Two Hamentashen Fillings

Making your own filling is much easier than you think, especially with the use of a processor. Since most canned poppy seed fillings are dairy, I have included a recipe for a pareve version of that wonderful mixture.

Note: if you can find poppy seeds ground, or grind your own, the mixture will be smoother.



  • 1 pound soft pitted prunes
  • 1/4 cup sugar
  • 1 teaspoon lemon juice
  • Grated zest of 1/2 lemon
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/3 cup finely chopped walnuts


  • 1 cup poppy seeds (about 4 ounces)
  • 1/4 cup sugar
  • 1/3 cup honey
  • Grated zest of 1/2 lemon
  • 2/3 cup raisins
  • 1 teaspoon vanilla
  • ½ cup finely chopped walnuts

Preparation Instructions


1. Combine the prunes, sugar, lemon juice and zest and the cinnamon and vanilla in a processor workbowl. Process until smooth. Transfer mixture to a bowl and fold in the finely chopped walnuts. Cover and refrigerate until ready to use.


1. Place poppy seeds in a 1 quart bowl and pour boiling water over to 1 inch above the seeds. Set aside for 15 minutes and then drain thoroughly.

2. Place the poppy seeds, sugar, honey, lemon zest, raisins, and vanilla in a processor workbowl and process until well ground. Remove to a bowl and then fold in the finely chopped walnuts. Refrigerate until ready to use.

  • Share this:

Leave a Comment

Your email address will not be published. Required fields are marked *