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How to Make Key Lime Pie Hamantaschen
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Mar 9, 2024
This unique hamantaschen recipe is as fun to make as it is to eat. Key lime pie hamantaschen are made with graham cracker cookie dough, which encases key lime pie filling. They get topped off with white chocolate whipped ganache. Learn how to make the best hamantaschen for Purim.
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0:00
Hi, I'm going to show you how to make the most delicious key lime pie hamantaschen
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I recommend starting by making the white chocolate ganache first, which you're going to whip
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up at the very end to decorate your hamantaschen with. Start by mixing in a bowl some chopped white chocolate and some corn syrup
0:19
If you're using lime zest, add that into the heavy cream as you heat it
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Once the heavy cream is heated, pour it over the chocolate and corn syrup mixture in a
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bowl and allow it to sit for about two to four minutes. The goal here is to just get the chocolate to really start melting
0:36
Then start whisking from the center of the bowl in concentric circles, working your way
0:41
to the outer edge of the bowl. Once the chocolate is fully melted, you can cover it up and let it sit in the refrigerator
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You want this to chill at least four hours and preferably overnight
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The colder it is, the easier it will be to whip it up
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To make the dough, combine the dry ingredients. That's flour, graham cracker crumbs, baking powder, and salt
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Whisk them all together so that they are well incorporated
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Then you're going to take your sugar and your butter and cream them together
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We call it creamy because the final result of mixing these two ingredients together is
1:29
a creamy mixture. If you're using a mixer, you may need to stop it once or twice just to wipe down the sides
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of the bowl to help the ingredients come together
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Then you're going to add in your egg, your egg yolk, vanilla, and milk
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Beat all of this together until it is well combined. Again, you may have to wipe down the sides of the bowl as you're beating all of this together
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Once it's fully mixed, add in the dry ingredients and then beat it on a low speed
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You don't want the dry ingredients to be flying out of the bowl. Be careful not to overmix the dough
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You're just looking to mix this until all the dry ingredients are fully absorbed by
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the wet ingredients. The way to make sure you don't overmix it is to mix it until it's almost fully combined
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but then finish it off by just mixing it by hand
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Then divide the dough into two packages, wrapping each in plastic wrap
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You can smush it down to a disc or a rectangle. The shape doesn't matter because you're going to end up rolling the dough out to cut your
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circles out to form the hamantaschen. Let the dough chill in the fridge for at least two hours
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To make the key lime pie filling, whisk together the sweetened condensed milk, the key lime
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juice, the egg yolk, and the lime zest. Just mix it really well to get all the ingredients well incorporated
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Cover it with plastic wrap and pop it into the refrigerator for at least 30 minutes and
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up to a couple of days. To shape the hamantaschen, lightly flour your surface
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I definitely recommend using parchment paper on your surface and using a little bit of
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flour on the parchment paper and on top of the dough. If it starts to stick, just place another piece of parchment paper on top of the dough
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and roll it out. This will help prevent any sticking from happening
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You're looking to get it to a thickness of about a quarter of an inch
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Somewhere between an eighth of an inch and a quarter of an inch will be great
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Then cut your circles out. I use a two and a half inch diameter cutter here
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That's my preference. I like the size of the hamantaschen from this shape
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Make sure you wipe down any excess flour and then remove the edges so that you can reveal
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the circles of dough
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If the dough is sticking at all, just use a metal spatula to release them
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Once you have your first set of circles, put just under a teaspoon of the key lime pie
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filling in the center of each one. Then form them into triangles by lifting the edges up and making sure you pinch them really
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well so that none of the key lime pie filling will leak while it's baking
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Once these are shaped, place them on a baking sheet and then put them in the freezer for
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15 minutes prior to baking. Gather up the scraps and roll it out and continue doing the same thing, cutting out circles
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and making as many hamantaschen as you can. Place the frozen hamantaschen in the oven and bake for about 10 minutes
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Once the hamantaschen have fully cooled to room temperature, then it's time to whip up
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your white chocolate ganache. I recommend freezing a metal bowl for this and also putting your whisk in the freezer
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before you start whisking. This will help whip up the ganache a lot faster
6:43
You can certainly use an electric mixer, a stand mixer, or a hand mixer to beat up the
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white chocolate ganache. However, I find it a lot better to do it by hand so that you don't risk over mixing
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Over mixing can be a nightmare, but you can usually salvage it by adding another tablespoon
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of heavy cream and whip it again. By doing this by hand, you know when you've reached stiff peaks
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That's all you're looking for. Then it'll be very easy to pipe and should hold its shape
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Once you've reached stiff peaks, fill a piping bag with the white chocolate whipped ganache
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Then you can pipe the white chocolate whipped ganache onto the cooled hamantaschen in any
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decorative style that you wish. Top them off with a little more lime zest just to make them look pretty and add a drop
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more of lime flavor to it. Unless they're going to be eaten within a couple of hours, I recommend storing them
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in an airtight container in the refrigerator. Enjoy
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