Key Lime Pie Hamantaschen

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5 from 13 votes

Prep Time 40

Cook Time 9

Refrigeration time 2 15

Total Time 3 4

Servings cookies

Calories 118

Graham cracker cookies filled with zesty key lime pie filling and topped with a white chocolate whipped ganache. A fun way to celebrate Purim!

Ingredients

White Chocolate Whipped Ganache:

150 grams heavy cream (½ cup plus 2 Tablespoons)
112 grams white chocolate, chopped (4 ounces)
2 teaspoons light corn syrup
1 teaspoon lime zest (optional)

Graham Cracker Hamantaschen Dough:

165 grams all purpose flour (1¼ cups plus 1 Tablespoon)
170 grams graham cracker crumbs (2 cups)
¼ teaspoon baking powder
¼ teaspoon salt
113 grams unsalted butter at room temperature (8 Tablespoons. or ½ cup)
150 grams sugar (¾ cup)
1 egg at room temperature
1 egg yolk at room temperature
15 grams whole milk (1 Tablespoon)
1 teaspoon vanilla

Key Lime Pie Filling:

198 grams sweetened condensed milk (7 ounces)
60 grams key lime juice (¼ cup)
1 large egg yolk
¼ teaspoon lime zest

Instructions

Prepare White Chocolate Ganache:

Heat the cream, just to the point of bubbling before it boils. If using lime zest, add it to the cream while it is heating. Place the chopped chocolate in a bowl with the corn syrup. Pour the heated cream over the chocolate, making sure the chocolate is fully immersed. Allow it to sit for 2-4 minutes so the chocolate melts, but do not let it sit too long. Starting from the center of the bowl, whisk in concentric circles, working your way towards the edges of the bowl. Once the chocolate and cream are fully incorporated, cover the top with plastic wrap, directly on the surface of the ganache. Refrigerate at least 4 hours and preferably over night.

Prepare Hamantaschen Dough:

In a bowl, whisk together the flour, graham cracker crumbs (see Notes below), baking powder, and salt. Put aside.
In a mixer or by hand, cream the butter and sugar together for 2-3 minutes. Add the egg, the egg yolk, milk, and vanilla and beat until all the liquid ingredients are fully incorporated, approximately 2 minutes.
With the mixer off, pour the dry ingredients into the mixer bowl over the liquid ingredients. Turn the mixer on the lowest speed and mix just until the dry ingredients are fully incorporated. (Alternatively, you can mix the dry ingredients in by hand using a rubber spatula.) Do not overmix.
Place half the dough on top of a large piece of plastic wrap. Using the plastic wrap, shape the dough into a disk, pushing down on it to thin it out. Fully cover the disk of dough in the plastic wrap and place in the refrigerator for at least two hours and for as long as 48 hours. Repeat with the remaining portion of the dough.
Line 2 or 3 cookie sheets with parchment paper.

Prepare Key Lime Pie Filling

In a bowl, whisk together all of the ingredients until well combined. Cover with plastic wrap and refrigerate at least 30 minutes and up to 2 days.

Assemble the Hamantaschen

Take one of the dough disks from the refrigerator and roll out in between two pieces of parchment paper. Roll the dough so that it is approximately ¼ of an inch thick. If you roll it too thin, the dough will rip as you remove it from the parchment. Using a round cookie cutter (I use a 2½ inch diameter), cut as many rounds out as you can. You may need to dip your cutter into some flour to avoid it sticking to the dough. Use a metal spatula dipped in flour to release the rounds. Gather the scraps and roll that clump of dough out and cut more rounds. Keep repeating until you have used all the dough. If at any point the dough becomes too sticky or difficult to work with, cover it in plastic wrap and let it cool in the refrigerator for about 15 minutes.
Fill each round with just less than 1 teaspoon of the key lime pie filling. Do not over fill them. Lightly flour your fingertips and form each circle into triangles by folding up the rounds and pinching them tightly in three corners. (If they are not sticking together, wet your fingertip and rub it on the inside where you are trying to create the point.) You want to make sure that the seams are fully closed so that the filling does not break through the barriers while baking. Place the shaped hamantaschen on the prepared cookie sheets.
Place the cookie sheets with the shaped hamantaschen in the freezer for 15 minutes. DO NOT SKIP THIS STEP.
Preheat oven to 400° F.
Repeat steps 1 through 2 with the remaining disk of dough.
Bake the frozen hamantaschen for 9-10 minutes until they are lightly brown around the bottom edges. Cool completely before whipping the white chocolate ganache.
Using a mixer or a hand whisk, whisk the white chocolate ganache until stiff peaks are formed. Be careful not to over whisk. Pipe the white chocolate whipped ganache in a decorative fashion. Top with lime zest. Store in an airtight container in the refrigerator.

Notes

For graham cracker crumbs, place graham crackers (depending on the brand, approximately 9-11 sleeves) into a blender or food processor. Blend or pulse until all crackers are broken down into crumbs.
When whipping the white chocolate ganache, be sure to freeze your bowl and whisk first. Keeping everything cold will help whip it up faster.
These also freeze well once baked. Defrost at room temperature for 10-15 minutes.

Author: Rob Finkelstein

Calories: 118kcal

Course: Dessert

Cuisine: Jewish

Keyword: cookies, Purim

Nutrition