Strawberry Rhubarb Hamantaschen 草莓大黃哈曼耳朵
Purim is coming. It is a holiday that’s like Halloween, when people dress up in costumes and have parties. One of the things people do for this holiday is to make and eat Hamantaschen. Traditionally an yeasted cookie, but there are plenty of non yeast version as well. My hamantaschen recipes are all non yeast version. I love the texture and it’s definitely easier to make for a wider range of bakers at home!
Strawberry Rhubarb Hamantaschen 草莓大黃哈曼耳朵
Yield 10 hamantaschen
Ingredients
Granulated sugar, 65g
Lemon zest, from ½ lemon and save the rest for topping
Butter, 38g, at room temperature
Egg, 1, plus one more for egg wash
All purpose flour, 145g
Freeze-dried strawberry, gound, 15g
Baking powder, 2g
Salt, 1g
Filling ingredients
Strawberry rhubarb jam, about 300g
Topping
Raw sugar
Lemon zest,
Instructions
Preheat oven to 350 F
Mix the lemon zest with the sugar. Combine the butter with the lemon sugar, mix until fluffy. Add in the egg and mix to combine.
In a separate bowl, combine the dry ingredients together. Add the mixture into the egg mixture. Mix to combine.
Wrap the dough with plastic wrap and place in the fridge for at least 15 minutes.
Line a baking sheet with parchment paper. Place the chilled dough on a floured workspace. Roll out the dough to ⅛”to ¼” thick. Use a 3 ¼” cookie cutter to cut the dough into 10 rounds. Place the rounds on a lined baking sheet. Brush the rounds with egg wash. Place the jam in the center of the dough, about 1 TBS each. Pinch the round together to form a triangle. (or fold the edge together to get a triangle). Brush with egg wash again, sprinkle on some raw sugar and lemon zest and chill them in the fridge for about 2-3 minutes.
Bake for 13-17 minutes until the cookie starts to turn golden at places. Remove from the oven and cool them on the rack.
