Pam

London Fog Hamantaschen

This winter, I rediscovered my love of a steaming hot London Fog. We’ve had some bitterly cold days and a warm mug of Earl Grey tea combined with vanilla and steamed milk hit the spot. As I was drinking a mug a few weeks ago, while planning my hamentaschen baking schedule for this year, it occurred to me that these flavours would make a delicious hamantasch.

I have used these flavours together in baking before, making London Fog Macarons for Passover and cupcakes years ago when I had my store. So into the kitchen I went to test the recipes and I loved the results!

These are best eaten the day they’re baked. They can be frozen and thawed when you want them, but the texture of the filling isn’t as good once frozen. I hope you enjoy them!

London Fog Hamantaschen

These Hamantaschen are a variation on the classic cookie -- the dough is flavoured with Earl Grey tea and the filling is vanilla pastry cream, a flavour combination that borrows from a favorite hot drink, the London Fog. Makes 24


Ingredients

    Dough Ingredients:

    • 4 oz. / 114 grams butter (1/2 cup)
    • 6 oz. / 168 grams granulated sugar (3/4 cup)
    • 1 Tbsp. Earl Grey tea (approximately 3 tea bags)
    • 2 large eggs
    • 2 tsp. vanilla extract
    • 1 tsp. baking powder
    • 1/2 tsp. salt
    • 12 1/2 oz. / 355 grams all-purpose flour (2 1/2 cups)

    Filling Ingredients:

    • 4 oz. / 114 grams granulated sugar (1/2 cup)
    • 1 oz. / 28 grams corn starch (3 Tbsp.)

           

    • 1/8 tsp. salt
    • 2 large eggs
    • 1 large egg yolk
    • 2 tsp. vanilla extract
    • 2 cups whole milk

    Directions

      • For the dough,  use the paddle in a stand mixer to cream the butter and sugar together. Add the Earl Grey tea and mix through.  Add the eggs, one at a time, then add the vanilla, mixing in each addition until incorporated.
      • Add the baking powder, salt and flour and mix on low until just combined and a ball of dough forms.  Divide the dough in half, flatten each half into disks about 1-inch thick and wrap in plastic wrap.  Refrigerate until chilled, about one hour
      • Make the filling.   Combine the sugar, corn starch and salt in a medium pot and whisk until well combined.  Add the eggs and whisk until well combined, making sure you scrape the edges of the pot to make sure there are no dry ingredients hiding out.  Add the vanilla and milk and whisk to combine.
      • Place the pot over medium-low heat, whisking continously, while it comes to a simmer.  Keep whisking as it simmers, until the filling thickens and coats the back of a spoon.
      • Pour the pastry cream into a bowl, cover with parchment paper, pressing the parchment right onto the pastry cream, to keep it from forming a skin.  Refrigerate until chilled.
      • Once the filling and dough are chilled, it’s time to make the hamantaschen. Preheat your oven to 350ºF / 175°C.
      • Roll out one piece of dough on a well-floured work-surface, about ⅛-inch thick. If it’s too hard, let it rest on the counter for a few minutes.  Use a 3-inch round cutter or glass to cut out circles of dough. Collect the scraps to re-roll.
      • Place a generous teaspoon of filling in the center of each circle. Bring 3 sides of the dough together to make a triangle over the filling. Pinch the three corners together to seal them and place on baking sheets lined with parchment paper.
      • I prefer to bake one tray at a time, baking on the middle racks of the oven for 15 minutes, turning the tray and baking another 8-10 minutes, or until the edges are golden brown. Remove from the oven and let cool.
      • Once cooled, enjoy! These are best eaten the day they’re baked. You can keep them on the counter in an air tight container for a couple of days.

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