living a well tended life... at any age

crumb cake hamantaschen

I swore after last year’s batches (chocolate chip AND rainbow) that I was SO done with hamantaschen.

Seriously.

But ever since last summer’s popsicle series I’ve become increasingly enamored with the concept of “twists on the traditional”.

And what is more traditional (and boring) than plain old hamantaschen?

So this year I decided to take two of my favorite treats – s’mores and crumb cake – and reinvent them as little triangular-shaped filled cookies.

May I present……….

crumb cake hamantaschen

Soooo good you guys – brown sugar filling (like the best Pop-Tart you ever had), buttery crumb topping and a drizzle of glaze.

crumb cake hamantaschen

crumb cake hamantaschen

Do not be put off by the fact that there are four separate components here. They are ALL super easy, with ingredients you probably already have on-hand (assuming you always have butter, sugar, brown sugar and confectioner’s sugar, duh).

And since you know how much I hate rolling out dough I’m happy to report that this dough rolls out like a dream – with very little additional flour, and even after re-rolling the scraps.

And how freaking cute?

crumb cake hamantaschen

The s’mores version is on Babble – I will link to it as soon as it’s up, promise! Update: here they are!

Crumb Cake Hamantaschen

dough adapted from Kitchen Tested
brown sugar filling from Smitten Kitchen
crumb topping from Damn Delicious

Dough
1 c. (2 sticks) unsalted butter, room temperature
1/4 c. sugar
1/2 c. milk
1/2 t. vanilla
3 c. flour

Crumb Topping
3 T. sugar
3 T. light brown sugar
1/2 t. cinnamon
pinch of salt
1/4 c. (4 T., or 1/2 stick) unsalted butter, melted
3/4 c. flour

Filling
1/2 c. (3 3/4 oz.) brown sugar
1 t. cinnamon
4 t. flour

Glaze
1 1/2 c. confectioner’s sugar
2 T. milk (plus more if needed)
1/2 t. vanilla

Make the dough: Beat butter and sugar together till fluffy. Add milk and vanilla and beat till incorporated. Add flour and beat till just combined. Separate the dough into two halves and place each between two sheets of plastic wrap or parchment paper. Roll each dough to a scant 1/4″ thickness. Stack the doughs on a baking sheet or cutting board and refrigerate for at least one hour, or up to three days.

Make the crumb topping: Line a baking sheet with parchment paper. Combine sugars, cinnamon and salt in a medium bowl. Mix in the melted butter, followed by the flour, stirring till well combined. Spread mixture out onto your prepared baking sheet; let dry till ready to use.

Make the filling: Whisk together all ingredients in a small bowl.

Pre-heat oven to 375 – line 2 baking sheets with parchment paper.

Working with one dough at a time, remove plastic wrap and place on one of your prepared baking sheets. Cut out circles with a drinking glass or cookie cutter (I used a 2 1/2″ cutter here). Remove trimmings and set aside.

Brush the edges of the circles with a little water and place 1 t. of the filling in the center. Fold the dough into a triangle shape and pinch the corners firmly together. Brush tops of cookies with a little water and place 1 t. of crumb topping on top, pressing gently to adhere. Repeat with remaining sheet of chilled dough, and again with the dough scraps.

Bake cookies, one sheet at a time, until golden; about 15 minutes. Transfer to wire racks to cool completely.

Make the glaze: Whisk together all ingredients in a small bowl (if glaze is too thick, add milk – 1 t. at a time – till the desired consistency is reached). Transfer to a zip loc bag and snip a tiny hole in one corner.

Place racks with cooled cookies atop baking sheets lined with parchment paper. Drizzle glaze over the tops and let set (about one hour). Store cookies in an airtight container at room temperature.

(print this recipe)


This delicious recipe brought to you by Sheri Silver
http://sherisilver.com/2015/03/03/crumb-cake-hamantaschen/

8 Comments

  1. Stacy on March 3, 2015 at 8:52 am

    Hamantaschen and crumb cake may be my 2 all time favorite things!!!!!

    • sherisilver on March 3, 2015 at 9:48 am

      Thanks Stacy – these were super easy; let me know if you try them! 🙂

  2. Stef on March 3, 2015 at 9:17 am

    LOVE this idea! They must taste amazing!

    • sherisilver on March 3, 2015 at 9:47 am

      Thank you! They are so good. Too good. 🙂

  3. Yelena on March 3, 2015 at 6:53 pm

    These are so cute! And they look absolutely mouthwatering!

    • sherisilver on March 3, 2015 at 6:55 pm

      Thank you so much! I hope you make them because they truly are delicious!

  4. The Cookie Fairy on March 11, 2015 at 5:26 am

    Great idea 🙂 and Looks sooo delicious
    Happy purim from Israel

    • sherisilver on March 11, 2015 at 6:42 am

      Thank you so much! And I just spent way too much time looking at your beautiful blog – so nice to meet you! 🙂

Leave a Comment





css.php