Speculoos Hamantaschen
Traditional hamentaschen with a non traditional speculoos filling.
Servings 18
Calories 150kcal
Ingredients
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 1 egg
- 1 Tbsp milk
- 1 tsp vanilla extract
- 1 ¼ cups all purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
Instructions
Hamentaschen
- Beat the butter and sugar together until smooth in stand mixer with paddle attachement.Add egg, milk and vanilla until mixed thoroughly.
- Sift together the flour, baking powder and salt in a separate bowl. Add dry mixture to wet mixture until incorporated.
- Chill dough for 2 hours
- Dust work surface with powdered sugar. Roll out dough to 1/4" thick (or your preference but I find thinner hard to work with).Cut out ~3inch circles, you can use a circular cutter, or I just used a tin can with both sides removed.
- Dab about a teaspoon if speculoos into the center of each circle.
- Eggwash the rest of the circle around the filling, this helps it stick together.
- Fold into triangles.
- Preheat oven to 400F while chilling the assembled hamentaschen in the fridge for about 15 minutes.
- Bake for 8 minutes or until they start to get golden brown.
Decorating
- This is of course optional, but I finished with some melted chocalte drizzled on top, and pearl sugar sprinkled onto that.