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Easy Yeasted Hamantaschen (Cheese, Nutella, Poppy, Apple)

Cheese and Nutella Yeasted Hamantaschen with Streusel

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I have perfected and simplified these fluffy yeasted buns that I so enjoyed on Purim, growing up in South Africa. They’re easy and delish! Even if you’re never baked with yeast, my step-by-step instructions will make it a snap!

I adapted the dough from my Quick Bulkas (traditional cinnamon buns)—watch my 2-minute YouTube video for how to make this easy dough:

Tips for better Yeasted Hamantaschen

  • Roll the dough out under 1/4 inch
  • Brush with egg wash before sealing
  • Taste fillings and adjust sweetness if necessary
  • Fillings should be firm (refrigerate until using)
  • If you’re using Solo Poppy Seed Filling see tips for doctoring it below
  • Don’t overfill
  • Turn them over so they don’t open up
  • Flatten gently with a rolling pin before the second rise so they’re not too tall/poofy
  • Brush with egg wash and sprinkle Cheese Buns with Streusel, Nutella or Poppy Seed (“Mun” Buns) with Sugar and Apple Buns with Cinnamon Sugar for easy identification/variety
  • Place on a second baking sheet after 10 minutes so the bottoms don’t get overdone and cover loosely with foil if the tops are getting too brown

See my previous post for pics on rolling and folding:


Happy Baking and Happy Purim!

Please share my recipe and tag @OrnaBakes if you make them! ?


Cheese and Nutella Yeasted Hamantaschen

Easy Yeasted Hamantaschen (Cheese/Nutella/Poppy Seed/Apple)

Yeasted Hamantaschen—the original Purim treats—are regaining popularity around the world.
4 from 1 vote
Servings 16


  • Rolling pin
  • 4 1/2-inch (11cm) cookie cutter



  • ½ cup (113g)  unsalted butter, cold, cubed
  • 1 teaspoon salt
  • cup (63g) sugar
  • ¾ cup (183g) milk
  • 2 large eggs room temperature
  • ½ teaspoon pure vanilla extract
  • teaspoon lemon extract or 1/2 teaspoon finely grated lemon zest (optional)
  • 4 cups (480g) all-purpose flour unbleached or bleached
  • 2 teaspoons instant yeast (preferably SAF Gold) if you use active dry yeast rising times will be longer
  • canola or vegetable oil spray

Egg Wash:

  • 1 large egg beaten with 1 tablespoon milk and 1/4 teaspoon sugar

Cheese Filling:

  • 8 oz cream cheese room temperature
  • cup (63g) sugar
  • pinch salt
  • 1 tablespoon flour
  • 1 large egg
  • 2 tablespoons cream
  • Beat cream cheese and sugar until very smooth. Add other ingredients and mix until combined. Cover and refrigerate until ready to use—can be made one day ahead.

Nutella Filling:

  • ½ cup chocolate hazelnut spread
  • sugar for topping

Poppy Seed Filling:

  • ½ cup Solo Poppy Seed Filling
  • Rose Levy Beranbaum recommends adding 1/2 tablespoon of Apricot Preserves plus 1/2 teaspoon finely grated lemon zest to poppy seed filling (optional)

Apple Pie Filling:

  • ½ can apple pie filling (chopped into small pieces) mixed with 1 teaspoon lemon juice and 1/4 teaspoon cinnamon
  • Cinnamon Sugar for Topping

Streusel Topping:

  • ¾ cup (90g) flour
  • 2 tablespoons sugar
  • pinch salt
  • 50g (2oz) unsalted butter, cold, cubed
  • Place flour, sugar, and salt in a medium bowl. With a pastry blender or a fork, “cut” the butter into the dry ingredients to form coarse crumbs. I find it easier to finish off with my fingertips. Refrigerate until ready to use—can be made one day ahead.



  • Place butter, salt, sugar, and milk in a small saucepan; heat on low for a few minutes until lukewarm and the butter has almost melted. 
  • Transfer to bowl of a stand mixer. (The mixture should be lukewarm: 100 - 110degrees F)
  • Add vanilla and lemon extract or zest. 
  • Add eggs; mix with a spatula to combine.
  • Add 3 1/2 cups (420g) flour and yeast and mix to combine. Cover and rest for 10 minutes to absorb the flour.
  • Knead with the dough hook on low speed or by hand for 5 minutes; adding 1 tablespoon of flour at a time from the remaining 1/2 cup (60g) flour as necessary. The dough should be tacky but not sticky.
  • Scrape onto a lightly floured counter and knead by hand for 1 - 2 minutes to make a soft, elastic dough.
  • Form it into a ball. Place in a clear container sprayed with vegetable oil; press down to flatten (so you can tell when it has doubled in size) and spray the top of the dough.
  • Cover tightly with plastic wrap or a lid and place in a warm spot for 60 - 90 minutes until double in size or refrigerate overnight and bring to room temperature before proceeding.
  • Press down to deflate; fold one side and then the opposite side over to form a rough rectangle. Turn out onto a lightly floured counter. Press down to get rid of air bubbles.
  • Roll into a rough rectangle just under 1/4-inch thick. Use a 4 1/2-inch (11cm) round cookie/pastry cutter dipped in flour to cut as many rounds as possible. 
  • Combine the scraps; cover with plastic.
  • Place rounds on parchment covered baking sheets; brush with egg wash. (you only need it on the perimeter but it’s easier to just brush the whole thing)
  • Place 2 teaspoons of filling/just under 1 tablespoon (Size 60 small cookie scoop) in the center of each round. (Don’t overfill)
  • Push the side closest to you up with your thumbs and bring in the two sides toward it to form a triangle. Pinch very well to seal. Use your thumb, forefinger and middle fingers to pinch the middle closed.
  • TURN THEM OVER, leaving 1 - 2 inches between them. Roll over gently to flatten a little.
  • Cover loosely with plastic and set aside to rise 45 to 60 minutes until puffy or refrigerate overnight and bring to room temperature before baking. Reroll and repeat with the scraps.
  • Twenty to thirty minutes before baking, preheat the oven to 325°F/160°C CONVECTION/FAN or 350°F/180°C REGULAR.
  • Brush gently with egg wash.
  • Sprinkle Cheese buns with streusel, Nutella or Poppy with sugar and Apple with cinnamon sugar.
  • Bake in the middle of the oven for 13 - 17 minutes until golden brown. Rotate the baking sheet after about 10 minutes and place on a second baking sheet if the bottoms are getting too brown. Cover loosely with foil if the tops are getting too brown.
  • Cool 5 minutes on baking sheets and remove to cooling racks to cool completely.


Hamantaschen Dough Adapted from Quick Bulkas by OrnaBakes
Cheese Filling and Streusel adapted from Cooking with Myrna Rosen
Apple Pie Filling adapted from A Treasury of Jewish Holiday Baking by Marcy Goldman

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5 Responses

  1. Orna I’ve baked your cinnamon Buns they are fantastic! In South Africa we have to prepare the Poppy Seed mixture? Have not found the perfect soft Edition? Can you HELP? FELICITY ISSEROW C.T.

  2. 4 stars
    Loved the cheese hamentaschen, they tasted just like I remembered them. I had one problem though, I couldn’t get the cheese consistency right. Mine was too runny so I couldn’t stop the cheese filling from oozing out before I could even close them. I added a bit more cheese but it didn’t help.

    Any ideas what I did wrong?

    1. Sorry to hear you had a problem with the filling – was the filling cold when you used it? Also, make sure not to use too much filling. Instead of adding more cheese try using less cream – maybe 1 TB instead of 2 TB. Hope that helps! Let me know…

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