Raspberry Hamantaschen Recipes

EASY PIE DOUGH RASPBERRY HAMANTASCHEN

Steps:

• Preheat the oven to 350F. Line a baking sheet with parchment paper
• Unroll the dough, and roll it 1/8" inch thick
• With the help of a glass or cookie cutter, cut the dough into 3" circles
• Spoon 1 teaspoon of raspberry preserves in the center
• Pinch the dough in three spots into a triangle shape (look at the images in the post for guidance)
• Transfer them to the lined baking sheet and bake for 25 minutes

HAMENTASHEN

Steps:

• In a medium bowl, stir together the flour, baking powder and salt; set aside. In a large bowl, whisk the oil, eggs, egg yolk, sugar, zest, both juices and brandy until smooth. Gradually stir in the flour mixture until a sticky dough is formed. Wrap in plastic wrap, flatten into a disk and chill overnight.
• When ready to bake, preheat oven to 375 degrees F.
• Working with about one quarter of the dough at a time and leaving the remaining in the refrigerator, roll on lightly floured surface a little less than 1/4-inch thick. Cut circles (or other fun shapes) using cookie cutters 2 1/2 to 3 inches. Place a spoonful of filling in center (about 1 teaspoon per cookie) and then pinch one side up. Turn and pinch second and then third to make a triangular shape. Leave a little bit of the filling showing at the top. For non-traditional shapes, use your imagination: tubular, squares, bite-size or even some flat cookies depressed in the center with a bit of filling there.
• Place cookies on parchment paper on cookie sheet, brush with a little beaten egg for sheen and bake until nicely browned, 10 to 15 minutes.
• Keep room temp in airtight container but consume within 3 to 4 days, tops.
• Combine everything except the lemon zest and juice and the beaten egg into a saucepan and cook over moderate heat until thick, 10 to 15 minutes. Stir often. Add zest and juice. Take a bit of the filling and mix it into the beaten egg. Repeat, then mix the egg mixture into the pot of filling. Cool overnight.

RASPBERRY HAMANTASCHEN

Steps:

• In a large bowl, combine almond flour and salt.
• In a smaller bowl, combine oil, agave, vanilla and water.
• Mix wet ingredients into dry.
• Chill dough in refrigerator 1 hour.
• Roll out dough between 2 pieces of parchment paper ¼ - ½ inch thick.
• Cut dough into circles (size of your choosing).
• Make a light indentation with your forefinger in the center of each circle.
• Drop ½ teaspoon of raspberry jam into the center of each circle.
• Fold the dough in to create 3 sides; pinch each of the 3 corners to form a triangle shaped cookie.
• Bake at 350° for 8 minutes until cookies are golden brown around the edges.
• Serve.

HAMANTASHEN

Steps:

• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Mix in the baking powder, then gradually stir in the flour until the dough forms a ball. Cover and refrigerate at least 2 hours. I like to do mine overnight.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into 3 inch circles using a cookie cutter or drinking glass. Place circles on the prepared cookie sheets. Spoon 1 teaspoon of filling onto the center of each circle. (Any more and it will ooze out) Pinch the sides of each circle to form a triangle, covering as much of the filling as possible. The cookies may be frozen on the cookie sheets if desired to help retain their shape while cooking.
• Bake for 8 to 10 minutes in the preheated oven, until light golden brown. These are best undercooked slightly. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.