CHOCOLATE HAMENTASHEN FILLING
This recipe makes a perfect hamentashen filling - it is almost a brownie consistency. It doesn't ooze out like so many jam/jelly fillings and doesn't burn like a chocolate chip filling. Yummy!!
Provided by MalkaChaya
Categories Drop Cookies
Time 30m
Yield 36 serving(s)
Number Of Ingredients 13
Steps:
- In a microwave proof bowl melt the 5 oz semisweet chocolate and the unsweetened chocolate together.
- Mix in all the margarine, flour, baking powder, salt, eggs, vanilla, coffee and sugar.
- Mix to combine and then fold in the chocolate chips and nuts.
- The extra filling (if any) may be made into chocolate brownie drop cookies.
- Makes enough filling for at least 3 dozen hamentashen.
Nutrition Facts : Calories 95.2, Fat 6.6, SaturatedFat 3.2, Cholesterol 10.3, Sodium 54.4, Carbohydrate 10.2, Fiber 1.3, Sugar 6.2, Protein 1.6
CHOCOLATE HAMANTASCHEN
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
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.
HAMENTASHEN WITH BROWNIE FILLING
Here is a twist on the classic hamentashen cookie eaten on the Jewish holiday of Purim. Instead of filling this triangular-shaped cookie with jam or poppy seeds, I used brownie batter. Absolutely delicious!
Provided by Chef4Six
Categories Desserts Cookies Filled Cookie Recipes
Time 4h40m
Yield 16
Number Of Ingredients 14
Steps:
- Beat the eggs and sugar until creamy. Stir in the vegetable oil, apple juice, lemon juice, and vanilla extract. Mix the baking powder into the flour and add it to the egg mixture, stirring to form a dough. Wrap the dough in plastic and refrigerate for 3 hours or overnight.
- Prepare the filling: combine the brownie mix, eggs, water, and vegetable oil and mix well. (You can also follow the package directions and use the low-fat version, if desired). Refrigerate the brownie batter for 3 hours or overnight.
- Remove the cookie dough from the refrigerator and let it rest at room temperature for 30 minutes. Mix the egg and tablespoon of water to make an egg wash.
- Preheat an oven to 375 degrees F (190 degrees C).
- Roll out half the dough on a long piece of parchment paper into a rectangle about 1/4 inch thick. Use a large round cookie cutter to cut circles in the dough. Remove the scraps of dough from around the circles.
- Using two spoons, place 1 tablespoon of chilled brownie batter in the center of each cookie dough circle. Brush the edges of the cookie circles with egg wash.
- Fold the cookie into a triangular shape, bringing the edges up so they partially overlap the brownie filling. Pinch the corners to seal the dough. Brush the hamentashen with egg wash. Repeat with the remaining circles and the other half of the dough.
- Transfer the parchment paper holding the cookies onto a baking sheet. Bake in the preheated oven until the bottoms of the cookies are light golden brown, about 10 minutes.
Nutrition Facts : Calories 521.1 calories, Carbohydrate 70 g, Cholesterol 62.8 mg, Fat 24.3 g, Fiber 2.2 g, Protein 7.6 g, SaturatedFat 4.1 g, Sodium 221.2 mg, Sugar 13.4 g
CHOCOLATE CHIP HAMANTASCHEN
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
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
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