Get ready for Purim with these buttery hamantaschen cookies! Whether you’re a Purim-pro looking for a moist hamantaschen recipe or are in the mood for sprinkle and nutella filled cookies, this is the recipe for you!
Why you’ll love these Nutella Hamantaschen
- Texture: unlike hamantaschen you might have had in the past, these cookies are super buttery and moist – no dry crumbs over here!
- Ease: because this recipe has a ready made filling, all you have to focus on is the dough. I recommend using a food-processor to make this a lot easier on yourself (and your arms)
- Flavour: the cream cheese added to the dough gives a nice tang, and the dough itself isn’t too sweet.
- Time: this dough does need time in the fridge to firm up – once when you first make the dough, and a second time once you’ve filled them.
Wait.. What’s Purim and why do you eat these cookies?
While I don’t want to paint with a broad brush, a heck of a lot of Jewish holidays and their history goes like this: someone tried to get rid of us, we somehow (wonder of wonder, miracles of miracles) triumph, and now we celebrate by eating and drinking. And with Purim, it’s basically the same story! Bad guy called Haman tries to get rid of all the Jewish people, Esther swoops in to save everyone, we have a party which is basically like Mardi Gras plus Halloween. Other than dressing up in costumes, we also make these triangular cookies which are meant to represent Haman’s hat!
Traditional hamantaschen cookies are filled with poppy seeds or dried fruits, but being a sprinkle and chocolate addict I had to try something different! These hamantaschen are filled with chocolate-hazelnut spread and I also decorated a few with sprinkles – if this is basically Jewish mardi gras, then we deserve sprinkles.
Other Hamantaschen Fillings:
- Thick jam or conserves – apricot would be delicious!
- Marzipan like Molly Yeh
- Halva and tahini would be amazing
- Peanut butter and jelly
- Lekvar, a traditional filling made of prunes
- A nut filling
- Basically anything thick that won’t leak out of your dough!
FAQ and Tips
When you take your dough out of the food processor, put it on a floured work surface, and give it a few turns so all the sides get lightly floured. Then once you’ve chilled it for at least an hour, make sure you roll it out on a floured surface.
Before you fill each dough round, brush the edges with an egg wash. This will help it stick together, but make sure your pinch each corner tightly too! It also helps to not overfill your cookies, otherwise the filling will spill out of the corners.
Store these in an airtight container for up to 5 days
Pin this recipe for later!
Looking for more chocolate recipes? Try these out!
If you make this recipe, be sure to tag me on Instagram @alpineella or comment below!
- 170 grams unsalted butter, room temperature ¾ cup
- 113 grams cream cheese, room temperature 4 ounces
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- 240 grams flour 2 cups
- 43 grams granulated sugar ¼ cup
- 1 egg
- 2 teaspoon milk
- In a medium bowl, whisk together the flour, salt and baking powder.
- In a food processor, mix the cream cheese, butter, sugar, egg, and vanilla and pulse until the mixture is smooth.
- Scrape down the sides and pour in the dry mixture, then pulse again until a dough forms.
- Divide the dough in half and flatten into discs, before wrapping in plastic wrap. Wrap tightly and refrigerate for at least 1 hour, but it can be refrigerated for 3 days or frozen for up to 6 months.
- Preheat the oven to 350°F/175°C and line two baking sheets with parchment paper.
- In a small bowl, whisk an egg and 2 teaspoon of milk together for your egg wash.
- Remove one disc of dough and let it sit for 5-10 minutes until it is malleable. Roll it out on a lightly floured work surface, and add more flour as necessary so it doesn’t stick. Roll it out to be ⅛ inch thick. Use a 3-4 inch round cutter to cut out rounds. Place each round on a baking sheet. You can reroll the scraps to cut out more rounds.
- Brush the outer edges (about ½ inch) of each disc with the egg glaze. Place ½ tablespoon of nutella in the centre of each round. This is when you can add sprinkles!
- Fold the dough over on each side to make a triangle, leaving about ½ inch of the filling visible. Pinch each corner so the dough sticks. Brush the 3 sides of every triangle with egg glaze. Chill for 10 minutes and repeat with the other disc of dough.
- Bake the first sheet for 22-27 minutes. When golden brown, remove from the oven and bake the second batch
Leave a Reply