This is a schnecken recipe in disguise but it works very well for making hamentashen.
Cream Cheese Hamentashen Dough
Servings
20 Servings
Ingredients
- ½ pound butter
- ½ pound cream cheese
- 2 cups flour
- ¼ cup powdered sugar
Instructions
- In the bowl of a mixer or food processor, combine butter and cream cheese, mixing well.
- Add flour and sugar and mix well.
- Wrap in wax paper and refrigerate for at least 4 hours or overnight.
- Roll dough to ¼” thickness and cut into 3 to 4 inch round circles and place 2 inches apart onto the prepared cookie sheets.
- Place a teaspoon of filling into the center of each cookie and pinch the sides to form three corners. Moisten with water if necessary.
- Bake at 375° degrees for 6 to 8 minutes in the preheated oven, or until lightly browned.
- Allow cookies to cool for 1 minute on the cookie sheets before removing to wire racks to cool completely.
So sorry, sometimes when the filling is liquidy that might affect the results too, not sure what else might be the problem.
All of my hammentashen opened up. I used the water wash. I let the dough sit in the fridge overnight. It was 1/4 inch. Not one stayed in tact and I really did pinch and squeeze the edges.
Cooking this now! What temperature am I pre heating my oven too?? I have re read and re read and I can’t seem to see it.