Ozne Haman (Hamantaschen)

These hamantaschen bring two unexpected twists to the traditional Purim cookie. The dough folds in a full cup of grated carrot, which gives the pastry extra tenderness, a faint sweetness, and that recognizable golden-orange tint. The filling skips the standard prune or jam shortcut in favor of dried apricots simmered with whole pineapple and juice, then brightened with cardamom and a scatter of poppy seed for crunch.

The dough needs at least a few hours in the fridge before rolling; cold shortening rolls thin without tearing and holds the triangle shape during baking. Spoon the cooled filling into the center of each circle, then pinch up three corners to form the signature tricorn shape. Don’t overfill; even a spoonful too much causes the cookies to burst open in the oven.

The filling can (and should) be made a day ahead. It thickens as it chills, which makes shaping the cookies far easier.

Chef Tips

• Squeeze excess moisture from the grated carrot before adding to the dough; wet carrot makes the dough slack and harder to roll.
• Roll the dough thin (about an eighth of an inch) for crisp edges; thicker dough bakes up doughy in the corners.
• Pinch the three corners firmly and chill the shaped cookies for 15 minutes before baking; the rest helps them hold their triangle.
• The filling should be thick enough to mound, not run. If it’s loose, simmer it down longer and chill before using.

Variations

• Swap the apricot-pineapple filling for traditional poppy seed, prune lekvar, or chocolate ganache.
• Stir a teaspoon of orange zest into the filling for extra brightness against the cardamom.
• Brush the shaped cookies with egg wash before baking for a glossy, deeply browned finish.