A great treat for Purim – Alfajores Hamantaschen! The classic hamantaschen get an Argentinian twist with alfajores dough and Dulce de Leche filling. If you like alfajores – you will love them!
Photo: Natalie Levin
Alfajores Hamentaschen
For the dough:
- 100 grams (1 stick) cold butter (cut into cubes)
- 100 grams (3/4 cup) all-purpose flour
- 125 grams (1 cup) cornstarch
- 5 grams baking powder
- 60 grams (1/2 cup) sugar powder
- 1/2 tsp. vanilla extract
- Pinch of salt
- 2 large egg yolks
- 1-2 tbsp. cold milk
For filling and decoration:
- 1/2 can Dulce de Leche (preferably one that is made in Argentina)
- 3-4 tbsp. shredded coconut
Decoration:
- Sugar powder
- Cookies: In a food processor with a steel blade, put butter, flour, cornstarch, baking powder and sugar powder, vanilla and salt and blend to fine crumbs.
- Add egg yolks and milk and blend just until a smooth dough forms.
- Flatten the dough into a disc shape, wrap in plastic wrap and refrigerate for an hour.
- Preheat oven to 160c degrees.
- On a floured work surface roll out the dough 3mm thick.
- Cut out medium circles with a cookie cutter about 5-6cm in diameter.
- Put about 1/2 tsp. of Dulce de leche in the center of each cookie, sprinkle some coconut and form a hamantaschen shape.
- Place the cookies at intervals on an oven pan lined with baking paper.
- Cool in the freezer for about 15 minutes.
- Preheat the oven to 160c degrees.
- Bake for 10-12 minutes or until golden brown.
- Cool completely and serve with powdered sugar.
- Keep the cookies in an airtight container at room temperature up to 5 days.
- On hot and humid days it is recommended to keep in the refrigerator.
- Hamantaschen can be frozen for up to a month stored in a sealed box.
- You can fill the hamantaschen cookies with any other filling of your choice.