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Purim is almost here, and I am sharing another delicious hamantaschen cookie recipe. I am continuing my Purim baking celebrations with classic sweet flavors – this week it’s pecan pie. YUM!
What’s not to love about pecan pie? It’s a delicious flavor that is usually the focus of many Thanksgiving meals so why not use it for other holidays too? To celebrate this year’s Purim, add a new flavor to your mishloh manot (sending portions) and you can also create a theme for the package with all kinds of nuts.
I wanted to try and make one giant hamantaschen. This is a nice change from the small cookies and is more of a "cake" cookie for Purim celebrations. Seeing as how this year’s celebrations will be at home with only close family, I still made small cookies because I had some extra dough to use. You can also create traditional small hamantaschen cookies with this recipe or 2 medium ones.
The dough I used to make these pecan pie hamantaschen has a darker color because I used whole spelt flour. It has a nutty flavor that adds to the pecan filling flavor and it fits very well. It’s also considered healthier so you can feel super healthy as you scarf down these cookies. If you don’t want to use spelt flour, you can use all-purpose flour with the same amount.
This recipe is made with butter and eggs so it's not vegan or parve. I have other vegan and parve hamantaschen recipes on my blog, don’t worry!
For the dough, you will need – whole spelt flour, powdered sugar, butter, an egg, and salt. For the filling, you will need – pecans, egg white, sugar, and maple syrup.
The process of making these pecan pie hamantaschen starts with making the dough. Since there is butter in the dough, it needs to be chilled in the fridge or in the freezer if you want to cut time. To make the filling you simply mix all filling in a bowl, with no separate cooking process.
After the dough is chilled, roll it on a floured surface and cut one big circle. I used an 11-inch plate to mark the circle. With the extra dough, I made 10 more small hamantaschen cookies that I cut with a cookie cutter that is 3-inch size. I divided the filling between the giant hamantaschen and the small ones. Then you close all the cookies to a triangle shape and bake. The giant hamantaschen needs to be baked for 18-20 minutes. The small hamantaschen cookies need to be baked for 9-10 minutes.
I have shared other amazing recipes for hamantaschen already. Just head to my Purim recipe index to check them all out.
Recipe yields 1 big hamantaschen and 9-10 small ones, it depends on the size you make them
Let's start making these yummy pecan pie hamantaschen cookies and giant hamantaschen cookie cake:
For the dough
For the filling