Cannoli Hamantaschen Recipe For Purim Recipe 435

Steps:

• Cream the butter and sugar together in the large bowl.
• Add the egg yolks and continue to mix well.
• Add the ice water.
• Gradually stir in flour until a ball of dough is formed.
• Place the dough in plastic wrap and refrigerate it for several hours or overnight.
• When ready to continue, take dough out of refrigerator.
• Turn on the oven to 350 degrees.
• Grease the cookie sheet with the butter.
• Divide the dough in half.
• Wrap the extra half in the plastic and put back in the refrigerator.
• Roll out the dough on a clean, lightly floured surface to a 1/4" thickness.
• Cut it into 2" circles (use the top of a glass to"press out" the circles).
• Place 1 teaspoon of the jam in the center of each circle and fold into three-cornered cookies.
• Start by pressing two sides together, then fold the third side over and press the ends together.
• Place the Hamantaschen about an inch apart on the greased cookie sheet and bake for 10-15 minutes, or until lightly browned along the edges.
• You don't have to limit yourself to jam, I have used chocolate, peanute butter, a combo of peanut butter and chocolate, date spread, etc.

Steps:

• Make the cannoli filling: In the bowl of a mixer, beat all ingredients except the chocolate chips till light and fluffy. Fold in the chocolate chips and refrigerate, covered, till needed. Then, make the dough: Beat the butter, cream cheese and sugar till light and fluffy; scrape down the sides. Add the milk and vanilla and beat till incorporated. Scrape down the sides. Add the flour and salt and beat again. Divide the dough into two pieces and place each between two sheets of parchment paper or plastic wrap. Roll each to a ¼" thickness, stack the doughs on a baking sheet and refrigerate for at least one hour (or up to three days). Pre-heat oven to 375. Line 2 baking sheets with parchment paper. Working with one dough at a time, place on your prepared baking sheet and cut out circles using a drinking glass or cookie cutter (I used a 2 1/2" cutter). Gather trimmings, re-roll and cut. Brush the edges of the circles with a bit of the beaten egg white and place ½ teaspoon of cannoli filling in the center. Fold the dough into a triangle shape and pinch the corners and edges firmly together. Brush the dough with some more of the egg white. Bake hamantaschen till golden brown, about 15 minutes. Transfer to a wire rack to cool completely. When cooled, place on two baking sheets lined with parchment paper. Last, melt the ½ cup of chocolate chips in the top half of a double boiler set over barely simmering water. Cool slightly and transfer to a disposable pastry or ziploc bag. Snip a small opening in the corner and drizzle the chocolate over the hamantaschen. Refrigerate till set. Dust with confectioners' sugar just before serving.