Carol’s hamentashen

Carol Rubin, baker extraordinaire and Director of Jewish Life at the Saul Mirowitz Jewish Community School, began using her recipe 25 years ago with her own kids.

“We made it when my girls were in preschool,” she explained, “and they were a hit. It is very easy for kids to join in the mixing and add their own treats to the center, such as chocolate chips, crunched up candy bars, raisins, jams, preserves, peanut butter and even a chocolate kiss. But one problem, if it is a problem: they do not last long enough to freeze.”


  • 3/4 cup canola oil
  • 1 cup granulated sugar
  • 3 eggs
  • 1/4 cup pulp-free orange juice
  • 4 1/2 cups flour*
  • 2 teaspoons baking powder
  • Solo brand filling of your choice 


Beth Shalom Cemetery ad

In a large mixer, combine oil and sugar and mix well.

Add eggs, one at a time, beating well until mixture is light and fluffy.

Add orange juice.

Mix the baking powder and flour together and add to the egg mixture.

Divide dough in half. Roll out each half on a lightly floured surface about 1/8 to 1/4 inch thick. Cut dough into 3” circles. Place a heaping teaspoon of filling on each circle (use Solo poppy seed, almond or poppy filling). Pinch the edges of the pastry to form a triangle, leaving a small opening on top. 

Bake on greased cookie sheet at 350 degrees for about 18-20 minutes, until lightly browned.

*For a gluten-free version of this pastry, substitute the same amount of Bob’s Red Mill All-Purpose Gluten Free flour for the flour in the recipe. Sift the flour twice with 2 teaspoons of xanthum gum and measure mixture cup for cup.

Yield: Approximately 4 dozen hamentaschen.