This is the easiest hamantaschen recipe you'll find! In this Ladino spin on the traditional Jewish Purim cookies, my easy hamantaschen recipe gets a makeover with a guava and cheese bocadillo filling!
My easy hamataschen recipe is my unique twist on the traditional Jewish cookie synonymous with celebrating Purim. As you know by now, I like to infuse a bit of global flavor into my baking. These pastries are inspired by the traditional Colombian flavor combination of bocadillo, combining cheese and guava for a sweet-and-salty Purim recipe.
My kitchen often becomes a melting pot of cultures, especially when I'm preparing for festive occasions. While deeply rooted in tradition, I also love experimenting with a mix of different flavors and ingredients. In this cookie recipe, I created an unexpected and irresistible twist by combining the classic hamantaschen dough with bocadillo, a sweet guava paste popular in Latin American cuisine.
This was inspired by the cheese - guava combination of flavors I discovered through my husband's Colombian cuisine.
Making bocadillo hamantaschen brings the best of both worlds into one fun treat. The sweetness of the guava pairs beautifully with the melted cheese and the buttery, tender dough, making these cookies a hit among friends and family who want to try innovative spins on time-honored classics. Plus, as I've discovered, serving them to Latin Americans just may help bring back the flavors of their childhood in an unexpected way!
I love taking classics dishes from my childhood and making it my own thing. For more unconventional hamantaschen, I highly recommend my pistachio hamantaschen - filled with pistachio paste and chopped pistachios on top - you'll make it year after year. For gluten-free option, I often make these orange and date gluten free hamantaschen or vegan hamantaschen with a delicious prune filling.
Ingredients for this Easy Hamantaschen Dough and Filling
This easy hamantaschen recipe is quite simple to make! The dough starts with all-purpose flour, which provides structure, though a gluten-free blend can be substituted if needed. Besides that, you'll need baking powder, a pinch of salt, and granulated sugar for sweetness, though coconut sugar or a sugar substitute that measures like sugar can be used instead. As for the wet ingredients, you'll need unsalted butter, eggs, vanilla extract, and orange juice for just a hint of citrus.
The highlight of this Latin spin-off of the traditional purim cookie classic, is the Bocadillo (guava paste). It offers a sweet, tropical flavor to the filling. If it's not available, you can use another fruit paste or jam that has a similar consistency. To add a savory element to the filling, use mozzarella cheese. It adds a creamy, melty contrast to the sweet bocadillo. Other melting cheeses like Monterey Jack or a mild cheddar could also be used in its place.
See the recipe card for exact quantities.
Instructions to Make this Recipe
When I make cheese and guava hamentaschen, I often divide the process in two parts: making the dough, and then making the hamentaschen cookies themselves. This helps me make the work process more manageable and shorter!
Making the Dough
Start by whisking the all-purpose flour, baking powder, and a pinch of salt in a medium bowl. This mixture will be the dry base of your pastry. In a separate large bowl, cream together the room-temperature butter and granulated sugar until soft and well combined. Next, crack the egg into the bowl, add the vanilla extract, and mix these wet ingredients thoroughly.
Now, it's time to combine the dry and wet ingredients. Gradually pour the dry mixture into the bowl with the wet ingredients, stirring consistently until a dough starts to form. If the mixture is too crumbly, add a splash of orange juice to help it come together.
Turn the dough onto a flat surface and knead it until it becomes smooth. If the dough is sticky, sprinkle more flour onto your work surface and dough. Once it's the right consistency, divide the dough in half, shape each half into a disk, and wrap them in plastic. Place these disks in the refrigerator to chill for at least 3 hours, or leave them overnight.
Assembling the Pastries
After the dough has chilled, preheat your oven to 350°F and line a baking sheet with parchment paper. Take one disk of dough out of the refrigerator and roll it out on a floured surface until it's about ⅛-inch thick. Using a 3-inch cookie cutter, cut out circles from the dough and transfer them to your prepared baking sheet.
Place a strip of guava paste and a strip of mozzarella cheese in the center of each dough circle. To form the pastries, fold the dough over the filling to create a triangular shape, ensuring that some filling is still visible in the center.
I fold the left side towards the center, then repeat with the right and finally the bottom, forming a triangle while ensuring the filling stays put. Pinch the corners firmly to seal the edges, which will help keep the filling inside while baking.
Baking the Pastries
Before you bake the pastries, you might want to use a pastry brush to gently brush the egg over the top of each pastry for a shiny finish. This step is optional but gives the pastries a nice golden color as they bake. Once you've finished, place the baking sheet in the refrigerator for another 30 minutes to firm up the pastries.
Bake in the oven for 20-25 minutes or until the pastries turn lightly golden. Be sure to keep an eye on them to prevent over-browning. When done, remove the baking sheet from the oven and let the pastries cool for about 5 minutes before transferring them to a wire rack.
Serving and Storage
Serve the guava and cheese hamentashen right away, as they taste best when warm and the cheese is still soft and melty. The combination of soft, sweet guava paste with the melted mozzarella wrapped in a golden pastry is sure to be a hit. Enjoy your homemade guava and cheese pastries!
Storage and Freezer Instructions
When making easy hamantaschen, ensuring they stay fresh is key. I like to keep them at room temperature in an airtight container for a few days. This method typically ensures they remain tasty and maintain their texture.
If I want to store them longer, freezing is an excellent option. I lay the hamantashen cookies out on a baking sheet and freeze them like that. Then I take the frozen individual cookies and transfer them into a resealable freezer bag. Labeling the bag with the date helps me keep track of how long they've been stored.
To thaw, I place the desired number of hamantaschen on the counter and let them return to room temperature. They can be reheated in an oven preheated to 350°F for a few minutes to restore their original warmth and texture. Even reheated bocadillo hamantaschen are just as good as when they're fresh out of the oven, thanks to this method.
Top Tips for Hamantaschen Recipe
When making easy bocadillo and guava hamantaschen, I always keep these essential tips in mind:
- The dough should neither be too sticky nor too crumbly. I find that a smooth, pliable dough works best – it holds its shape and doesn't tear when folding.
- Chill the dough before rolling it out, and before baking. This makes it easier to handle and makes the cookies even more shortbread-like.
- Use a round cookie cutter to make even-sized circles.
Accompanying Dishes and Serving Suggestions
When I serve bocadillo hamantaschen, I love pairing them with dishes that complement their unique flavor. Here are my favorite accompaniments:
Fresh Fruit Platter: I find a selection of fresh fruits like grapes, sliced apples, and oranges offers a refreshing counterpoint to the sweet guava paste of the bocadillo. A Colombian fruit salad or Brazilian passion fruit mousse always hits the spot and stays close to the Latin flavors
Cheese Board: Various cheeses, especially ones with a creamy texture, balance the pastry's sweetness. Baked brie, Camembert, baked feta and Manchego all work well here.
Wine Pairing: For those who enjoy a glass of wine, I recommend a Riesling or a Moscato. Their aromatic sweetness pairs well with the hamantaschen's fruity filling.
Recipe
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Bocadillo Hamantaschen (Guava and Cheese Pastry Recipe)
Equipment
- Medium medium bowl
Ingredients
Ingredients for Dough:
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 1 pinch salt
- ½ cup granulated sugar
- ½ cup unsalted butter, room temperature (1 stick)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 splash orange juice
Ingredients for Filling:
- ¾ cup mozzarella cheese cut into 1-inch strips
- ¾ cup guava paste guava paste, cut into 1-inch strips
Instructions
Dough Instructions:
- In a medium bowl, mix together the all-purpose flour, baking powder, and salt.
- In a separate large bowl, cream the room temperature butter and granulated sugar.
- Beat the egg and vanilla extract into the butter and sugar mixture until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If the dough is too dry, add a splash of orange juice.
- Knead the dough on a flat surface until it's smooth, adjusting with a bit more flour or water if necessary.
- Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 3 hours, or overnight.
Assembly and Baking Instructions:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- On a floured surface, roll out one of the chilled dough disks to a ⅛-inch thickness.
- Use a 3-inch cookie cutter to cut out circles. Place the circles on the prepared baking sheet.
- Re-roll any leftover dough and continue cutting out circles until all the dough is used.
- Place a strip of mozzarella cheese and a strip of guava paste in the center of each dough circle.
- Fold the dough over the filling to create a triangle shape, ensuring the filling remains visible at the center. I fold the left side towards the center, then repeat with the right and finally the bottom, forming a triangle while ensuring the filling stays put.
- Pinch the corners to seal the edges.
- Chill the assembled pastries in the fridge for another 30 minutes before baking.
- Bake the pastries for 20-25 minutes until they turn lightly golden.
- Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve the pastries warm, or store
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