S’mores Hamantaschen

I tried S’mores Hamantaschen for the first time in the US and loved it! I hope these ideas help spark some inspiration for your Purim celebrations.

Hamantaschen (in Hebrew O’znei Haman) are a classic Jewish recipe that evokes so many childhood memories. The ingredients are simple and straightforward: butter, powdered sugar, eggs, and flour. The cookies are easy to make and have a rich buttery flavor and a crumbly texture.

More Hamantaschen? Try my Chocolate Sprinkle Hamantaschen, Vegan Hamantaschen, and Chocolate Hamantaschen with Chocolate Dough.

What is Purim?

Purim is a Jewish holiday that commemorates the deliverance of the Jewish people in the ancient Persian Empire from Haman’s plot to annihilate them. Traditional activities include dressing up in costumes, sending food gifts to friends (Purim baskets), giving charity to the poor, reading the Megila, and having a festive meal. Some communities will also hold carnivals, parades, and other special events to celebrate the holiday.

What is Hamantachen?

Pronounced Hah-mahn-tah-shuhn.

Hamantaschen are a traditional Jewish cookie often served during the Purim holiday. The triangular cookies are made from dough filled with various sweet fillings, such as poppy seed, prune, apricot, and chocolate. The shape of the cookie is said to represent the three-cornered hat of the villain in the Purim story, Haman.

Ingredients Overview

*The full recipe is in the recipe card below!

**Before you start baking, measure and prepare your ingredients so the baking process will go smoothly and easily. I highly recommend using a food scale to weigh your ingredients.

All-purpose flour: Regular all-purpose flour forms the base of these Hamantaschen cookies. Be sure to measure your flour carefully for the best texture.

Powdered Sugar (confectioners’ sugar): This is used for sweetness, a pretty garnish, and to help absorb moisture from other ingredients, giving the cookies an extra tender and chewy texture.

Butter: Cold unsalted butter, cubed. I like to pop it into the freezer for 5-10 minutes before using it. 

Egg whites: The egg whites contain a lot of protein, which helps form the cookie’s structure, and lots of water, which interacts with the flour’s proteins. 

Filling and garnish: Any thick chocolate spread like Nutella, marshmallows, your favorite dark chocolate, and Graham crackers.

How to Make Chocolate S’mores Hamantaschen?

Step 1: Make the dough: Begin by placing the butter, powdered sugar, flour, and salt in the bowl of a food processor. Pulse until the mixture resembles a coarse meal. Add the egg white sand process just until a uniform dough is obtained. If the dough is not coming together, add a little cold water (a teaspoon at a time). 

Step 2: Chill the dough: Shape the dough into a disk about 1 inch thick. Wrap the dough in plastic wrap and transfer it to the refrigerator for 1 to 2 hours (up to overnight). Chilled cookie dough tends to spread less during baking.

Step 3: Shape the dough: Roll the dough on a floured surface to a ¼ -inch (½ cm) thickness and cut circles using a cookie cutter.

Place a flat teaspoon of chocolate in the center of each circle and about 3 pieces of mini marshmallows. Pinch the edges together in three places so that they meet in the middle to form a triangular cookie shape. Pinch the three corners of the triangle together firmly to seal the edges. Make sure the filling is well-enclosed.

Arrange the Hamantaschen on a baking sheet lined with parchment paper.

Step 4: Chill the Hamantaschen: Place the Hamantaschen in the freezer for 30 minutes to an hour before baking.

Step 5: Bake: Bake at 350°F/180°C for 15-20 minutes until the dough is slightly golden. Let it cool.

Pro-Tips

The dough:

• Work as quickly as possible to prevent the dough from becoming warm. 
• Don’t skip the chilling time. Chilling prevents the cookies from spreading out too quickly once they’re in the oven. 

The filling: 

• The filling should be thick enough to prevent the cookies from collapsing and losing their shape during baking. 
• Don’t put in too much filling, or you won’t be able to close the Hamantaschen. One teaspoon is enough. 

Baking:

• The cookies should remain relatively white and not brown.
• The cookies will start changing color on the bottom when ready to take out of the oven. If you want them extra crunchy go ahead and give them a few more minutes.

FAQs

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S’mores Hamantaschen

Author Rachel

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Chill Time 2 hours hours

Yield 14

Print Pin Recipe

Description

S'mores Hamantaschen are a fun and delicious twist on the traditional Jewish pastry. They are filled with chocolate and marshmallows and topped with Graham crackers.

Kosher, Dairy

Equipment

• Food processor
• Round cookie cutter or a glass
• Plastic food wrap
• Baking sheet
• Parchment paper

Ingredients

For the dough:

• 1 stick+ 6 tablespoons (200g) unsalted butter cold
• 3/4 cup (100g) powdered sugar
• A pinch of salt
• 2 cups (280g) all-purpose flour
• 2 egg whites from large eggs

For filling and garnish:

• 1 cup (220g) chocolate spread like Nutella
• 2 cups mini marshmallows (about 30-40 units) or 10-12 large marshmallow cut into pieces.
• 3.5 oz (100g) dark chocolate
• 1 Teaspoon coconut oil/vegetable oil
• 4-6 Graham crackers crushed

Instructions

• Place butter, powdered sugar, salt, and flour, in a food processor. Pulse until the mixture resembles a coarse meal.
• Add the egg whites and process just until a uniform dough is obtained. If the dough is not coming together, add a little water (1-2 teaspoons).
• Shape the dough into a disk about 1 inch thick before chilling. Wrap the dough in plastic wrap and transfer it to the refrigerator for 1 to 2 hours (up to overnight).
• Roll the dough on a floured surface to a ¼ -inch (½ cm) thickness and cut circles using a cookie cutter. Place a flat teaspoon of the chocolate spread and 2-3 mini marshmallows in the center of each circle.
• Arrange the Hamantaschen on a baking sheet lined with parchment paper.
• Place the baking sheet in the freezer for 30 minutes to an hour before baking.
• Preheat the oven to 350°F/180°C.
• Bake for 15-20 minutes until the Hamantaschen is slightly golden. Let them cool.
• Place the chocolate in a microwave-safe bowl. Microwave for 30 seconds intervals, mixing in between, until completely melted and smooth. Stir in the oil.
• Partly dip each Hamantaschen into the chocolate. Place on parchment paper and sprinkle Graham crackers on top. Let it set and enjoy!

Notes

The dough:

Work as quickly as possible to prevent the dough from becoming warm. 

Don’t skip the chilling time. Chilling prevents the cookies from spreading out too quickly once they’re in the oven.

The filling: 

The filling should be thick enough to prevent the cookies from collapsing and losing their shape during baking. 

Don’t put in too much filling, or you won’t be able to close the Hamantaschen. One teaspoon is enough.

The cookies will start changing color on the bottom when ready to take out of the oven. If you want them extra crunchy go ahead and give them a few more minutes.

Baking:

The cookies should remain relatively white and not brown.

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