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Chocolate Hamantaschen
Chocolate Hamantaschen
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
380 minutes
Decadent chocolate hamantaschen with rich fudgy filling, perfectly balanced sweetness.
Ingredients:
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3.5 cups all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • 0.25 teaspoon kosher salt
  • 0.33 cup whole milk
  • 3 tablespoons unsalted butter
  • 2 ounces bittersweet chocolate, finely chopped
  • 6 tablespoons white sugar
  • 1 large egg
  • 1 tablespoon all-purpose flour
Instructions:
  • Cream together butter and sugar in a stand mixer with the paddle attachment until smooth and creamy, approximately 1 minute.
  • Gradually add eggs one by one, beating until just combined after each addition, remembering to scrape down the sides of the bowl as necessary. Mix in vanilla extract until just combined, for about 30 seconds.
  • Combine flour, baking powder, and salt in a medium bowl and whisk until fully blended.
  • Gradually combine the flour mixture with the butter mixture, alternating with milk, and beat on low speed until everything is well combined, approximately 1 minute.
  • Divide the dough in half and shape each portion into a disk. Wrap individually in plastic wrap and refrigerate for a minimum of 4 hours, or overnight.
  • Make filling: In a small microwave-safe bowl, combine butter and chopped chocolate. Microwave on high power for 1 to 1 1/2 minutes, stirring every 20 seconds, until completely melted and smooth.
  • Mix sugar, vanilla, and salt until well combined (mixture will be grainy). Add egg and flour, stir until smooth. Refrigerate for 30 minutes.
  • Preheat your oven to 350 degrees F (175 degrees C) and line your baking sheets with parchment paper.
  • Take out 1 dough disk from the fridge and cut it in half. Leave one half covered and refrigerated. Roll out the dough on a floured surface until it's 1/8 inch thick. Use a 3-inch round cutter to cut the dough into circles (only reroll scraps once).
  • Arrange the dough rounds on the lined baking sheets, ensuring they are spaced about 1 1/2 inches apart.
  • Place a level teaspoon of the chocolate filling in the center of each dough round. Fold one edge in to cover the filling, then fold the next edge slightly overlapping, followed by the last edge to create a triangle with some filling peeking through. Press down on the dough to seal it. Remember to store the filling in the refrigerator when not in use.
  • Allow the dough to chill in the freezer for 10 minutes or in the refrigerator for 30 minutes. Repeat the process with the remaining dough and filling.
  • Place in the preheated oven on the middle rack in batches until the edges and bottoms are lightly golden, about 12 to 14 minutes.
  • Allow to cool completely on wire racks for approximately 10 minutes.

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