Go Back
–+ servings
strawberry and cream hamantaschen

Strawberries and Cream Hamantaschen

Amy Kritzer
These Strawberries and Cream Hamantaschen are berry delicious! Totally strawsome! Esther would approve of these Purim treats!
4.77 from 13 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Chilling time 12 hours
Total Time 45 minutes
Course Dessert, Purim
Cuisine Jewish
Servings 15 -20

Ingredients
  

Cookies

  • ½ cup unsalted butter, room temperature (4 oz)
  • ¾ cup sugar
  • 1 egg, plus 1 for egg wash
  • 2 tbsps milk
  • ½ teaspoon vanilla
  • 2 cups all-purpose flour sifted
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup plus 2 tablespoons crushed dehydrated strawberries

Filling

  • 6 ounces cream cheese at room temperature
  • ½ tsp vanilla
  • ⅛ tsp salt
  • 2 1/2 cups powdered sugar
  • 2 tbsp pulverized dehydrated strawberries
  • More dehydrated strawberries for garnish!

Instructions
 

  • In a large bowl with a stand or hand mixer, beat butter and sugar until light and fluffy, about 2 minutes.
  • Then add 1 egg, milk and vanilla and mix with the mixer just until combined.
  • Then add flour, baking powder, and salt and mix with a spoon (or your hands!) just until combined. Then mix in the dehydrated strawberry pieces. Dough should be slightly sticky.
  • Form dough into a ball, flatten and wrap in saran wrap. Chill overnight in the refrigerator or for up to three days.
  • When ready to bake, make the filling. Cream together cream cheese, vanilla and salt with a hand mixer. Add in powdered sugar until very thick and not sticky (between 2-2 1/2 cups depending on humidity).
  • Pulverize dehydrated strawberries into a powder and mix 2 tablespoons into the filling until uniform in color.
  • Roll dough out dough between 1/4 and 1/8 inch 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 the sides to secure or pinching the edges.
  • Place hamantaschen on a parchment lined cookie sheet and freeze for 30 minutes to prevent spreading. Meanwhile, preheat oven to 350 degrees F.
  • Mix the other egg with 1 teaspoon water. Wash the hamantaschen with egg wash and bake 1-inch apart for 12-15 minutes until slightly brown on the bottom. Cool on a cooling rack.
  • Sprinkle with extra strawberry pieces and enjoy!

Notes

Also, you will need to chill the dough overnight.
Keyword Hamantaschen
Like this recipe?Leave a comment or rate us above