S'mores Hamantaschen
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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
- Round cookie cutter or a glass
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.
How many cookies are in a batch?
With a 3.5 inch diameter cookie cutter or a glass about 14-16.
With a 3 inch diameter cookie cutter or a glass about 16-22.
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