Never have I EVER tasted something this SCRUMPTIOUS
I discovered the coolest recipe on Jew Hungry Blog a couple days ago and I am SO EXCITED to share it with all of you! Its not your average Hamantashin but CHEESE-TASHIN *as I’ve so fondly nicknamed them* 🙂 They are wonderful and so totally awesome you MIGHT wana give em a whirl. 🙂 As with anything…with practice comes perfection —> My first batch *sadly* flopped themselves open like they were going for a lie in the sun but with my next batch I did a little better.
My quick advice is:
1. Pinch those corners REAL hard.
2. Add some of your filling to the corners before you pinch’em.
Chocolate Cheesecake Hamantaschen (adapted from JewHungryBlog)
- 8 tablespoons unsalted butter, softened
- 3 ounces whipped cream cheese at room temperature
- 3 tablespoons sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1 1/3 cups plus 4 teaspoons flour
- 1/4 teaspoon salt
- Stawberry Jam
- *M&M’s Optional
- Cream butter and cream cheese together until smooth.
- Add sugar and mix for one minute longer, then egg, vanilla extract, lemon zest and salt, mixing until combined.
- Finally, add the flour. The mixture should come together and be a tad sticky. If it feels too wet, add an additional tablespoon of flour.
- Form dough into a disc, wrap in plastic and refrigerate for at least an hour.
- Preheat oven to 350°F.
- To form the hamantaschen, roll out the dough on a well-floured surface until it is about 1/4-inch thick. Using a round cookie cutter cut the dough into circles. Spoon a teaspoon of you filling of choice in the center.
- Fold the dough in from three sides and firmly crimp the corners and give them a little twist to ensure they stay closed.
- Leave the filling mostly open in the center. Bake on a cookie sheet lined with parchment paper and bake until golden brown, about 20 minutes. Cool on racks.