Strawberry Hamantaschen

I took my tried-and-true Hamantaschen recipe—baked and loved by hundreds—and gave it a sweet twist with a strawberry jam filling and freeze-dried strawberries.

Craving more Hamantaschen? Check out my S’mores Hamantaschen, Raspberry Hamantaschen, and my classic Hamantaschen.

Ingredients Overview

**Before you start baking, measure and prepare your ingredients so the baking process will go smoothly and easily. I highly recommend using a food scale to weigh your ingredients.

All-purpose flour: Regular all-purpose flour forms the base of these Hamantaschen cookies. Be sure to measure your flour carefully for the best texture.

Powdered Sugar (confectioners’ sugar): For sweetness, for a pretty garnish, and it helps absorb moisture from other ingredients, giving the cookies an extra tender and chewy texture.

Butter: Unsalted butter, cubed, at room temperature.

Egg whites: The egg whites help to form the cookie’s structure and have lots of water, which interacts with the flour’s proteins. 

Filling and Toppings: Your favorite strawberry jam or jelly, freeze-dried strawberries, and white chocolate (optional).

How to Make Strawberry Hamantaschen?

1. Make the dough.
2. Chill the dough: This is an important step. Keeping the fat cold ensures it stays solid longer in the oven, helping the dough hold its shape and preventing excessive spreading.
3. Shape and fill the Hamantaschen: This is my favorite part:-)
4. Chill the Hamantaschen: A well-chilled dough is firmer, which helps keep the filling contained inside the cookies.
5. Bake: Bake at 350°F/180°C for 15-20 minutes until the dough is slightly golden at the bottom.

Pro-Tips

The dough:

• Work as quickly as possible to prevent the dough from becoming warm. 
• Don’t skip the chilling time. Chilling prevents the cookies from spreading out too quickly once they’re in the oven. 

The filling: 

• The filling should be thick enough to prevent the cookies from collapsing and losing their shape during baking. 
• To make jam or jelly a little thicker, mix it with cookie crumbs (such as graham crackers), cake crumbs (from stale leftover cake), or chopped nuts. This will help prevent it from spilling out during baking.
• Don’t put in too much filling, or you won’t be able to close the Hamantaschen. One teaspoon is enough. 

FAQ’s

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Straberry Hamantaschen

Author Rachel

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Chill Time 2 hours hours

Yield 16 units

Print Pin Recipe

Description

Sweet, slightly tart, and bursting with nostalgia, these strawberry Hamantaschen are a perfect blend of tradition and flavor.

Kosher, Dairy

Equipment

• Food processor
• Rolling pin
• Plastic food wrap
• 3 1/2 inch diameter cookie cutter or a glass
• Baking sheet
• Parchment paper

Ingredients

For the dough:

• ▢ 1 stick+ 6 tablespoons (200g) unsalted butter cold and cubed. I like to pop it into the freezer for 5-10 minutes before using it. 
• ▢ 3/4 cup (100g) powdered sugar
• ▢ 2 cups (280g) all-purpose flour plus a little more for dusting
• ▢ a pinch of salt
• ▢ 2 egg whites from large eggs
• ▢ 1 Teaspoon vanilla extract

Filling:

• ▢ 1 to 1 and 1/2 cups strawberry jam or jelly
• ▢ 1/2 cup cookie or cake crumbs or crush nuts (read my notes below)
• ▢ 1/2 cup freeze-dried strawberries optional

For garnish (optional):

• ▢ 3.5oz (100g) white chocolate melted

Instructions

• Place flour, powdered sugar, butter, vanilla, and salt, in a food processor. Pulse until the mixture resembles a coarse meal.
• Add the egg whites and process just until a uniform dough is obtained. If the dough is not coming together, add a little water (1-2 teaspoons).
• Shape the dough into a disk about 1 inch thick before chilling. Wrap the dough in plastic wrap and transfer it to the refrigerator for 1 to 2 hours (up to overnight).
• Mix the jam/jelly with the cookies/cake crumbs and freeze-dried strawberries.
• Roll the dough on a floured surface to a ¼ -inch (½ cm) thickness and cut circles using a cookie cutter. Place a flat teaspoon of the filling of your choice in the center of each circle.
• Pinch the edges together in three places so that they meet in the middle to form a triangular cookie shape. Pinch the three corners of the triangle together firmly to seal the edges. Make sure the filling is well-enclosed.
• Arrange the Hamantaschen on a baking sheet lined with parchment paper.
• Place the baking sheet in the freezer for 30 minutes to an hour before baking.
• Preheat the oven to 350°F/180°C.
• Bake for 15-20 minutes until the Hamantaschen is slightly golden. Let them cool completely.
• Optional: Drizzle melted white chocolate on top, let it set, and enjoy.

Notes

The dough:

Work as quickly as possible to prevent the dough from becoming warm.

Don’t skip the chilling time. Chilling prevents the cookies from spreading out too quickly once they’re in the oven.

The filling: 

The filling should be thick enough to prevent the cookies from collapsing and losing their shape during baking. To make jam or jelly a little thicker, mix it with cookie crumbs (such as graham crackers), cake crumbs (from stale leftover cake), or chopped nuts. This will help prevent it from spilling out during baking.

Don’t put in too much filling, or you won’t be able to close the Hamantaschen. One teaspoon is enough. 

Baking:

The cookies should remain relatively white and not brown.

The cookies will start changing color on the bottom when ready to take out of the oven. If you want them extra crunchy go ahead and give them a few more minutes.

Tried this recipe? Tag@mamalivingabroad