Sangria Hamentaschen

Growing up Jewish, we always had Hamentaschen after Purim services. They were always filled with boring flavors, my least favorite of which happened to be the most common – poppyseed. I remember all the adults loved the poppyseed ones, and they are the traditional flavor, but who wants a pie crust filled with poppyseed? Certainly not me! The others were filled with various flavors of fruit jams, but they were just basic, boring jam flavors. Every now and then there was a chocolate-filled option, and in all honesty, that was the only one worth eating. Until now. Because I’ve created a jam filling that will up your hamentaschen game: Sangria Hamentaschen!

Overhead shot of sangria hamentaschen sangria hamentashen on a white marble surface with some splatters of filling on the marble

Don’t get me wrong, I love a good jam (I’m especially a fan of grape #unpopularopinion), but when it comes to hamentaschen, I’m not interested in it unless the filling is really amazing. And this filling is really amazing! I also add some melted butter and a sprinkle of sugar to the crust to give it a little extra love.

sangria hamentaschen sangria hamentashen on a white marble surface with some splatters of filling on the marble

So leave a note in the comments below with your favorite hamentaschen fillings, and then give these a go and let me know if your mind is changed! Chag Purim Sameach!

Print Recipe
Sangria Hamentaschen
A pile of sangria hamentaschen sangria hamentashen on a white marble surface with spatters of filling on the marble
Prep Time 20 minutes
Cook Time 1.5 hours
Servings
hamentaschen
Ingredients
Filling
Prep Time 20 minutes
Cook Time 1.5 hours
Servings
hamentaschen
Ingredients
Filling
A pile of sangria hamentaschen sangria hamentashen on a white marble surface with spatters of filling on the marble
Instructions
Filling
  1. Combine all filling ingredients except cornstarch in a large saucepan, mashing the fruit with a potato masher (or a fork if you don't have one).
  2. Bring to a boil, stirring frequently, and boil for approximately 1 hour.
  3. Let cool.
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