Easy Pie Dough Raspberry Hamantaschen Recipes

COOKIE DOUGH HAMANTASCHEN

Steps:

• To make the dough:1. Beat the butter or margarine until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 5 minutes.2. Beat in the egg.3. Blend in the juice, vanilla and salt.4. Stir in enough of the flour to make a soft dough. Wrap the dough in plastic wrap and chill until firm, at least 1 hour.To fill and make the hamantaschen:1. Preheat the oven to 375°F.2. Remove the dough from the fridge. If it feels too hard to roll out, let it stand at room temperature until malleable, but not too soft.¼ inch thick. 3. Flour a clean work surface. Divide the dough into two pieces and roll the dough to about 1/4 inch thick. 4. Cut rounds of dough with the edge of a drinking glass or circle cookie cutter, dipped in flour. Repeat rolling and rounding with remaining scraps of dough.5. Place a dollop of jam on each round. Pick up the sides and pinch them together to form a triangle, leaving the jelly center exposed.6. Line a few baking trays with parchment paper.7. Place the hamantaschen about 1 inch apart. Bake until golden brown, about 12 minutes. Tips To make a quick homemade filling, mix eight ounces of date spread with ½ cup of coarsely chopped nuts and zest of one lemon.

EASY PIE DOUGH RASPBERRY HAMANTASCHEN

Steps:

• Preheat the oven to 350F. Line a baking sheet with parchment paper
• Unroll the dough, and roll it 1/8" inch thick
• With the help of a glass or cookie cutter, cut the dough into 3" circles
• Spoon 1 teaspoon of raspberry preserves in the center
• Pinch the dough in three spots into a triangle shape (look at the images in the post for guidance)
• Transfer them to the lined baking sheet and bake for 25 minutes

RASPBERRY PIE

Steps:

• Preheat the oven to 425 degrees F.
• In a large bowl, gently toss together the raspberries, sugar, flour, lemon juice and nutmeg. Set aside.
• Roll out half of the pastry and fit it inside a 9 inch pie plate, trimming off the excess pastry.
• Place the raspberry mixture inside the pie crust.
• Lightly wet the edge of the crust with a bit of water.
• Roll out the other half of the pastry and set it over top of the berries, or cut it into one inch strips and weave the strips into a lattice top over the berries.
• Crimp the edges to seal them. If you are using a full crust, cut slits in the top to vent the pie.
• Whisk together the egg and water and brush it lightly over top of the pastry.
• Sprinkle with a bit of extra sugar.
• Place the pie on a baking sheet in case it bubbles over.
• Bake for 15 minutes, then REDUCE THE HEAT to 375 degrees F and continue baking for another 35-40 minutes or until the crust is lightly browned and the filling is bubbling.
• If the pastry is getting too brown and the filling isn't bubbling yet, tent some foil over top to prevent more browning.
• Allow the pie to cool completely before slicing so that the filling will firm up.

EASY HAMANTASCHEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, beat the eggs and sugar until lightly and fluffy. Stir in the oil, vanilla and orange juice. Combine the flour and baking powder; stir into the batter to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour. On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into circles using a cookie cutter or the rim or a drinking glass. Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners.
• Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

RASPBERRY HAMANTASCHEN

Steps:

• In a large bowl, combine almond flour and salt.
• In a smaller bowl, combine oil, agave, vanilla and water.
• Mix wet ingredients into dry.
• Chill dough in refrigerator 1 hour.
• Roll out dough between 2 pieces of parchment paper ¼ - ½ inch thick.
• Cut dough into circles (size of your choosing).
• Make a light indentation with your forefinger in the center of each circle.
• Drop ½ teaspoon of raspberry jam into the center of each circle.
• Fold the dough in to create 3 sides; pinch each of the 3 corners to form a triangle shaped cookie.
• Bake at 350° for 8 minutes until cookies are golden brown around the edges.
• Serve.

EASY CRUSTLESS GLUTEN-FREE RASPBERRY PIE

Steps:

• Put raspberries in greased, deep-dish pie plate and sprinkle with cinnamon and one tablespoon of granulated sugar.
• In a large mixing bowl, mix melted butter, one cup of granulated sugar, gluten-free flour mix, and xanthan gum (if used).
• Blend in unbeaten egg, lemon juice, and salt. Mix well and pour over raspberries. (This mixture will be thick, so you will have to spread it with a spatula to cover all the raspberries.)
• Sprinkle a little more cinnamon (or cinnamon-sugar mix) over the top.
• Bake at 350F degrees for about 45 minutes. Check for doneness with toothpick.

EASY PEASY RASPBERRY PIE

Steps:

• 1. Mash about 2 cups of raspberries to measure 1 cup; place in a saucepan. Add sugar, cornstarch and water.
• 2. Bring to a boil, stirring constantly; cook & stir 2 minutes longer. Strain to remove seeds if desired. Cool to room temperature, about 20 minutes.
• 3. For Filling; Beat whipped topping, cream cheese and confectioners sugar in a mixing bowl. Spread into crust.
• 4. Top with remaining berries. Pour cooled raspberry sauce over top. Refrigerate for 3 hours.