Strawberry Hamentashen

Strawberry Hamentashen



Boil water in a small saucepan.

Reduce water to a simmer and add in the ErySweet, cornstarch, and lemon juice. Stir until ErySweet and cornstarch are dissolved.

Add in the strawberries and continue to simmer for a half hour, stirring often. Set aside.


Cream ErySweet and butter together using a stand mixer until smooth, about 3 minutes.

Add in 1 egg, zest and vanilla. Scrape the sides of the mixing bowl with a spatula and continue mixing.

Sift the salt and flour together and add to the wet mixture. Beat until fully blended, then add the water and beat an additional 2-3 minutes.

Lay parchment or wax paper on counter, and place dough in the center. Top with a second piece of parchment/wax paper and use a rolling pin to flatten the dough until ⅛ inch thickness. Refrigerate 3-5 hours.

Preheat oven to 350ºF.

Once dough is fully chilled, remove from fridge and place on counter.

Remove the top layer of parchment/wax paper and cut into 2-3 inch wide circles.

Drop a few pieces (2-4 depending on size before cutting) of the strawberries in the center of a cookie.

Pick up the cookie and using your pointer fingers and thumbs, fold sides up to create a triangle. Pinch the seams where the sides meet, creating a little nest for the strawberries.

Place on Parchment lined cookie sheet.

Beat the remaining egg in a small bowl and use for an egg wash. Generously brush the egg wash on the cookies, and place in oven for 12 to 15 minutes until they are a light golden color.


Sweetener Notes: This recipe recommends a variety of Steviva sweetener options.  For a no-calorie sweetener, try Steviva Blend, MonkSweet+, or a dash of SteviaSweet.  For a reduced-sugar option, try either one of our delicious Nectevia flavors, CocoSweet+, or Fructevia!

Strawberry Hamentashen


November 28, 2017

  • Prep: 45 mins
  • Cook: 20 mins
  • Yields: 2 dozen cookies



1 cup softened butter

1 cup ErySweet

2 eggs

1 lemon's zest

1 tsp vanilla

1/4 tsp salt

2 1/2 cup flour

1 tsp water


1/2 cup water

1/2 cup ErySweet

4 tbsp cornstarch

1 juice from 1 lemon

1 cup strawberries (sliced then cut into fourths)


Nutrition Facts

Serving Size1 cookie
Total Fat8g
Saturated Fat5g
Trans Fat0g
Total Carbohydrates26g
Dietary Fiber2g
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