Pastry dough studded with colorful crispy fruity pebbles will bring both the kids and adults to the table.
Servings: about 20 hamantaschen
Ingredients:
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup oil
- 2/3 cup sugar
- 2 teaspoon baking powder
- 2 1/2 cups flour
- 1/2 cup fruity pebbles plus more for decorating
- Strawberry jam for filling
Directions:
Cream together sugar, oil, eggs and vanilla.
Slowly add flour and baking powder. Mix together.
Add fruity pebbles and combine with dough.
Roll out dough on floured surface (about 1/4 to 1/8 thick. Not too thick since then the circles are hard to shape and will open up. Not too thin since then it will rip when shaping or filling.) If the dough is slightly sticky rolling it out on floured surface will help smooth it out.
Cut out circles using a large circle cookie cutter or the rim of a large glass cup or mason jar.
Fill center of circle with strawberry jam (about 1/2 tsp to 1 tsp), fold* and bake on 350′ for 12 to 15 minutes depending on how soft or crispy you want them. I like them super soft so took them out around 10 to 12 minutes.
Once hamantaschen have cooled off drizzle melted white chocolate or icing on top. (Icing is powdered sugar with water or milk mixed together until you have desired consistency.)
Immediately top with fruity pebbles.
*How To Shape Hamantashen: Place filling in center than slowly fold over one side. Then the next and finally bring the bottom on top. Gently pinch the corners. You can also simply bring up the sides, forming a triangle by pinching the corners together.
This recipe originally appeared on Kosher in the Kitch!
