Chocolate Hamantaschen Recipe Recipe For Stuffed

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CHOCOLATE CHIP HAMANTASCHEN



Chocolate Chip Hamantaschen image

This tricorner pastry is as closely linked to Purim, a Jewish holiday which celebrates the Jews' deliverance from a plot to kill them by Haman, as matzos are to Passover. Fillings of poppy seeds, nuts and dried fruits used to be as exciting as these Eastern European sweets got. But these days, unconventional fillings like marzipan, sour apple, dates with sweet red wine and cinnamon, and halvah are not uncommon. Here, a version for chocolate lovers.

Provided by Joan Nathan

Categories     cookies and bars, dessert

Time 2h15m

Yield About 30 cookies

Number Of Ingredients 15

1 cup confectioners' sugar
2 large egg yolks
8 ounces unsalted butter at room temperature, in small pieces
Grated zest of 1 lemon
2 1/4 cups all-purpose unbleached flour
Dash of salt
1 large egg, beaten, for the glaze
3 egg yolks
1/4 cup sugar
1 1/4 tablespoons cornstarch
2 teaspoons unsweetened cocoa powder
3/4 cup milk
1/2 vanilla bean, split lengthwise
2 ounces bittersweet chocolate, roughly chopped
2 1/2 ounces semisweet chocolate chips

Steps:

  • Put the confectioners' sugar and the egg yolks in a food processor and blend. Add butter and lemon zest and process to blend. Gradually add the flour and the salt, pulsing until it forms a ball. Divide the dough in half, flatten each into a disk, wrap tightly in plastic wrap. Chill until firm, at least 1 hour or up to overnight.
  • Meanwhile, prepare the filling: In a bowl, beat the egg yolks, sugar, cornstarch and cocoa powder until smooth.
  • Pour the milk into a small saucepan with the vanilla bean. Over medium heat, bring to a simmer, then remove from heat and remove the vanilla bean. Scrape the inside of the bean and add to the pan.
  • While whisking vigorously, pour 1/3 of the milk into the yolk mixture, then pour back into the saucepan. Continue to whisk constantly while simmering over low heat until the mixture bubbles and thickens into a creamy pudding consistency.
  • Remove from heat, add the bittersweet chocolate and whisk until the chocolate has melted and the cream is smooth. Pour into a clean bowl and cover with plastic wrap, placed directly on the cream. Refrigerate until cool, at least 30 minutes. Fold in the chocolate chips.
  • Preheat the oven to 350 degrees. Line 2 pastry sheets with parchment paper.
  • Unwrap one of the chilled dough disks and place on a piece of parchment paper that has been dusted lightly with flour. Lightly dust the top of the dough with flour. Cover with a second piece of parchment paper. Let stand at room temperature until malleable, about 5 minutes. Use a rolling pin to press and roll out the dough into a 1/4-inch- thick round between the sheets of parchment, flipping the dough occasionally. Use a plain biscuit or cookie cutter or glass to cut 3-inch circles, placing the circles on the prepared baking sheet spaced 1 inch apart. Place the baking sheet in the refrigerator to chill until firm while you repeat the rolling/cutting process with the second round of dough.
  • Remove the first pan of dough rounds from the refrigerator. Place a heaping teaspoon of the filling in the center of each, and press up the sides to form triangles, pinching the ends closed. Top the filled cookies with a few extra chocolate chips. If the dough is too firm, let stand a minute or two to soften; returning the baking sheet to the refrigerator if the dough becomes too soft. Repeat with the remaining dough rounds.
  • Brush the tops with beaten egg. Bake until golden and dough is delicately firm all the way through, about 13-18 minutes, rotating the racks front to back and top to bottom after about 10 minutes.
  • Place trays on wire racks for 10 minutes before transferring cookies on parchment to racks to cool completely.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 5 grams, Sodium 13 milligrams, Sugar 8 grams, TransFat 0 grams

HAMANTASCHEN



Hamantaschen image

Fill these small triangular cookies with the filling of your choice: fruit jelly, dried fruit, poppy seed filling, chocolate chips, or even brownie mix.

Provided by ilana

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 55m

Yield 36

Number Of Ingredients 7

2 cups all-purpose flour, or more as needed
½ cup white sugar
2 teaspoons baking powder
½ cup margarine, softened
2 eggs, slightly beaten
1 teaspoon vanilla extract
⅓ cup poppy seed filling, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  • Mix flour, sugar, and baking powder together in a large bowl. Cut in margarine with 2 knives or a pastry blender. Add eggs and vanilla extract; mix well until dough comes together and is smooth. If dough is sticky, add more flour.
  • Roll out dough on floured work surface until it is about 1/4-inch thick. Press the rim of a glass into flour and then into the dough to cut out circles.
  • Place 1/2 teaspoon filling into the center of each circle. Fold up the 3 sides into a triangle shape, pinching the sides together tightly to seal. Transfer cookies to baking sheets.
  • Bake in the preheated oven until cookies are golden brown, about 25 minutes.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 9.7 g, Cholesterol 10.3 mg, Fat 3.1 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 62.3 mg, Sugar 2.9 g

CHOCOLATE HAMANTASCHEN



Chocolate Hamantaschen image

The cookies can be stored at room temperature for up to a week.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h50m

Yield Makes 50 cookies

Number Of Ingredients 9

4 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
3/4 teaspoon coarse salt
2 sticks unsalted butter, room temperature
1 1/2 cups sugar
2 teaspoons finely grated orange zest (from 1 orange)
1 teaspoon pure vanilla extract
3 large eggs
10 ounces semisweet chocolate, 3 ounces very finely chopped, 7 ounces coarsely chopped

Steps:

  • In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in orange zest and vanilla, then add 2 eggs, 1 at a time, scraping down bowl as necessary.
  • Reduce speed to low and gradually beat in flour mixture until combined. Add finely chopped chocolate and beat until just combined. Form dough into three 1-inch-thick disks, wrap tightly in plastic, and chill until firm, at least 1 hour and up to 3 days.
  • On a floured work surface, roll out dough to a scant 1/4-inch thickness. With a 2 3/4-inch round cutter, cut out circles; place on parchment-lined baking sheets. Gather scraps, chill, and repeat.
  • Whisk together remaining egg and 1 teaspoon water in a bowl. Brush circle edges with egg wash. Place 1 rounded teaspoon coarsely chopped chocolate in center of each circle. Lift sides of dough toward center, over filling, to form a triangle; pinch seams together. Freeze until firm, about 30 minutes. Preheat oven to 350 degrees with rack in center.
  • Bake cookies, 1 sheet at a time, until golden, 12 to 15 minutes. Let cool 5 minutes, then transfer to wire racks to cool completely.

HAMANTASCHEN



Hamantaschen image

Provided by Mimi Sheraton

Categories     project, dessert, side dish

Time 1h30m

Number Of Ingredients 12

1/2 cup unsalted butter
1/4 pound real cream cheese
1/2 cup sour cream
Pinch of salt
2 teaspoons sugar
1 large egg
2 3/4 cups flour, approximately
1 pound prune jam (lekvar)
2 teaspoons lemon juice
1 teaspoon grated lemon rind
1/2 teaspoon cinnamon
2/3 cup finely chopped walnuts

Steps:

  • Let butter and cream soften at room temperature. Cream them together until thoroughly blended; beat in sour cream.
  • Stir in salt, sugar and the egg.
  • Gradually beat in flour, adding just enough to make a dough that will stick together. Form a ball, wrap in waxed paper and chill overnight.
  • Before rolling out dough, prepare filling by blending prune jam with remaining ingredients. Set aside.
  • Divide dough in half; place one half in the refrigerator while you roll the first. Place a sheet of waxed paper on the counter top or pastry board and place the first half of the dough on it. Top with a second sheet of waxed paper. Using a rolling pin, roll dough between sheets of waxed paper, turning the dough over with the paper so it is rolled on both sides and lifting the sheets of paper between every two or three rollings. Dough should be about 1/8-inch thick.
  • Roll the second half of the dough in the same way.
  • Using a 3 1/2- to 4-inch round cookie cutter, cut circles from the rolled out dough. Place a well-rounded teaspoon of prune filling in the center of each circle.
  • Moisten the edges of each circle with a little cold water and shape triangles; be sure to pinch the three corner seams tightly closed.
  • Arrange hamantaschen on cookie sheets and place in refrigerator for 30 minutes to an hour before baking.
  • Preheat oven to 400 degrees. Bake hamantaschen for about 15 minutes or until bottoms and tops are golden brown.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 7 grams, Sodium 71 milligrams, Sugar 17 grams, TransFat 0 grams

PURIM HAMANTASCHEN (STUFFED PASTRY DOUGH WITH FILLING)



Purim Hamantaschen (Stuffed Pastry Dough With Filling) image

Purim is a spring holiday commemorating the heroic actions of Esther, Queen of Persia, who prevented Haman from massacring her people. These triangular pastries, literally meaning "Haman's pockets" were inspired by Haman's three-cornered hat. They are pockets of pastry usually stuffed with a sweet poppy seed mixture, or with the dark prune butter sold as "lekvar". In fact, they can have any preserve in them that you wish, but the ones i mentioned are the classics. Recipe from Raymond Sokolov. Presented are two variations for the dough (cookie and yeast), as well as the fillings. Cooking time is approximate, and depends on the variation used below.

Provided by AniSarit

Categories     Dessert

Time 1h15m

Yield 30 cookies

Number Of Ingredients 31

2 cups unbleached flour
1 teaspoon baking powder
1 pinch salt
1/2 cup sugar
8 tablespoons cold butter, cut into small pieces
2 eggs, lightly beaten
1 tablespoon grated lemon peel
1 (1/4 ounce) envelope active dry yeast
1/4 cup lukewarm water
1/2 cup sugar
4 -5 cups unbleached flour
1/2 cup milk (or soy milk for non-dairy)
1 pinch salt
2 eggs
8 tablespoons butter or 8 tablespoons margarine, melted and cooled
1 cup poppy seed
1/2 cup honey
1/2 cup milk (or soy milk)
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1/2 cup raisins
1 lb unsweetened pitted prune, chopped (about 3 cups)
1 tablespoon lemon juice
1/2 cup honey
3/4 cup chopped walnuts (optional)
1/2 lb prune butter ("lekvar")
1 tablespoon lemon juice
1 tablespoon grated lemon peel
1 tablespoon honey
1 cup chopped walnuts (optional)
1 egg, beaten with 1 tbsp water

Steps:

  • COOKIE DOUGH:.
  • Sift the flour, baking powder, salt, and sugar in a large bowl.
  • Work in butter using a pastry blender or two forks, one held in each hand.
  • Add the eggs, mixing in with the pastry blender.
  • Add the lemon peel.
  • Form the dough into a ball and wrap in wax paper, and refrigerate for atleast 1 hour.
  • YEAST DOUGH:.
  • Sprinkle the yeast over 1/4 cup lukewarm water (105°F); add a pinch of sugar, and set aside until foamy.
  • Put 2 cups flour in a large bowl and add the yeast, milk, salt, and remaining sugar.
  • Beat in the eggs, one at a time.
  • Add the butter and enough flour to produce a dough that is moist and pliable.
  • Knead for 5 minutes.
  • Form the dough into a ball and place in a large greased bowl.
  • Cover with a dish towel and set aside to rise, 1-1 1/2 hours until doubled in bulk.
  • MOHN FILLING:.
  • Combine the poppy seeds, honey, and milk in a small saucepan. Simmer for about 10minutes, stirring constantly; the mixture should thicken.
  • Stir in lemon juice, lemon peel, and raisins.
  • Set aside to cool.
  • PRUNE FILLING.
  • Cover the prunes with 1 cup water in a small saucepan.
  • Bring to a boil, cover, and simmer for 30 minutes -1 hour, until tender.
  • Add the lemon juice and honey, and simmer slowly for about 10 minutes.
  • Stir in the nuts (if using) and let the filling cool.
  • LEKVAR FILLING:.
  • Combine all ingredients.
  • NOTE:.
  • All fillings can be made in advance and stored (covered) in the refrigerator.
  • ASSEMBLY:.
  • Preheat the oven to 350°F You will need 1 recipe dough, 1 recipe filling, and 1 egg, beaten with 1 tbsp water.
  • Divide whichever dough you choose into portions you can easily roll out.
  • On a floured board, roll out the dough to a thickness of 1/8 to 1/4 of an inch. The cookie dough rolls out best if rolled out between two sheets of wax paper.
  • Cut the dough into 3-4 inch circles, using the top of a glass or cookie cutter. Fill each circle with a heaping teaspoon of filling and pinch the dough around it into a triangular shape.
  • Brush the dough with the egg wash and bake on a greased cookie sheet for 20-30minutes (the cookie dough will bake faster than the yeast dough).
  • When the cookies are done, they will look appealingly brown. Taste one if in doubt!

Nutrition Facts : Calories 295, Fat 9.7, SaturatedFat 4.6, Cholesterol 52.7, Sodium 84.5, Carbohydrate 49.1, Fiber 2.4, Sugar 24.6, Protein 5.3

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From recipeschoice.com


CELEBRATE WITH CHOCOLATE HALVA HAMANTASCHEN - KOSHER LIKE ME
2016-05-07 Attendees will leave the demo with 4 holiday recipes: Honey Pom Spritz (Cocktail/Mocktail) Honey Roasted Tomatoes with Garden Herbs and Fresh Ricotta. Crisp Autumn Salad Loaded with Holiday Symbolism. Honey Cake with Whipped Chocolate Honey Drizzle. Event: Savannah Bee Company at Bedford Square, Westport, CT. September 5, 2018
From kosherlikeme.com


CHOCOLATE HAMANTASCHEN COOKIES FOR PURIM - ALPINE ELLA
2021-02-01 Instructions. In a medium bowl, whisk together the flour, salt and baking powder. In a food processor, mix the cream cheese, butter, sugar, egg, and vanilla and pulse until the mixture is smooth. Scrape down the sides and pour in …
From alpineella.com


CHOCOLATE AND ROSEMARY HALVA HAMANTASCHEN - THE PRACTICAL KITCHEN
2022-02-28 Stir the chocolate and tahini together with a spatula until smooth and completely melted. Place halva in the bowl of a small food processor. Pulse until it has the consistency of wet, clumpy sand. Add the melted chocolate and process until smooth. Taste and add sugar and salt if needed, processing again to combine.
From thepracticalkitchen.com


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