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Pecan Pie Hamantashen

Pecan Pie Hamantashen Related:   dairy, desserts & sweets, Purim, vegetarian

Prep time: 15–20 minutes + 1 hour refrigeration

Cook time: 10–15 minutes

Yield: 2½ dozen

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With a buttery shortbread crust and a sticky pecan filling, these hamantashen are like mini, handheld pecan pies. Who says pecan pie is only for Thanksgiving? Adapted from Couldn’t be Parve

Ingredients

  • Dough
  • 3 cups flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup sugar
  • ½ cup chopped pecans
  • ½ cup (1 stick) unsalted butter, cut into 8 pieces
  • ½ cup (4 ounces) shortening, cut into 8 pieces
  • 2 beaten eggs
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons ice water
  • Pecan Pie Filling
  • 6 tablespoons unsalted butter
  • ¾ cup powdered sugar
  • 4½ tablespoons corn syrup
  • Pinch of salt
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons bourbon
  • 1 cup plus 2 tablespoons finely chopped pecans
  • 1 egg plus 1 tablespoon water, lightly beaten (egg wash)

Preparation

  • To make the dough, pulse the flour, baking powder, salt, sugar and chopped pecans in the food processor until well combined. Add the butter and shortening and pulse until mixture resembles a coarse meal. Add the beaten eggs and vanilla pulse until combined. Sprinkle with 2 tablespoons of ice water and continue to pulse until it comes together into a ball. If the dough seems too dry add the remaining water 1 tablespoon at a time until the dough just comes together.
  • Divide the dough into 2 disks, wrap each disk in plastic wrap and refrigerate for 1 hour.
  • While the dough is chilling make the filling. Place the butter in a small saucepan and melt over medium-high heat. Once the butter is melted add the powdered sugar, corn syrup and salt. Bring to a rolling boil and remove from the heat. Stir in the vanilla, bourbon and pecans and chill until firm.
  • Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
  • Working with one disk of dough at a time, roll out the dough between 2 pieces of parchment paper. If the dough gets sticky while working with it, place the parchment paper on a cookie sheet and place in the freezer for a few minutes. Cut the dough into circles using a round cutter. Fill each circle with a small amount of filling. (For 2-inch circles use about a teaspoon of filling). Be careful not to overfill the hamentashen or they will burst open in the oven. Also, if there are any holes in the dough the filling will leak out in the oven so patch any cracks in the side of the hamentashen before baking.
  • Brush each circle with the egg wash and fold two sides together, pinching tight to make a corner. Fold up the remaining side to make a triangle with the filling showing in the middle and pinch the other two corners well. It is important that they are well pinched, so that they do not come open in the oven. Bake until they are slightly firm to the touch, about 11 minutes.

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