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–+ servings

Strawberry Crumble Hamentashen

Strawberry Crumble Hamantaschen is a delicate, buttery, melt-in-your-mouth triangular-shaped cookie, filled with strawberry puree and topped with a soft, tender crumble.
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Course Dessert
Servings 12

Ingredients
  

  • ¾ cup unsalted butter room temperature
  • ⅔ cup sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 2 ¼ cups flour
  • ¼ teaspoon salt
  • 1-5 teaspoons water if needed
  • STRAWBERRY PUREE
  • 1 tbsp lemon juice
  • 1 cup finely diced fresh strawberries
  • 3 tbsp sugar
  • 1 tsp cornstarch
  • CRUMBLE
  • 1.5 Tbsp sugar
  • 1.5 Tbsp brown sugar
  • ¼ tsp cinnamon
  • pinch of salt
  • 2 Tbsp unsalted butter melted
  • 6 Tbsp flour

Instructions
 

  • Prepare Filling (use strawberry jam if you want to shorten prep time)
  • Combine the diced strawberries, granulated sugar, cornstarch, and lemon juice in a small saucepan.
  • Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries soften, about 5-7 minutes. Use a pastry cutter or fork to break apart the strawberries. Remove from heat and let cool completely.
  • CRUMBLE
  • Combine sugar, brown sugar, cinnamon, salt, flour, and melted butter, stirring with a fork until crumbly and set aside.
  • DOUGH
  • Slice room-temperature butter into small chunks and place in the bowl of a stand mixer.
  • Add sugar to the bowl and cream with the butter until light and fluffy.
  • Add the egg and vanilla to the bowl. Beat again till creamy and well mixed.
  • Add flour and salt to the bowl. Mix on low until just combined
  • Remove the dough from the bowl and knead with your hands until a smooth dough ball forms, but don't overwork the dough.
  • Form the dough into a flat disk, wrap it in plastic wrap, and place it in the refrigerator for at least 3 hours.
  • Lightly flour a smooth, clean surface. Unwrap the dough disk and place it on the floured surface. The dough will be very firm after chilling.
  • Remove dough from the fridge use a rolling pin to roll the dough out until it's about 1/4 inch thick. If it starts to crack, use your finger tips with a bit of water to smooth out the cracks.
  • If the cookie dough gets too soft, put back into the fridge for 15-20 minutes. If it's too soft, it won't stay folded into triangles while baking.
  • Use a 3-inch round cookie cutter for smaller cookies or a 3.5-4 inch cutter for larger cookies or rim of a glass to cut circles out of the dough, and spoon two tsp of strawberries to the center of each circle.
  • To shape the hamentashen into a triangle, fold the top edges of the circle and pinch together to form the top of a triangle, leaving the filling exposed, then fold up the bottom and pinch the right and left seams on the bottom tightly together so it's in the shape of a triangle.
  • Sprinkle 1 tbsp of crumble on top of the cookies.
  • Place on lightly greased baking sheets or lined with parchment paper and bake at 350 degrees for 10-15 minutes or until golden brown.
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