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Making Pireshkes (aka Hamentaschen)

Growing up in Denver, my Aunt Blanche started a family tradition of baking pireshkes for Purim.  Even when we moved to California, those pireshkes came every year, packed carefully and shipped to us in a shoe box.  We’ve carried on this tradition by baking every year at Purim time, and this year the grandchildren were able to partake in the event.

Have any terrific recipes to share?  We are going to share ours with you, hope you enjoy it!  Have a very Happy Purim.  We’ll be thinking of our Auntie this holiday while we eat, and eat, and eat our pireshkes.


 Recipe from Aunt Blanche Schiff, as written in the cookbook,  Cookarama, Sisterhood of Congregation Hebrew Educational Alliance 1976, Denver, Colorado

3 eggs

3/4 cup sugar

1/2 cup oil

1 tsp almond extract

1 orange, juice and rind

3 heaping cups of all purpose flour

1 heaping tsp. baking powder

pinch of salt

Cream together the eggs, sugar and oil.  Add almond extract, orange juice and rind.  Add dry ingredients slowly until able to handle dough.  Divide dough into 3 parts, and add more flour as needed.  Roll dough on floured pastry board.  cut dough with cookie cutter or glass, and place a teaspoon of filling in each round.  Pinch together to look like a hamentasch triangle.  Place pireshke on a cookie sheet lined with foil.  Bake in a 350 degree oven for about 1/2 hour, or until golden brown.  Yield about 4 dozen.


1 lb. extra large prunes, ground  (she was adamant about the size of the prunes, and collect boxes all year long.  In fact, she said you can only find them in California and bring them back to Denver in her suitcase.)

1/2 lb. black raisins

1 orange, juice and rind

1 lemon, juice only

Mix all ingredients until well blended.  (Modern day– use Cuisinart and pulse all ingredients)

1 comment

  • My mother’s recipe sue lapin is in the same cookbook. I make them in Salt Lake City. Happy Purim

    Gary Lapin

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