10 Days of Hamantaschen Day 9— Strawberry Shortcake Hamantaschen!
Painting our Purim PINK with these strawberry shortcake-filled hamantaschen! The cutest hamantaschen for your Purim party.
No parties on the horizon yet? This is a sign to plan your own! This Purim, I’ve got you covered all the way to dessert.
Strawberry lovers rejoice! If you like strawberry shortcake and hamantaschen, you’re going to love this combination of the two. We’ll be using freeze-dried strawberries to make your cookie filling taste like real strawberries.
The cookie dough is very simple: butter, sugar, egg, flour, baking powder, and a little bit of vanilla and sea salt. It’s the same basic ingredients in almost all hamantaschen recipes. The only difference here is that you add some chopped-up strawberries when you mix it all together.
These are the most delicious strawberry shortcake-inspired cookies you’ll ever have… in full triangle-shaped hamantaschen fashion!
It doesn’t get any easier than this Strawberry Shortcake Hamantaschen. Time to get our pink on this Purim!
Strawberry Shortcake Hamantaschen
Author: Micah Siva
Makes: 2 dozen
Ingredients
Dough:
- ⅓ cup sugar
- ½ cup butter
- 1 tsp vanilla
- 1 large egg
- 1 tsp water
- ½ cup freeze-dried strawberries
- 2 cups flour
- 1 tbsp cornstarch
- ½ tsp baking powder
- ¼ tsp sea salt
Filling:
- ½ cup strawberry cream cheese
- ¼ cup freeze dried strawberries
Egg wash:
- 1 large egg, whisked
- Preparation:
- In a food processor, combine sugar and butter until incorporated.
- Add vanilla, egg, and water until smooth, scraping down the sides as needed.
- Add strawberries, flour, cornstarch, baking powder and salt.
- Pulse until a dough forms.
- Flatten into a disc, and wrap in plastic wrap. Refrigerate for at least 45 minutes.
- Preheat the oven to 350F. Line 2 trays with baking paper.
- Roll dough out on a floured surface to 1/8th inch thickness (if they are too thick, the dough will crack when shaping.
- Using a 3-inch circular cookie cutter, cut out circles, setting them aside. Repeat with remaining dough.
- Use a pastry brush to brush the egg on the dough.
- Place a small piece of freeze dried strawberry in the center, and top with 1 tsp cream cheese.
- Fold the dough into a triangle, pinching the corners tightly.
- Brush with egg wash.
- Bake for 12-14 minutes or until golden.
- Transfer to a cooling rack.
- Enjoy!
For more hamantaschen recipes, click here!
Strawberry Shortcake Hamantaschen
Ingredients
- 1/3 cup sugar Dough
- 1/2 cup butter Dough
- 1 tsp vanilla Dough
- 1 large egg Dough
- 1 tsp water Dough
- 1/2 cup freeze-dried strawberries Dough
- 2 cups flour Dough
- 1 tbsp cornstarch Dough
- 1/2 tsp baking powder Dough
- 1/4 tsp sea salt Dough
- 1/2 cup strawberry cream cheese Filling
- 1/4 cup freeze dried strawberries Filling
- 1 large egg, whisked Egg wash
Instructions
- In a food processor, combine sugar and butter until incorporated.
- Add vanilla, egg, and water until smooth, scraping down the sides as needed.
- Add strawberries, flour, cornstarch, baking powder and salt.
- Pulse until a dough forms.
- Flatten into a disc, and wrap in plastic wrap. Refrigerate for at least 45 minutes.
- Preheat the oven to 350F. Line 2 trays with baking paper.
- Roll dough out on a floured surface to 1/8th inch thickness (if they are too thick, the dough will crack when shaping.
- Using a 3-inch circular cookie cutter, cut out circles, setting them aside. Repeat with remaining dough.
- Use a pastry brush to brush the egg on the dough.
- Place a small piece of freeze dried strawberry in the center, and top with 1 tsp cream cheese.
- Fold the dough into a triangle, pinching the corners tightly.
- Brush with egg wash.
- Bake for 12-14 minutes or until golden.
- Transfer to a cooling rack.
- Enjoy!