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Georgia Peach Cobbler Hamentaschen

I struggled with what flavor to create for the state of Georgia. Originally I started testing a diet coke recipe because of the Coke factory in Atlanta, but those ended up with a disastrous goopy mess in my oven!


Then, one of my friends who is from Atlanta suggested that I make a peach cobbler hamentaschen and I happily obliged! The brown sugar in the dough makes for a deliciously crunchy on the outside and soft on the inside shell for the peach cobbler filling!


I hope you enjoy!


YIELD: 2 Large (6-8 inch) Hamentaschen


Dough

2 Cups all purpose flour

1 Teaspoon cinnamon

½ Teaspoon salt

1 Cup brown sugar

2 Teaspoons baking powder

½ Cup butter (1 Stick), softened

1 Egg

2-4 Tablespoons water


Filling

1 bag frozen peaches (defrosted)

2 Tablespoons all purpose flour




Place all of the dry ingredients (flour, cinnamon, baking powder, brown sugar, and salt) in the bowl of a stand mixer fitted with a paddle attachment. A handheld mixer will work just fine as well.


Mix on low speed until combined. Add in the butter and mix until the dough looks like a fine sand.


Add in the egg and mix until combined. With the mixer on medium speed, slowly drizzle in the water until a ball of dough forms.


Wrap the dough in plastic wrap and refrigerate for at least 1 hour.


When you are ready to bake the cookies, remove the dough from the fridge. Place on a well floured surface and roll the dough out to about ⅓ inch thickness.


Cut out two 8-inch circles of dough.


Fill a small bowl with water. Preheat the oven to 350 degrees Fahrenheit.


Take one circle of dough and place ½ cup of the peaches mixture in the center. Using your index finger, dip it into the bowl of water and run along the edge of the circle. This will help the dough stick together while it bakes.


Pinch the circle of dough into 3 corners to form a triangle. Bake for 15-20 minutes. Allow to cool completely before eating.



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