I LOVE Hamentashen. When I was growing up we would have donuts from the local donut shop every Saturday. My mom would buy a variety of donuts, Danishes, and sometimes Hamentashen. The cheese were my favorite, as were the Cheese Danish. I had no clue until recently that they were not just a yummy breakfast treat, but actually a Purim cookie. Who knew? Not me but I love them still. I thought this would be the perfect week to finally try my hand at making hamentashen myself.
Not being Jewish I combined a few recipes ideas into this one recipe. The cookie part is really a sugar cookie without the extra sugar sprinkles, and the filling is a strawberry pie filling. Traditionally I believe that the filling is a jam or custard, but I am taking baby steps on this one. The strawberry slices were easier to work with, and without a piping bag (on my shopping list) the custard filling sounded messy.
Folding these was the hardest part. My brain had trouble computing triangle fold, not a rectangle fold. I had to make a triangle with my pointer fingers and thumbs away from the cookies to grasp the concept. Then I was ready to fold. I would pinch the bottom corners together and then pinch the third top one together to form the triangle. The dough got softer and harder to work with the longer I took to cut out the shapes, so I suggest getting all your circles cut out before forming the actual cookies. I had a little production line happening on my counter with the strawberries, circles, and cookie sheet.
If you’re following me on Instagram, you know I have been working on not only going to the gym, but eating healthier as well. I recently swapped out my sugar for Steviva and their all natural sweeteners. For this I used ErySweet, which is a 1:1 sub for baking. Its so convenient to make recipes I love now be keto friendly, diabetic friendly, and fit in paleo when I do that as well! You can learn more about Steviva on their website, and on their social media (facebook, Twitter, Pinterest, Instagram). Steviva is having their first recipe contest, and this is my entree entry. Follow the hashtags #Steviva and #SweetAndEasy to see other entrant’s recipes and see my drink and baking recipes which are coming soon!
- 1 cup softened butter
- 1 cup Steviva ErySweet
- 2 eggs
- 1 lemon's zest
- 1 teaspoon vanilla
- 1⁄4 teaspoon salt
- 2 1⁄2 cups flour
- 1 teaspoon water
- ½ cup water
- ½ cup Steviva ErySweet
- 4 Tablespoons cornstarch
- juice from 1 lemon
- 1 cup strawberries (sliced then cut into 4ths)
- 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 350F.
- 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. I used the top of a cup for mine, but a circular cookie cutter would work.
- 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.