Cream Cheese Hamantaschen Dough 16.000

Deb Lindsey for The Washington Post

Feb 18, 1996

Less traditional but certainly appropriate, this all-purpose pastry dough yields a very delicate and flaky pastry. To fill, either buy prepared chocolate-hazelnut or poppy seed paste or see related recipes for Apricot Filling for Hamantaschen, Prune Filling for Hamantaschen or Dried Sour Cherry Filling for Hamantaschen. This dough goes particularly well with the sour cherry filling. The recipe can be doubled.

16 cookies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 16 cookies

  • For the dough
  • 1/4 cup sugar
  • 1/2 cup unsalted butter or vegetable shortening
  • 1/2 cup cream cheese
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup flour, plus more as needed
  • For the egg wash
  • 1 large egg plus 1 egg yolk
  • Pinch sugar
  • 1 to 2 tablespoons water
  • For the hamantaschen
  • Filling (use chocolate-hazelnut or poppy-seed pastes; or following recipes for prune, apricot or cherry)
  • Granulated or coarse sugar for topping (optional)

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To make the dough: Place the sugar, butter or shortening and cream cheese in a large mixing bowl. Add the vanilla, salt and flour, and stir to make a soft dough, adding a little flour if the dough is too sticky to handle.

(The dough may also be made in a food processor. Place the flour in the work bowl. Add the butter or shortening and cream cheese in chunks along with the vanilla and salt. Process until the dough forms a ball. Remove from the processor bowl and sprinkle on a little flour to make handling the dough easier. Wrap in plastic and chill for 30 minutes or overnight.)

Place a rack in the upper third of the oven and preheat to 350 degrees. Line a baking sheet with parchment paper.

While the oven is heating, make the egg wash: Combine the egg, egg yolk, sugar and water in a small bowl and whisk to combine thoroughly. Set aside.

To assemble the hamantaschen: Roll out the dough on a well-floured board, being careful not to press too firmly; the dough will be a little fragile. Cut into 3-inch rounds and brush with egg wash. Scraps can be rerolled once. Place a generous teaspoonful of filling in the center of each round. Fold over the edge of the circle in three sections to form a triangle and pinch the corners closed. There should be a lip of dough around the outside, but some filling should be left exposed in the center. Brush the exposed dough with egg wash again and, if desired, sprinkle with regular or coarse sugar. Transfer the triangles to the baking sheet. Bake for about 18 to 22 minutes, until golden brown.

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Recipe Source

From cookbook author Marcy Goldman.

Tested by The Washington Post.

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