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

Sangria Hamentaschen

Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
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.