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Hamentashen with Brownie Filling
Hamentashen with Brownie Filling
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Prep Time:
60 minutes
Cook Time:
10 minutes
Total Time:
280 minutes
Decadent hamantaschen with brownie batter filling for a modern Purim treat.
Ingredients:
  • 3 eggs
  • 1 cup white sugar
  • 0.75 cup vegetable oil
  • 0.33333334326744 cup apple juice
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 1 tablespoon baking powder
  • 5 cups all-purpose flour
  • 1 (19.8 ounce) box brownie mix
  • 2 eggs
  • 0.25 cup water
  • 0.5 cup vegetable oil
  • 1 egg
  • 1 tablespoon water
Instructions:
  • Whisk eggs and sugar until creamy. Fold in vegetable oil, apple juice, lemon juice, and vanilla extract. Combine baking powder with flour, then mix into the egg mixture to form a dough. Wrap the dough in plastic and chill for at least 3 hours or overnight.
  • For the filling, mix together the brownie mix, eggs, water, and vegetable oil until well combined. Optionally, use the low-fat version following the package instructions. Chill the brownie batter in the refrigerator for 3 hours or overnight.
  • Allow the cookie dough to come to room temperature for 30 minutes before preparing the egg wash by whisking together the egg and water.
  • Preheat your oven to 375°F (190°C) for the perfect cooking temperature.
  • Roll out half of the dough on a long piece of parchment paper into a 1/4 inch thick rectangle. Use a large round cookie cutter to create circles in the dough and discard the scraps around the circles.
  • Drop 1 tablespoon of chilled brownie batter onto the center of each cookie dough circle using two spoons. Brush the edges of the cookies with egg wash for a glossy finish.
  • Shape the cookie into a triangle, folding the edges over the brownie filling. Seal the corners by pinching the dough. Brush the hamentashen with egg wash and repeat with the remaining circles and remaining dough.
  • Place the cookies, still on the parchment paper, onto a baking sheet. Bake in the preheated oven until the bottoms of the cookies turn a light golden brown, approximately 10 minutes.

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