White Chocolate Raspberry Hammentashen Filling Recipe
White Chocolate Raspberry Hamentashen Filling
- 1 medium granny smith apple peeled and finely chopped
- One jar raspberry jam
- 1 tablespoon arrowroot
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- 1/2 teaspoon cinnamon
- 1 bag white chocolate chips
Bring apples and water to a boil over very low heat.
Cook about 15 minutes or until apples are soft.
In a small bowl mix arrowroot and orange juice to form a liquid and slowly whisk into mixture.
Start with half and let it simmer to determine if you want to thicken it more. You may not use all of the thickening mixture.
Transfer to a food processor and pulse until mixture is smooth.**
Add zest and cinnamon.
Cool and store in the fridge. Will keep for 2-3 days.
When making Hamentashen, add 4-5 white chocolate chips in each piece.