Cream Cheese Hamantaschen Dough | The Jewish Week | Food & Wine

Cream Cheese Hamantaschen Dough

Cream Cheese Hamantaschen Dough

Cream Cheese Hamantaschen Dough (Jamie Geller)

20-30 servings

30 min

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 This is a schnecken recipe in disguise but it works very well for making hamantaschen.


½ pound butter

½ pound cream cheese

2 cups flour

¼ cup powdered sugar


1. In the bowl of a mixer or food processor, combine butter and cream cheese, mixing well.

2. Add flour and sugar and mix well.

3. Wrap in wax paper and refrigerate for at least 4 hours or overnight.

4. Roll dough to ¼" thickness and cut into 3 to 4 inch round circles and place 2 inches apart onto the prepared cookie sheets.

5. Place a teaspoon of filling into the center of each cookie and pinch the sides to form three corners. Moisten with water if necessary.

6. Bake at 375° degrees for 6 to 8 minutes in the preheated oven, or until lightly browned.

7. Allow cookies to cool for 1 minute on the cookie sheets before removing to wire racks to cool completely.