Sangria Hamentaschen
Prep Time20 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 20 minutes mins
Servings: 40 hamentaschen
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
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.