Hamantaschen are a beloved treat traditionally enjoyed during Purim, and our Cream Cheese Hamantaschen recipe takes this classic cookie to the next level. These triangular pastries are filled with a smooth, tangy cream cheese filling that perfectly complements the tender, buttery dough.
Ingredients
To create our Cream Cheese Hamantaschen, we need simple yet rich ingredients that blend into a deliciously tender dough and a tangy, creamy filling. Below are the essential components organized for clarity and ease.
For the Dough
- 2 ½ cups all-purpose flour, plus extra for dusting
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, cold and cut into cubes
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 to 3 tablespoons cold milk
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- ⅓ cup granulated sugar
- 1 teaspoon lemon zest, finely grated
- ½ teaspoon pure vanilla extract
For the Egg Wash
- 1 large egg
- 1 tablespoon cold water
| Ingredient Group | Quantity | Preparation Notes |
|---|---|---|
| Flour | 2 ½ cups | Plus extra for dusting dough |
| Granulated Sugar | ⅓ cup + ½ cup | Separate amounts for dough/filling |
| Baking Powder | 1 teaspoon | |
| Salt | ¼ teaspoon | |
| Unsalted Butter | ¾ cup (cold, cubed) | For tender, flaky dough |
| Eggs | 2 large | One in dough one for egg wash |
| Vanilla Extract | 1 ½ teaspoons | Divided between dough and filling |
| Cold Milk | 2 to 3 tablespoons | Adjust dough consistency |
| Cream Cheese | 8 ounces (softened) | For creamy tangy filling |
| Lemon Zest | 1 teaspoon | Adds bright flavor to filling |
| Cold Water | 1 tablespoon | Mixed with egg for wash |
Every ingredient plays a vital role in achieving the perfect Cream Cheese Hamantaschen: the buttery dough provides a tender base, while the zesty, creamy filling offers that signature tangy richness. The egg wash gives our pastries a beautiful golden finish.
Equipment Needed
To craft our Cream Cheese Hamantaschen flawlessly, having the right equipment ensures a smooth and successful baking experience. Here’s what we need to gather before we begin:
- Mixing Bowls
Use a large bowl for the dough and a smaller one for the cream cheese filling.
- Measuring Cups and Spoons
Accurate measurements help us achieve the perfect dough consistency and filling flavor.
- Electric Mixer or Stand Mixer
This makes blending the dough ingredients and cream cheese filling effortless and smooth.
- Rolling Pin
To roll the dough evenly to the ideal thickness for shaping.
- Hamantaschen Cutter or Round Cookie Cutter (about 3 inches diameter)
If no specific Hamantaschen cutter is available, a round cookie cutter works perfectly for forming the triangular shape.
- Baking Sheet(s)
To arrange the shaped pastries for baking.
- Parchment Paper or Silicone Baking Mat
Prevents sticking and promotes even baking.
- Pastry Brush
For applying the egg wash, giving our Hamantaschen a lovely golden finish.
- Spatula or Small Spoon
Useful for scooping and spreading the cream cheese filling onto the dough circles.
- Cooling Rack
To cool the baked Hamantaschen evenly and preserve their texture.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Mixing dough and filling |
| Measuring Cups and Spoons | Accurate ingredient measurement |
| Electric Mixer | Efficient blending and creaming |
| Rolling Pin | Rolling dough to uniform thickness |
| Hamantaschen or Cookie Cutter | Cutting dough shapes |
| Baking Sheet | Baking the formed pastries |
| Parchment Paper/Silicone Mat | Non-stick baking surface |
| Pastry Brush | Applying egg wash for glaze |
| Spatula or Small Spoon | Filling dough circles with cream cheese |
| Cooling Rack | Cooling baked Hamantaschen |
Having this equipment handy allows us to prepare the Cream Cheese Hamantaschen dough, shape the pastries precisely, and bake them to golden perfection without a hitch.
Instructions
Follow these precise steps to master our Cream Cheese Hamantaschen Recipe. Each phase is crucial to crafting the perfect balance of tender dough and luscious filling.
Preparing the Dough
- In a large mixing bowl, whisk together 2 ½ cups all-purpose flour, ¾ cup granulated sugar, 1 tsp baking powder, and ½ tsp salt.
- Add 1 cup (2 sticks) chilled unsalted butter, cut into small cubes. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a separate bowl, beat 2 large eggs with 1 tsp vanilla extract.
- Gradually add the egg mixture to the flour and butter blend, stirring gently.
- Pour in 2 oz cream cheese (softened) and mix just until combined. The dough will be slightly sticky but cohesive. Avoid overmixing to keep it tender.
- If the dough is too dry, slowly add 1-2 tbsp cold milk to bring it together.
Chilling the Dough
- Form the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.
- Chilling firms the butter and eases rolling while preventing spreading during baking.
Making the Cream Cheese Filling
- In a medium bowl, combine 8 oz cream cheese (softened), ¼ cup granulated sugar, and 1 tsp lemon zest until smooth and creamy.
- Use an electric mixer on medium speed for about 2 minutes to achieve a light texture.
- Transfer the filling to a piping bag or use a small spoon for portioning.
Shaping the Hamantaschen
- Lightly flour a clean surface and roll out the chilled dough to ⅛ inch thickness.
- Use a 3-inch round cookie cutter or a similarly sized glass to cut out circles.
- Gather scraps and reroll carefully to minimize overworking the dough.
Filling and Folding the Hamantaschen
- Place a teaspoon of the cream cheese filling in the center of each dough circle.
- Gently fold the edges of the circle to form a triangle, pinching the corners tightly to seal. Make sure the filling is visible in the center.
- Place each shaped Hamantaschen onto a baking sheet lined with parchment paper or a silicone baking mat.
Applying the Egg Wash
- Whisk 1 large egg with 1 tbsp water to create an egg wash.
- Using a pastry brush, lightly coat each Hamantaschen to give them a beautiful golden finish once baked.
Baking the Hamantaschen
- Preheat the oven to 350°F (175°C).
- Bake the Hamantaschen on the middle rack for 18-22 minutes or until the edges turn a light golden brown.
- Remove from oven and transfer to a wire rack to cool completely.
| Step | Temperature | Time | Key Details |
|---|---|---|---|
| Dough Chilling | Refrigerator | 1 hour minimum | Firm dough for ease of rolling |
| Baking | 350°F (175°C) | 18-22 minutes | Golden light brown edges |
This structured approach ensures our Cream Cheese Hamantaschen bake evenly with a tender crumb and creamy center bursting with zesty flavor.
Tips for Perfect Cream Cheese Hamantaschen
To achieve the best Cream Cheese Hamantaschen, we must focus on key details during preparation and baking. Follow these expert tips to get tender dough, a luscious filling, and beautifully shaped pastries every time.
1. Chill the Dough Thoroughly
Chilling the dough is essential. After mixing, wrap it in plastic and refrigerate for at least 1 hour. This firms up the butter and cream cheese, making the dough easier to roll and shape without sticking or tearing.
2. Use Cold Butter and Cream Cheese
Ensure your butter and cream cheese are cold when added. Cold fats distribute evenly as you mix, resulting in a flaky tender crust rather than a greasy or dense one.
3. Roll Dough Evenly to About ¼ Inch Thickness
Roll the dough consistently to approximately ¼ inch (6 mm) thickness. Too thin causes breakage, too thick gives an overly doughy texture. Use a rolling pin with guide rings if possible.
4. Cut Uniform Circles for Even Baking
Use a Hamantaschen cutter or a round cookie cutter about 3 to 3.5 inches (7.5 to 9 cm) in diameter. Uniform circles help maintain a consistent size and baking time.
| Step | Recommendation | Reason |
|---|---|---|
| Dough thickness | ¼ inch (6 mm) | Avoids tear and doughiness |
| Circle diameter | 3 to 3.5 inches (7.5–9 cm) | Ensures even filling and bake time |
| Chilling time | At least 1 hour | Firm dough for shaping |
5. Don’t Overfill for Clean Triangles
Fill each circle with 1 to 1.5 teaspoons of cream cheese filling. Overfilling causes leakage and prevents the edges from sealing properly. Use a small spoon for precision.
6. Pinch Edges Firmly but Gently
Shape the Hamantaschen by pinching the edges firmly to form a stable triangle. Avoid excessive pressure which may flatten the dough and affect texture.
7. Egg Wash for a Glossy Golden Finish
Brushing the Hamantaschen with an egg wash before baking creates a shiny golden crust. Use one beaten egg or egg yolk mixed with a tablespoon of water for best results.
8. Bake on Parchment or Silicone Mat
Bake the shaped pastries on parchment paper or a silicone baking mat. This prevents sticking and allows even heat distribution for a consistent bake.
9. Let Cool on a Wire Rack
After baking, transfer Hamantaschen to a wire rack to cool completely. This avoids soggy bottoms and maintains a crisp texture.
Summary Table for Key Tips
| Tip | Details |
|---|---|
| Dough chill time | 1 hour minimum |
| Butter/cream cheese | Cold when mixing |
| Dough thickness | ¼ inch (6 mm) |
| Cutter size | 3 to 3.5 inches (7.5 to 9 cm) |
| Filling quantity | 1 to 1.5 tsp per cookie |
| Egg wash | 1 egg + 1 tbsp water, brush on |
| Baking surface | Parchment or silicone mat |
| Cooling method | Wire rack |
“Precision in chilling and shaping is the key to the perfect cream cheese Hamantaschen – it ensures every bite bursts with the right balance of tender crust and creamy filling.”
Apply these proven tips every step of the way, and our Cream Cheese Hamantaschen will turn out irresistibly flaky, creamy, and visually stunning.
Storage and Shelf Life
Proper storage of our Cream Cheese Hamantaschen ensures they maintain their freshness, flavor, and texture. Here’s how we keep these delightful pastries perfect for days.
Room Temperature Storage
- Store the Cream Cheese Hamantaschen in an airtight container.
- Keep them at room temperature away from direct sunlight and heat.
- They will stay fresh for up to 2 days.
- Avoid refrigeration at this stage to prevent the dough from drying out and the filling from becoming too firm.
Refrigeration
- For longer storage, place the Hamantaschen in an airtight container.
- Refrigerate for up to 5 days.
- The cream cheese filling stays safe and flavorful under refrigeration; however, the dough may lose some of its tenderness.
- Bring the pastries to room temperature before serving for the best texture.
Freezing Instructions
- To freeze, arrange the baked Hamantaschen in a single layer on a parchment-lined baking sheet.
- Freeze until solid, about 1 to 2 hours.
- Transfer them to a freezer-safe, airtight container or resealable bag.
- Freeze for up to 2 months.
- Thaw frozen Cream Cheese Hamantaschen at room temperature before serving.
- Reheat briefly in a 350°F oven for 5 to 7 minutes to restore freshness.
Storage and Shelf Life Summary Table
| Storage Method | Container Type | Duration | Tips |
|---|---|---|---|
| Room Temperature | Airtight container | Up to 2 days | Keep away from heat and sunlight |
| Refrigeration | Airtight container | Up to 5 days | Bring to room temperature to serve |
| Freezing | Freezer-safe container | Up to 2 months | Freeze on a sheet then transfer |
Conclusion
Making Cream Cheese Hamantaschen is a rewarding way to celebrate Purim with a delicious twist on a classic treat. The combination of tender dough and tangy filling creates a delightful balance that’s sure to impress family and friends. With the right ingredients, tools, and techniques, we can confidently bake these pastries to golden perfection every time.
Whether you’re sharing them fresh or storing them for later, these Hamantaschen bring both flavor and tradition to the table. Let’s enjoy the process and savor every bite of this creamy, zesty delight.
Frequently Asked Questions
What are Cream Cheese Hamantaschen?
Cream Cheese Hamantaschen are triangular pastries traditionally made for the Purim holiday. They feature a tender, buttery dough filled with a creamy, tangy mixture of cream cheese, sugar, and lemon zest, offering a delightful twist on the classic fruit-filled version.
What ingredients do I need to make Cream Cheese Hamantaschen?
You’ll need all-purpose flour, granulated sugar, baking powder, salt, unsalted butter, eggs, vanilla extract, cream cheese, lemon zest, and cold milk. Each ingredient helps create a soft dough and creamy, zesty filling.
What equipment is necessary for making Hamantaschen?
Essential tools include mixing bowls, measuring cups and spoons, an electric or stand mixer, rolling pin, a Hamantaschen or round cookie cutter, baking sheets, parchment paper or silicone mats, pastry brush, spatula or small spoon, and a cooling rack.
How do I prepare the dough for Cream Cheese Hamantaschen?
Mix dry ingredients, cut in chilled butter, then add egg mixture and cream cheese. Chill the dough for at least one hour to firm up, making it easier to roll and cut into shapes.
How should I shape and fill the Hamantaschen?
Roll dough to about ¼ inch thick, cut uniform circles, place a small amount of cream cheese filling in the center, then fold edges to form a triangle. Pinch edges gently but firmly to seal.
Why is an egg wash applied before baking?
Egg wash gives Hamantaschen a beautiful, glossy, golden-brown finish. It also helps the edges stick together during baking to prevent the filling from leaking.
How long and at what temperature do I bake the pastries?
Bake the Hamantaschen until golden brown, typically at 350°F. Baking times vary but usually range between 15-20 minutes.
How should I store Cream Cheese Hamantaschen?
Store at room temperature in an airtight container for up to 2 days. Refrigerate to keep fresh for up to 5 days or freeze for up to 2 months using proper wrapping and containers.
Can I freeze Cream Cheese Hamantaschen?
Yes, freeze baked Hamantaschen in a single layer on a parchment-lined tray, then transfer to a freezer-safe container. Thaw at room temperature and reheat briefly in a 350°F oven for best results.
What tips will help me make perfect Cream Cheese Hamantaschen?
Use cold ingredients, chill dough thoroughly, roll consistently, avoid overfilling, pinch edges firmly, bake on parchment or silicone mats, and cool on a wire rack to keep them crisp and tender.