I’ve had some CRAZY times coming up with some hamantaschen recipes for Purim this year. I mean bland cookie + filling = boatload of possibilities. Yesterday I showed you my heart shaped hamantaschen perfect for Valentine’s Day and Purim. Because if there is one thing I like it’s multi-tasking. Take a look at the recipe– I’ll wait.
Cute, right? I love to use some of my favorite flavor combos to reinvent this classic cookie, so as I was
downing a gallon of Neapolitan ice cream while watching Sex and the City reruns brainstorming ideas it hit me. Strawberry, chocolate and vanilla would make the PERFECT Purim treat. Neapolitan Hamantaschen!
The genius part is these can also be used for Valentine’s Day or Purim. Because they are pink! And hamantaschen. In case you needed that explanation.
- 1 cup sliced strawberries
- 1 stick butter room temperature
- ¾ cup sugar
- 1 egg plus 1 for egg wash
- Red food coloring if desired
- Zest of 1 orange
- ½ teaspoon vanilla
- 2 ¾ cups flour sifted
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chocolate nut butter homemade or store bought
- ½ cup powdered sugar
- 1 few drops vanilla extract
- Puree strawberries in a food processor until blended and set aside.
- In a large bowl with a stand or hand mixer, combine butter and sugar until light and fluffy, about 3 minutes. Then add egg, strawberries, food coloring, zest and vanilla until combined. Add flour and mix just until uniform color. Dough should be slightly sticky. Form dough into a large ball 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 1/8 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 nut butter 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 secure. 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. Mix powdered sugar with vanilla extract and enough water to get a thick glaze.
- Drizzle over hamantaschen, let harden and enjoy!