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Writer's pictureMelanie

Cherry Cheesecake Hamantaschen

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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