Classic Purim cookie takes an Israeli-Italian turn.
Nutella and halva hamantaschen
Course: Cakes and cookiesCuisine: Israeli, JewishDifficulty: MediumYields
40
hamantaschenPrep time
40
minutesBaking time
20
minutesTotal time
1
hourINGREDIENTS
- For the dough
2¾ cups (400 grams, 14 oz.) all purpose flour
1 cup (115 grams, 4 oz.) powdered sugar, plus more for dusting
½ teaspoon baking powder
½ teaspoon Kosher salt
12 tablespoons unsalted butter, cold
1 large egg
1 large egg yolk
- For the filling
8 oz halva, crumbled
16 oz. (about 1 cup) Nutella
2 egg yolks
DIRECTIONS
- make the filling
- Put crumbled halva, Nutella and egg yolks in a bowl and mix to get a chunky mixture.
- Make the dough
- Combine flour, sugar, baking powder, salt and butter in a food processor. Pulse to create crumbs. Add egg and egg yolk and pulse just until the dough begins to clump together. Add 1 tablespoon of water if dough does not clump together. Turn the dough out onto a large bowl, knead shortly, gather into a ball, divide into two and flatten to 2 disks. If the dough seems too soft to roll and handle, put it in the fridge in a bowl for 15 minutes or until it feels firm enough.
- Now assemble and bake the hamantaschen
- Line 2 baking sheets with parchment paper. Have a 2¾-inch cookie cutter at hand and 2 more large pieces of parchment paper.
- Put first half-portion of dough on the on a parchment paper, top with another paper and roll with a rolling pin to a rectangle (about ⅛” thin). Remove the top parchment paper. Use the cookie cutter to cut out circles of dough. Reroll the dough as needed.
- 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.
- Put baking sheets in the fridge for 30 minutes
- Oven to 350 F degrees.
- Bake for 12-15 minutes or until the pastries are just turning light-golden on the edges.
- Transfer the pastries to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.
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