Hamantaschen with Prune and Walnut Filling Recipe
Hamantaschen are traditional triangular Jewish cookies usually filled with sweet fillings like prune and walnut. This recipe features a tender cream cheese dough filled with a rich, fruity prune and toasted walnut mixture, flavored with orange zest for a delightful citrus touch. These festive treats are perfect for Purim celebrations or any time you crave a delicious, hand-held pastry.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 24 hamantaschen cookies
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
- Diet: Kosher
Ingredients
Dough
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- ½ cup granulated white sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
Filling
- 2 cups (12 ounces) pitted prunes
- ½ cup chopped and toasted walnuts
- 2 tablespoons granulated white sugar
- ½ teaspoon finely grated orange zest
Egg Wash
- 1 large egg yolk (beaten with 1 tablespoon of water)
Instructions
- Prepare the Dough: In a large mixing bowl, whisk together the all purpose flour, baking powder, and salt. In another bowl, beat the unsalted butter and cream cheese together until smooth and creamy. Add in the granulated sugar, egg, and vanilla extract, mixing well. Gradually combine the wet ingredients with the dry ingredients until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up.
- Make the Filling: In a food processor or blender, pulse the pitted prunes until finely chopped but not pureed. Transfer to a mixing bowl and stir in the toasted walnuts, granulated sugar, and finely grated orange zest until evenly combined.
- Roll Out Dough and Cut Circles: Remove the chilled dough from the refrigerator. On a lightly floured surface, roll the dough out to about 1/4 inch thickness. Using a round cookie cutter or glass (about 3 inches in diameter), cut out circles from the dough.
- Fill and Shape Hamantaschen: Place about 1 teaspoon of the prune filling in the center of each dough circle. Fold the edges of the dough over the filling to form a triangular shape, pinching the corners to seal well and reveal the filling in the center.
- Apply Egg Wash: Preheat your oven to 350°F (175°C). Place the shaped hamantaschen on a parchment-lined baking sheet. Brush the tops lightly with the beaten egg yolk wash to give a shiny golden finish when baked.
- Bake: Bake the hamantaschen in the preheated oven for 18 to 22 minutes until the edges are light golden and the dough is cooked through. Remove from oven and allow to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Notes
- Ensure the cream cheese and butter are at room temperature for easy mixing and a smooth dough.
- The prune filling can be substituted with other fillings like apricot jam, poppy seed, or raspberry preserves for variety.
- To toast walnuts, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant, stirring once.
- Hamantaschen dough can be made a day ahead and refrigerated to allow flavors to develop.
- Store baked hamantaschen in an airtight container at room temperature for up to 3 days or freeze for longer storage.
