This year give the traditional hamantaschen a sweet and savory makeover for Purim. In place of the usual raspberry and poppyseed filling, these holiday treats are stuffed with lotus cookie butter cheesecake or served as noodle buns with burgers for a delicious and festive appetizer. However you eat your hamantaschen, I hope you have happy and joyous Purim!
Lotus Butter Cookie Cheesecake Hamantaschen
My son will request hamantaschen like most kids ask for chocolate chip cookies. It’s his favorite treat and he refuses to wait for Purim to eat them. Last night I baked a batch for him and once I had all the ingredients out, I noticed a jar of Lotus cookie butter on the counter and the sugar junkie in me decided I had to include some of the sweet caramel butter over the cheesecake mixture. Turns out cheesecake and cookie butter are a match made in hamantaschen heaven. The cookie crumble and the glaze on top are the perfect topping to this holiday treat.
Servings: about 20
Ingredients for hamantaschen:
⅔ cup sugar
½ cup oil
1 teaspoon vanilla
2½ cups flour
2 teaspoon baking powder
1 cup cheesecake filling (recipe below)
1 cup Lotus cookie butter
Crushed lotus cookies for garnish
1 8oz package of cream cheese
⅓ cup of sugar (you could use ½ cup if you like it very sweet)
1 tsp of vanilla extract
Combine ingredients until smooth. Makes about 1 cup.
Cream together sugar, oil, eggs and vanilla. Slowly add flour and baking powder. Mix together. The dough might be crumbly, use your hands to smooth it out and combine it.
Roll out dough on floured surface (about ¼ to ⅛ 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.) and 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 cheesecake filling (about ½ to 1 tsp) then add ½ teaspoon cookie butter on top of cheesecake batter.
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.
Bake at 350°F for 12 to 15 minutes depending on how soft or crispy you want them. I like them super soft so I bake them for about 12 minutes.
Allow hamantaschen to cool off then drizzle cookie butter icing (recipe below) on top and sprinkle lotus cookie crumbs over glaze.
These hamantaschen freeze well.
Cookie Butter Icing:
¾ cup powdered sugar
1 tablespoon almond or soy milk. Water can also be used.
1 tablespoon Biscoff Lotus cookie butter
Combine until smooth.
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Hamantaschen Noodle Slider Buns
I created these fun Hamantaschen Noodle Slider Buns with Manischewitz for Purim as a tasty appetizer. The noodles fry up into delicious triangle shaped pancakes and are served sandwiched over burgers and fried eggs.
1 bag Manischewitz Fine Egg Noodles, cooked
Directions For Buns:
Cook the noodles as directed on the packing.
Combine cooked noodles with the eggs and season with salt and pepper.
Heat up a frying pan with oil then place a metal triangle cookie cutter in pan and fill with noodle mixture.
Cook then flip over until both sides are cooked.
While noodle buns are cooking, shape ground beef into triangle then fry up on a grill pan until meat is cooked through.
Brushed on some BBQ sauce then grilled both sides of the burger.
For Fried Egg:
Heat up a small round pan with a tablespoon of oil then gently crack an egg into a cup then slowly drop it into the pan.
Optional: Serve cooked burgers on noodle buns with fried eggs, tomatoes and spicy mayo.
If you do not have triangle shaped cookie cutters, you can use circle cookie cutters to cook circle noodle pancakes then cut out triangles.