It’s that time of year, when bloggers and crazy Jewish women everywhere scramble to come up with unique variations of hamantaschen. And I am nothing if not a crazy Jewish woman.
As I mulled over what kind of Purim treats to whip up this year, I wanted to create some vibrant cookies that tasted as delicious as they looked. I don’t know what it is about a bowl of cereal that is somehow comforting and indulgent, but that was my starting point for these milk and cereal hamantaschen: a long way from the story of Haman and Esther, but fun and celebratory nevertheless.
Kids will love making and eating these colorful treats using their favorite cereals; try using any cereal they like, as long as it’s a bit sugary (hey, it’s a holiday!). And if you like handing out gifts in your community as part of the festivities, these hamantaschen would inspire an adorable breakfast-themed mishloach manot.
Note: The dough needs to chill in the fridge for at least 1 hour.
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Milk and Cereal Hamantaschen Recipe
Kids and adults alike will love this fun, colorful take on the classic Purim cookie.
- Total Time: 1 hour 30 minutes
- Yield: 12-18
Ingredients
For the dough:
- ½ cup butter (or margarine)
- ¾ cup granulated sugar
- 1 egg
- 1 Tbsp milk (or almond milk)
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour + more for rolling
- ¼ cup crushed Fruity Pebbles cereal (or other cereal of your choosing)
- ¼ tsp baking powder
- ¼ tsp salt
For the filling:
- 8 oz cream cheese, at room temperature
- ¼ cup milk (preferably whole milk, but not skim)
- ¼ cup Fruity Pebbles (or other cereal)
- pinch salt
- 3 Tbsp sugar
- ½ tsp vanilla
- additional cereal, for topping
Instructions
- Start by prepping the filling: In a small bowl combine the milk and Fruity Pebbles. Set aside.
- To make the dough, cream together the butter and sugar. Add the egg, milk and vanilla extract. In a separate bowl, whisk together the flour, salt, baking powder and crushed cereal. Add dry ingredients to wet mixture in batches until dough forms.
- Form dough into a ball and wrap in plastic. Flatten into disc and place in fridge for at least 1 hour.
- While dough is chilling, finish making the filling. Combine the milk-cereal mixture with softened cream cheese, sugar, salt and vanilla.
- Preheat oven to 400°F.
- Take half dough and roll out to ¼-inch thickness. Cut rounds using a cookie cutter or drinking glass.
- Add about ½ tsp filling into the middle of each round. Fold corners up into triangles, pinching carefully on each end.
- Place cookies on a baking sheet lined with parchment paper or a silpat. Place in fridge for 10 minutes.
- Bake for 9-11 minutes. Allow to cool completely before eating.
Notes
The dough needs to chill in the fridge for at least 1 hour.
- Prep Time: 10 minutes + 1 hour 10 minutes chill time
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
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