Pecan Pie Hamantaschen Purim Cookies
A classic pie flavor in Purim traditional cookies. Made as a giant hamantaschen and also as small regular ones too. Shaped as triangles and filled with pecan pie filling these cookies taste so good!
Ingredients
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
Instructions
- 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!