Cherry Hamentashen is a European baking delight made with margarine, sugar, eggs, cherry pie filling and all-purpose flour. It’s nuts-free and soy-free – perfect for snacks or desserts!
Special diets: Vegetarian | nuts-free | soy-free |
️Allergens: eggs | not vegan | gluten | lactose |
⏱ 217 mins – easy
🍽 16 servings – 218 kcal per serving
|
Serving
85g |
Fat
6g |
Sat. fat
1g |
Sodium
114mg |
|
Carbs
36g |
Fibers
0g |
Sugars
12g |
Proteins
2g |
INGREDIENTS
- ¾ cup margarine
- 1 cup granulated sugar
- 1 egg
- 1 lemon
- 1 tsp vanilla extract
- ¼ tsp salt
- 21 ounce cherry pie filling
- 2¼ cup all-purpose flour
TOOLS
- 1 zester
- 1 bowl
- 1 fridge bag
- 1 fridge
- 1 rolling pin
- 1 cookie cutter
- 1 oven
- 1 cookie sheet
- 1 electric mixer
- 1 knife
- 1 serving plate
- 1 baking paper
STEPS
Cut lemon in half.
Zest halved lemon with a zester.
Put margarine in a bowl and beat for 2 minutes with an electric mixer.
Add three quarters cup of granulated sugar to the bowl and mix with the electric mixer.
Crack eggs in the bowl, add vanilla extract and zested lemons. Mix with an electric mixer for 2 minutes. Then, add salt, all-purpose flour, and a drop of water. Mix for 3 minutes to get a dough.
Place dough in a fridge bag and let it chill in in the fridge for 3 hours to get chilled dough. Take out the dough from the fridge and roll it (1/8-inch thick) to get a ready dough.
Cut the ready dough into circles with a cookie cutter.
Divide cherry pie filling into dough circles and fold the edges to get a hamentashen dough.
Preheat the oven to 350°F for 12-15 minutes.
Line a cookie sheet with baking paper, then transfer hamentashen dough to it and sprinkle with a quarter cup of granulated sugar.
Put the cookie sheet in the oven for 15 minutes to get a baked hamentashen dough. Take it out of the oven and turn off the heat.
Transfer baked hamentashen dough to a serving plate.
It’s ready to be served !
