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Chocolate-Filled Hamantaschen

Delightful triangular pastries filled with a rich chocolate filling, perfect for sharing during Purim.
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Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: Baked Goods, Jewish
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 2 cups all-purpose flour Gives the cookies structure and texture.
  • 0.5 teaspoon baking powder Helps the dough rise.
  • 0.25 teaspoon salt Enhances other flavors.
  • 0.5 cup unsalted butter, softened Adds richness.
  • 1 cup sugar Sweetens the dough.
  • 1 large egg Binds ingredients together.
  • 1 large egg yolk For extra richness.
  • 1.5 teaspoons vanilla extract Infuses aroma.
For the chocolate filling
  • 3 tablespoons unsalted butter Rich base for filling.
  • 2 oz unsweetened chocolate, finely chopped Creates deep chocolate flavor.
  • 0.25 cup sugar Sweetens the filling.
  • 2 tablespoons sugar Sweetens the filling.
  • 0.5 teaspoon vanilla extract Complimentary flavor.
  • 0.125 teaspoon salt Enhances taste.
  • 1 large egg Ensures smooth filling.
  • 1 tablespoon all-purpose flour Thickens filling.

Method
 

Preparation
  1. In a medium bowl, whisk together the flour, baking powder, and salt.
  2. In the bowl of an electric mixer, beat the butter and sugar together until light and fluffy, about 3 minutes.
  3. Add the egg, egg yolk, and vanilla extract, mixing until combined.
  4. Gradually incorporate the flour mixture at low speed.
  5. Transfer the dough onto a lightly floured surface and knead gently until smooth. Divide into two equal pieces and shape into 6-inch discs. Wrap in plastic wrap and refrigerate until firm.
Chocolate Filling
  1. Melt the butter in a medium microwave-safe bowl. Stir in the chocolate until completely melted and smooth.
  2. Mix in the sugar, vanilla, and salt. Add the egg and stir until combined, followed by the flour.
  3. Cover and refrigerate until ready to use.
Assembly and Baking
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Retrieve one disc of dough and let it sit at room temperature for 15 minutes. Roll it out to ⅛ inch thick and cut out 3-inch circles.
  3. Place a level teaspoon of chocolate filling in the center of each circle. Bring up the sides to shape into triangles and pinch to seal.
  4. Place the unbaked hamantaschen in the freezer for 10 to 15 minutes.
  5. Bake for about 12 minutes, until lightly golden. Let cool on pans before transferring to a cooling rack.

Notes

For best results, use room temperature butter. Experiment with different fillings like fruit preserves or nuts.