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(c) A Marcy Goldman, BetterBaking.Com Original Recipe
www.BetterBaking.Com

Blueberry Cheesecake Hamantashen

You can stray very far from traditional hamantashen (S’Mores, Key Lime, Nutella and Pecan Pie) but when I stray, I still like a fruity filling. This blueberry cheesecake filling turns the average hamantashen into miniature Danish. It’s simply such a treat.

Hamantashen Dough
1/4 cup shortening or unsalted butter
3/4 cup unsalted butter
1 1/4 cups sugar 
3 eggs 
1/4 cup orange juice or milk 
1 1/2 teaspoons vanilla 
4 cups (approximately) all-purpose flour 
1/2 teaspoon salt 
2 1/2 teaspoons baking powder 

Blueberry Cheesecake Filling
2 8 ounce packages cream cheese
2 egg yolks
1/3 cup sugar
1 teaspoon pure vanilla extract
3 tablespoons flour
1 19 ounce can blueberry pie filling or homemade filling *


Finishing Touches

Sugar (regular or coarse) for dusting (optional)
Egg Wash 

For the dough, in a mixer bowl, cream the shortening and butter with the sugar. Add eggs and blend until smooth. (If mixture is hard to blend or seems curdled, add a bit of the flour to bind it). 

Stir in orange juice or milk and vanilla. Fold in flour, salt, and baking powder and mix to make a firm but soft dough. Transfer dough to a lightly floured work surface and pat into a smooth mass. Cover and let rest ten minutes. Divide dough into two or three flattened disks. (It’s a bit easier at this point to chill it 20 minutes while you are preparing the filling).

For the Filling, in a mixer or food processor, blend ingredients together (not the blueberry filling) until smooth.

Work with one portion at a time. Wrapped in plastic, dough can be refrigerated for 2-3 days. If refrigerating, allow dough to warm up before rolling out. For frozen pastries, bake without defrosting. 

Preheat oven to 350 F. 

Roll out dough on lightly floured board to a thickness of 1/8th inch. Use a 4 inch cookie cutter and cut into rounds. Brush rounds with egg wash. Fill with a generous teaspoon full of cream cheese filling. Top with 1 tablespoon of blueberry pie filling or your homemade blueberry filling.

Draw three sides together into center. Grasp perimeters of circle with your first, second and third fingers and pull inward. You should now have a three-cornered or triangular pastry. Essentially, fold two sides towards the center to form a triangle top. Fold up the remaining dough towards the center to meet the other edges of the touch. Brush pastries with egg wash. If desired, sprinkle with regular or coarse sugar and bake until golden brown, about 18-25 minutes. 

Recipe doubles well.  About 4-6 dozen pastries. 

For Homemade Blueberry Pie Filling

3 cups fresh or frozen blueberries
1/2 cup water
1 tablespoon fresh lemon juice
3/4 cup sugar
1/4 cup cornstarch and 2 tablespoons water

For the Filling, in a medium saucepan heat blueberries, water, lemon juice and sugar to gently cook blueberries (medium low heat). When mixture on stove comes to a gentle boil stir in cornstarch mixture. Stir, reducing heat to low, and allow mixture to thicken, one to two minutes.   Cool well in fridge (it should thicken further).

© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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