This recipe is simpler than Yujacha Hamantashen but equally delicious. (Tammy Quackenbush photo) I n my quest to find more alternative uses for 유자차 (Asian citron marmalade tea) beyond the traditional Korean hot drink, I came up with a sweet treat, yujacha Yujacha Rolls.
These rolls are much quicker to prepare than
but use the same filling. Hamantashen are triangle-shaped cookies filled with dried fruit or chocolate and traditionally eaten around the Jewish festival of Purim. Yujacha Hamantashen
If you prefer a sweeter dough, follow the instructions for hamantashen dough.
inspired by Martha Stewart
Ingredients Dough 1 cup salted butter, at room temperature 8 ounces cream cheese 2 cups all-purpose flour, plus more for dusting Filling 1 1/3 cup yujacha (available in jars) 1 1/3 cup chopped walnuts (pine nuts would make an excellent alternative) 1/4 cup Chinese sugar (1/4 cup sugar + 2 teaspoons Chinese five spice powder) Instructions Combine butter, cream cheese and salt in a bowl. With an electric mixer fitted with a paddle attachment, beat the mixture on the low setting for a a few minutes until the mixture is creamy. Add the flour slowly and continue mixing until the dough starts to form a ball. Sprinkle flour on the work surface, dump out the dough ball from the bowl, and continue kneading the dough for a couple more minutes. Make sure the flour and wet ingredients are all mixed together. Preheat the oven to 375 degrees Fahrenheit. Roll the dough flat until it is about 1/4 inch thick. Put yujacha, sugar and walnuts in a small saucepan and warm them enough to allow the mixture to combine well. Spread the yujacha mixture all over the surface of the dough, as you would on a pizza. Once the dough is covered with the mixture, roll it into a log. Cut the log into 1- to 2-inch thick slices, like cutting a roll of kimbap or sushi. Rinse the knife periodically to ensure smooth cuts. Place the sliced rolls on a cookie sheet with a nonstick surface (such as a Silpat silicone pad or grease applied to the pan) and bake for 30 to 35 minutes. Remove the pan from the oven, and allow the rolls to cool a little before serving.