Hamantaschen with Strawberry Balsamic Jam
 
Prep time
Cook time
Total time
 
Please note that the prep time and cook time includes both for the hamantaschen and the jam!
Author:
Recipe type: Dessert
Serves: 30 hamantaschen
Ingredients
  • FOR THE JAM:
  • 3 cups chopped strawberries
  • 1½ tbsp balsamic vinegar
  • 1-2 tbsp honey
  • 1 tsp lemon juice
  • 2 tbsp chia seeds
  • FOR THE HAMANTASCHEN:
  • 2 cups spelt flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup honey
  • 3 tbsp olive oil
  • 2 tsp balsamic vinegar
Instructions
  1. Begin by heating a pan over a medium flame on the stove. Add in the strawberries, honey, and lemon juice, and cook for 5 minutes, until the strawberries begin to break down.
  2. Next, pour in the balsamic vinegar and continue cooking, allowing the mixture to reduce for about 5 more minutes.
  3. Put in the chia seeds and stir occasionally for 5 more minutes. You should be able to mash the strawberries now, but don't worry about getting it perfectly smooth. Let it keep cooking on medium-low for 5-10 more minutes, until the jam is further reduced. Once thickened, remove from heat to cool.
  4. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
  5. In a large mixing bowl, combine the spelt flour, baking soda, and salt. In a separate bowl, whisk together the honey, olive oil, and balsamic vinegar until fully incorporated.
  6. Pour the wet into dry and knead the dough until it is only slightly sticky.
  7. On a well-floured surface roll out the dough to about ¼-inch. Cut the dough into circles using a cookie cutter or glass cup.
  8. Place about ½ teaspoon of jam into the center of each, then pinch the corners together firmly, forming a triangle.
  9. Spread out on the baking sheets, making sure to leave space between them so that the moisture can evaporate in the oven. Bake for 12-14 minutes. They will still feel a little soft when you take them out of the oven, but harden once removed from the pan to cool on a wire rack.
  10. Store in a container at room temperature for 5 days.**
Notes
*You'll have some extra jam. Store it in a jar in the fridge for 1 week.
**The jam has a lot of moisture, which means that when storing the hamantaschen, they get a little softer. You can crisp them up by baking them in the oven at 300 degrees F for about 5 more minutes.
Recipe by Lenses and Lentils at https://lensesandlentils.com/hamantaschen-strawberry-balsamic-jam/