Gabi Moskowitz’s Ricotta Pomegranate Cream Cheese Hamantaschen


8 tablespoons unsalted butter, softened

3 ounces cream cheese at room temperature

3 tablespoons sugar


1 egg

1 teaspoon vanilla extract

1/2 teaspoon orange or Meyer lemon zest

1 1/3 cups plus 4 teaspoons flour (plus more for rolling)

1/4 teaspoon salt

2 cups ricotta cheese

1 egg yolk

1/4 cup superfine sugar

2 teaspoons pomegranate molasses

1/2 teaspoon vanilla extract

1 level tablespoon cornstarch

1/2 cup dried golden raisins


Cream butter and cream cheese together until smooth. Add sugar and mix for 1 minute. Beat in the egg, vanilla extract, zest and salt. Add the flour, mixing until a sticky dough forms. Form dough into a disk, wrap in plastic wrap and refrigerate for at least an hour (up to 3 hours).

While the dough chills, make the filling: Place the ricotta in a mixing bowl. Beat in egg yolk, sugar, pomegranate molasses, vanilla, and cornstarch. Use a wooden spoon to stir in the raisins. Chill until ready to use.

Preheat oven to 350 degrees F. Lightly flour (or line with parchment) 2 baking sheets. Lightly flour a work surface, then roll out the dough with a rolling pin until it is about 1/4-inch thick. Use a floured 3-inch cookie cutter (or a wine glass) to cut circles of dough. Gather scraps and re-roll the dough until you have cut all of it into 3-inch circles. To assemble the hamantaschen, spoon about 1 teaspoon of filling in center of a dough circle and fold the dough in from three sides. Gently crimp the corners and twist to ensure they stay closed while baking. Arrange on the prepared cookie sheets and bake until golden-brown, 18 to 22 minutes. Cool completely before serving.