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Peanut Butter and Jelly Hamentaschen

 

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Peanut Butter and Jelly Hamentaschen
 

 

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Recipe

Peanut Butter and Jelly Hamentaschen

Times

  • Ready Time : 0 min

Servings

Ingredients

  • 1 cup honey
  • ¾ cup brown sugar
  • 1/2 cup shortening
  • ¾ cup smooth peanut butter
  • 1 tsp. vanilla
  • 4 eggs
  • 4 cups flour
  • 1 tsp. baking powder
  • 3/4 tsp. salt
  • Your favorite flavor jam filling*

Directions

Preheat the oven to 350°F.

In the bowl of an electric stand mixer fitted with the paddle attachment, mix the honey, brown sugar, shortening, peanut butter, and vanilla until smooth.  Add in the eggs, one at a time.  Then with the mixer on low speed, add in the dry ingredients and mix until the dough comes together.  Do not mix too much or the cookies will be tough.

Turn the dough out onto a floured surface and roll the dough out thin.  Using a round cookie cutter (I use a cutter that is 2 ½ inches in diameter) or a drinking glass, cut out the cookies.

Using a spoon or a pastry bag fitted with a plain tip, fill the cookies with the jam filling.  *Make sure the jam is oven proof meaning it won’t melt and ooze out of the cookies.  Apricot and prune butter work nicely as well as anything labeled “oven proof”, “bakers filling”, or “cake and pastry filling”.

Pinch 3 corners, forming the classic triangle shape and bake for 8-10 minutes on parchment lined baking sheet until light golden brown.  Allow to cool-the filling will be extremely hot!  Enjoy!

 

Tags

About Melissa Kaye Apter

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Melissa is a classically trained pastry chef who uses her expertise to create delicious kosher desserts. She started her baking blog, Lil' Miss Cakes, to share her easy kosher pareve recipes and over the top cookies and cake creations. �Yum!

 

comments

 

5 Responses to Peanut Butter and Jelly Hamentaschen

  1. avatar says: Shirley S

    I mentioned these to my husband. PB&J in any form is a winner with him!!! I’ll definitely be trying this recipe.

  2. these were amazing. although, I made one minor adjustment to the dough: didn’t have enough honey so I used half honey and half maple syrup – incredible! the best part, you didn’t have to refrigerate the dough before rolling and filling! I will definitely be making these again next year.

  3. I do not have electric mixer with paddles. What would I use to mix ingredients?

    • You can use a hand mixer if you have one. It might be tough to mix the dough completely by hand because it’s a thick cookie dough, but you can definitely try!

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