There is no such thing as Purim without stuffing your face with these delicious and buttery jam-filled pastry cookie. If you aren't familiar with Purim, lets just say it is a festive holiday which we celebrate by giving away gifts consisting of food, dressing up in costumes, & eating a TON of these strange looking triangle cookies (there's a reason behind its odd shape i promise you)
Now, the traditional and classic way to make them is by filling them with a strawberry jam, which really is still delicious to me no matter how many times I eat them a year. Undderstandably, other people want something more. Something salty, something crunchy, something filled with Biscoff and Dunkaroo dip! Oh gosh my everlasting love with Dunkaroo dips... Tasting this dip I made sent me back to the days my dad used to sneak in a pack in my lunch box so I could devour them in the (strictly) KOSHER ONLY school... those were the days it didn't go straight to the hips.
Down below you will find my dip choices and how to make them, along with the hamentaschen dough I used for all three. This recipe is a celebration within itself since I have literally made a countless amount of dough batches which were either too flaky, too buttery, or would turn into a circle in the oven... its one for the books, folks!
So here I have....
Dunkaroo Dip Filling
What you need:
1 box (18 oz) Funfetti cake mix
1 1/2 cup plain or vanilla yogurt
2 cups Cool Whip
Preparation (10 minutes):
Mix all ingredients together in a bowl until completely combined and there are no more lumps. Chill in refrigerator for one hour (keeps up to three days or can be frozen). Garnish with extra sprinkles if desired. Serve with animal crackers, teddy grahams/graham crackers, or Nilla Wafers for an easy dessert. You could also substitute fat-free Cool Whip and/or yogurt for lower calories.
2 cups biscoff biscuits or speculoos cookies
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/4 cup coconut oil, melted and cooled
2 teaspoons vegetable oil, more as needed
Crush the biscuits in a food processor until they are crumbs. Add the sugar, vanilla extract, coconut oil and vegetable oil and process very thoroughly. If the mixture seems a little dry add a few drops of oil and process again very thoroughly. Repeat until mixture is the desired consistency.
Strawberry Rasberry Jam
PS, if you are going with store bought, get the Bonne Mamman brand, it is by far the most homemade tasting store bought jam!
1 cup sliced fresh strawberriea
2/3 cup fresh raspberries
2 tablespoons lemon zest
2/3 cup granulated sugar
2 tablespoons Ball® RealFruit™ Instant Pectin
1 (8oz) pkg. Softened Cream Cheese 3/4 C. Softened Butter 1 tsp. Vanilla Extract 1 C. Powdered Sugar 2 1/4 C. All Purpose Flour 1/2 tsp. Baking Soda Fillings – Pie Fillings/Jams, Chocolate Chips, etc.
Preheat the oven to 350.
1. In a stand mixer with the paddle attachment, beat the cream cheese and butter until smooth and fluffy. Add the vanilla and powdered sugar and continue to mix until incorporated.
2. Add the flour and baking soda and mix well until combined.
3. Let dough chill in the fridge for at least 30 minutes. Once chilled, roll out your dough on a floured surface to a 1/8 inch thickness. Cut the dough with a biscuit cutter or round cookie cutter. Place a glob of pie filling in the center. Fold your dough into a triangle, making sure the corners are pinched well.
4. Bake for 12 to 14 minutes or until the edges just start to turn golden brown.
I hope you enjoy this delicious holiday cookie and Happy Purim!