red velvet hamantaschen

hamantaschen

Yes, yes, I know… Purim is over. But these hamantaschen are so dang good that I simply had to post the recipe!

I made these red velvet hamantaschen with cream cheese filling and a chocolate ganache drizzle last week for my Wine Wednesday girls (they munched on them while I recounted the Spark Notes version of Purim).

Quick side note, if you’re wondering what my Spark Notes version of Purim is, here you go: The King of Persia did an American Idol-esque search for a new queen and found Esther. Esther, a Jew, was told by her Uncle Mordechai to keep her Jewish-ness a secret from the King. The King’s chief adviser’s name was Haman. Haman wore a three-pronged hat (like Napoleon). He hated Mordechai because Mordechai refused to bow to him, so Haman decided to not only kill Mordechai but to also exterminate all of the Jews. Esther prayed and fasted for a few days before approaching the King without a summons and thankfully he didn’t chop her head off for doing so because she [eventually] told him she was Jewish and he became angry at the thought of Haman trying to kill his wife without his knowledge. Long story short, Haman was hung on the gallows intended for Mordechai, Mordechai became the new chief adviser to the king, and Esther and the King (I obviously forget his name) lived happily ever after.

To celebrate Esther’s triumph (and Haman’s defeat), every year for Purim, we eat three-pronged cookies (meant to remind us of Haman’s three-pronged Napoleony hat). I actually found the recipes I used to make these hamantaschen on Pinterest: the Red Velvet Hamantaschen recipe (and that for the cream cheese filling) was taken from What Jew Wanna Eat while the drizzle was taken from Kitchen Tested’s Triple Chocolate Coconut Hamentaschen recipe.

Ingredients

For the cookies

  • 3/4 cup of sugar (I used Truvia)
  • 2 cups of all-purpose flour, plus more for rolling out
  • 1 tablespoon of cocoa
  • 1 1/2 teaspoons of baking soda
  • 1/4 teaspoon of salt
  • 1 stick of butter, melted and cooled
  • 1 teaspoon of vanilla extract
  • 2 teaspoons of red food coloring
  • 1 egg whisked plus one egg whisked for egg wash, divided
  • 2 tablespoons of orange juice (less if the dough is looking too runny)
  • if dough is too runny: 1-3 cups of powdered sugar (just have on hand – may not end up using this)

For the cream cheese filling

  • 1 8-ounce block of light cream cheese (I used fat-free), at room temperature
  • 2-3 cups of powdered sugar
  • 1/2 teaspoon of vanilla extract

For the chocolate ganache drizzle

  • 1/2 cup of chocolate chips
  • 2 tablespoons of almond milk
  • 1 teaspoon of instant espresso powder

Directions

For the cookies

Begin by combining the sugar, flour, baking soda, salt, and cocoa powder in a large bowl. Using your fingers to mix, add the wet ingredients (butter, vanilla extract, food coloring, whisked egg, and orange juice) to the existing mixture. If you’re worried about your hands turning redder than Santa’s suit, wear gloves. Combine well and form the dough into a ball (if you can). Place the dough ball in the refrigerator to chill for 1-2 hours (or overnight). If the dough isn’t hard enough, or if it is too sticky to roll out, leave the dough in the refrigerator for a bit longer (an additional hour or so). If the dough is still too sticky, begin adding powdered sugar to the dough so there is something else to which the liquids can bond. I ended up adding about 2.5 cups of powdered sugar to my dough to help it harden.

For the cream cheese filling

In a medium-sized bowl, cream together the cream cheese and the vanilla extract with an electric mixer until the ingredients are well-combined. Add in the powdered sugar until the mixture becomes very thick and not sticky (between 2 and 3 cups) – err on the side of more powdered sugar if the mixture is still sticky.

For the chocolate ganache drizzle

Place the chocolate chips and almond milk in a microwave-safe bowl and heat in the microwave for about a minute (the chocolate should melt completely). Stir the melted chocolate and the almond milk together and then add in the espresso powder, stirring until all of the ingredients are well-combined.

Assembling the Hamantaschen

Preheat the oven to 350ºF and spray your baking sheets with cooking spray.

Roll out the dough to about 1/8 inch thick and cut the dough into circles using a cookie cutter (or a wine glass!). Add about a teaspoon of the cream cheese filling to the center of each circle before folding in three overlapping sides (so it forms a triangle). Press gently and squeeze the corners a bit to secure before placing the hamantaschen on a baking sheet.

Using a brush (or even your hands), wash each hamantaschen with the egg wash. Place the baking sheets in the oven and bake for 12-15 minutes, or until the cookies begin to turn slightly brown on the bottoms. Remove the baking sheets from the oven and allow them to cool for a few minutes before moving the hamantaschen to a cooling rack.

Pour the chocolate ganache drizzle into a plastic sandwich bag (feel free to reheat the drizzle in the microwave for a few seconds beforehand if it has already begun to cool). Cut off one corner of the sandwich bag and slowly drizzle the chocolate mixture over each cookie as it is cooling on the cooling rack. Set the hamantaschen aside for the chocolate drizzle to harden before serving.

xo, Amanda

Comments

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