Raspberry Hamantaschen
Yield 14
Print
Pin Recipe
Description
If you enjoy the pure flavor of raspberries, you’ll definitely love these Raspberry Hamantaschen. Perfect for Purim. Kosher, Dairy
Equipment
- Round cookie cutter or a glass
Ingredients
For the dough:
- 2 cups (280g) all-purpose flour
- 3/4 cup (100g) powdered sugar
- 1 stick+ 6 tablespoons (200g) unsalted butter cold and cut into cubes
- 1 Tablespoon lemon zest
- A pinch of salt
- 2 egg whites from large eggs
For the filling:
- About 1 cup 7.05/200g (a small jar) raspberry jam *read my ingredients overview paragraph
- 1/2 cup cookie or cake crumbs (lemon/vanilla/chocolate) *read my ingredients overview paragraph
For topping (optional 1):
- 3.5oz (100g) white chocolate
- 1 Teaspoon oil like canola/coconut
For topping (optional 2):
- 1/2 cup powdered sugar
Instructions
- Place flour, powdered sugar, butter, lemon zest, 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).
- Roll the dough on a floured surface to a ¼ -inch (½ cm) thickness and cut circles using a cookie cutter or a glass.
- Mix the raspberry jam with the cookie/cake crumbs. Place a flat teaspoon of the spread in the center of each circle.
- 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.
Optional topping 1:
- Place the white chocolate in a microwave-safe bowl. Microwave for 30 seconds intervals, mixing in between, until completely melted and smooth. Stir in the oil.
- Drizzle each Hamantaschen with the chocolate. Place on parchment paper and let the chocolate set.
Optional topping 2:
- Dust the cookies with powdered sugar.
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.
Don’t put in too much filling, or you won’t be able to close the Hamantaschen. One teaspoon is enough.
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.
Baking:
The cookies should remain relatively white and not brown.
How many cookies are in a batch?
With a 3.5 inch diameter cookie cutter or a glass about 14-16.
With a 3 inch diameter cookie cutter or a glass about 16-22.
Tried this recipe? Tag@mamalivingabroad