Tag Archives: hamantaschen

Pumpkin Chai Hamantaschen

Pumpkin Chai Hamantaschen | Lil Miss Cakes

I can’t believe it took me this long to come up with this hamantaschen flavor!  I love pumpkin and I love chai, but I guess since this isn’t pumpkin season, this idea hasn’t hit me-until now.  And I’m so happy I thought of it!  I always have Oregon Chai tea concentrate on hand because I love making my own chai tea lattes during the winter.  I use the chai tea concentrate as the liquid in the dough, and to further bring out that flavor I  make my own chai spice blend.  The spice blend has a lot of ingredients, but they are all so amazing, once you own them, you will find yourself using them in sweet and savory dishes!  I love pumpkin but don’t really like pumpkin pie.  But this hamantaschen recipe needed a pumpkin pie filling, so I was on the hunt for a filling even I would love.  I remembered seeing a recipe I thought I would like by Bakerella (one of my idols and the inventor of the cake pop).  She uses cream cheese along side the pumpkin in her pie bites recipe; so I did the same thing but used dairy-free tofutti cream cheese and spiced it with my chai spice blend. Holy deliciousness!  My dough is soft, tender, and so easy to work with.  The dough needs no refrigeration and doesn’t lose it’s shape.  These cookies are packed with flavor and freeze so well.  The dough and filling can even be prepared the day before, just wrap and chill in the fridge.  The next day, just shape and bake.  I’m not sure which hamantaschen are my favorite anymore.  These are definitely on par with my cookies n’ cream recipe, but a bit more sophisticated than my funfetti hamantaschen.  Just try them all!

Pumpkin Chai Hamantaschen
Serves: 3 dozen
 
Ingredients
Dough
  • ½ cup shortening
  • 1 cup sugar
  • 2 tsp. vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2½ cups flour
  • ¾ tsp. baking powder
  • ½ tsp salt
  • 2 tsp. chai spice mix
  • 3 Tbs. chai tea concentrate (such as Oregon Chai)
Pumpkin Filling
  • ½ cup pumpkin puree
  • 4 oz. dairy-free cream cheese (such as Tofutti)
  • ¼ cup sugar
  • 1 egg
  • 1 tsp. chai spice mix
Chai Spice Mix
  • 2 tsp. cinnamon
  • ¾ tsp. ginger
  • ¾ tsp. cardamom
  • ⅛ tsp. clove
  • ⅛ tsp. nutmeg
  • ⅛ tsp. black pepper
Icing
  • 1 cup confectioners sugar
  • 3-4 Tbs. cold water
Instructions
Make the spice mix
  1. Stir the spices together and set aside to use in the dough and the pumpkin filling.
Prepare the dough
  1. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the shortening with the sugar and vanilla extract until light and fluffy. Add in the eggs and mix until combined. Add in the flour, baking powder, salt, and spice mix and slowly mix on low speed. Pour in the chai tea concentrate and mix until a dough is formed. You can use the dough right away, but if the dough is too sticky, wrap and chill in the refrigerator for half an hour.
Prepare the filling
  1. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the cream cheese with the sugar until smooth and no longer lumpy.
  2. Mix in the pumpkin, egg, and spices.
Form the hamantaschen
  1. On a lightly floured surface, or on a floured sheet of parchment paper, roll out a piece of the dough until thin. Use a round cutter (2½ to 3 inch in diameter) and cut out circles of dough. Fill each round with 1 tsp. of filling and pinch the seams together to form a triangle. Transfer to parchment lined baking sheet and bake in 350 degree oven for 8-10 minutes until the edges begin to brown. Allow to cool before drizzling the icing.
Icing
  1. Mix the confectioners sugar with a little bit of water and mix until combined. Keep adding water until the desired consistency. I like a thick and opaque icing. Drizzle the icing on the cooled hamantaschen and allow to dry.

Funfetti Hamantaschen

Funfetti Hamanstaschen | Lil Miss Cakes

It’s no secret that I love baking hamantaschen.  I have made some fun combinations like cookies n’ cream, peanut butter and jelly, and pina colada, but nothing beats my classic recipe.  With the funfetti trend going around I thought it would be fun to jump on board.  I’ve seen a ton of funfetti deserts going around, but I hadn’t been in Purim mode so I never put the two together until I saw Chanie’s (Busy In Brooklyn) Funfetti Cake.  I immediately grabbed my recipe and raided my sprinkle cabinet and I’m so happy with these-they are like a party!  I highly recommend trying my recipe for hamantaschen dough because it’s so easy to work with;  and the cookies come out tender, soft, with just the right amount of sweetness to balance with the jam center.  But…you could always just use your personal favorite recipe and add in some sprinkles!

Funfetti Hamantaschen
Author: 
Serves: About 6 Dozen
 
Ingredients
  • 1 cup honey
  • ½ cup shortening
  • 4 eggs
  • 4 cups flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ½ cup rainbow sprinkles
  • Jam filling (I used Baker's Choice Strawberry)
Instructions
  1. Preheat the oven to 350°F.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the honey and shortening until smooth.
  3. Add in the eggs, one at a time.
  4. Then with the mixer on low speed, add in the dry ingredients and mix until the dough comes together. Do not mix too much or the cookies will be tough.
  5. Carefully mix in the sprinkles.
  6. Wrap the dough and chill for at least an hour.
  7. Turn the dough out onto a floured surface and roll the dough out thin.
  8. Using a round drinking glass, or round cookie cutter (2½ to 3 inches in diameter), cut out the cookies.
  9. Using a spoon or pastry bag fitted with a plain tip, fill the cookies with the jam filling.
  10. Pinch 3 corners together and bake for 8-10 minutes until light brown.
  11. Allow to cool-the filling will be extremely hot! Enjoy!

 Check out my video for tips on forming the perfect hamantaschen!

Cookies n’ Cream Hamantaschen

Cookies n' Cream Hamantaschen | Lil Miss Cakes

Sometimes I get a dessert idea that is too good to be true.  After seeing Melinda’s (Kitchen-Tested) Black and White Cookie Hamantachen I immediately got inspired.  Melinda used black and white bakery cookies to make a cookie butter filling.  Then all at once I thought-cookie butter filling is genius…chocolate sandwich cookies…cookie crumbs in the dough…cookies n’ cream hamantaschen!  This idea went from my mind to my oven in less than 24 hours.  I couldn’t stop thinking about it.  I really really wanted this cookie to work-and it did!  I made my own cookie filling that comes together so fast,  it’s only 2 ingredients! I clearly love baking hamantaschen; and I love coming up with fun combinations such as Peanut Buttter and Jelly, and Pina Colada, but I think this is my best idea yet!

Cookies n' Cream Hamantaschen
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
 
Ingredients
Cookie Dougn
  • ½ cup shortening
  • 1 cup sugar
  • 2 tsp. vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2½ cups flour
  • ¾ tsp. baking powder
  • ½ tsp salt
  • 3 Tbs. soy milk
  • 3 chocolate sandwich cookies, finely crushed
Chocolate Cookie Butter Filling
  • 12 chocolate sandwich cookies
  • ¼ cup liquid non-dairy whip topping, defrosted (such as rich's whip)
Instructions
Prepare the dough
  1. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the shortening with the sugar and vanilla extract until light and fluffy. Add in the eggs and mix until combined. Add in the flour, baking powder, and salt and slowly mix on low speed. Pour in the soy milk and mix until a dough is formed. Sprinkle in the cookie crumbs and mix until evenly distributed. You can use the dough right away. If the dough is too sticky, wrap and chill in the refrigerator for half an hour.
Prepare the filling
  1. In the bowl of a food processor fitted with the blade attachment, crush the 12 sandwich cookies until finely ground. Pour in the ¼ cup of defrosted whip topping and process until smooth. Refrigerate if it is too runny-it will firm up. Filling can be made in advance and stored in the fridge.
Form the hamantaschen:
  1. On a lightly floured surface, or on a floured sheet of parchment paper, roll out a piece of the dough until thin. Use a round cutter (2½ to 3 inch in diameter) and cut out circles of dough. Fill each round with a ¾ tsp. of filling and pinch the seams together to form a triangle. Transfer to parchment lined baking sheet and bake in 350 degree oven for 8-10 minutes until the edges begin to brown. Allow to cool and enjoy!
  2. * The filling puffs in the oven so if you overfill, you will lose your perfect shape, but they will taste even more amazing! The filling settles in once the cookies are cooled.

 If you need help forming the hamantaschen, check out my handy video!

{Video} Tips On Forming Perfect Hamantaschen

I have always loved shaping hamantaschen for the holiday of Purim.  There is something so calming about trying to create perfect little triangles.  I have to say, I think I got my method down to a science.  In this video you can see how I fold the circles and pinch just the seams.  If you want my no-fail recipe, you should try my recipe for classic hamantaschen.  If you are more adventurous, I have a great recipe for peanut butter and jelly hamantaschen and pina colada hamantaschen as well.

Here are some tips I can offer on forming good looking hamantaschen.

  • I like to roll my dough out directly onto a floured piece of parchment paper so I can transfer the whole sheet onto a baking sheet as soon as the hamantaschen are formed.  It’s a lot less handling of the dough.
  • Make sure to use enough flour when rolling out your dough, or the dough will stick and the cookies will lose their shape when you try to work them into cute triangles.
  • I don’t use water or egg wash to keep the hamantaschen together, I just keep pinching the seams until they are sealed.  Try not to pinch the corners, just the top seams.
  • Use a pastry bag and straight round tip (or ziplock bag with the corner snipped off) to fill the hamantaschen.
  • Do not overfill the hamantaschen with filling. The filling puffs in the oven and will bust your perfect little triangles open.  Use about a teaspooon or two, but it really depends on how large your round cutter is.
  • For a medium sized hamantaschen, I use a round cutter that is 2 3/4 inches in diameter.  Anywhere from a 2 inch to a 3 inch round cutter will yield nice sized hamantaschen.
  • Be gentle with your dough.  Try not to stretch out your circles of dough or your hamantaschen can look misshapen.

If you have any questions or other tips, let me know in the comments!  Happy Purim!

Pina Colada Hamantaschen

Pina Colada Hamantaschen

Pineapple and coconut is one of my favorite flavor combinations, so for my favorite holiday, I combined the two into the perfect pina colada hamantaschen. My favorite hamantaschen of all time are the prune flavor I make with my classic recipe.  Yet, classic hamantaschen are kind of boring lately.  So in the past I shared my recipe for peanut butter jelly hamantaschen that were a huge success!  I had this cookie idea for Purim last year, but I never got around to testing it out.  I’m glad I planned a little early this year, because here it is!

Coconut Hamantaschen with Pineapple Filling

The cookie is crispy, yet tender and soft, and full of coconut flakes.  I added coconut extract for double the flavor and intensity. The homemade pineapple filling is so easy and delicious, you won’t believe it!  I know a classic pina colada cocktail is supposed to contain rum, but I skipped it to keep it simple and kid friendly.  If you are missing it from this recipe, try adding a rum icing over the top of each cookie. Simply mix 1½ cups powdered sugar with 3 tablespoons of rum until smooth.  Then drizzle a little bit of icing over each and enjoy!

Pina Colada Hamantaschen
Author: 
 
Ingredients
Coconut Dough:
  • ½ cup shortening
  • 1 cup sugar
  • 1 tsp. coconut extract (I like the Lorann Coconut Bakery Emulsion)
  • 1 egg
  • 1 egg yolk
  • 2 ½ cups flour
  • 1 cup shredded sweetened coconut, slightly ground
  • ¾ tsp. baking powder
  • ½ tsp. salt
  • 3 Tbs. pineapple juice
Pineapple Filling:
  • 1-20. oz can crushed pineapple with juice
  • ½ cup sugar
  • 3 Tbs. corn starch
  • pinch of salt
Instructions
Prepare the filling:
  1. In a medium pot, combine the canned pineapple with the juice, sugar, cornstarch, and salt. Stir to make sure the sugar and cornstarch are combined. Heat the mixture on medium heat for 3-5 minutes until thickened and clear; no longer cloudy. Make sure to stir frequently so the pineapple doesn’t burn. Remove from heat, cover directly on the surface with plastic wrap so a skin does not form, and chill in the refrigerator until cool, at least 3 hours. Filling makes 2 ½ cups and can be make a few days in advance and stored in the refrigerator.
Prepare the dough:
  1. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the shortening with the sugar and coconut extract until light and fluffy. Add in the egg and egg yolk and mix until combined. Add in the flour, ground coconut, baking powder, and salt and slowly mix on low speed. Pour in the pineapple juice and mix until a dough is formed. You can use the dough right away. If the dough is too sticky, wrap and chill in the refrigerator for a half hour.
Form the hamantaschen:
  1. On a lightly floured surface, or on a floured sheet of parchment paper, roll out a piece of the dough until thin. Use a round cutter (2½ to 3 inch in diameter) and cut out circles of dough. Fill each round with a tsp. of filling and pinch the seams together to form a triangle. Transfer to parchment lined baking sheet and bake in 350 degree oven for 8-10 minutes until the edges begin to brown. Allow to cool and enjoy!

Peanut Butter and Jelly Hamantaschen {Recipe}

Peanut Butter and Jelly Hamentaschen

Hamantaschen are a traditional Jewish cookie made for the holiday of Purim, or Jewish Halloween.  They are basically the perfect cookie in my humble opinion.  What is better than a sweet cookie filled with delicious jam?  When I was younger, my mom and I had to bake so many batches of hamantaschen because my family and friends would gobble them up so quickly.  My mom tried to hide them so we wouldn’t have to keep baking them every night, but that never worked-someone always found them.

Jam Filled Peanut Butter Hamentaschen

While I love classic hamantaschen, (find my recipe and instructions with pictures here), I kind of get bored of the same old thing.  I need to mix it up a little, turn a classic recipe on its head.  We used to experiment with different fillings a lot when I was younger.  We would try filling the hamantasch dough with chocolate chips, marshmallows, chocolate spread and other various creations that didn’t go so well.  We also used to try a peanut butter and jelly filling.  For some reason, the peanut butter didn’t really bake well.  It would dry out and become crumbly.  I thought to myself, what if I make a peanut butter dough and fill it with delicious fruit jams!  Peanut butter and jelly hamantaschen!  This was my mini aha moment.  I was so proud of the idea. The only problem was that I hadn’t seen it done anywhere which means there are no recipes available.  I was challenged with developing my own recipe and I am so happy with the results.  These are a great alternative to the classic and will appeal to the kid in everyone. Chag sameach!

PB&J Hamentaschen

Peanut Butter and Jelly Hamantashen
Author: 
Serves: About 6 dozen cookies
 
Ingredients
  • 1 cup honey
  • ¾ cup brown sugar
  • ½ cup shortening
  • ¾ cup smooth peanut butter
  • 1 tsp. vanilla
  • 4 eggs
  • 4½ cups flour
  • 1 tsp. baking powder
  • ¾ tsp. salt
  • Your favorite flavor jam filling*
Instructions
  1. Preheat the oven to 350°F.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the honey, brown sugar, shortening, peanut butter, and vanilla until smooth.
  3. Add in the eggs, one at a time until combined.
  4. With the mixer on low speed, add in the dry ingredients and mix until the dough comes together. Do not mix too much or the cookies will be tough.
  5. Wrap the dough in plastic wrap and chill for at least an hour in the fridge.
  6. Turn the dough out onto a floured surface and roll the dough out thin.
  7. Using a round cookie cutter (I use a cutter that is 2 ½ to 3 inches in diameter) or a drinking glass, cut out the cookies.
  8. Using a spoon or a pastry bag fitted with a plain tip, fill the cookies with the jam filling. *Make sure the jam is oven proof meaning it won’t melt and ooze out of the cookies. Apricot and prune butter work nicely as well as anything labeled “oven proof”, “bakers filling”, or “cake and pastry filling”.
  9. Pinch 3 corners, forming the classic triangle shape and bake for 8-10 minutes on parchment lined baking sheet until light golden brown.
  10. Allow to cool-the filling will be extremely hot! Enjoy!


Hamantaschen {Recipe}

It’s that time of the year again; the Jewish holiday of Purim is upon us…time for hamantaschen!  I have been making these jam filled triangle cookies since I was a little girl.  I always used to look forward to making these with my mom.  I loved pinching the corners, trying my best to make them look pretty.  I can’t say they used to come out so perfectly but I think I’ve improved over the years.

Hummies

The dough is simple to make, shortening and honey go into the mixer.  Then the eggs are added.  Finally the dry ingredients are added with the mixer on low-salt, baking powder and flour.  Once the dough is made, it needs to be chilled for at least an hour, then it is rolled out.

Rolling the Dough

Time to cut out the cookies.  This year I tried to be all professional and cut the cookies out with a round cookie cutter, but it didn’t work out well.  The cookies were just not coming out right.  I made 2 separate batches this way.  I was blaming everything from the baking powder being to strong to my flour being too dry.  The truth is, these cookies need to be cut out with a drinking glass.  I know it sounds funny, but it works!

Cutting Out

When I was younger we used to fill the cookies with a spoon.  Although it was fun, it was also pretty messy.  Now I like to use a pastry bag fitted with a plain tip.

Filling the CookiesHere is the tricky part-pinching the corners. First I lift up the bottom of the round cookie with my thumb. Then with my pointer, I lift one side and pinch that corner together.  Then the third side gets lifted and the 2 other corners are pinched together.  Here is how it looks.

First SidePinchPinch Pinch

Pinch Pinch Pinch

The classic fillings are apricot, prune, and poppy seed, but a lot of people get creative with the fillings; chocolate chips, chocolate spread, peanut butter and jelly…the sky is the limit!  I just stick with the classics minus the poppy seed (we aren’t big fans in my family).

All Lined Up

I like them lightly baked, I think they stay fresher for longer.

Apricot and PruneThey look like little edible jewels!  I always have a hard time waiting for them to cool before I can gobble them up.  It’s not officially the Jewish holiday of Purim if I haven’t burned my mouth on the piping hot jam filling in these hamantaschen.

The recipe my mom always used is from the Jennie Grossinger Cookbook, The Art of Jewish Cooking.  This recipe is different than any other hamantaschen recipe I’ve come across.  Most recipes are similar to a sugar cookie, crispy and crumbly.  This recipe yields a more cake-like cookie, fluffy and tender.  I usually like to change every recipe I use to make it better, make it my own, but this recipe is so simple and perfect as is.  Plus, it’s non-dairy!

Hamantaschen
Author: 
 
Ingredients
  • 1 cup honey
  • ½ cup shortening
  • 4 eggs
  • 4 cups flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • Apricot and Prune Butter*
*It is labeled as fruit butter. It is just jam that doesn't spread and melt in the oven.
Instructions
  1. Preheat the oven to 350°F.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the honey and shortening until smooth.
  3. Add in the eggs, one at a time.
  4. Then with the mixer on low speed, add in the dry ingredients and mix until the dough comes together. Do not mix too much or the cookies will be tough.
  5. Wrap the dough and chill for at least an hour.
  6. Turn the dough out onto a floured surface and roll the dough out thin.
  7. Using a round drinking glass, or round cookie cutter (2½ to 3 inches in diameter), cut out the cookies.
  8. Using a spoon or pastry bag fitted with a plain tip, fill the cookies with the jam filling.
  9. Pinch 3 corners together and bake for 8-10 minutes until light brown.
  10. Allow to cool-the filling will be extremely hot! Enjoy!

Want more hamantaschen recipes?

Here’s my recipe for peanut butter and jelly hamantaschen!

Try my recipe for pina colada hamantaschen!