Negev Nectars - Sustainable Gourmet Kosher Products and Gifts from Israel
Gabi Moskowitz’s Cream Cheese Hamantaschen

Gabi is a chef, writer and the editor-in-chief of the nationally acclaimed blog, BrokeAss Gourmet. Gabi's cookbook, the BrokeAss Gourmet Cookbook, will be published on May 8, 2012.

Cream Cheese Hamantaschen

These rich, buttery Hamantaschen feature cream cheese in the dough, yielding a cookie that is somehow both delightfully chewy and buttery-crisp at the same time. For a real treat, make them with Sesame and Date Delight.


8 tablespoons unsalted butter, softened
3 ounces cream cheese at room temperature
3 tablespoons sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon orange or Meyer lemon zest
1 1/3 cups plus 4 teaspoons flour (plus more for rolling)
1/4 teaspoon salt

2/3 cup of 1 (or more) of the following:

-Cherry Tomato Spread

-Green Olive Tapanade

-Sesame and Date Delight

-Apricot Confiture


Cream butter and cream cheese together until smooth. Add sugar and mix for one minute longer, then mix in the egg, vanilla extract, zest and salt, mixing until combined. Add the flour, mixing just until a sticky dough forms.

Form dough into a disk, wrap in plastic wrap and refrigerate for at least an hour (up to 3 hours).

Preheat oven to 350 degrees F. Lightly grease (or line with parchment) 2 baking sheets.

On a well-floured surface, roll the dough out until it is about 1/4" thick. Use a floured 3" cookie cutter (a wine or drinking glass also works well for this) to cut circles of dough (keep the circles lightly floured to prevent sticking). Gather scraps and re-roll the dough until you have cut all of it into 3" circles.

To assemble the Hamantaschen, spoon about 1 teaspoon of filling in center of a dough circle and fold the dough in from three sides. Gently crimp the corners and twist, to ensure they stay closed while baking.

Arrange on the prepared cookie sheets and bake until golden-brown, 18-22 minutes.

Cool completely before serving.

Makes about 24 Hamantaschen.

All Negev Nectars foods are produced in the Ramat Hanegev region and are certified kosher by Rabbi Svisa, the head of the Ramat Hanegev region rabbinic council,
or are produced in the Arava and are certified kosher by Rabbi Moshe Ha’araya, head of the Eilat region rabbinic council.