Friday, February 27, 2015

Cake Mix Hamentaschen for 5775

Cake Mix Hamentaschen

Every year at Purim it seems that I find myself with an abundance of boxed cake mix in my pantry.  I'm not entirely sure how they all sneak into there, but it seems like a good a time as any to use them up.  Several years ago I found a recipe from Mommzy for hamentaschen using cake mix and I've been trying variations on the that recipe since then.  This year was definitely no different.  A couple of years ago I posted about the cake mix confetti version.  I made that again this year, but changed the recipe a bit.  I added a bit of oil to the dough and it seemed to make it much more pliable and less dried out.  I also decided to try the same marshmallow filling, but add it before baking rather than after.  I'm so glad I did.  The dough is much easier to work with this way and the marshmallow filling is super good when it bakes into the center.  I hope you try it for yourself!

Here is the recipe again with the changes.

Cake Mix Confetti Hamantaschen

1 box cake mix (I used yellow)

2 Tbs. sprinkles (jimmies)

1 cup flour

2 Eggs

2 Tbs. vegetable oil

2 Tbs. Water

Marshmallow filling

Mix all the ingredients in a medium-sized bowl until a ball forms.  Roll out dough on a floured surface to approximately 1/8th inch.  Cut the dough into 3" circles with a cookie cutter or a glass.  Add a teaspoon of marshmallow filling to the center and pinch closed into triangle shapes.  Bake at 375 degree oven for about 10 minutes.  Remove cookies to cool on rack.

Marshmallow filling

1/2 cup vegetable shortening

1 cup powdered sugar

1 cup marshmallow fluff (about half of a 7 oz. container)

Add the shortening, 3/4 cup of sugar, and marshmallow fluff to the bowl of a mixer.  Mix ingredients together on a medium speed until a thick, spreading consistency is reached.


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