Strawberry Hamentashen

RatingDifficultyIntermediate

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Yields2 Servings
Prep Time45 minsCook Time20 minsTotal Time1 hr 5 mins
Cookies:
 1 cup softened butter
 1 cup ErySweet
 2 eggs
 lemon's zest
 1 tsp vanilla
 0.25 tsp salt
 2.50 cups flour
 1 tsp water
Filling:
 0.50 cup water
 0.50 cup ErySweet
 4 tbsp cornstarch
 juice from 1 lemon
 1 cup strawberries (sliced then cut into fourths)
Filling:
1

Boil water in a small saucepan.

2

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

3

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

Cookies:
4

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

5

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

6

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.

7

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.

8

Preheat oven to 350ºF.

9

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

10

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

11

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

12

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.

13

Place on Parchment lined cookie sheet.

14

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.

Category

Ingredients

Cookies:
 1 cup softened butter
 1 cup ErySweet
 2 eggs
 lemon's zest
 1 tsp vanilla
 0.25 tsp salt
 2.50 cups flour
 1 tsp water
Filling:
 0.50 cup water
 0.50 cup ErySweet
 4 tbsp cornstarch
 juice from 1 lemon
 1 cup strawberries (sliced then cut into fourths)

Directions

Filling:
1

Boil water in a small saucepan.

2

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

3

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

Cookies:
4

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

5

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

6

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.

7

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.

8

Preheat oven to 350ºF.

9

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

10

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

11

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

12

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.

13

Place on Parchment lined cookie sheet.

14

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.

Strawberry Hamentashen


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