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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Mohammad Williams
[email protected]This recipe is a keeper! I'll definitely be making these again.
Kenny MC
[email protected]I've never made hamantaschen before, but this recipe seems easy enough. I'm excited to give it a try!
Habibshahazad 786
[email protected]I'm not sure I have all the ingredients for this recipe, but I'm going to try it anyway. Wish me luck!
Yunus Memon
[email protected]I'm planning to make these for Purim this year. They look delicious!
prakash tamang
[email protected]These were a big disappointment. The dough was tough and the filling was bland.
Joseph Myree
[email protected]I've been making this recipe for years. It's always a hit!
Abdur Rhman
[email protected]These were okay. I think I would have liked them better with a different filling.
Nabin Katuwal
[email protected]I'm not a baker, but these came out great! My kids loved them.
Dorsaf Teraoui
[email protected]These were a lot of work, but they were worth it! So delicious!
MUTEESI VINCENT
[email protected]The dough was a little too dry for my taste, but the filling was delicious. I'll try again with a different dough recipe next time.
Abdul Wahab Abdul wahab
[email protected]Yum!
Lillian Guxman
[email protected]These hamantaschen were a huge hit at my party. I'll definitely be making them again!
Shahid Naeem
[email protected]Just wanted to say thanks for sharing this recipe. My grandmother used to make hamantaschen, and this recipe brought back so many happy memories.
Mustajab Mustajab
[email protected]I've made these several times already - they're a favorite with all my friends and family.
Sk Munna
[email protected]My first time making hamantaschen, and I'm so glad I went with this recipe. The instructions were easy to follow and the results were amazing!
Paul Ikaari
[email protected]Absolutely delicious! The cream cheese filling was perfectly balanced with the sweetness of the dough. My guests loved them!