Peach Mango Hamantaschen

What better way to celebrate Purim and Pi day than with these peach mango pie hamantaschen? Inspired by Jollibee’s peach mango pie, this version isn’t fried but baked. Feel free to substitute frozen or fresh fruit if in season.

Ingredients

  • Ready-made pie dough

  • 1 can peaches

  • 1 can mango

  • 1 tablespoon cornstarch

  • 1/4 cup water

  • 1 egg, beaten

  • Turbinado sugar

Preparation

  1. Preheat oven to 450 degrees.

  2. In a sauce pan on medium high heat, add both cans of fruit (do not drain). Simmer for about 15 minutes. Remove from heat.

  3. Whisk cornstarch into water. Slowly stir in cornstarch slurry into the fruit. Set aside filling to cool. Taste and add sugar for desired sweetness.

  4. Roll out pie dough and cut out about 4 inch-sized circles with a cookie cutter.

  5. Add about a teaspoon of peach mango filling to the center of each pie dough round.

  6. Gently fold or pinch three corners to form a triangle. Repeat for the rest of the dough, then place on a parchment-lined baking sheet.

  7. Brush hamantaschen with egg, then sprinkle on sugar.

  8. Place baking sheet of hamantaschen into the fridge for at least 15 minutes.

  9. Remove from fridge then place directly into the oven. Bake for 10-20 minutes or until golden brown.

Abby