Hamantaschen with Raspberry Rose Filling

Photography by Mark Weinberg / Recipe Development by Jake Cohen / Styling by Erin Jeanne McDowell

Raspberries sing when combined with lime juice and rose water for a fragrant filling that isn’t overly floral, but you definitely can tell there is a little something special in the mix. The seeds then add a pleasant crunch when you start enjoying these vibrant beauties.

3.0 from 1 reviews
Makes about 14 hamantaschen
  • ¾ cup (170 grams) unsalted butter, softened
  • ⅔ cup (133 grams) granulated sugar
  • 1 large egg (50 grams)
  • 1 teaspoon (4 grams) vanilla extract
  • 2¾ cups (344 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • Raspberry Rose Filling (recipe follows)
  1. Line baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. With mixer running, add egg, beating to combine. Beat in vanilla.
  3. In a medium bowl, whisk together flour and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until a smooth dough forms.
  4. Between 2 sheets of parchment paper, roll dough to ¼-inch thickness. Remove top sheet of parchment. Using a 3¼-inch round cutter, cut dough, rerolling scraps as necessary. Spoon 2 teaspoons desired filling into center of each dough circle. Fold dough in from three sides, and pinch edges together to seal, leaving a small opening over filling. Place 2 inches apart on prepared pans. Refrigerate for 1 hour.
  5. Preheat oven to 350°F (180°C).
  6. Re-pinch corners of hamantaschen to ensure they’re well sealed; bake until bottoms and corners are golden, 20 to 25 minutes, rotating pans halfway through baking. Let cool completely.

3.0 from 1 reviews
Raspberry Rose Filling
Makes about 1¼ cups
  • 1 pound (455 grams) fresh raspberries
  • ¾ cup (150 grams) granulated sugar
  • 2 tablespoons (30 grams) fresh lime juice
  • ½ teaspoon (1.5 grams) kosher salt
  • 1½ tablespoons (19.5 grams) rose water
  1. In a medium saucepan, heat raspberries, sugar, lime juice, and salt over medium heat. Cook, stirring frequently, until raspberries have broken down and mixture is reduced to 1¼ cups, 20 to 25 minutes. Remove from heat; stir in rose water. Let cool completely.


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  1. The Hamantaschen Cookies dough was a bit dry to work with. If you roll the dough too thin the cookie falls apart while baking. The first batch was a disaster. and all my cookies were a mess in a puddle of jam. But they tasted great! The dough cracks easily. I am a very experienced baker and have made many Hanantaschen with different recipes. It should be noted in the recipe that the dough should not be too cold when worked, but should be refrigerated when formed for at least 30 minutes. The dough should be rolled a bit more than 1/4″ to bake properly and keep it’s shape. The second batch baked perfectly as I rolled the dough a bit more than 1/4″. Did not love the filling but used my own variations with strawberry and orange marmalade. I also added lemon zest to the dough and used Land O Lakes extra creamy butter. Love your recipes Hoffman Media. Keep up the great work.


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