These traditional three cornered cookies are called Hamantaschen. They are usually filled with jam, cinnamon apples, poppy seed paste or prunes. But really they can be filled with whatever you like. 

How about baklava hamantaschen….. this is a thing! I made a pistachio walnut filling with cinnamon, cloves and lemon zest and wrapped it up in a shortbread cookie dough instead of phyllo pastry. Glazed with a honey cinnamon glaze and sprinkled with pistachio dust. 

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Baklava Hamantaschen


Course Dessert

Ingredients

For the Dough

• ½ cup unsalted butter
• 3 oz cream cheese, softened
• ½ cup organic sugar
• ½ cup milk
• 1 tsp vanilla
• 3 cups flour
• ½ tsp salt
• 1 egg beaten with 1 tbsp milk for glazing

For the Nut Filling

• ½ cup walnut pieces
• ½ cup shelled pistachios
• 1 tbsp granulated sugar
• ½ tsp ground cinnamon
• ¼ tsp ground cloves
• 1 tbsp lemon zest

For the Drizzle

• 1 cup powdered sugar
• 1 tbsp honey
• 2 tbsp water plus more as needed
• 1 tbsp lemon juice
• ½ tsp ground cinnamon
• ½ tsp ground clove

Instructions

For the Dough

• Beat the butter, cream cheese and sugar until light and fluffy; scrape down the sides.
• Add the milk and vanilla, and beat until incorporated, scraping down the sides of the bowl often.
• Add the flour and salt and beat until combined.
• Divide the dough into two discs, wrap with plastic wrap and refrigerate for at least two hours.
• Remove from the fridge at least ½ hour before use.
• Line 2 baking sheets with parchment paper.

For the Nut Filling

• Pulse walnuts and pistachios with the sugar, cinnamon, cloves and lemon zest in a food processor until evenly chopped (but not finely ground). Set aside. Save a tablespoon of the nut mixture for sprinkling over the glaze.

Assembly

• Pre-heat oven to 350°F.
• Working with one piece of dough at a time, roll out to a ¼” thickness and cut circles using a 3″ cutter. Place circles on prepared baking sheet. Gather trimmings, re-roll and cut more circles.
• Brush the edges of the circles with water and place ½ – 1 teaspoon of nut filling in the centre.
• Fold the dough into a triangle shape and pinch the corners and edges firmly together. Refrigerate for 20 – 30 minutes before baking.
• Brush with the egg wash and bake until golden brown, about 15 minutes.
• Transfer to a wire rack to cool completely.

For the Drizzle

• Mix the powdered sugar, honey, water, lemon juice, cinnamon and clove in a small bowl until smooth. Add more water if needed. Set aside.
• Once the cookies have cooled, drizzle with the glaze and sprinkle with ground nuts.