Strawberry Crumble Hamantaschen are delicate, buttery, melt-in-your-mouth triangular cookies filled with fresh strawberry puree and topped with a soft cinnamon crumble. These cookies combine the tender texture of a classic hamantaschen with the sweet flavor of strawberries and the cozy crunch of a crumble topping.

If you love desserts that aren’t overly sweet, these hamantaschen with fresh strawberries are perfect. The buttery cookie dough tastes similar to shortbread or a soft scone, which pairs beautifully with the sweet strawberry filling.

These cookies are especially popular during Purim, when hamantaschen are traditionally baked and shared with friends and family. This buttery hamantaschen dough recipe strawberry version is a fun twist on the classic poppy seed or prune filling.

WHAT ARE HAMANTASCHEN?

Hamantaschen are traditional triangular cookies eaten during the Jewish holiday of Purim. The name means “Haman’s pockets,” referencing the villain in the Purim story.

These easy hamantaschen with jam filling cookies are known for their distinctive triangle shape and sweet fillings. Traditional fillings include poppy seed, prune, or fruit preserves, but modern recipes include everything from chocolate to Nutella.

Baking hamantaschen is a beloved Purim tradition that symbolizes joy, celebration, and the sweetness of victory.

VARIATIONS OF HAMANTASCHEN FILLINGS

One of the best things about hamantaschen is how versatile they are. You can easily customize the filling to your taste.

Popular filling ideas include:

Strawberry, raspberry, or apricot preserves
Poppy seed filling
Prune filling
Nutella
Milk or white chocolate chips
Almond paste
Cream cheese filling
Chopped nuts

INGREDIENTS FOR STRAWBERRY CRUMBLE HAMANTASCHEN

Makes two dozen small or 16 large cookies

Cookie Dough

3/4 cup unsalted butter, room temperature
2/3 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt

Strawberry Filling

1 cup finely diced fresh strawberries
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon cornstarch

OR use store-bought strawberry jam.

Crumble Topping

1.5 tablespoons sugar
1.5 tablespoons brown sugar
1/4 teaspoon cinnamon
Pinch of salt
2 Tbsp unsalted butter, melted
6 Tbsp flour

How to Make Strawberry Hamantaschen

1. Make the Strawberry Filling

Combine diced strawberries, sugar, lemon juice, and cornstarch in a small saucepan.

Cook over medium heat for 5–7 minutes, stirring frequently, until the strawberries soften and the mixture thickens.

Use a fork or pastry cutter to mash the strawberries slightly. Let the filling cool completely before using.

(Shortcut: you can substitute strawberry jam.)

2. Make the Crumble Topping

In a bowl combine:

sugar
brown sugar
cinnamon
salt
flour
melted butter

Mix with a fork until the mixture becomes crumbly. Set aside.

3. Make the Cookie Dough

Place sliced room-temperature butter in the bowl of a stand mixer.

Add sugar and cream together until light and fluffy.

Add the egg and vanilla extract and beat until well combined.

Add flour and salt and mix on low speed until just combined.

Remove dough and knead gently with your hands until a smooth dough forms.

Form into a flat disk, wrap in plastic wrap, and refrigerate for at least 3 hours.

4. Roll and Cut the Dough

Lightly flour a clean surface.

Roll chilled dough to about 1/4 inch thickness.

Use a 3-inch cutter for small cookies or 3.5–4 inch cutter for larger cookies.

Place 2 teaspoons of strawberry filling in the center of each circle.

5. Shape the Hamantaschen

Fold the edges of the dough circle upward to form a triangle.

Pinch the seams tightly so the cookie holds its shape during baking.

Leave the filling exposed in the center.

6. Add the Crumble

Sprinkle about 1 tablespoon crumble topping over each cookie.

7. Bake

Bake at 350°F for 10–15 minutes or until lightly golden.

Allow cookies to cool before serving.

TIPS FOR PERFECT HAMANTASCHEN

Chill the dough well so the cookies hold their triangle shape.

Do not overfill the cookies or they may open while baking.

Pinch the seams firmly to keep the triangle shape intact.

If the dough becomes too soft while rolling, place it back in the refrigerator for 15–20 minutes.

FAQ

Why did my hamantaschen open while baking?

This usually happens if the dough is too warm or if the cookies are overfilled. Chilling the dough and pinching the seams tightly helps keep the triangular shape.

Can I use strawberry jam instead of fresh strawberries?

Yes. Strawberry jam works perfectly and saves time when making the filling.

Do hamantaschen have to be triangular?

Traditionally yes, but the shape mainly represents the Purim story. The flavor and filling are what make them special.

Can hamantaschen dough be made ahead?

Yes. The dough can be refrigerated for up to 2 days or frozen for up to 3 months.

How do you store hamantaschen cookies?

Store baked cookies in an airtight container at room temperature for 3–4 days.

Strawberry Crumble Hamentashen

Strawberry Crumble Hamantaschen is a delicate, buttery, melt-in-your-mouth triangular-shaped cookie, filled with strawberry puree and topped with a soft, tender crumble.

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Course Dessert

Servings

Ingredients

¾ cup unsalted butter room temperature
⅔ cup sugar
1 large egg room temperature
1 teaspoon vanilla extract
2 ¼ cups flour
¼ teaspoon salt
1-5 teaspoons water if needed
STRAWBERRY PUREE
1 tbsp lemon juice
1 cup finely diced fresh strawberries
3 tbsp sugar
1 tsp cornstarch
CRUMBLE
1.5 Tbsp sugar
1.5 Tbsp brown sugar
¼ tsp cinnamon
pinch of salt
2 Tbsp unsalted butter melted
6 Tbsp flour

Instructions

Prepare Filling (use strawberry jam if you want to shorten prep time)
Combine the diced strawberries, granulated sugar, cornstarch, and lemon juice in a small saucepan.
Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries soften, about 5-7 minutes. Use a pastry cutter or fork to break apart the strawberries. Remove from heat and let cool completely.
CRUMBLE
Combine sugar, brown sugar, cinnamon, salt, flour, and melted butter, stirring with a fork until crumbly and set aside.
DOUGH
Slice room-temperature butter into small chunks and place in the bowl of a stand mixer.
Add sugar to the bowl and cream with the butter until light and fluffy.
Add the egg and vanilla to the bowl. Beat again till creamy and well mixed.
Add flour and salt to the bowl. Mix on low until just combined
Remove the dough from the bowl and knead with your hands until a smooth dough ball forms, but don’t overwork the dough.
Form the dough into a flat disk, wrap it in plastic wrap, and place it in the refrigerator for at least 3 hours.
Lightly flour a smooth, clean surface. Unwrap the dough disk and place it on the floured surface. The dough will be very firm after chilling.
Remove dough from the fridge use a rolling pin to roll the dough out until it’s about 1/4 inch thick. If it starts to crack, use your finger tips with a bit of water to smooth out the cracks.
If the cookie dough gets too soft, put back into the fridge for 15-20 minutes. If it’s too soft, it won’t stay folded into triangles while baking.
Use a 3-inch round cookie cutter for smaller cookies or a 3.5-4 inch cutter for larger cookies or rim of a glass to cut circles out of the dough, and spoon two tsp of strawberries to the center of each circle.
To shape the hamentashen into a triangle, fold the top edges of the circle and pinch together to form the top of a triangle, leaving the filling exposed, then fold up the bottom and pinch the right and left seams on the bottom tightly together so it’s in the shape of a triangle.
Sprinkle 1 tbsp of crumble on top of the cookies.
Place on lightly greased baking sheets or lined with parchment paper and bake at 350 degrees for 10-15 minutes or until golden brown.

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