Caramel Cheesecake Hamantaschen

Faigy Grossmann Faigy Grossmann
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Purim is coming, and — following our age-old tradition — we will be eating hamantaschen. Now, while hamantaschen have not gone out of style, prune and poppy filling just may have. Today you can find hamantaschen in more flavors than Baskin-Robbins’ ice cream! If there’s a flavor you can dream of, you can make it. Every successful hamantasch starts with a good cookie dough base. What’s so great about this one is that all it needs is a bowl and a spoon. For your fillings — use your imagination!

 

Yields approximately 25 hamantaschen

30m 8
Easy Vegetarian Pescatarian Dairy

Contains: Gluten, Dairy, Egg, Wheat

Directions

Prepare the Caramel Cheesecake Hamantaschen

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

  2. In a large bowl, whisk together eggs, sugar, oil, and vanilla. Add flour and baking powder and mix until incorporated. Turn the dough onto your workspace and knead until nice and smooth.

  3. Roll out dough to 1/8-to-1/4-inch (1/4-to-1/2-centimeter) thick. Cut out three-inch (seven-and-a-half-centimeter) circles. Top each circle with one teaspoon of cheese snack.

  4. To close, bring two sides together to a point at the top of the circle. Overlap the two sides slightly and pinch gently. Fold up the bottom of the circle, again overlapping at the corners and pinching shut gently.

  5. Place the hamantasch on a lined cookie sheet and repeat until all your dough is used up.

  6. Bake for 10–12 minutes. Remove from oven when the bottoms start to brown. Once cooled, drizzle with caramel sauce.

Credits

Tips:

- It’s important to make sure your corners are sealed well so that the hamantaschen don’t burst open during baking.

- If your dough is too sticky, wrap in plastic wrap and refrigerate for 30 minutes, as this will make it easier to work with.

- Try to avoid adding extra flour, as it will dry out the dough and make the cookies tougher.

- If your corners aren’t staying shut, you can dab with some water to help them seal.

- Although the filling is delicious, don’t overfill your hamantaschen.One teaspoon of filling is plenty for a three-inch circle.

- When rolling the dough, roll between two sheets of Gefen Parchment Paper. This will help eliminate the need for extra flour.

Notes:

- Flavor options are endless! Here are some to get you started:

S’mores: Fill with one teaspoon Marshmallow Fluff, a sprinkle of graham cracker crumbs, and a few chocolate chips. Top with chocolate drizzle.

Apple pie: Fill with one teaspoon of apple pie filling and top with a sprinkle of streusel.

Fluffernutter: Fill with 1/2 teaspoon of Marshmallow Fluff and 1/2 teaspoon peanut butter. Top with a drizzle of chocolate.

Halva: Fill with one teaspoon halva spread and top with shredded halva.<br?
Lotus: Fill with one teaspoon Lotus butter and top with a drizzle of melted Lotus butter and crushed Lotus cookies.

Lemon meringue: Fill with 1 teaspoon lemon curd and top with a dollop of Marshmallow Fluff.

Funfetti: Add sprinkles to your cookie dough before you roll it out. Fill with one teaspoon of Marshmallow Fluff and some more sprinkles.

And, of course, jam — for tradition’s sake.

Description:

Photography by Saraizel Senderovits

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2 Comments

hindi •

can these be frozen after baked?

Goldy G Kosher.com Team •
Reply to hindi

These should freeze well, just be sure to let cool completely and wrap them tightly before freezing.

Cathy Lamstein-Reiss •

Do these need to be stored in a refrigerator?

Raquel Malul Kosher.com Team •
Reply to Cathy Lamstein-Reiss

Yes, I would store them in the fridge.