It’s all your favorite things, rolled into one type of hamantaschen! Rainbows, booze, cookies. Strawberry Champagne Rainbow Hamantaschen!
If you’re reading this, then I survived weekend one of SXSW here in Austin! If you aren’t familiar, SXSW is a 10 day festival covering all things tech, music and film and it literally takes over the city. You can see Third Eye Blind perform on the rooftop of Whole Foods, or Anthony Bourdain judge a karaoke contest, or experience the latest in virtual reality while drinking the latest in boozy root beer. It’s insane, and magical and exhausting. You can be at the most amazing event, and still have FOMO for the other 200 things happening at the same time.
Even though today is Tuesday, there are tons of things going on. Currently I’m missing breaking the world record for the most people dressed up as fruit in one location (true story). But I needed a day to rest, work, and start planning for the Purim events I’m doing next week. (Eek!)
After the music portion of SXSW, I’ll post a full recap. But now, hamantaschen! Because the only thing that can keep me going after this week is costumes, cookies, and boozy things.
So I decided to put all my favorite things together into one type of hamantaschen. Rainbows, champagne, pink, puppies. Okay, almost all my favorite things. There is very little champagne in this recipe, so it’s really just an excuse to open up a bottle.
Hamantaschen are some of my fave Jewish treats to make. Mainly because you can be so versatile, they are like a blank canvas for awesomeness. (Though I probably don’t love them as much as my girl Melinda.)
Last week I made savory Pita and Hummus Hamantaschen, but Purim is nothing without the sweet. Right?
I mean hey, what’s up, shalom!
Tell me about your favorite hamantaschen recipes!
Strawberry Champagne Rainbow Hamantaschen
Ingredients
- For cookies:
- ¾ cup sugar
- 1 stick butter (1/2 cup aka 4 oz), room temperature
- 1 egg whisked plus 1 for egg wash
- 2 tablespoons orange juice
- ½ teaspoon vanilla
- 2 cups all-purpose flour sifted
- ½ teaspoon baking powder (use 1 teaspoon for pouffier softer cookies)
- ¼ teaspoon salt
- 1/2 cup rainbow sprinkles! not nonpareils, plus more for garnish
- For filling:
- 4- ounce (1/2 block) cream cheese, at room temperature
- 1 tablespoon butter at room temperature
- ½ tsp strawberry extract
- 2 cups powdered sugar
- Pink food coloring optional
- For drizzle:
- 1 cup powdered sugar
- 1-2 tablespoons champagne
Instructions
- In a large bowl with a stand or hand mixer, blend butter and sugar until light and fluffy. Then add egg, orange juice and vanilla and mix to combine. Then add flour, baking powder, and salt and mix until almost combined. Then add sprinkles and mix until just combined. Dough should be slightly sticky.
- Form a ball, wrap in plastic wrap and chill overnight in the refrigerator.
- When ready to bake, preheat oven to 350 degrees F.
- To make the filling, cream together cream cheese, butter, strawberry extract and vanilla with a hand mixer until combined. Add in powdered sugar and mix until very thick and not sticky (about 2 cups depending on humidity). Mix in pink food coloring if you want! I did want.
- Roll dough out to about ¼ - ⅛ inch thick and cut into circles with a 3 or 3 1/2-inch cookie cutter or wine glass.
- Add 1 teaspoon of filling to the center of each circle and fold three sides in, overlapping or pinching the sides to secure. Sprinkle with a few more sprinkles. Place hamantaschen on a parchment lined cookie sheet and freeze for 30 minutes to prevent spreading.
- Wash with egg wash and bake for 12-15 minutes until slightly brown on the bottom. Cool on a cooling rack.
- To make the glaze, whisk together champagne and powdered sugar until you have a drizzly consistency. If you don't want to open a full bottle of champagne, you can totally use milk for this part or even white wine. Drizzle over cookies. Enjoy!
Notes
Wheee!
No puppies in your hamantaschen?!?!?!? These look amazing!
Looks so adorable. I cant imagine how can you made 500 of hamantasche.. Guess you enjoy the process
Aw thanks! Well not all at one time at least!
When you say “one stick butter” do you mean the long sticks or the half sticks? The half stick one we have access too is 1/2 cup.
One stick of butter is half a cup!
Yum! I used this dough recipe with fruit fillings, and added finely chopped chocolate to half instead of sprinkles. Delicious!
Yum sounds great!
I’ve made these twice now and everyone LOVES them!
So glad!
I tried these yesterday. I couldn’t find any strawberry extract so I used real strawberries and a bit of jam. (and a bit of vanilla extract) However, even before the jam it wasn’t as thick as yours. (Your pictures look more like cookie batter or butter cream consistency, mine was thinner. They tasted good but didn’t melt as pretty. The second batch I added some marshmallow fluff which helped a little. Any thoughts on why it was thinner? Also, the glaze was way to dry with 1/2T champagne. I added more until it was good. They were delicious, so thank you for the idea!
Hi Joy- you made a totally different filling than I did which is why it was thinner. Real strawberries and jam add a lot more water content than extract. You could try dehydrated strawberries instead if you don’t want to use the extract.
Thank you! I couldn’t find the extract, so I was improvising! Good info for next time. I did love them.
Looks and sounds delicious.