![]() These Caramel Macchiato Hamantaschen can be stored at room temperature in an airtight container for 2-3 days.Place foil or parchment paper under the cooling rack then drizzle the caramel over the tops of the hamantaschen.Transfer the baked hamantaschen to a cooling rack to cool completely. Bake for 10-12 minutes, until lightly golden brown. Transfer the dough rounds to a parchment lined cookie sheet, brush the edges with water then add a half teaspoon of the white chocolate filling and pinch the edges together to create a triangle.You can pretty much use whatever size cookie cutter you want based on the size of the hamantaschen you are looking for! Cut out rounds of dough using a 3 or 3 1/2 inch cookie cutter. ![]() Don’t make the dough too thin or it won’t hold together while it bakes. Lightly flour the counter and roll out the dough to around 1/4 inch thick.
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