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Cardamom Scented Hamantaschen with Pear & Goat Cheese Filling


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Cardamom Scented Hamantaschen with Pear & Goat Cheese Filling


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Cardamom Scented Hamantaschen with Pear & Goat Cheese Filling

For a pareve version simply replace butter with canola oil and omit the goat cheese. They will still have plenty of flavor.


  • Prep Time : 40 min
  • Ready Time : 40 min


2 dozen


    For the Pastry:

    • 2 eggs
    • ½ cup sugar
    • ½ stick butter, or ¼ cup canola oil
    • Juice and zest of 1 lemon
    • ½ teaspoon vanilla extract
    • 2½ cups flour
    • 1 teaspoon baking powder
    • 1-2 teaspoons cardamom or hawayij
    • Pinch of salt

    For the filling:

    • ½ cup water
    • 1/8 cup sugar
    • Juice of 1 lemon
    • 1 tablespoon fresh ginger, peeled and minced
    • 1 lb firm but ripe pears, peeled, cored and cut into ¼ inch dice
    • ¾ cup apricot jam
    • ½ cup chopped walnuts
    • 8 -oz soft goat cheese (optional)


    Prepare the pastry:
    1 In a mixing bowl, beat the eggs and sugar until light and fluffy.
    2 Add the rest of the ingredients and mix well.
    3 Divide the dough in half and chill in plastic wrap for ½ hour.

    Prepare the filling:
    1 Combine the water and sugar in a medium saucepan and simmer over low heat until sugar has dissolved.
    2 Add the lemon juice, ginger and pears and simmer for an additional 10 minutes, or until pears are tender. Set aside to cool.

    To Assemble and bake:
    1 On a generously floured surface, preferably on baking paper, roll out the dough to ¼” thickness. Roll once, then pick up the flattened dough and turn it 90 degrees. Sprinkle with more flour if necessary and roll it out again. Repeat until dough is of sufficient thickness (This procedure helps prevent the dough from sticking).  Use a round cookie cutter or glass with 2-3” diameter to cut out circles of dough.
    2 Smear a very thin layer of apricot preserves in the center of each circle.
    3 Sprinkle ½ teaspoon walnuts and a small piece of crumbled goat cheese.
    4 Top with 1 teaspoon of pear jam.
    5 Lift up the edges of the circle to form a triangle. Pinch the corners securely so that they don’t open in the oven.
    6 Line a cookie sheet with baking paper and place the assembled hamantaschen on the cookie sheet. Chill the hamantaschen in the freezer for
    about half an hour.
    7 Repeat with second half of dough.
    8 Bake the hamantaschen in the oven at 375° F for 20-24 minutes or until golden. Cool on rack.

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    2 Responses to Cardamom Scented Hamantaschen with Pear & Goat Cheese Filling

    1. avatar says: Trudy

      Last I checked I wasn’t a goy, and I adore both airpcot and raspberry filling. I also like poppy seed filing, although I’m less likely to use it, being a stressed out college student. My typical hamentaschen fillings are nutella, seedless raspberry jam, and airpcot jam, and I often put the nutella and raspberry jam in the same cookie. It’s truly divine, and the jam provides moisture that is lacking with just nutella. Any time you’re using nutella you can also mix in some chocolate chips, and that mixture is, as far as I’m concerned, the holy grail of chocolate hamentaschen. I suspect the chocolate cream spread found all over Israel would also be good in the same places nutella is, but it’s harder to find, and probably only worth the extra trouble for someone who doesn’t like hazelnut. I think that hamentaschen filling is essentially whatever the baker feels like at the moment. That’s certainly how I do it.

    2. Cardamom adds so much flavor – what a good idea. Might try this with ricotta cheese instead of goat. Sounds fabulous

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