Chocolate Filled Hamantashen
Chocolate Filled Hamantaschen
Hamantaschen are cookies that are eaten during the holiday of Purim. This year Purim falls on March 6th-7th. It's a Jewish holiday which commemorates the saving of the Jewish people from Haman (an official of the Achaemenid Empire) who was planning to have all of Persia's Jewish subjects killed. On Purim we celebrate the bravery of Queen Esther, a very smart Jewish woman who was married to a king, Ahashverosh. When Esther learned that Haman was plotting against the Jews, she summoned the courage to tell the king about Haman's evil plan and saved her people (of course). Among many traditions, one is to eat Hamantaschen, a cookie shaped in a triangle which is symbolic of the hat that Haman wore. They are butter cookies that are typically filled with fruit preserves. While I definitely enjoy a raspberry or apricot filled hamantaschen, who can resist a chocolate filled one?! Just so you know, my husband did not grow up eating hamantaschen, however has tried many since we've met. He's always been underwhelmed by the store bought (and bakery "homemade" versions). Every time I make these, he says, "yours are the only hamantaschen I'll ever eat." Note, he is also my toughest food critic. Sifting the flour allows for a light cookie. Take the time to cream the butter and sugar together. Adding the espresso powder enhances the chocolate flavor. That's what make this "just right."
Equipment
- hand or stand mixer
- 2 medium bowls
- whisk
- sift / sieve
- Rolling Pin
- silpat or parchment paper
- plastic wrap
- 2 baking sheets
- 3 inch cookie cutter or glass
- wire rack
Ingredients
Cookie Dough
- 2 cups organic unbleached all-purpose flour spooned and leveled
- 1/2 tsp baking powder
- 1/4 tsp kosher salt https://amzn.to/3ZRuGXG **
- 1/4 lb organic unsalted butter room temperature
- 1 cup organic raw cane sugar scant
- 1 large organic egg room temperature
- 1 large organic egg yolk room temperature
- 2 tsp pure vanilla extract
Filling
- 3 tbs organic unsalted butter
- 2 oz semi-sweet chocolate chopped
- 1/8 tsp kosher salt Diamond Crystal
- 1 tsp pure vanilla extract
- 1 tsp espresso powder
- 1 large organic egg room temperature
- 1 tbs organic unbleached all-purpose flour
Instructions
- In a medium bowl, sift together the flour, baking powder, and salt. Whisk to combine.
- In the bowl of the stand mixer (or a large bowl if using hand mixer), beat the room temperature butter and sugar until light and fluffy (for 5 minutes). Scrape down the bowl after 2 1/2 minutes. Then add the egg and mix for 30 seconds, until incorporated. Then add the egg yolk, and vanilla extract. Mix until incorporated. Turn the mixer off, add 1/3 of the flour mixture and mix on low until just combined and continue with 2 more additions.
- Very lightly flour a surface, place the dough on it. Shape it into a ball. Divide the dough into 2 pieces and form into a disc. Wrap each disc in plastic wrap and refrigerate for a few hours or overnight.
Chocolate Filling
- Place the butter in a medium bowl and microwave for a 30 seconds to a minute, until melted. Add the chocolate, salt, and espresso powder and stir until it's completely smooth. If the chocolate hasn't completely melted, place back in the microwave for 15 more seconds or so. Add the vanilla and the egg and mix until well incorporated. Mix in the flour until completely smooth. Cover with plastic wrap and refrigerate until ready to use. This can be made a day in advance as well.
Assembly
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silpats.
- Working with one disc at a time, remove it from the refrigerator and let it sit for 15 minutes. Place the dough on a very lightly floured surface. Roll out the dough until it's about 1/8 inch thick. Using a little bit of flour if the dough sticks to the rolling pin. Don't worry if it cracks. It will smooth out once you re-roll.
- With a 3 inch cookie cutter or glass, cut out the dough. Scoop and place 1 tsp of filling in the center of the dough (don't overfill). Make a triangle with the dough. Pinch the edges. Re-roll the remaining dough and cut out circles and fill.
- Place the unbaked hamantaschen in the refrigerator for 30 minutes to firm up. This is so they don't spread during the baking.
- Bake for 12 minutes until very lightly golden around the edges. Rotate the pans 180° 1/2 way through the baking. Let them cool on the pans for 5 minutes and transfer to a wire rack to cool completely.
Notes
If you need to make another batch or don't have enough sheet pan real estate, make sure the sheet pans have cooled before you put additional uncooked cookies on them and be sure to refrigerate as well.
** Amazon Affiliate - I may receive compensation. Â
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2 Comments
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Mamta Kaji
Chocolate Hamantashen are the best!! 😋
Zahavalox
Mmhmm <3!