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Stunning Pistachio Chocolate Hamantaschen

5 from 2 votes
Oshrit Abergil – @oshritabergil
With these irresistible pistachio chocolate hamantaschen, Purim will never be the same again.
Servings: 18


  • 13" x 18" sheet pan


  • Powdered sugar


  • cups/500 grams flour
  • cup + 1 tablespoon sugar / monk fruit sweetener
  • ½ teaspoon baking powder
  • 7 ounces/200 grams butter / vegan butter, at room temperature
  • 1 large egg + 1 egg yolk
  • 4 tablespoons heavy whipping cream / plant based whipping cream


  • 1 cup 100% pistachio cream spread
  • ½ cup melted white chocolate / monk fruit sweetened white chocolate
  • ½ cup pistachio pieces


  • In a stand mixer bowl, combine the flour, sugar and baking powder. Add the butter and mix until you get crumbs.
  • Add the egg, egg yolk and heavy whipping cream and process into a soft and smooth dough. Wrap in plastic wrap / parchment paper and refrigerate for about an hour.
  • Mix the filling ingredients in a bowl and set aside.
  • Dust your working surface with flour and roll out the dough until it is about ½" an thick.
  • Preheat the oven to 340 °F (170 °C).
  • Cut out 3" circles using a cookie cutter. Add the filling to a piping bag and squeeze a little right in the center of each circle.
  • Sprinkle some pistachio pieces on top, close the dough as shown in the video, tighten the edges and leave a very small opening (the dough will expand while baking so it is important to tighten well).
  • Line a sheet pan with parchment paper and bake for 12-15 minutes, or until the cookies turn golden.
  • Remove from the oven and let the cookies cool off for 10 minutes.
  • Sprinkle with powdered sugar and drizzle some leftover filling on top.


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