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