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, if you make only small cookies you will have 17 cookies approximately, it depends on the size you make them
Let's start making these yummy pecan pie hamantaschen cookies and giant hamantaschen cookie cake:
Pecan Pie Hamantaschen
For the dough:
- 1 cup whole spelt flour
- 1 stick cold butter, cut to cubes
- ¼ cup powdered sugar
- Pinch of salt
- 1 egg
For the filling:
- 1½ cups pecans halves
- 2 tablespoon maple syrup
- ¼ cup sugar
- 1 egg white
- In a blender, set up the bowl and blend the whole spelt flour, powdered sugar, salt and butter until it becomes a crumbly mixture.
- Add the egg.
- Continue to blend until the dough starts to unify.
- Shape the dough into a disc-shape on baking paper and put it in the refrigerator for one hour or half an hour in the freezer.
- Set the oven to 170°C / 350°F with the fan.
- Chop roughly the pecans.
- In a mixing bowl, mix the chopped pecans with the egg white, maple syrup and sugar.
- Take the dough out of the refrigerator/freezer and roll it out on a lightly floured surface.
- With a cup or a cookie cutter, cut out circles. For the big hamantaschen - use a big plate or a cake tin.
- Place a teaspoon of filling in the center of each little circle and close the dough to a triangular shape cookie. For the big hamantaschen, place the filling in the center of the circle in a triangle shape and close the dough on the filling.
- Bake for 9-10 minutes the small cookies and 18-20 the big cake cookie.
- Cool at room temperature.
- Have a hamantaschen and Happy Purim!
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