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Cheesy Jalapeno Stuffed Hamantaschen

Cheesy Jalapeno Stuffed Hamantaschen

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Serves: 32 hamantaschen


  • Dough:
  • 2 ¼ teaspoons active yeast (or 1 packet)
  • 1 teaspoon sugar
  • 1 ¼ cup warm water
  • 3 ¼ cups all purpose flour
  • 1 teaspoon salt
  • ½ cup powdered sugar
  • Dipping Mixture:
  • 5 cups water
  • 1 cup baking soda
  • Topping:
  • course sea salt
  • Cheese Filling: 2 cups shredded mozzarella cheese
  • ½ cup white cooking wine
  • ¼ teaspoon coarse black pepper
  • ½ teaspoon salt
  • 1 tablespoon corn-starch
  • Topping:
  • ½ jalapeno, finely minced (as much or little as desired)



Prepare the dough by mixing together the yeast, 1 teaspoon sugar, and warm water in a cup. Let proof for 5-10 minutes until foamy and bubbly. Meanwhile mix together the flour, salt, and powdered sugar in a stand mixer with the dough hook attached- this can also be done by hand in a large bowl. Once the yeast has activated, pour into the flour mixture with the machine running. knead at medium speed for 7-10 minutes until elastic and smooth. If kneading by hand, knead dough on a floured surface for 10 minutes. Transfer dough to a bowl, cover with saran wrap, and let rise in a warm place for about an hour until doubled in size. To Assemble: Line two baking sheets with parchment paper and preheat oven to 425 degrees. In a large bowl, mix together the water and baking soda. Set aside Split dough into two pieces. Cut each piece into 16 little pieces so that you have 32 pieces total. Using a rolling pin, roll each piece out into a circle. Crimp the edges three times to form a hamantaschen shape and place on baking sheet. Make sure there is a visible hole in the center- we will fill them once cooked! Continue shaping with remaining dough. Once the hamantaschen are formed, take each one individually and fully submerge in the baking soda mixture. Not all of the baking soda will dissolve in the water so mix it around ever so often. Place dipped hamantachen back onto the baking sheet. Make sure the holes in the hamataschen are still open, not filled with water, and edges are tightly pinched. Repeat process with remaining dough. Sprinkle hamantaschen with a little course sea salt and bake in the oven for about 5 minutes. Make the cheese filling. In a medium, microwave-safe bowl, mix together the cheese, wine, salt and pepper. Place in the microwave for 50 seconds. Mix and heat an addition 50 seconds until everything is melted and combined. The mix in the corn starch. Pour into a pastry bag (or the corner of a ziplock bag) as this makes filling these hamantaschen super simple and clean. Once out of the oven snip a hole in the bottom of the bag and fill each center of the hamataschen with the cheese. Let them overflow a little bit. We won’t judge you. Top with minced jalapeno and place back in the oven for 2-3 minutes until cheese is golden and bubbly. Best served hot a fresh with some mustard.

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