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Pecan Pie Hamentashen

 

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Pecan Pie Hamentashen
 

 

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Recipe

Pecan Pie Hamentashen

Times

  • Ready Time : 0 min

Servings

2 1/2 dozen

Ingredients

    Dough

    • 1/2 cup (4 oz) margarine, cut into 8 pieces
    • 1/2 cup (4 oz )shortening, cut into 8 pieces
    • 3 cups(13.5 oz, 380 g) flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt (scant 1/2 teaspoon if using salted margarine)
    • 1 cup (7.5 oz) sugar
    • 1/2 cup (2 oz) chopped pecans
    • 2 beaten eggs
    • 1 teaspoon vanilla extract
    • 2-4 tablespoons ice water
    • 1 egg + 1 tablespoon water, lightly beaten

    Pecan Pie Filling

    • 6 tablespoons margarine
    • 3/4 cup (3 oz) powdered sugar
    • 4 1/2 tablespoons corn syrup
    • pinch salt (omit if using salted margarine)
    • 1 1/2 teaspoons vanilla extract
    • 1 1/2 teaspoons bourbon
    • 1 cup plus 2 tablespoons (4.5 oz) finely chopped pecans

    Directions

    To make the dough:

    Pulse the dry ingredients in the food processor until well combined. Add the margarine and shortening and pulse until mixture resembles a coarse meal. Add the beaten eggs and pulse until combined.

    Remove the mixture from the food processor and pour into a large bowl. Sprinkle with two tablespoons of ice water and mix until it comes together into a ball. If the dough seems too dry add the remaining water one tablespoon at a time until the dough just comes together.

    Divide the dough into two disks, wrap each disk in plastic wrap and refrigerate for one hour.

    While the dough is chilling make the filling. Place the margarine a small saucepan and melt over medium-high heat. Once the margarine is melted strain in the powdered sugar, corn syrup, and salt. Bring to a rolling boil and remove from the heat. Stir in the vanilla, bourbon and pecans and chill until firm.

    Working with one disk of dough at a time roll out the dough. It is easiest to roll the dough out between two pieces of parchment paper. If the dough gets sticky while working with it place the parchment paper on a cookie sheet in the freezer for a few minutes. Cut the dough into circles, using a round cutter. Fill each circle with a small amount of filling. (For 2 inch circles use about a teaspoon of filling).

    Be careful not to overfill the hamentashen or they will burst open in the oven. Also, if there are any holes in the dough the filling will leak out in the oven so patch any cracks in the side of the hamentashen before baking. Brush each circle with the egg wash and fold two sides together, pinching tight to make a corner. Fold up the remaining side to make a triangle with the filling showing in the middle and pinch the other two corners well. It is important that they are well pinched, so that they do not come open in the oven.

    Bake at 350 until they are slightly firm to the touch, about 11 minutes.

    Tags

    About Shoshana Ohriner

    avatar

    Shoshana is the creator and author of the popular blog Couldn't Be Parve, specializing in naturally delicious dairy-free desserts. Her recipes have been published in a variety of publications and websites, including the Jewish Week and Kosher.com. She lives in California with her husband and three little boys.

     

    comments

     

    5 Responses to Pecan Pie Hamentashen

    1. avatar says: LeslieH

      Question? When do you add the vanilla to the dough, I assume it is with the eggs?

    2. avatar says: Marsha

      bummer!! readthecomment above and realized I left out vanilla from dough…I’m goin toassume it will still be good…

    3. avatar says: Yael

      Wow, holy hamentashen those are amazing. I am almost embarrassed by how many I sampled in the name of quality control. I hope there will be a few left to share (possibly more sorry for my waist line than for my mishloach manot). We also made a few with chocolate and pecan pie filling. I haven’t tried those ones yet but my 5 year old said maybe we should keep them all and make more for our friends :)
      Thanks.

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