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    Flour de Liz » Cookie Recipes

    Published: Feb 27, 2020 · Modified: Nov 14, 2020 by Liz Pollio · Leave a Comment

    Sangria Hamentaschen

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    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!

    A pile of sangria hamentaschen sangria hamentashen on a white marble surface with spatters of filling on the marble
    Print Recipe
    5 from 1 vote

    Sangria Hamentaschen

    Prep Time20 mins
    Cook Time1 hr
    Total Time1 hr 20 mins
    Servings: 40 hamentaschen

    Ingredients

    Filling

    • 1 bottle red wine
    • 1 can mandarin oranges drained
    • 1 can crushed pineapple drained
    • 1 package frozen mixed berries
    • ½ cup cherry bourbon
    • ½ cup sugar
    • 2 tablespoons cornstarch

    Cookie

    • 2 roll-out pie crusts
    • 1 egg
    • 4 tablespoons butter melted
    • 2 tablespoons sugar

    Instructions

    Filling

    • 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).
    • Bring to a boil, stirring frequently, and boil for approximately 1 hour.
    • Let cool.

    Cookie

    • Preheat oven to 400 F.
    • Line baking sheet with parchment paper.
    • Roll out pie crusts and cut into 3" circles.
    • Brush the edges of each circle with egg, then brush the full circle with butter and sprinkle sugar on top of the butter.
    • Pinch the top center of each circle tightly, till well sealed. Then pinch the bottom left and right of the circles the same way, forming a triangular pouch.
    • Combine 1 cup of the sangria mixture with cornstarch.
    • Spoon filling into the center of each triangle, filling the pouch.
    • Bake 15-18 minutes.
    • Let cool.
    « Margarita Meringue Pie
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    About Liz

    A headshot of Liz holding Gizmo, a small Yorkie with his tongue out.

    I started creating my own recipes when I realized that baking blogs usually shared complicated and time-consuming recipes that needed a lot of kitchen equipment and a lot of ingredients. But I knew that baking did not need to be difficult! As much as I love to make these super simple recipes for my friends and family, I also love being able to share them with you!

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