Heart Shaped Cherry & White Chocolate Hamantaschen
Author of Sweet Noshings · as seen on Food Network, GMA & The NYT
Readers often ask me: “Amy, where do you come up with these crazy ideas?” (Well, I’m a freaking genius.) The truth is, I often get inspiration from friends, such as when my friend Mindy offered up these Heart Shaped Cherry & White Chocolate Hamantaschen. Well, she claimed, hamantaschen are nearly hearts anyways, and Purim is suspiciously close to Valentine’s Day this year. It was just crazy enough to work. I added a flavor combo I liked (cherries and white chocolate) and then doused the whole thing in Disco Dust
. Just because I can. You can’t stop me! Because the only thing I’d rather get for V Day this year than something sweet is something glittery. Am I right or am I right? These suckers have it all. Make sure to scroll down to the bottom for some other awesome Purim recipes from fellow bloggers! Here is all Jew need:
. Just because I can. You can’t stop me! Because the only thing I’d rather get for V Day this year than something sweet is something glittery. Am I right or am I right? These suckers have it all. Make sure to scroll down to the bottom for some other awesome Purim recipes from fellow bloggers! Here is all Jew need:
First up, let’s make the dough. Combine the dry ingredients: sugar, flour, baking powder and salt in a bowl. Then add in the wet ingredients: butter, vanilla, 1 egg and orange juice and mix well. I’ve used a spoon, mixer or my fingers and the cookies are tasty every time! If the dough is sticky, add a bit more flour. If it is dry add a bit more orange juice. Form dough into a large ball and chill for at least one hour or up to overnight.
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 1/8 – 1/4 inch thick. Use a 3-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 of the jam and put it in the center of each circle. Don’t add any more- the filling will spread to fill the cookie, and anymore would just run over the top making for an ugly hamantaschen. Fold two sides together overlapping at the bottom, and then fold the top down and squish it together so it resembles a heart.
Aw! Use the last egg as an egg wash to give the hamantaschen shine and help it hold its shape. Then bake for 12-15 minutes until golden brown.
Cool your cookies. Then melt the white chocolate in a double boiler or the microwave and dip the end of the heart in it, or you can drizzle if that floats your boat. White chocolate is temperamental and can seize up easily, so if yours does just add a little bit of vegetable, canola or grapeseed oil until it is fluid again. Then, cover with Disco Dust if desired. (Click on the link for the edible glitter I used.)
if desired. (Click on the link for the edible glitter I used.)
Ooh ahh!
Heart Shaped Cherry and White Chocolate Hamantaschen
The perfect Valentine's Day and Purim combo cookie!
Ingredients
- ¾ cup sugar
- 1 stick butter (1/2 cup aka 4 oz), room temperature
- ½ teaspoon vanilla
- 1 egg plus 1 for egg wash
- 2 tablespoons orange juice
- 2 cups flour sifted
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup cherry jam
- 1 bar white chocolate
- Disco Dust if desired do it!
Instructions
- In a large bowl with a stand or hand mixer, blend butter and sugar until light and fluffy, about 3 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.
- Form dough into a large ball, cover with plastic wrap and chill overnight.
- 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 of the jam and put it in the center of each circle. Don’t add any more- the filling will spread to fill the cookie, and anymore would just run over the top making for an ugly hamantaschen.
- Fold two sides together overlapping at the bottom, and then fold the top down and squish it together so it resembles a heart. Place on a parchment lined cookie sheet and freeze for 30 minutes to prevent spreading.
- Use the last egg as an egg wash to give the hamantaschen shine and help it hold its shape. Then bake for 12-15 minutes until golden brown.
- Cool your cookies on a cooling rack.
- Then melt the white chocolate in a double boiler or the microwave and dip the end of the heart in it, or you can drizzle if that floats your boat. White chocolate is temperamental and can seize up easily, so if yours does just add a little bit of vegetable, canola or grapeseed oil until it is fluid again. Then, cover with glitter if desired.
Notes
Also, you will need to chill the dough overnight.
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Amy Kritzer Becker is a Jewish food expert, cookbook author of Sweet Noshings, owner of ModernTribe, and culinary-school-trained chef behind What Jew Wanna Eat — a modern Jewish food blog redefining heritage recipes since 2010. Her recipes have been featured in Food Network, Bon Appétit, Forbes, Good Morning America, and the New York Times.
17 Comments
Those are beautiful hamantaschen, and a nice recipe that I may try.
But I have to speak up: you wrote “a hamantaschen is”….. but hamantaschen is plural. The correct phrase would be “a hamantasch is”. The etymology is that “tasch” is Yiddish and German for pocket or purse. The plural, pockets or purses, are taschen.
Of course I’m sure you know who Haman was.
Thanks! Good catch- I updated this.
All good …works for me …
This is great; Valentines Day (not Jewish) and Purim all in one!
Your Bubbe XoXoXo
Love your heart-shaped hamantashen. Seems like an easy crust and I guess you could dip in any kind of melted chocolate.
Thanks! Yes this is the dough I use for all my Hamantaschen. It’s the best!
ahh, so cute for when purim and valentine’s day are so close together.
Thanks, Stephanie!
Mazel tov – these look yummy!
Thanks, Rachel!
Oh! I LOVE your website and blog!
Thanks, Lisa!
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