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Nutella and halva hamantaschen

Nutella and halva hamantaschen

Classic Purim cookie takes an Israeli-Italian turn.

Nutella and halva hamantaschen

Recipe by Vered GuttmanCourse: Cakes and cookiesCuisine: Israeli, JewishDifficulty: Medium
Yields

40

hamantaschen
Prep time

40

minutes
Baking time

20

minutes
Total time

1

hour 

INGREDIENTS

  • 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.

One Comment

  1. Pingback: Salted peanuts and caramel hamantaschen - Vered's Israeli Cooking

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