Cherry Cheesecake Hamantaschen
The yield will vary depending on the thickness of the rolled dough and the size cutter you use, but you will get between 12-15
For the dough:
4 ounces (1 stick) unsalted butter, room temperature
Ā½ cup granulated sugar
Zest of two lemons
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
For the filling:
8 ounces cream cheese
2 tablespoons granulated sugar
1 egg
1 teaspoon vanilla extract
24-30 cherries
For the dough:
Mix the butter, sugar, and lemon zest in the bowl of an electric mixer using a paddle attachment until light and fluffy, about 2-3 minutes. Alternatively, use a bowl and a rubber spatula. Add in the egg and vanilla; mix until combined. Stir in the flour. Place the dough on a lightly floured piece of parchment, lightly flour the surface and roll the dough between ā - Ā¼ inch thick. Place the dough in the refrigerator to chill.
Meanwhile make the filling.
For the filling:
Mix the cream cheese and sugar until combined in the bowl of an electric mixer using a paddle attachment mix the cream cheese and sugar until combined. Alternatively, use a bowl and a rubber spatula. Add in the egg and vanilla and mix until combined.
Refrigerate until ready to use.
For forming the cookies:
Heat the oven to 350F
Using a 3 or 4 inch cookie cutter, cut the dough into rounds.
Place about 1 Ā½ teaspoons of the cheesecake filling on the dough. Fold the dough to form a triangle. Place a cherry on top of the filling.
Place in the oven and bake for about 10-12 minutes or until the edges of the dough are lightly golden and the dough is firm. Remove from the oven and allow to cool.
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