Description
Bocadillo Hamantaschen is a delightful fusion of traditional Jewish pastry and Latin American flavors, combining the classic triangular shape of hamantaschen with a sweet guava paste filling. A perfect treat for Purim or any time of year.
Ingredients
- For the dough:
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into small cubes
1 large egg
1 teaspoon vanilla extract
1/4 cup orange juice (or water)
For the filling:
1/2 cup bocadillo (guava paste), chopped into small cubes
1–2 tablespoons water (to soften the bocadillo)
Instructions
- Make the dough: In a large bowl, combine the flour, sugar, baking powder, and salt. Add cold butter and use a pastry cutter or fingers to mix it into coarse crumbs. Whisk together the egg, vanilla, and orange juice in a small bowl. Gradually add the wet ingredients to the dry mixture and mix until the dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the bocadillo filling: In a small saucepan, heat the guava paste and 1-2 tablespoons of water over low heat, stirring until the paste softens. Set aside to cool.
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- Shape the hamantaschen: Roll out the dough to about 1/8 inch thickness on a floured surface. Use a round cutter to cut out 3-inch circles. Place a teaspoon of guava filling in the center of each circle. Fold the sides of the dough towards the center to form a triangle, pinching the edges to seal the filling inside.
- Bake the hamantaschen: Place the shaped hamantaschen on the prepared baking sheet and bake for 12-15 minutes, or until golden brown on the edges.
- Cool and serve: Allow the hamantaschen to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!
Notes
- Different fillings: Try fruit preserves, chocolate, or cream cheese and jam for a different flavor.
- Vegan version: Use plant-based butter and a flax egg to make the dough vegan-friendly.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freezing: Freeze unbaked hamantaschen for up to 3 months and bake straight from the freezer.
- Prep Time: 30 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Jewish, Latin American
Nutrition
- Serving Size: 1 hamantaschen
- Calories: 150
- Sugar: 12g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
