Make the Hamantaschen
Combine ingredients for the cheesecake filling. Place one teaspoon of filling into the center of each hamantasch. Fold up the sides and pinch the ends to form the hamantasch shape.
When cool, drizzle with caramel sauce.
First combine the wet ingredients for the dough, then add the dry ingredients and mix until fully incorporated.
Roll out dough one-fourth inch thick. Using a cookie cutter or the rim of a glass, cut out circles two inches in diameter.
Bake at 350 degrees Fahrenheit until lightly golden.
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Just made these, really good, i think it is important to mention to refrigerate your dough after rolling it - for a bit and to close it tightly.
great texture. i subbed the marg for butter since dairy anyway, and gonna do it without the chocolate chips next
Is it a liquidity or more stiff (easy to work with) filling
I would assume it is pretty thick because there is not really any liquid. As you stir it the crem cheese will beome smoother but not liquidy.