hamantaschen cereal recipe purim breakfast jewish
Photo credit The Wandering Chew

How to Make Hamantaschen Cereal for Purim

Who wouldn't want tiny hamantaschen for breakfast?

We clearly love a good Internet food moment, and absolutely could not resist trying out the
big-snacks-as-tiny-cereal trend with the most riffable holiday cookie. As the makers of rugelach and Pop-Tart cereal indicated, we knew making hundreds of tiny hamantaschen would be a bit nuts, but we had to try it anyways!

We’re so glad we did because our hamantaschen cereal are just so adorable, and became even more popular than we thought possible!

This recipe uses a classic oil-based dough, which holds together better in your spoon, and is flavored with citrus because, well, breakfast. Fill your hamantaschen with your favorite fruit leather for a perfectly balanced start to your day. Move over, Wheaties! These little delicious triangles are the new breakfast of champions!

Notes:

  • Try to find a fruit leather for the filling that is relatively soft and 100% fruit, we like SunRype Fruit to Go Blueberry and Pomegranate.
  • The hamantaschen dough needs to chill in the fridge for at least 1 hour or up to 24 hours, so you can make it a day ahead.

Recipe reprinted with permission from “The Wandering Chew.

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hamantaschen cereal recipe purim breakfast jewish
Photo credit The Wandering Chew

Hamantaschen Cereal

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Breakfast of champions!

  • Total Time: 1 hour 40 minutes
  • Yield: Serves 2

Ingredients

Units

For the dough: 

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

For the filling:

Instructions

  1. In a medium bowl mix the flour, baking powder and salt.
  2. 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.
  3. 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.
  4. 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.
  5. While the dough is chilling, prep your fruit leather filling by cutting the fruit leather into ⅛-inch cubes.
  6. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  7. Break off a small piece of dough and roll to ⅛-inch 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.
  8. Cut a circle in the rolled-out dough with a ¾-inch 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 three sides to make a triangle, leaving the filling exposed in the center of the cookie. Repeat with the remaining dough.
  9. 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!

Notes

  • Try to find a fruit leather for the filling that is relatively soft and 100% fruit, we like SunRype Fruit to Go Blueberry and Pomegranate.
  • The hamantaschen dough needs to chill in the fridge for at least 1 hour or up to 24 hours, so you can make it a day ahead.
  • Author: The Wandering Chew
  • Prep Time: 30 minutes + 1 hour chill time
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Holiday

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