Lemon Lavender Hamantaschen! Filled with lemon curd and drizzled with lavender white chocolate! Esther would totally approve.
Greetings from Connecticut! I’m spending a few days with the fam resting
my liver before SXSW! (Yes, it’s true, I’m not a real Texan. I’m a total Yankee.) Though I make no promises, there may be a game or two of boozy maj jong with Bubbe (that girl sure knows how to party).
Speaking of party, Purim falls smack in the middle of SXSW this year (coincidence? I think not). Since Purim is arguably the most fun of all Jewish holidays (though I’m team Passover myself), this makes sense. Let’s example the facts: costumes encouraged, alcoholic beverages even more encouraged, the world is your carnival. And Purim is pretty much the same! (LOL)
Last week I went for savory Shakshuka Hamantaschen, but I couldn’t let the season pass without a sweet one for you. Lemon is one of my favorite dessert flavors ever, combined with lavender and white chocolate and these may be my favorite variety yet! (Don’t tell the others.)
You can buy dried lavender in the bulk aisle by teas, or on trusty Amazon too!
I could eat the whole bowl of this lemon curd. No joke.
Lemon and lavender just go together like matzo balls and soup. Or horseradish and everything.
I initially dyed my white chocolate lavender drizzle purple, but it got kind of gray-ish, so you do what you like! Nom nom nom.
- For hamantaschen dough:
- 1 stick butter, room temperature
- ¾ cup sugar
- ½ teaspoon vanilla
- 1 egg plus 1 for egg wash
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1-2 tablespoons chopped lavender buds (I did 2 for more lavender flavor, but up to you!
- 2 cups flour, sifted
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- For lemon curd filling: (adapted from Epicurious; you can use pre-made too)
- ½ cup fresh lemon juice
- 2 teaspoons finely grated fresh lemon zest
- ½ cup granulated sugar
- 3 large eggs
- ¾ stick (6 tablespoons) unsalted butter, cut into pieces
- For drizzle:
- 8 oz white chocolate
- 2 teaspoons lavender buds, chopped
- Purple food coloring (optional)
- First, make the dough. In a large bowl with a stand or hand mixer, blend butter and sugar until light and fluffy, about 3 minutes. You can do it by hand too if you like. Then add vanilla, 1 egg and lemon juice and zest and combine. Then add lavender, flour, baking powder and salt and mix just until combined. Dough should be slightly sticky.
- Form dough into a large ball, flatten slightly, wrap with plastic wrap and chill overnight.
- Then, make the lemon curd!
- Whisk together lemon juice, zest, sugar, and eggs in a medium heavy-bottomed saucepan. Over low heat, stir in butter a little at a time, whisking often, for about 5 minutes or until curd is thick enough to coat the whisk. Careful not to turn the heat too high or the eggs may cook. If you have some chunks in your curd, strain through a fine mesh strainer.
- Transfer lemon curd to a bowl, cover with plastic wrap and chill for at least an hour or up to 1 week.
- When you are ready to make your hamantaschen, preheat your oven to 350 degrees F and roll out the dough on a lightly floured surface until it thin, about ⅛ inch thick. Use a 3 or 3½-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 curd and put it in the center of each circle. Resist the urge to over-fill.
- Fold two sides together overlapping at the bottom, and then fold the top down to make a triangle. Or pinch together 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 on a cooling rack.
- While your cookies are cooling, melt white chocolate and lavender buds in a double boiler or in a microwave in 30 second increments until melted. Dye if desired, and drizzle over cooked cookies and eat!!