Traditional hamantaschen get a glow up in these gorgeous recipes.
The trick to this lovely lemony recipe is store-bought frozen pie dough and pie filling. Easy peasy lemon squeezy!
The classic Purim cookie gets supersized for a show-stopping dessert featuring a flaky crust, frangipane filling (read: marzipan custard) and apricot halves slathered in jam.
This blueberry muffin-like treat incorporates whole wheat flour, cinnamon and lemon zest into the dough, which is topped with cream cheese and blueberry jam.
This recipe replaces plain dough with rich chocolate, which gets filled with strawberry jam, dipped in chocolate and dusted with powder from freeze-dried strawberries for a pretty finishing touch.
These tropical triangles have a delicious pineapple flavor that’s equal parts creamy, fruity and tart. They’re topped with buttery toasted coconut for extra flair.
How cute are these? They’re filled with raspberry jam and topped with frosting and sprinkles, just like the store-bought version (and are clearly perfect for kids—and kids at heart!).
Don’t you think it’s “pie” time for a change? Swap your cookies for a pie crust (made with hamantaschen dough!) topped with jam and blueberries.
Yes, this recipe is a project. But what better time than now to try it? Your reward will be fantastic cookies tailor-made for Instagram (and eating, obviously).
No bake? No problem! These potentially addictive treats are basically peanut butter cups in triangle form.
Chocolate, caramel and coconut come together in this vegan, gluten-free version.
This colorful dough (what’s better than sprinkles?) is finished with an easy cream cheese filling.
Say goodbye to prune and poppy seed and hello to creamy mint drizzled with chocolate.