
    Final triple berry fruit filling for hamantaschen.
  5. Place the filling in the fridge to cool while you roll out your dough.
Filled Hamantashen
  1. Pre heat your oven to 350 F.
  2. Roll out your dough on a lightly floured surface to about 1/4 cm thick. You want it to be thin otherwise it will open during baking.
  3. Using a cookie cutter or glass, cut out 2-3 inch cookies. Keep rolling out your dough until you’ve used it all.
    Using a cookie cutter or glass, cut out 2-3 inch cookies. Keep rolling out your dough until you’ve used it all.
  4. Place 2 teaspoons of filling in the centre of each circle.
  5. Fold over the right side of the circle, creating a point at the top.
    Top view of hamantaschen dough stuffed with fruit filling.
  6. Next, fold the left side of the circle so the fold overlaps the first to make a point.
    Top view of hamantaschen dough stuffed with fruit filling.
  7. Finally, fold up the bottom piece up and over the other two fold, creating a triangle.
    Top view of hamantaschen dough stuffed with fruit filling.
  8. Press corners to seal.
  9. Mix the egg and water together, then brush each cookie with the egg wash.
    Triple berry hamantaschen on a tray.
  10. Bake the hamantashen for 12-14 minutes until edges are slightly browned.