You can pretty much use whatever size cookie cutter you want based on the size of the hamantaschen you are looking for! Cut out rounds of dough using a 3 or 3 1/2 inch cookie cutter. Don’t make the dough too thin or it won’t hold together while it bakes. Lightly flour the counter and roll out the dough to around 1/4 inch thick. Take the dough out of the fridge and let it sit on the counter for 10 minutes, just to warm it up a bit so it will be easier to roll.and line two baking sheets with parchment paper. If you have already prepared the caramel, warm in the microwave for 15 seconds to drizzle. If preparing homemade caramel drizzle, follow the “Artisan Caramels (NO CORN SYRUP)” recipe on then allow to cool slightly while baking the hamantaschen.Pour the warm cream over the chocolate chips and stir until a smooth white chocolate ganache is formed. Separately, warm the whipping cream in a small saucepan until steam begins to form on the surface but the cream isn’t boiling. Place the white chocolate chips in a mixing bowl.Dough can be refrigerated for 3-4 days or frozen for up to 3 months. Divide the dough in half, wrap in plastic wrap and refrigerate for 30 minutes.With the mixer on low, slowly add the flour and instant espresso powder until the mixture is completely combined and no flour can be seen.Raise the mixer to medium speed and continue beating until smooth.
In a stand mixer with the beater attachment, beat together the margarine and sugar on medium speed until smooth and fluffy then turn the mixer to low, slowly add the un-whipped whipping cream and vanilla extract.I also make big batches of the caramel and freeze in small containers to use whenever I feel like adorning my desserts with this golden nectar. You can certainly use store-bought caramel drizzle and I promise I won’t judge you but I always go homemade when I have the time. Clearly today’s adaption has espresso powder in the dough and white chocolate ganache for the filling. You can add any fun flavors you want to the dough and the filling options are endless. This is my favorite basic hamantaschen dough recipe because it is flexible, rolls out easily on a lightly floured surface (so nothing sticks) and holds together while it bakes.
I recommend drinking a caramel macchiato while you work in the kitchen to really drive home the theme. So pretty and they smell amazing! The perfect pick-me-up before you even bake the hamantaschen. I love those flecks of espresso granules in the dough. The soft and chewy hamantaschen dough, with loads of instant espresso powder, is filled with white chocolate ganache and drizzled with silky caramel just like a traditional caramel macchiato. A hamantaschen that can wake me up in the morning? Yes please! Sure, you can make these hamantaschen inspired by my favorite coffee drink with decaf instant coffee but why would you go ahead and do a thing like that?!? Instead, turn those beautiful layers of milk, vanilla syrup, espresso and caramel sauce into this glorious cookie.
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