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.

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.

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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