Chocolate Hamantaschen is a delicious, buttery, triangle-shaped pastry pocket with a rich, decadent Nutella filling. Perfect for Purim!
Classic Hamantaschen is a traditional Jewish food served for Purim. Usually, the triangle pastries are prepared with a jam filling, but this chocolate version is a delicious twist on the Dessert Recipe.
Sabrina’s Chocolate Hamantaschen Recipe
These Chocolate Hamantaschen are known for being served during Purim celebrations. Although they’re mostly a dessert, the shortbread-like dough isn’t too sweet, so you could have them for a morning treat along with black coffee or delicious Cold Brew Coffee. This combination makes a sweet and invigorating morning pick-me-up.
Ingredients
Cookie Dough:
- 2 1/2 cups flour
- 1 cup powdered sugar
- 1/2 pound unsalted butter , frozen and finely diced
- 2 egg yolks
- 2 tablespoons ice water
Nutella Filling:
- 3/4 cup Nutella
- 3/4 cup flour
- 1/2 cup sugar
- 1 large egg
To Finish:
- 1 large egg , beaten
- 1 tablespoon water
Instructions
Cookie Dough:
- Add flour, powdered sugar and frozen butter to a stand mixer.
- Cover the top of the stand mixer with a clean kitchen towel and hold tightly.
- Note: Flour and powdered sugar WILL come out of the bowl if you do not cover.
- On the lowest speed setting let it mix until the butter is broken into the flour and powdered sugar and it is no longer powdery.
- Remove the towel.
- Remove excess dust from towel into your trash can.
- Add eggs to the stand mixer and mix on low speed.
- Add in 1 tablespoon of water at a time until the mixture makes a dough ball.
- Cut dough into 4 even pieces, form into a disc and wrap in plastic wrap.
- Refrigerate for 30 minutes.
Nutella Filling:
- Whisk together Nutella, flour, sugar and egg until smooth.
- Refrigerate, covered, for 30 minutes.
To Assemble:
- Preheat oven to 375 degrees and line two baking sheets with parchment paper.
- Note: You will be baking in batches, so leave dough in refrigerator until needed for batches.
- On a floured surface, roll the dough into a large circle about 1/8" thick.
- Cut out the dough with a 3" circle cookie cutter.
- Move the dough to the parchment paper lined baking sheets with spatulas about 1" apart.
- Once you have scraps add them to the original plastic wrap and put back in refrigerator, you can combine them all at the end and they won’t be too warm from excess handling.
- Add 1 teaspoon of Nutella filling to the middle of the dough.
- Fold up three sides of the circle to form a triangle and pinch the edges together.
- Place baking sheets in the refrigerator for 20 minutes before baking.
- Preheat oven to 375 degrees while the first batch of pastry is chilling.
- Bake for 11-13 minutes until they are just barely starting to brown.
- Let cool for 5 minutes before removing from rack and starting your next batch.
- When all four batches have been done do a final batch with all the scraps.
Nutrition
Serving: 1 Pastry | Calories: 180kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 9mg | Potassium: 52mg | Fiber: 1g | Sugar: 11g | Vitamin A: 222IU | Calcium: 15mg | Iron: 1mg
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