Totally Addictive Chocolate Hamantaschen
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INGREDIENTS
- Roasted hazelnuts, crushed
Dough:
- 10½ tablespoons/150 grams cold unsalted butter, cut into cubes
- ⅔ cup/80 grams powdered sugar
- 2 cups/250 grams all-purpose flour
- ¼ cup/30 grams unsweetened cacao powder
- 1 large egg, plus 1 egg yolk
- 1 pinch kosher salt
- 1 tablespoon/15 milliliters heavy whipping cream, if needed
Filling:
- ½ cup/120 grams hazelnut spread, such as Mövenpick or Nutella
- ½ cup/120 grams Nutella
- 5 Kinder chocolate bars, each cut into six small pieces
INSTRUCTIONS
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, powdered sugar, flour, cocoa powder, and salt. Mix on low speed until the mixture resembles fine crumbs. Add the egg and yolk, and mix just until the dough comes together. If the dough is too dry, add the heavy cream, one teaspoon at a time. Reserve the egg white for later. Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Meanwhile, preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll the dough to about ¼ inch (½ cm) thick. Using a 2½-inch (6 cm) round cutter, cut out circles of dough. Gather and re-roll scraps as needed.
- Place 1 teaspoon of hazelnut spread and 1 teaspoon of Nutella in the center of each round. Top with a piece of Kinder chocolate. Lightly brush the edges of the dough with the reserved egg white. Fold the dough into a triangle, pinching the corners together to seal. Arrange the cookies on the prepared baking sheet and freeze for 1 hour. (This step is optional but helps maintain the shape and keeps the filling gooey after baking.)
- Bake for 8 to 10 minutes, until the edges are set. Let cool completely on a wire rack.
- Drizzle with additional hazelnut spread and sprinkle with chopped hazelnuts before serving.
MY NOTES
FAQ
Can I use a different type of chocolate?
You can use different types of chocolate for the filling in chocolate hamantaschen, but the choice will affect the flavor. Dark chocolate will create a richer, more intense taste, while milk chocolate will offer a creamier, sweeter profile. Some people even use a combination of chocolate types for a balanced flavor. However, it’s important to ensure the chocolate melts well and pairs with the other ingredients, such as hazelnut spread, to maintain the right texture. Experimenting with different chocolates, like white chocolate or even chocolate with a higher cocoa percentage, will yield unique variations of the chocolate hamantaschen filling.
Can I freeze the hamantaschen before baking?
Freezing chocolate hamantaschen before baking is an optional but highly recommended step. Freezing the filled dough for about one hour helps the cookies maintain their shape and keeps the filling from spilling out while baking. When frozen, the dough sets and solidifies, so it doesn’t soften and spread too much in the oven. This extra step also ensures the gooey chocolate filling stays intact and doesn’t leak. If you’re preparing the cookies in advance, freezing them before baking is an effective way to store chocolate hamantaschen until you’re ready to bake them.
How do I prevent the filling from leaking out?
To prevent the filling from leaking out of chocolate hamantaschen, make sure the dough is rolled out evenly and that the edges are sealed properly. Before folding the dough into a triangle, lightly brush the edges with egg white to help them stick together. Pinch the corners tightly and ensure there are no gaps where the filling could escape. Freezing the filled cookies for at least an hour before baking also helps prevent leaking, as it solidifies the filling and keeps it contained during the baking process. If you overfill the chocolate hamantaschen, it increases the chance of leakage, so stick to the recommended portion size.
How do I store leftover chocolate hamantaschen?
To store leftover chocolate hamantaschen, place them in an airtight container at room temperature. They should stay fresh for up to five days. If you’d like to extend their shelf life, you can refrigerate them, but allow them to come to room temperature before serving for the best texture. For longer storage, chocolate hamantaschen can be frozen. Place them in a freezer-safe container or bag, separating the layers with parchment paper to avoid sticking. Frozen chocolate hamantaschen can be stored for up to three months, and you can thaw them at room temperature or gently reheat them in the oven for a fresh-baked taste.
Can I make chocolate hamantaschen without eggs?
While chocolate hamantaschen typically contain eggs to help bind the dough, you can make egg-free versions. Substitute the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2 tablespoons water), or use aquafaba (the liquid from a can of chickpeas) as an egg replacement. You can also try applesauce or mashed bananas to help with binding. Keep in mind that the texture of the dough may vary slightly depending on the egg substitute used. Egg-free chocolate hamantaschen might not rise as much as those made with eggs, but they will still hold their shape and maintain a rich, chocolatey flavor.
