Chocolate Strawberry Hamantaschen with Marzipan Filling
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INGREDIENTS
Dough:
- 2 ¾ cups/390 grams all-purpose flour
- 1 cup/250 grams unsalted butter, cubed and chilled
- ⅔ cup/80 grams almond flour
- 1 ¼ cups/160 grams powdered sugar
- 3 large egg yolks
- 3 ½ tablespoons/50 milliliters heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt
Filling:
- 2 ½ cups/600 grams marzipan
- 2 tablespoons/30 milliliters rose water
Toppings:
- 3 cups/500 grams ruby chocolate, melted
- ½ cup freeze-dried raspberries or strawberries
- 2 tablespoons powdered sugar, for dusting
INSTRUCTIONS
- In a stand mixer fitted with the paddle attachment, combine the flour, butter, and almond flour. Mix on low speed until the mixture resembles coarse crumbs.
- Add the powdered sugar, vanilla extract, salt, and egg yolks. Continue mixing while slowly pouring in the heavy cream, until the dough comes together.
- Shape the dough into a disk, wrap tightly in plastic wrap, and chill for at least 2 hours, or up to overnight.
- In the clean bowl of a stand mixer, beat the marzipan and rose water with the paddle attachment until smooth and pliable.
- Roll the marzipan into small balls, about ½ ounce (15 grams) each.
- Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about ⅛ inch (3 mm) thick. Use a 3-inch (7.5 cm) cookie cutter to cut out rounds. Place a marzipan ball in the center of each dough circle, flattening the marzipan slightly. Fold the dough edges up to form a triangle, pinching firmly at the corners to seal. Arrange the cookies on the prepared baking sheets, spacing them 1 inch (2.5 cm) apart.
- Bake for 15–20 minutes, until the cookies are lightly golden. Let cool completely on wire racks.
- Dip the top of each cooled cookie into the melted ruby chocolate, letting the excess drip off. Place on a wire rack to set.
- While the chocolate is still wet, sprinkle with freeze-dried berries. Let the chocolate harden completely.
- Dust with powdered sugar before serving.
- Store in an airtight container at room temperature for up to 5 days.
MY NOTES
FAQ
How do you keep hamantaschen from opening while baking?
To prevent strawberry hamantaschen from opening during baking, it’s important to properly shape and seal the dough. When folding the dough over the filling, pinch the corners firmly to ensure they hold together. Some bakers even fold the corners slightly over each other for extra security. Chilling the shaped cookies for at least 30 minutes before baking helps the dough set and reduces the chance of spreading. Additionally, avoid overfilling — about a teaspoon of filling is usually enough. If the filling leaks, it can push the seams apart. Using dough that’s not too dry or overworked also makes it easier to seal properly.
Can you use fresh strawberries in the filling?
Fresh strawberries aren’t ideal for filling strawberry hamantaschen, as they release moisture during baking, which can cause the cookies to become soggy or the filling to leak out. Instead, you can use freeze-dried strawberries, which provide concentrated flavor without added moisture. Crush them into a powder and mix them into the marzipan or a cream cheese filling. Alternatively, a thick strawberry jam or preserve works well, as it holds its shape during baking. If you prefer using fresh strawberries, cook them down with sugar and lemon juice to create a thick, reduced filling that’s less likely to affect the dough’s texture.
Best way to store strawberry hamantaschen
Strawberry hamantaschen are best stored in an airtight container at room temperature, where they will stay fresh for up to five days. If you live in a humid climate, adding a small piece of parchment paper between layers can help prevent the cookies from sticking together. For longer storage, place the cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container or bag. They can be frozen for up to three months. Let frozen strawberry hamantaschen thaw at room temperature, and if desired, refresh them in a 300°F (150°C) oven for a few minutes before serving.
Can you freeze strawberry hamantaschen after baking?
Yes, strawberry hamantaschen freeze well after baking, making them a great make-ahead option. Once the cookies have cooled completely, arrange them in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe container or bag, placing parchment paper between layers to prevent sticking. They can be stored in the freezer for up to three months. When ready to eat, let the strawberry hamantaschen thaw at room temperature for about an hour. If you prefer them slightly crisp, pop them in a 300°F (150°C) oven for 5–7 minutes to refresh the texture before serving.
What other fillings pair well with strawberry hamantaschen?
Strawberry hamantaschen pair beautifully with a variety of complementary fillings. In addition to marzipan, you might try a strawberry and cream cheese blend for a rich, tangy twist. Chocolate ganache or Nutella adds decadence, while lemon curd provides a bright, citrusy contrast to the sweet strawberry flavors. Almond or pistachio paste works well, enhancing the nutty elements of the dough. For fruit lovers, raspberry or apricot preserves offer a classic option. You can also mix crushed freeze-dried strawberries into white chocolate for a double strawberry effect. These versatile cookies can be customized to suit a wide range of tastes and occasions.
