What is it about spring that makes us all long for it like no other season? There is something about the smell of blooming flowers, sunny and warm temperatures, and airy hues that make me long for it this time of year. I don’t know about you, but I am SO ready for spring!
Maybe it’s this crazy beautiful weather we’ve been having in New York lately that’s given me spring fever.
Whatever the reason, I have been longing to incorporate my desire for spring with the one little cookie everyone is baking up at the moment for Purim!
My solution? A Trio of Citrus Hamantaschen, of course!
And I have to say, the clean, citrusy and bright flavors of these lovelies are the best of all worlds!
For the curd, I really wanted to come up with some truly unique flavors. Something citrusy and pretty-that didn’t include lemon. So, I made grapefruit, pineapple and lime curd. All of which are so delicious and different in their own way!
The grapefruit curd truly has the essence of grapefruit-so if you’re not a grapefruit fan, id move on to the next two. I wanted it to be true to what a grapefruit really tastes like, so it does have a slightly tart and robust taste.
It’s fresh, clean and wonderfully flavorful! I kept tasting it-I just couldn’t believe how natural it tasted! The toasted pistachios in the dough add just the right amount of crunch and added flavor!
My Trio of Citrus Hamantaschen are super special, super easy and super delicious! They are perfect for Purim, perfect for spring (fever) and can quickly be made before a party because they only take 15-20 minutes to whip up!
I hope you enjoy these-you’ll be seeing lots more curd recipes on the blog soon.
Now for the recipes!
You can find the pineapple coconut recipe HERE.
You can find the recipe for the lime recipe HERE.
- For the Curd:
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 1 ½ cups grapefruit juice
- 1 teaspoon grapefruit zest
- 3 egg yolks
- 6 tablespoons butter or margarine, cut into small pieces
- 1 drop red food coloring, if desired
- For the Hamantaschen Cookie:
- ¾ cup granulated sugar
- 1 stick unsalted butter or margarine, at room temperature
- 1 egg
- 1 teaspoon pure vanilla extract
- ¼ teaspoon orange zest
- ¼ teaspoon kosher salt
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon orange juice
- 6 heaping tablespoons chopped pistachio nuts, toasted
- Directions
- For the Curd:
- In a medium saucepan, set over a medium flame, mix the sugar, cornstarch, juice and zest. Cook, mixing often, until thick and small bubbles appear around the edge, about 5 minutes.
- In the meantime, whisk together the yolks in a small bowl.
- Once the mixture comes to a boil, turn off the flame. Slowly and carefully pour half of the hot mixture into the eggs, whisking them constantly. Whisk the eggs and curd together until they are well combined and heated through. Pour the egg mixture back into the pot with the remaining curd and add in the butter. Mix until smooth and thick.
- If using, add a tiny drop of red food gel to deepen the color.
- Allow to cool.
- For the Hamantaschen Cookie:
- Line 2 baking sheets with parchment paper. Set aside.
- In a bowl of an electric mixer, cream the sugar and butter until pale and fluffy. Add in the egg, vanilla, zest, and salt. Mix until well combined. Then, add in the flour, baking powder, and juice. Mix until the dough forms.
- Cover the mixing bowl with plastic wrap, and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350 degrees F.
- Place the chilled dough on a generously floured surface. Create a well in the dough and add in the pistachios, folding them in with your hands to combine. Roll the dough out to about ½ -1/4 inch thick. Cut out your cookies using a round cookie cutter, or the bottom of a round glass cup.
- Fill the centers with about 1 teaspoon of the curd filling. Then, fold the sides up to form a hamantaschen and pinch closed.
- Bake for 6-8 minutes, or until lightly golden on the bottom.
- When the cookies are done, transfer them to a cooling rack to cool completely.
Leave a Reply