OK, so how do you beat last year’s homemade Hamantaschen where everyone in the mishpacha kvelled for “more”!?!
If you’ve are searching for “outside the box” Hamantaschen recipes that will transform your Purim treat from ho-hum to yum, Tnuva’s culinary experts and renowned culinary artist Jamie Geller have come up with some lip-smacking dairy offerings that will elicit a “wow” from both friends and family.
Crispy Hamentaschen with a Triple Chocolate Filling
For the crust
150 grams (1 cup + 1 tbs.) white flour
100 grams (3.5 oz.) cold Tnuva Butter, cubed
50 grams (1/4 cup) white sugar
A pinch of salt
1/2 tsp. vanilla extract
2 tbs. cold milk
For the filling
1/2 jar of chocolate spread
50 grams (1.7 oz.) bittersweet chocolate, finely chopped
50 grams (1.7 oz.) white chocolate, finely chopped
For the coating
100 grams (3.5 oz) white chocolate
1 tbs. oil
1. In a food processor, mix the flour, butter, sugar, salt, and vanilla on the pulse setting until the mixture is crumbly.
2. Add the milk and continue to mix until large dough balls form.
3. Transfer the dough balls to a slightly floured surface, knead into a single ball of dough and cover with plastic wrap. Chill in the refrigerator for an hour.
4. Then, on the floured surface, roll out the dough to a thickness of approximately 3 cm. (1.2 inches)
5. Cut circles out of the dough of approximately 7-8 cm (3 inches) in diameter.
6. In each circle, place 1/2 tsp. of chocolate spread and sprinkle with bittersweet and white chocolate.
7. Fold into a Hamentaschen.
8. Place with spaces in between on a baking tray lined with a baking sheet.
9. Cool in the fridge for about 15 minutes; meanwhile, preheat the oven to 338 F degrees.
10. Bake for 10-15 min or until the Hamentaschen are golden.
11. Set aside to cool.
12. Chop up the milk chocolate and place in a bowl that’s suitable for the microwave. Heat it in the microwave in pulses, pausing to mix in between.
13. Add the oil and mix well.
15. Transfer the chocolate to a pastry bag (you can also use a spoon), and drizzle over the Hamentaschen. Place in the fridge and serve at room temperature.
By Jamie Geller
TIMESAVER: Use store-bought pizza dough or Tnuva Puff Pastry Dough in place of the Hamentaschen dough.
Cooking Time-30 Minutes
Prep Time-15 minutes
Makes: 20-24 Small Pizza Hamentaschen Servings
- 2½ cups flour
- 4 ounces butter
- 1 egg yolk
- 1 tablespoon sour cream or yogurt
- 1 teaspoon kosher salt
- ½ teaspoon sugar
- ⅓ cup cold water
- 1 tablespoon white vinegar
- ½ cup marinara sauce
- ½ cup shredded Tnuva Mozzeralla Loaf Cheese
- ¼ cup Tnuva Parmesan Cheese
1. In a food processor pulse flour, butter, egg yolk, sour cream, salt, and sugar until a coarse meal is formed. With machine running, add water and vinegar, a bit at a time, until dough pulls together.
2. Turn dough out onto counter and knead a few turns to combine. Flatten into a disk and wrap in plastic or parchment paper and refrigerate for at least 1 hour or for up to 2 days.
1. Preheat oven to 350°F degrees. Line 2 baking sheets with parchment paper.
2. Roll dough out to quarter-inch thickness. Cut dough into 3-inch circles. Spoon sauce into center.
3. Sprinkle cheeses over sauce.
4. Brush edges with egg wash and fold over into a triangle, seal tightly, be sure corners are firmly pressed together. Place Hamentaschen on prepared pan and leave about 2 inches between for dough to expand.
5. Bake at 350°F for 30 minutes, or until golden brown.