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Filo Hamantaschen
Filo Hamantaschen Eileen Goltz | Pareve or Dairy
55 minutes 30 minutes
25 minutes
6 to 8 dozen

I love canned almond filling combined with semi-sweet chocolate chips or peanut butter with chocolate chips. Poppy seeds and other more traditional fillings may, of course, also be used.


  • Syrup:
    ½ cup sugar
  • ¼ cup water
  • 1 teaspoon lemon juice
  • 1 Tablespoon honey
  • ¼ lb. butter or margarine
  • ¼ cup oil
  • ½ lb. filo dough (Keep waiting filo covered so as not to dry out)
  • ½-1 cup ground walnuts
  • Filling of choice (poppy seed, prune, apricot, cherry, etc.)

  1. Combine the sugar, water and lemon juice together in a small sauce pan and bring the mixture to a boil, stirring until sugar dissolves. Cook briskly for 5 minutes. Stir in the honey and set the mixture aside.
  2. In another small sauce pan combine the butter and heat, just to melt.
  3. Cut the filo sheets into 6 strips. (Parallel to short side of dough).
  4. Place damp towel on your work surface and then place waxed paper over the damp towel. Place 3 to 4 strips of filo on wax paper.
  5. Brush the surface with butter/oil. Sprinkle lightly with ground nuts. Place a teaspoon of filling about an inch from the edge.
  6. Fold like a flag. Repeat. Place on foil lined and greased cookie sheets. Brush with butter/oil. (May be covered with foil and frozen at this point.)
  7. Bake at 350°F for 15-20 minutes-until golden brown.
  8. Spoon syrup over Hamantaschen and let cool on rack.