This is the first year that I have made this recipe! A friend of mine always makes it & shares some with us ! I love them so much that I decided to finely make some1
I filled them with Murrays homage apricot jam & they are delicious. I did not take any pictures making them but i will explain the methods of forming them.
The dough is made in a food processor but if you do not have one use your mixer!
The Hamantaschen are soft & the slightly tangy taste of the dough is offset with the sweet jam. Use any rolling you like but it’s important to not overfill them! I used 1/4 tsp of jam. I might have been able to use a bit more but i think 1/2 a teaspoon might have been ok. The amount of filling really depends on the size of Hamantaschen you make.. I use a glass to cut out the circles that is 3 inches in diameter. When you have filled them and go to form the triangles pinch them together really tightly!
Here is the recipe The number you made depends on the size you make them & how thin you roll the dough
Ingredients
1 cup (227 grams) butter
1 cup (227 grams) cream cheese
2 cups flour
1/2 cup icing sugar
filling of your choice ** you will have to ‘guess’ about how much filling you need
Method
Food Processor Method
Put all of the ingredients together into the bowl of your food processor & mix until the dough forms a ball around the blade. Remove from the food processor & chill in the refrigerator. Remove from the food processor & put into a bowl & cover. Norene’s recipe says to chill overnight but I chilled it while the oven was preheating
Mixer Method
- Cream the butter & cream cheese together. Add the flour & sifted icing sugar. Mix well until combined and smooth. Put into a bowl & cover. Chill in the refrigerator
Prepare your filling if you are making it or get your jam ready! If you are using a really wet filling you have to use a small amount. In the heat of the oven the filling expands and will push the cookie apart.
Prepare the Hamantaschen
Put a small amount of flour onto a clean work surface.
Roll the dough to 1/4 inch thick & using a circle, either a cookie cutter or a glass cut our circles. Then, put a scant 1/4 to 1/3 tsp of the filling of your choice. Gather the edges up to form a triangle. Pinch the edges really tightly . Put onto a lined baking sheet & bake in your preheated oven for approximately 10 minutes. Watch them closely since again the size you make them can determine the time they need to bake. Gather up the scraps of dough, form into a ball, roll & make more Hamantaschen.
Here is a video where I am making a different type of Hamantasean but it will give you an idea of the technique!
These sound easy and delicious. I have made hamentaschen for years using a cookie-like dough, and everyone likes them. I have never had a dry, bland hamentasch like some people complain about. Apricot are my favorite, but I always make prune, poppyseed, cherry, and strawberry (for my son in law). Maybe this will be the year I try a different recipe! Thanks!
Yours sound delish! I would love those other flavours! If you want to share your recipe you can email me!! Let me know if you like this recipe I think I will put more filling in next time!