Salted Bourbon Caramel Hamantashen

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Bourbon and especially bourbon salted caramel create quite a decadent hamantashen. But besides great flavor, bourbon has a Jewish connection—something I discovered while visiting the Kentucky Bourbon Trail. Find the full story along with the brand-new recipe at Jewish Food Experience.

I loved creating and eating this recipe, and here are few notes about making it. First, I will be the first to admit that I’ve had some epic fails making caramel sauce in the past. If that applies to you, too, you might want to give the technique I’ve included in the recipe a try. It worked beautifully every time and the flavor is truly wonderful. It changed my whole feeling about making caramel sauce. Also, you can omit the bourbon if you want a more all-purpose caramel sauce for drizzling over any dessert you like. If you still don’t want to face making the sauce, I tested the recipe using store-bought King’s Cupboard Bourbon Caramel Sauce, and it works fine but is much less flavorful.

For making the hamantashen, be sure to brush the dough rounds with the egg wash and pinch (and even almost fold) the three points together. You must do it very firmly. And don’t skip putting the formed pastries in the freezer to help them set. These steps should prevent your hamantashen from coming apart during baking.

I tried two glaze options, and I couldn’t decide which I liked better—so I included both for you to choose. If you want more of a bourbon scent, go with the bourbon glaze. If you want to emphasize the caramel, use the caramel sauce, but keep in mind that the caramel sauce will remain sticky, making those a little messier to eat—a challenge most of us eating them can easily overcome!



 

Comments

  1. Latkes always seem to win the Latke-Hamantashen Debate: https://www.uchicagohillel.org/latke-hamantash-debate This recipe could overturn that tradition!

  2. Where are the directions for the bourbon Carmel filling?

    • Hi Sheila! Thank you for your comment—I’m so sorry that part had gone missing. It’s online now, included with the recipe. Hope you enjoy it!

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