| Prep Time | 30 minutes |
| Cook Time | 40 minutes |
| Passive Time | 1 hour |
| Servings |
hamantaschen
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Ingredients
DOUGH
- 1 tsp vanilla sugar
- 2 tbsp sugar
- ½ cups orange juice
- 1 stick margarine
- 1 tsp baking powder
- 2 cup cups flour + 1/2 cup
CHEESE FILLING
- 1/4 cup cream cheese
- 1/2 cup any % white cheese I used ricotta
- 1 packages farmer’s cheese
- 1/4 cup sour cream
- 1/2 box vanilla pudding
- 3 tbsp flour
- 1 tsp vanilla sugar
- 1/3-1/2 cups sugar to taste
EGG TOPPING
- 2 egg whites
- dash salt
- 2-3 tablespoon sugar
STRAWBERRY DRIZZLE
- 1 box strawberries
- 2-3 tablespoon sugar
Ingredients
DOUGH
CHEESE FILLING
EGG TOPPING
STRAWBERRY DRIZZLE
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Instructions
- Mix the vanilla sugar, sugar, orange juice, margarine, baking powder and 2 cups flour together and knead. Add the remaining 1/2 cup flour until dough comes together and you form a ball. Wrap tightly in Saran wrap and put into the fridge for 1 hour to overnight.
- Mix all the cheese ingredients, adding more or less sugar depending on your taste. If the cheese mixture seems to runny add in a little more flour.
- Remove the dough from the fridge and let sit 15-20 minutes at room temperature, so it will be easier to roll out. Prepare a baking sheet with parchment paper.
- Roll out the dough on a floured surface until it is around 1/4 inch thick, making sure not to let it get to thin. Flour the rim of your round cookie cutter or drinking glass (at least 3 inch) and cut circles from the dough. Gather the scraps, re-roll and cut.
- Place the rounds on the baking sheet. Spoon 1 teaspoon of the cheese mixture into the center of the circle. Pinch the edges together to create a triangle, using a little water to seal the dough, making sure to really seal the edges well because this dough opens a little.
- *If there is leftover cheese pour into a round tin for a crustless cheesecake or use a pie crust/Ghram cracker crust pie for a quick cheesecake.
- Bake the hamentaschen and your extra pie at 325 F for half an hour until it is a little brown on top, checking on it often.
- While the hamantaschen are baking, take the egg whites and a sprinkle of salt and whisk it using a hand mixer. Slowly mix in the sugar until it gets thick and forms soft peaks. Take the hamantaschen out of the oven and using a spoon or pastry brush, add the whipped eggs to the top of each hamantaschen. Put back into the oven for 10-15 minutes, until the eggs have become golden and sugar spots appear. Turn off the oven and leave the hamantaschen in for 15 minutes.
- To make the strawberry drizzle, add the strawberries and sugar to the bowl of a food processor and purée until smooth. Transfer the strawberry sauce to a squeeze bottle or ziplock bag. When ready to serve, cut off the corner of the bag and squeeze some sauce on each hamantaschen.
