I love hamantaschen, especially poppyseed. But one of the best parts about them is that they can be filled with almost anything. For this column, I tried to go outside the box with my fillings. I tested three: pina colada, caramel popcorn, and pecan pie. I thought the caramel popcorn ones would either turn out really well or really badly. They weren’t so bad, actually, but nothing, as my family says, we’d serve to company. The pecan pie hamantaschen have potential, but I had some serious technical difficulties with those. Perhaps next year, I can post a recipe for pecan pie hamantaschen that did not have the filling leak out. The last hamantaschen standing were the pina coladas: traditional fruit filling kicked up a notch. And delicious.
Total time: about 1.5 hours
Yield: about 4 dozen
- 1 cup crushed pineapple
- ½ cup shredded coconut
- 1-2 tbsp sugar (optional)
- 1 cup sugar
- 1 stick butter
- 3 large eggs
- 1 tsp milk
- 3 ½ tsp baking powder
- 3 cups flour, plus extra for rolling
- Preheat oven to 350°.
- In a small bowl, sitr together pineapple, coconut, and 1-2 tbsp of sugar, to taste (if using unsweetened coconut and/or pineapple). Set aside.
- In a mixing bowl, blend butter and sugar until creamy. Mix in eggs and milk.
- In a separate bowl, stir together flour and baking powder. Add to the other ingredients, mixing until combined. (It may be easier to mix with your hands for this step.)
- Working in batches, roll out the dough between two pieces of well-floured parchment, to a thickness of ¼”. You may need to add more flour as you roll.
- Using a 2-3” diameter cookie cutter or glass, cut circles out of the dough and place on a parchment-lined cookie sheet.
- Place a teaspoon of the pineapple mixture in the center of each circle. Fold in three sides to make a triangle and tightly pinch the corners closed.
- Bake for 12-16 min, being careful not to brown them on top.
© Courtney Weiner. All Rights Reserved.