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Double Chocolate Hamantashen

 

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Double Chocolate Hamantashen
 

 

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Recipe

Double Chocolate Hamantashen

I wanted to try some new hamantashen dough recipes and really changed it up with these dark chocolate versions.

Times

  • Ready Time : 0 min

Servings

Ingredients

  • 2 eggs
  • 2/3 cup oil
  • 3/4 cup sugar
  • 2 cups flour (can use whole wheat), plus more for rolling
  • 3/4 cup unsweetened cocoa
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Homemade Nutella

Directions

Preheat oven to 350.

Beat eggs, oil and sugar together in a bowl with a mixer or by hand. Add flour, coocoa, baking powder and salt and mix until well combined. Place dough on a floured surface and roll out to 1/8 inch thick, cut out rounds with a cup or biscuit cutter. Drop a teaspoon of filling in the middle of the circles, pinch three corners together forming a triangle. Place on parchment lined cookie sheet. Bake for 10 minutes at 350.

Tip: It might be easier to work with this dough if you put it in the fridge for 30 minutes before rolling.

Note: I first tried this recipe with peanut butter filling and then nutella.  Because the dough is very rich and bitter the peanut butter didn’t work as well, but the nutella was a major winner.

 

Tags

About Tamar Genger MA, RD

avatar

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

 

comments

 

6 Responses to Double Chocolate Hamantashen

  1. avatar says: mushi

    I made these earlier today…they sounded really yummy but…the dough was very, very difficult to work with. I chilled it and it was all crumbly, then let it warm up but is still didn’t form properly. Any ideas?

    • HI Mushi, to be honest the dough is a bit hard to work with, but I didn’t find it crumbly and the more I worked on it the easier it got, maybe by adding more flour. You could try rolling it between two sheets of prachment and you will need a spatula to move the dough circles to the cookie sheet, where I suggest you fill and shape the hamantashen. Let me know if that helps.

  2. avatar says: mushi

    Thanks Tamar, I made the second half this morning and the trouble is with getting them not to crumble when folding for the hamentashen, so I just kind of pressed it all together, looked a bit odd but tasted yummy… thanks anyway. Happy Purim!

  3. avatar says: tbstone1

    i make chocolate cookies with a recipe similar to this, the only difference is that i use 1 cup of oil and add a cup of chocolate chips. if Tamar’s recipe is too crumbly to fold nicely, try adding a bit more oil, working the dough until it becomes more pliable. i think i will try using my cookie recipe as the hamantashen base and let you know how it went……

    • Thanks for your comments. I have been baking more hamantashen lately and have noticed that type of flour you use really makes a difference, I mean even by brand, so every little thing can affect the result of whether you need more flour, more oil etc. Anyways, let us know how it turns out.

  4. avatar says: Pamela

    Made the chocolate cookie dough in this recipe, used the chocolate peanut butter filling from Couldn’t Be Parve (http://www.couldntbeparve.com/2010/02/not-your-bubbes-hamentashen/), and they came out fantastic!

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