Chocolate hamantaschen
Chocolate hamantaschen
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Store the hamantaschen in an airtight container at room temperature for up to 1 week.

Makes 35-40 pastries

Ingredients:

For the pastry

2 1/4 cups flour, plus more for the work surface

1/2 cup sugar

16 tablespoons (2 sticks) unsalted butter

1 large egg plus 1 large egg yolk

Confectioners' sugar, for dusting (optional)

For the filling

3/4 cup heavy cream

1 tablespoon butter

1/2 lb. bittersweet chocolate 60%

2 tablespoons whiskey

1/4 cup cookie crumbs

Directions:

1.  For the pastry: Lightly flour a work surface.

2.  Combine the sugar, the 2 1/4 cups of flour and the butter in a food processor. Pulse to create crumbs. Add the egg and the yolk; pulse just until the dough begins to clump together. Turn the dough out onto the floured work surface; knead and gather into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.

3.  Meanwhile, make the filling: Heat the heavy cream and butter just until boiling point, pour over the chocolate, let stand for a minute and mix until you get a smooth mixture. Mix in the whiskey and cookie crumbs and refrigerate for 2-3 hours, until the chocolate mixture is cool and firm.

4.  Preheat the oven to 350 degrees. Line 1 or 2 baking sheets with parchment paper. Have a 2 3/4 to 3-inch cookie cutter or a drinking glass with a 3-inch opening at hand.Divide the dough in half; refrigerate the half you are not immediately using. Roll out the first half-portion of dough on the floured surface as thin as possible (as thin as 1/16 inch, if you can). Dip the cookie cutter or glass rim into flour and cut out circles of dough. Reroll the dough as needed.

5.  Use a teaspoon to mound a small amount of the filling in the center of each circle.

Lift and pinch the edges of each circle in 3 places spaced evenly apart, to create a  triangle; the filling will be partially exposed in the center. Arrange on the baking sheet,  spacing them an inch apart. Bake one sheet at a time for 15 minutes or until the pastries are golden on the edges.

6.  Transfer the pastries to a wire rack to cool completely. Repeat to use all of the dough; If desired, dust with confectioners' sugar. Store in an airtight container at room temperature for up to 1 week.

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