Please note that the prep time and cook time includes both for the hamantaschen and the jam!
Author: Sara
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
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.
Next, pour in the balsamic vinegar and continue cooking, allowing the mixture to reduce for about 5 more minutes.
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.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
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.
Pour the wet into dry and knead the dough until it is only slightly sticky.
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.
Place about ½ teaspoon of jam into the center of each, then pinch the corners together firmly, forming a triangle.
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.
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/