Aperol Spritz Hamantaschen

You’re Aperol I want! Your favorite cocktail now in hamantaschen form. It’s Aperol Spritz Hamantaschen!

You may or may not know that we are supposed to drink on Purim. You don’t have to tell me twice! So why not do double duty with boozy hamantaschen?

I’ve made boozy hamantaschen before. Espresso Martini Hamantaschen, Bananas Foster Hamantaschen, Strawberry Champagne Hamantaschen, Chocolate Bourbon Hamantaschen, even Manischewitz Hamantaschen! Okay I guess I have made A LOT of boozy hamantaschen.

But I hadn’t turned one of my favorite cocktails into a hamantaschen yet so here it is! Who doesn’t love an Aperol Spritz? I love that the bitter balances out the sweet, the bright fun color, and how it’s just boozy enough for my postpartum lightweight self. So I thought it would make a good hamantaschen flavor and the results blew me away! Boozy, sweet, orangey. Maybe a new favorite.

Speaking of postpartum, I finally understand why people want easy recipes! So this one is easy! (Though maybe not kid friendly ha, but you deserve it.) You can use pre-made marmalade and the dough comes together easily. You can even make it ahead of time and just fill, bake and eat!

And don’t skimp on the Aperol drizzle. It really puts the hamantaschen over the top delicious and gorgeous too!

Aperol Spritz Hamantaschen

Amy

You're Aperol I want!

4.50 from 4 votes

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Prep Time 1 hour hr

Cook Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert, Purim

Cuisine Jewish

Servings 15 -20

Ingredients

  

1x2x3x

Hamantaschen Dough

• 1 stick butter (1/2 cup aka 4 oz), room temperature
• 3/4 cup granulated sugar
• 1/2 teaspoon vanilla
• 1 egg plus 1 for egg wash
• 2 tablespoons orange juice (I like fresh from an orange)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Aperol Spritz Marmalade Filling

• 1 cup marmalade (store-bought or homemade)
• 1 tablespoons Aperol (or kosher Aperitivo)

Aperol Spritz Drizzle

• 1 cup confectioner's sugar
• 1-2 tablespoons Aperol

Instructions

 

• In a large bowl with a stand or hand mixer, blend butter and sugar until light and fluffy, about 2 minutes.
• Then add vanilla, 1 egg and orange juice and combine.
• Then add flour, baking powder and salt and mix just until combined. Dough should be slightly sticky. You can use your hands for this part!
• Form dough into a large ball, cover with plastic wrap and chill overnight or at least 2 hours.
• Meanwhile, make your Aperol filling. Put the marmalade and Aperol in a small heavy-bottomed pot. Bring to a boil over high heat and then lower to a simmer. Simmer on low for 10 minutes, stirring often. It will turn very liquidy, but don't worry, it will thicken up as it cools!
• Cool the Aperol marmalade and refrigerate until thick and totally cool.
• When you are ready to make your hamantaschen, preheat your oven to 350 degrees F and roll out the dough on a floured surface until it is about 1/4 – 1/8 inch thick. Use a 3 or 3 1/2-inch circle cookie cutter to cut circles in the dough. The top of a wine glass works too! Roll out the scraps and recut into circles.
• Then take a teaspoon or so of the jam and put it in the center of each circle. Don’t add too much filling, the filling will spread to fill the cookie, and any more would just run over the top making for ugly yet still delicious hamantaschen.
• Fold two sides together overlapping at the bottom, and then fold the top down to make a triangle. Or pinch together the sides.
• Place on a parchment lined cookie sheet and freeze for 30 minutes to prevent spreading.
• Wash with egg wash. Bake for 15 minutes or until lightly golden on the bottoms of cookies. Cool!
• While the hamantaschen are cooling, make the drizzle. Put the powdered sugar in a medium bowl and add Aperol until the drizzle is thick but runny. Drizzle all over the cookies and let it harden. Enjoy!

Notes

Also, you will need to chill the dough overnight.

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