Bubbe’s Hungarian Sweet Cheese Hamantaschen

Any child who has gone to Hebrew school or day school will be familiar with the triangular filled cookies served for Purim called hamantaschen. These cookies are said to represent the three-cornered hat or three-cornered pocket of the Persian archenemy of the Jews, Haman. Ashkenazi Jews traditionally fill their cookies with poppy seeds, apricots, raspberries, or prunes. Today, hamantaschen can also be found filled with chocolate chips, peanut butter, or hazelnut spread.

This recipe evolved as two of us emailed back and forth comparing the sketchy notes of our Hungarian grandmothers’ recipes for yeast-dough hamantaschen. We loved their soft and chewy treats, more “doughy” than the traditional bakery hamantaschen cookie. We’ve taken their “add a pinch” or “just add enough” and created a new recipe. Filled with honey-sweetened farmer cheese, they are the perfect breakfast with a cup of strong coffee on Purim morning, or any other time.

MAKES THIRTY-TWO 3-INCH HAMANTASCHEN

Dough

1 package dry active yeast (2¼ teaspoons)

¼ teaspoon plus ¼ cup sugar

¼ cup warm water (105°F)

2½ cups all-purpose flour, plus more if needed

½ teaspoon kosher salt

12 tablespoons (1½ sticks) unsalted butter at room temperature

¾ cup buttermilk at room temperature

1 extra-large egg

½ teaspoon pure vanilla extract

Filling

8 ounces farmer cheese at room temperature

4 ounces whipped cream cheese at room temperature

2 tablespoons honey

1 tablespoon low-fat milk

½ teaspoon grated lemon zest

2 tablespoons golden raisins soaked in ¼ cup hot water (optional)

2 tablespoons chopped walnuts (optional)

To make the dough, in a small bowl, sprinkle the yeast and ¼ teaspoon sugar over the warm water. Set aside and let the yeast activate (mixture will bubble), about 10 minutes.

In a large bowl, combine the ¼ cup sugar, flour, and salt. Mix to combine. Adding the soft butter and with your hand or the back of a wooden spoon, gently combine the butter into the flour mixture until it resembles coarse crumbs.

Pour the buttermilk into another small bowl. Add the egg and vanilla and beat to combine. Add the yeast mixture and stir to combine.

Make a well with your hands in the flour mixture. Pour the wet ingredients into the well and stir together with your hand or a wooden spoon, incorporating the flour slowly. Mix for 10 to 15 seconds, until a soft and smooth ball of dough is formed. If your dough is very sticky, add a bit more flour, 1 teaspoon at a time. Let the dough rise in the mixing bowl, covered with a damp cloth in a warm, draft-free place for 1 hour.

To make the filling, in a medium bowl, combine the farmer cheese, cream cheese, honey, milk, and lemon zest. Add the soaked raisins and walnuts, if using.

Preheat the oven to 325°F. Line baking sheets with parchment.

Roll the dough out on parchment paper until ⅛ inch thick. Cut out 3-inch circles with a round biscuit cutter or with an overturned glass. Set a small bowl of water on your work surface. Spoon 2 teaspoons filling into the center of a dough round. Wet your fingertips lightly and pinch the dough round into a triangle by folding and overlapping the edges of the dough and pinching at three corners. Repeat with the remaining dough and filling.

Place on the baking sheets and bake for 20 to 25 minutes, until golden brown. Cool on a rack.