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Blackberry & Apricot Preserves Hamantaschen


  • 4 Cups Flour
  • 2 Tsp. Baking powder
  • ¼ Tsp. Salt
  • ⅔ Cup Vegetable oil
  • 2 Large eggs +1 large egg yolk
  • 1 Cup Sugar
  • Zest of 1 Lemon
  • Juice of 1 Lemon
  • 2 Tbsp. Brandy
  • Bonne Maman® Apricot and Blackberry Preserves (for fillings)


  • 1 egg, lightly beaten for brushing. 
  • In medium bowl, stir flour, baking powder, and salt together; set aside. 
  • In large bowl, whisk oil, eggs, egg yolk, sugar, zest, both juices, and brandy until smooth.
  • Gradually stir in flour mixture until a sticky dough is formed. 
  • Wrap in plastic wrap, flatten into a disk, and chill overnight.

To Assemble

  • Working with about one-quarter of the dough at a time (and leaving remaining in refrigerator), roll on a lightly floured surface a little less than ¼ -inch thick. 
  • Cut circles using 3-inch cookie cutters. 
  • Alternating between Bonne Maman® Apricot Preserves and Blackberry Preserves, add approximately a tablespoon of filling in center of each dough and then pinch one side up. 
  • Turn and pinch second and then third to make a triangular shape. Leave a little bit of the filling showing at the top. 

To Bake

  • Preheat oven to 375°F.
  • Place pies on parchment paper on cookie sheet, brush with a little beaten egg for sheen and bake until nicely browned for 10 to 15 minutes.
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