Neapolitan Hamantaschen
Not your average hamantaschen! These neapolitan version are strawberry with chocolate filling and vanilla drizzle. Perfect for Purim!
Ingredients
- 1 cup sliced strawberries
- 1 stick butter (1/2 cup aka 4 oz), 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
- ½ teaspoon baking powder (use 1 teaspoon for pouffier, softer cookies)
- ¼ teaspoon salt
- 1 cup chocolate nut butter homemade or store bought
- ½ cup powdered sugar
- 1 few drops vanilla extract
- Water
Instructions
- 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 about 1/4 - 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!
Notes
Also, you will need to chill the dough overnight.
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