Hamantaschen Cereal

Dough recipe adapted from Leah Koenig's Modern Jewish Cooking

Have you heard? We made (adorable!) hamantaschen cereal! Due to popular demand, we are sharing the recipe for this festive and fun Purim breakfast delight. This recipe uses a classic oil-based dough, which holds together better in your spoon, and is flavoured with citrus because, well, breakfast. Fill your hamantaschen with your favourite fruit leather for a perfectly balanced start to your day. Move over, Wheaties! These little delicious triangles are the new Breakfast of Champions! 

We also think these hamantaschen would taste great on yogurt, or as part of a holiday trail mix!

Ingredients

Dough

1 cup all-purpose flour
½ tsp baking powder
⅛ tsp kosher salt
½ Tbsp orange juice
⅜ cup vegetable oil
⅜ cup sugar
1 egg
½ tsp vanilla extract
½ tsp lemon zest

Filling

1 package fruit leather (try to find one that is relatively soft and 100% fruit, we like SunRype Fruit to Go – Blueberry and Pomegranate)

directions

In a medium bowl mix the flour, baking powder, and salt.

In a large bowl, or in the bowl of your stand mixer, mix the orange juice, vegetable oil, sugar, eggs, vanilla, and lemon zest. Add in the dry ingredients ⅓ at a time until combined. If you do not have a mixer, you may want to use a wooden spoon for this before switching to your hands. 

Turn the dough out onto a flat surface (no need to dust with flour) and knead a few times until it is smooth, but not sticky. You can add more flour or orange juice if necessary to reach the desired texture.

Cut the dough into two small discs and wrap it in plastic wrap. Chill in the fridge for at least 1 hour or up to 24 hours.

While the dough is chilling, prep your fruit leather filling by cutting the fruit leather into ⅛” cubes.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Break off a small piece of dough and roll to a ⅛” thickness. Make sure the rest of your dough stays wrapped, and don’t roll out too much at a time, as the dough will dry out.

Cut a circle in the rolled-out dough with a ¾” round cookie cutter so you have a round disc. Add a square of fruit leather to the center of the circle and pinch the dough around the leather on 3 sides to make a triangle, leaving the filling exposed in the center of the cookie. Repeat with the remaining dough. 

Transfer the hamantaschen to the prepared baking sheet and bake for 10 minutes, turning the pan once at 8 minutes. Allow to cool and enjoy!

Makes enough for 2 bowls of cereal.
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