• Email
  • Pin It
 

Hamantashen Truffle Pops

 

Contributed by:

 Hamantashen Truffle Pops
 

 

2 comments | Leave Comment

 
1 Rating1 Rating1 Rating1 Rating1 Rating (1 Rating)
Loading ... Loading ...
 
 
 

Recipe

Hamantashen Truffle Pops

Times

  • Prep Time : 1 hour, 30 min
  • Ready Time : 1 hour, 30 min

Servings

Ingredients

  • 25 Oreo cookies
  • 4 ounce cream cheese (soy cream cheese is fine)
  • Foam block
  • Light brown/Gold colored candy melts
  • Lollipop sticks
  • Red sanding sugar
  • Optional, but useful, triangle cookie cutter

Directions

If you have never made cake pops before, read my tips for dipping and coating here. The key to these cake pops is the shape, so try your best to shape it neatly. For a different filling option, see Clown Cake Pops.

Crush the Oreos in a food processor or with a heavy wooden rolling pin to form fine crumbs.

Add the cream cheese to the crumbs and knead if in to form a smooth dough. (Start with about 3 ounces and add more as needed.) Chill the dough in the fridge for about an hour to make it easier to handle.

Form a triangle out of the dough (a triangle shaped cookie cutter will help you get nice smooth triangles). I made mini pops using a mini cookie cutter and 4 inch sticks.

Melt the candy melts, either in the microwave or in a double boiler. You only need a small amount at this point, the rest will be used later on.

Dip the end of the lollipop stick in the melted chocolate, covering about 1/4-1/2 inch of the stick, depending on the size of your triangle. Push the stick into the center of one side of your triangle. It should go about halfway through. Repeat with the rest of the dough. Place the prepared triangles on a parchment lined pan in the fridge to chill for an hour or two, or overnight.

When triangles have fully chilled, remove from fridge and prepare to dip.

Melt the candy coating and place in a tall narrow glass or container. Dip the triangle straight into the candy coating, submerging completely. Lift the pop up, and hang over the container to drip. Tap the stick gently to make sure all of the excess drips off. Stick the pop into the foam block to set. Repeat with remaining pops. If the black shows through after the candy coating has set, you may need to redip. (Some brands of candy melts are thinner and don’t coat as nicely.)

Once the pop is fully coated and hardened, it’s time to decorate. This process is basically the same as gluing glitter onto a crafts project: “Paint” a small triangle in the center of the pop out of melted candy. You can use a food-safe paint brush, if you have one. If not, use the bottom of an extra lollipop stick. Make sure to paint a very thin layer, or the filling will look to thick.Pour the red sanding sugar over the small triangle of melted candy coating, then turn over to remove the excess. Work quickly once you “paint” on the “glue” as it dries very quickly. Place the pop back into the foam block to harden.

These freeze nicely.

Note: for a less traditional look, you can use colorful non-pareils or other colors of sanding sugar instead of red.
If you can’t find light brown candy melts, you can use white, or regular chocolate

Tags

About Miriam Pascal

avatar

Miriam's full time job means she spends her days at a desk, but her passion for baking and cooking means she spends her nights in the kitchen. She chronicles her late-night kitchen adventures at OvertimeCook.Com.�

 

comments

 

2 Responses to Hamantashen Truffle Pops

  1. avatar says: fbogus

    This is insanely adorable. Has anyone made these? How do they taste and just how difficult/time consuming are they?

  2. I have made these to great sucess! They do take time, but well worth the result!

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in