Chocolate Sprinkle Hamantaschen
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Description
Get ready to create a batch of Hamantaschen that will surely be a hit during your Purim celebration!Kosher, Dairy
Equipment
- 3 1/2 inch diameter cookie cutter or a glass
Ingredients
For the dough:
- 2 cups (280g) all-purpose flour plus a little more for dusting
- 3/4 cup (100g) powdered sugar
- 1 stick+ 6 tablespoons (200g) unsalted butter cold and cubed. I like to pop it into the freezer for 5-10 minutes before using it.
- 1 Teaspoon vanilla extract
- a pinch of salt
- 2 egg whites from large eggs
Filling and topping:
- 1 cup Nutella or any chocolate spread
- 1/2 cup candy like M&M
- 1 cup rainbow sprinkles
- 1 egg white
Instructions
- Place flour, powdered sugar, butter, vanilla, and salt, 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 a few candies.
- 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.
- Place the baking sheet in the freezer for 30 minutes to an hour before baking.
- Preheat the oven to 350°F/180°C.
- Use a pastry brush to lightly coat the sides (edges) of each assembled Hamantaschen with the egg white.
- Prepare a plate or shallow dish with the rainbow sprinkles. Gently dip the edges of each Hamantaschen into the sprinkles. The egg white acts as a glue, allowing the sprinkles to stick to the surface of the dough.
- Bake for 15-20 minutes until the Hamantaschen is slightly golden. Let them cool 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.
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.
Tried this recipe? Tag@mamalivingabroad