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!
Servings 20 mini alfahores hamantaschen
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
- 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.