Bananas Foster Hamantaschen
Forget going out to eat or ordering takeout every time you crave Creole food. Try making Bananas Foster Hamantaschen at home. This recipe serves 15 and costs 41 cents per serving. This hor d'oeuvre has 296 calories, 3g of protein, and 13g of fat per serving. 79 people have made this recipe and would make it again. Head to the store and pick up walnuts, flour, egg, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by What Jew Wannan Eat. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. Overall, this recipe earns a rather bad spoonacular score of 17%. Users who liked this recipe also liked Bananas Foster (bananas Flambé), Bananas Foster, and Bananas Foster.
Servings: 15
Preparation duration: 45 minutes
Cooking duration: 30 minutes
Ingredients:
1½ teaspoon baking powder (use 1 teaspoon if you want crispier cookies)
1 very ripe medium-size banana (1/2 cup mashed)
¼ cup brown sugar
½ cup brown sugar
¾ cup brown sugar
1 tablespoon butter
1 stick butter (8 tablespoons), room temperature
1 egg plus 1 for egg wash
2 cups all-purpose flour, sifted
½ cup granulated sugar
½ teaspoon ground cinnamon
½ cup heavy cream
2 tablespoons orange juice
1 tablespoon rum
¼ teaspoon salt
Pinch salt
½ teaspoon vanilla
½ cup chopped walnuts
2 tablespoons water
Equipment:
hand mixer
bowl
plastic wrap
sauce pan
oven
baking sheet
whisk
Cooking instruction summary:
Make the dough first. In a large bowl with a stand or hand mixer, blend butter and sugar until light and fluffy, about 3 minutes. Then add vanilla, 1 egg and orange juice and combine. Then add flour, cinnamon, baking powder and salt and mix just until combined. Dough should be slightly sticky. Form dough into a large ball, flatten slightly, cover with plastic wrap and chill overnight. Then make the filling (you can do this the next day or chill it overnight) Heat a medium saucepan over medium heat and melt butter. Add brown sugar and stir until sugar is dissolved. Then add nuts and stir to coat and toast nuts a bit, for a few minutes. Add the rum and let it burn off- be careful! The rum may or may not flame up a bit. Once the rum burns off, add in the mashed banana and combine. Set aside to cool, can be made 3 days ahead of time. Lastly, make your caramel. Put brown sugar and water in a large saucepan over medium-high heat. Bring to a boil and boil until the mixture darkens (do not let burn) and thickens. Remove from the head and mix in cream- carefully this will bubble up a bit. Then mix in butter, rum and salt. Let cool. The caramel will thicken more as it cools. If it is doesn't get thick, you can simmer more until it reduces and thickens. If you make the caramel ahead of time, you will need to reheat it to get it to drizzling consistency. When you are ready to make your hamantaschen, preheat your oven to 350 degrees F and roll out the dough on a floured surface until it is inch thick. Use a 3-inch circle cookie (a wine glass works too) cutter to cut circles in the dough. Roll out the scraps and re-cut into circles. Then take a teaspoon of the filling and put it in the center of each circle. Dont add any more- the filling will spread to fill the cookie, and anymore would just run over the top making for an ugly hamantaschen. Fold two sides together overlapping at the bottom, and then fold the top down to make a triangle. Place on a parchment lined cookie sheets 1-inch apart and freeze for 30 minutes to prevent spreading. Whisk 1 egg with 1 tablespoon of water to make the egg wash. Wash with egg wash. Bake for 12-15 minutes or until lightly golden on the bottoms of cookies. Cool and enjoy!
Step by step:
1. Make the dough first. In a large bowl with a stand or hand mixer, blend butter and sugar until light and fluffy, about 3 minutes. Then add vanilla, 1 egg and orange juice and combine. Then add flour, cinnamon, baking powder and salt and mix just until combined. Dough should be slightly sticky.
2. Form dough into a large ball, flatten slightly, cover with plastic wrap and chill overnight.
3. Then make the filling (you can do this the next day or chill it overnight)
4. Heat a medium saucepan over medium heat and melt butter.
5. Add brown sugar and stir until sugar is dissolved. Then add nuts and stir to coat and toast nuts a bit, for a few minutes.
6. Add the rum and let it burn off- be careful! The rum may or may not flame up a bit. Once the rum burns off, add in the mashed banana and combine. Set aside to cool, can be made 3 days ahead of time.
7. Lastly, make your caramel. Put brown sugar and water in a large saucepan over medium-high heat. Bring to a boil and boil until the mixture darkens (do not let burn) and thickens.
8. Remove from the head and mix in cream- carefully this will bubble up a bit. Then mix in butter, rum and salt.
9. Let cool. The caramel will thicken more as it cools. If it is doesn't get thick, you can simmer more until it reduces and thickens.
10. If you make the caramel ahead of time, you will need to reheat it to get it to drizzling consistency.
11. When you are ready to make your hamantaschen, preheat your oven to 350 degrees F and roll out the dough on a floured surface until it is inch thick. Use a 3-inch circle cookie (a wine glass works too) cutter to cut circles in the dough.
12. Roll out the scraps and re-cut into circles.
13. Then take a teaspoon of the filling and put it in the center of each circle. Dont add any more- the filling will spread to fill the cookie, and anymore would just run over the top making for an ugly hamantaschen.
14. Fold two sides together overlapping at the bottom, and then fold the top down to make a triangle.
15. Place on a parchment lined cookie sheets 1-inch apart and freeze for 30 minutes to prevent spreading.
16. Whisk 1 egg with 1 tablespoon of water to make the egg wash. Wash with egg wash.
17. Bake for 12-15 minutes or until lightly golden on the bottoms of cookies. Cool and enjoy!
Nutrition Information:
covered percent of daily need
