Creamsicle Hamentaschen (Print Version)
Vanilla-orange dough triangles with creamy citrus filling for a nostalgic creamsicle-inspired Purim treat.
# Recipe Ingredients:
→ Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup granulated sugar
06 - 1 large egg
07 - 2 tablespoons orange juice
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon orange zest
→ Creamsicle Filling
10 - 4 ounces cream cheese, softened
11 - 2 tablespoons powdered sugar
12 - 2 teaspoons orange zest
13 - 2 tablespoons orange marmalade
14 - 1/2 teaspoon vanilla extract
# Directions:
01 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
02 - In a large bowl, beat the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, approximately 2 to 3 minutes. Add the egg, orange juice, vanilla extract, and orange zest, continuing to beat until the mixture is smooth and well incorporated.
03 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough just comes together. Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or until firm enough to roll.
04 - In a small bowl, combine the softened cream cheese, powdered sugar, orange zest, orange marmalade, and vanilla extract. Stir until completely smooth and free of any lumps. Set aside.
05 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
06 - On a lightly floured surface, roll out the chilled dough to 1/8-inch thickness. Using a 3-inch round cookie cutter, cut out as many circles as possible. Re-roll scraps and repeat until all dough is used.
07 - Place 1 teaspoon of the creamsicle filling in the center of each dough circle. Fold up three sides of the circle to form a triangle, pinching the corners firmly to seal and create the traditional hamantaschen shape.
08 - Place the shaped cookies on the prepared baking sheets, spacing them about 1 1/2 inches apart to allow for slight spreading during baking.
09 - Bake for 12 to 14 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The dough itself carries a gentle orange perfume that makes your whole kitchen smell like a Creamsicle factory.
- That tangy cream cheese filling oozes just slightly when you bite in and people will absolutely ask what you put in it.
02 -
- If the dough warms up while you are working it will stick and the triangles will open up in the oven so keep extra flour handy and work quickly.
- Do not overfill the centers or the filling will burst out the sides no matter how well you pinch the corners.
03 -
- Chill the filling for 15 minutes before spooning it onto the dough circles because cold filling is much easier to work with and less likely to leak.
- Freeze the shaped and filled cookies on the baking sheet for 10 minutes before baking and you will get sharper cleaner triangles every single time.