Cookies & Cream Hamantashen

February 11, 2018

 

To know me is to know that I'm constantly looking for ways to reinvent the classics. As much as I love a plain jelly Hamantashen, we're living in a post- Babkatashen society, so I knew I had to do something great with Hamantashen. I'm constantly looking for ways to push the boundaries of my own cooking knowledge and of the foods that are coming out of my kitchen. It took me about four tries to get this recipe right, but I really enjoy this current version and I hope you do too. 

 

*Note: You can easily make these nondairy by subbing Toffuti cream cheese in place of the cream cheese, and Tofutti sour cream or coconut yogurt in place of the sour cream or Greek yogurt. (Oreos are made on dairy equipment.)

 

Makes about 12 hamanstashen

Ingredients:

For the dough:

1 egg

1/4 cup cream cheese 

1/3 cup sugar

1 teaspoon vanilla extract

1 teaspoon baking powder

about 1.5 cups of flour (you may need a bit more or less) 

1/3 cup mini Oreos, smashed into crumbs

 

For the filling:

2 tablespoons cream cheese 

1 teaspoon sour cream or greek yogurt 

1.5 tablespoons sugar 

1 teaspoon vanilla

 

1. Preheat oven to 350°F

2. In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream together the egg, cream cheese, sugar and vanilla extract until smooth, about 3-5 minutes. Add in the baking powder and the flour, 1/2 cup at a time. The dough should be stiff and not at all sticky. If it remains sticky, add in more flour until you reach the desired texture. Lastly, add in the crushed Oreos and use your hands to work the Oreo crumbs into the dough.

3. Using a hand mixer, beat together all the ingredients for the filling until smooth. Set aside.

4. Roll the dough out onto a floured work surface. Use a rolling pin to roll the dough as thin as possible. If the dough is too thick, the hamantashen will open, so take care to roll it very thin. 

5. Use a round cookie cutter to cut out circle shapes from the dough. Clean away the excess dough and set it aside. 

6. Spoon a teaspoon of the filling in the center of each of the rounds. 

7. Use the folding method to fold the Hamantashen. Gently press into the edges of the folds to seal them shut. 

8. Repeat this process with the remaining dough.

9. Transfer the hamantashen to a parchment lined baking sheet and bake in a preheated oven for about 10 minutes. The bottoms will begin to brown but the tops will keep their lighter color. 

10. Drizzle with any excess cheese mixture and top with Oreo crumbs, if desired. 

Share on Facebook
Share on Twitter
Please reload

Instagram Feed:

  • Facebook Social Icon
  • Instagram Icon
  • Pinterest Social Icon