CREAM CHEESE HAMANTASCHEN
Categories Dessert Bake Purim Cream Cheese Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24 cookies
Number Of Ingredients 8
Steps:
- In a bowl with a pastry blender or in a food processor blend or pulse flour, sugar, and salt to combine and add butter and cream cheese, blending or pulsing until mixture resembles coarse crumbs. In a small bowl stir together yolk and vanilla and add to flour mixture, blending or pulsing just until mixture begins to come together (do not overmix). Gather dough into a ball and flatten into a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 2 days.
- Preheat oven to 375° F.
- Halve dough. On a lightly floured cool surface knead half of dough (keeping other half wrapped and chilled) 2 or 3 times to make it less crumbly. Roll out dough 1/4 inch thick and with a 3-inch cutter cut out as many rounds as possible. Transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. Reroll scraps and cut out more rounds. Put 1 teaspoon filling in center of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (Pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking filling as they bake.)
- Bake hamantaschen in middle of oven 20 minutes, or until pale golden. Cool hamantaschen on baking sheet 5 minutes and transfer to racks to cool completely. Make more hamantaschen with remaining dough and filling in same manner. Hamantaschen keep in an airtight container at room temperature 5 days.
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Loic Arnold
[email protected]The dough was a bit dry and crumbly, but the cream cheese filling was delicious. I would recommend using a different dough recipe next time.
Dominion Uneadasi
[email protected]These hamantaschen were a bit too sweet for my taste, but they were still good. I would recommend using less sugar in the filling next time.
Antonis Stefanelis
[email protected]I followed the recipe exactly and the hamantaschen turned out perfectly. They were golden brown and crispy on the outside, and the cream cheese filling was smooth and creamy on the inside.
Asrar Jan
[email protected]I'm not a huge fan of hamantaschen, but these were really good! The cream cheese filling was the perfect amount of sweetness, and the dough was light and airy.
Malik Pencil
[email protected]These hamantaschen were delicious! The cream cheese filling was smooth and creamy, and the dough was flaky and buttery.
Child led homeschool Moore
[email protected]I made these hamantaschen for a party and they were a huge hit! They were so easy to make and everyone loved them.