CAKE MIX HAMENTASHEN

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Cake Mix Hamentashen image

I found this recipe years ago on a Jewish recipe web site. I use Solo Filling instead of jam or preserves, I find them to be less sweet and taste more like fruit. The apricot and prune are exceptionally good.

Provided by mandabears

Categories     Dessert

Time 7m

Yield 18-24 hamantashen

Number Of Ingredients 5

18 1/4 ounces yellow cake mix, I use Betty Crocker
1 cup flour
2 eggs, beaten
2 tablespoons water
fruit preserves or solo fruit filling

Steps:

  • Preheat oven to 375 degrees.
  • Spray cookie sheet with cookie spray.
  • In a large mixing bowl combine flour and cake mix.
  • Stir in water and eggs until a stiff dough forms.
  • On a lightly floured surface, roll dough out to 1/8 inch.
  • Cut into 2-3 inch circles, I use the top of a drinking glass dipped in flour before cutting.
  • Place dough 2 inches apart on cooking sheet.
  • Place a teaspoon of filling in the center of each circle.
  • Fold the sides in to form three corners(triangle).
  • Moist edges with water or egg wash before folding if needed.
  • Bake for 10minutes or until golden brown.
  • Cool for 2 minutes on cookie sheets and remove to wire racks to cool completely.

Nutrition Facts : Calories 157.6, Fat 4, SaturatedFat 0.7, Cholesterol 24.1, Sodium 196.8, Carbohydrate 27.8, Fiber 0.5, Sugar 12.5, Protein 2.7

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