Hamantaschen with Cranberry filling

  1. Hamantaschen with Cranberry filling

About 25-27 medium (3-inch) cookies

Dough

1 & 1/2 cups all-purpose flour

1/2 teaspoon baking power

1 egg

6 tablespoons butter, room temperature

1/3 cup sugar

1/4 teaspoon salt

3 & 1/2 tablespoon sour cream

Filling (recipe from King Arthur Flour company)

1/4 cup (57 g) orange juice

1/3 cup (71 g) light brown sugar, packed

1 cup (99 g) fresh or frozen cranberries

1/2 cup (57 g) dried cranberries

1 tablespoon (14 g) melted butter

1/8 teaspoon orange oil or 1 teaspoon grated orange rind

1 teaspoon Yuletide Cheer Spice or cinnamon

Egg wash

Remaining 1 tablespoon beaten egg

2 tablespoons water or milk

For filling combine the orange juice, brown sugar, and both types of cranberries in a small saucepan set over medium-low heat.

Cook the mixture, stirring occasionally, until it begins to thicken to a jam-like consistency, about 10 to 15 minutes.

Remove the pan from the heat and stir in the melted butter and spice.

Transfer the cranberry mixture to a heat-safe bowl and allow it to cool to room temperature.

The filling might be done in advance and kept in a covered container in a fridge. Remove from the refrigerator 30 minutes before making hamantaschen.

For the dough, in a small bowl, beat lightly egg and remove 1 tablespoon of liquid and set aside for egg wash.

In a medium bowl, mix sour cream, salt, and beaten egg.

In a large bowl, beat the butter and sugar until light and fluffy, about 2 minutes. Pour sour cream mixture and briefly beat to combine everything.

In another medium bowl, mix baking powder and flour. Add flour mixture to wet ingredients and make a dough Cover with a plastic wrap and place it to the refrigerator for about 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Divide dough into 2 equal balls. On a lightly floured surface, roll one ball out to 1/4 inch in thickness.

Cut into circles using a cookie cutter (3-inch) or the rim or a drinking glass. Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners.

Re-roll the scraps and make more cookies. Repeat process with another ball.

For egg wash, mix remaining beaten egg and water. Brush each cookie.

Bake for 10 minutes on a lower-third shelf in the preheated oven and 10 minutes on the upper-third shelf, until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Sprinkle with powdered sugar (optional). Keep in an airtight container for a couple of days.

  1. Lemon hamantaschen with Chocolate-Chestnut filling.

Yileds 28 to 30 cookies

Lemon cookie gough

zest of one lemon

¾ cup sugar

1 stick (1/2 cup) butter or margarine, softened

juice from 1 lemon

1 egg

2 cups flour (if you need more flour, please add a little bit)

1/2 tsp baking powder

1/4 tsp salt

Mix the lemon zest and sugar together, then let sit for 5 minutes.

Beat the butter and lemon sugar together until light and fluffy. Add in the egg, lemon juice and continue beating until combined.

Add the flour, baking powder and salt and mix until just combined. Gather the dough together and wrap in plastic, and refrigerate for at least an hour.

Chocolate Chestnut* filling from Giada de Laurentiis

2 cups roasted chestnuts

2/3 cup sugar

Pinch kosher salt

4 tablespoons amber rum

4 teaspoons unsweetened cocoa powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

1/2 cup (about 1 1/2 ounces) mini semisweet chocolate chips

* – Use Gefen Whole Roasted Peeled Chestnuts. Most big sumermarkets carry this label.

Blend the chestnuts, sugar and salt in a food processor until the chestnuts are finely ground. Add the rum, cocoa, cinnamon, cloves and ginger. Blend until the filling is almost smooth, scraping down the work bowl as necessary. Add the chocolate chips and pulse until combined. (Can be made 2 days in advance).

On a well-floured surface, roll the dough to about 1/4″ thick. If it’s very sticky, you may want to knead in some extra flour.

Using a 2 1/2″ round cutter – this can vary on your preference – cut out circles as close together as possible.

Place about 3/4 of a teaspoon of filling in the center of each circle. Fold up two sides of the circle, and pinch together well to seal, then repeat with the remaining side, pinching both corners.

Bake on a cookie sheet at 350 F for 12 to 15 minutes, until just beginning to brown at the corners. Let cool on the sheets for 5 minutes, then remove to a wire rack to cool completely

  1. Cheesy Hamantaschen (Tweaked recope from “Better Homes and Gardens” magazine)

Makes 2 1/2 dozen cookies.

1/2 cup butter or margarine, very soft

4 ounces sharp process American cheese, thinly grated (1 cup)

1 1/3 cups sifted all-purpose flour

2 tablespoons water

Filling

1 cup dried prunes (I took 1 1/2 cups prunes)

2-3 tablespoons apple juice (my addition)

1 cup granulated sugar (I tool 1/2 cup)

Cream butter and cheese till light. (I processed cheese in a food processor and added very soft butter) Blend sifted flour into creamed mixture. Add water and mix well. Chill 4-5 hours.

Meanwhile, prepare filling. I cooked prunes, sugar and apple juice  on a medium heat for 10 minutes, cool and processed in a food processor until smooth. Divide chilled dough in half.

On a well-floured surface, roll the dough to about 1/4″ thick. If it’s very sticky, you may want to knead in some extra flour.

Using a 2 1/2″ round cutter – this can vary on your preference – cut out circles as close together as possible.

Place about 3/4 of a teaspoon of filling in the center of each circle. Fold up two sides of the circle, and pinch together well to seal, then repeat with the remaining side, pinching both corners.

Brush with egg wash.

Bake on greased cookie sheet at 375F for 8-10 minutes.

Dust with confectioner’s sugar. (optional)

  1. Savory Hamantaschen Mediterranean Style

Dough recipe comes from “Kosher style” by Amy Rosen

Makes 3 1/2 dozens 3-inch cookies

Filling I

3 large red-yellow sweet peppers

1 teaspoon tomato paste

1/4 teaspoon garlic-chili sauce

Salt and sugar to taste

Filling II

1 tablespoon olive oil

1 medium yellow onion, chopped

1 pound white button mushrooms, cleaned and sliced

1 teaspoon soy sauce

1/4 cup dry cranberries, chopped

1 tablespoon fresh dill, finely chopped

Salt and ground black pepper to taste

Dough

2 & 1/2 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 cup vegetable oil

1 egg

1 teaspoon white vinegar

1/2 cup water

Egg Wash

1 egg, lightly beaten

o make Filling I (It might be done a day before)

Preheat your oven to 400 degrees F. Line a medium rimmed baking sheet with foil. Thinly grease with vegetable oil and spray with non-stick baking spray. Place peppers on a greased foil. Bake them until tender, 30-40 minutes. Remove from the oven and give 5-7 minutes to cool off. Place peppers into a plastic bag to cool completely and close the bag.

Open the bag, remove the skin and dry with paper towels. Place into a bowl of a food processor, add tomato paste, sprinkle with some salt and black pepper. Process until smooth. Remove from the food processor and check for salt, pepper, and even sugar. Mix everything well.

To make the dough, sift together flour. baking powder, and salt in a medium bowl. In a small bowl whisk together the egg, vinegar, water, and oil. pour the egg mixture into dry ingredients and stir until it starts to come together. Then tip out onto lightly floured surface and knead for about 1-2 minutes, until dough is smooth. Clean the bowl, then place the dough back in the bowl and cover with a tea towel. Set aside for 1 hour in a warm, draft-free place.

To make Filling II (It should be done when dough relax)

Heat a frying pan with vegetable oil on medium-high heat. Add chopped onion and saute about 7 minutes. Lightly sprinkle with salt and mix well. Add mushrooms and season with salt and pepper. Reduce heat to medium and continue cooking, stirring frequently, until mixture is dry and starting to brown, 15 to 20 minutes.

Add soy sauce and saute for about 1 minute. Remove from the heat and cool completely.

Add onion-mushroom to a bowl of the food processor and process almost smooth. remove from the bowl and check for salt and pepper. Add chopped dry cranberries, dill and mix well.

Preheat oven to 350 F. Place a parchment paper on a baking sheet and spray with non-stick baking spray.

Divide dough into 4 equal parts.

Roll first part dough between 1/4 inch thick and cut into circles with a cookie cutter or glass rim that is at least 3 inches wide. Stretch the round out a bit.

Using a spatula, thinly spread about 1/2 teaspoon of roasted pepper filling all over each circle. Place a teaspoon of mushrooms filling into the center of each circle. Pinch the edges to form three corners – this will keep them from separating while baking. Place on a baking sheet. Re-roll your scraps until it is ALL used up!

Repeat with other parts of the dough.

Bake in the preheated oven for 25-30 minutes, or until golden brown.

Using a thin spatula, carefully remove the cookies to a wire rack to cool completely.

Store cookies in a tightly covered container.

Top | Home