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!
Recipe reprinted with permission from The Wandering Chew.
Ingredients
For the 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
For the 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 F. Line a baking sheet with parchment paper.
- Break off a small piece of dough and roll to 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!
