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Cook the Book: Hamantaschen Recipe

Adam Kuban
Published: Last Updated:
Cook the Book: Hamantaschen Recipe

Purim starts tonight, and one of the traditional foods associated with the holiday is Hamantaschen. The triangular treats are said to either resemble the villain Haman's tri-corner hat or his triangular pockets (hamantaschen literally means "Haman's pockets"). Though originally associated with Purim, this little pastry pocket is traditionally filled with lekvar (prune paste), mohn (poppy seeds), or apricot paste. Schwartz goes a little out of the pocket here with a chocolate-filled version.

  • Yield:about 36

Ingredients

  • For the dough:
    • 3 cups bleached all-purpose flour
    • 1 cup sugar
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 10 tablespoons (1 stick plus 2 tablespoons) cold unsalted butter or pareve margarine, cut into 1/2-inch cubes
    • 2 eggs
    • 2 egg yolks
    • 1 teaspoon vanilla extract
  • For the chocolate filling:
    • 6 ounces semisweet chocolate
    • 1/2 cup (1 stick) butter
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1 cup sugar
    • 2 eggs, lightly beaten
    • 1/4 cup bleached all-purpose flour
    • 1/4 to 1/2 cup finely chopped walnuts (optional)
    • 2 large egg whites, lightly beaten with
    • 2 teaspoons of sugar for the egg wash

Directions

  1. 1.

    1. Make the dough: In the bowl of a food processor fitted with the metal blade, place the flour, sugar, baking powder, and salt. Pulse several times to combine.

  2. 2.

  3. Add the butter; pulse several more times, then process for a few seconds to form mealy crumbs.

  • 3.

  • In a small bowl, beat together the eggs, egg yolks, and vanilla. Pour this egg mixture into the processor; pulse several times to mix it in, then process for about 10 seconds. Stir the mixture up from the bottom with a rubber spatula, then process again until the dough begins to clump together, about 10 seconds more.

  • 4.

  • Turn out onto a lightly floured surface and, with floured hands, press dough together, divide in half, form into 2 disks. Wrap each disk with plastic wrap; refrigerate for at least 1 hour or up to 3 days. (The dough may be frozen for up to 4 months.)

  • 5.

  • Prepare the filling: In a small saucepan over low heat, melt the chocolate and butter together, stirring until perfectly smooth. Add the salt, vanilla, sugar, eggs, flour, and walnuts; stir until well blended. (Any unused portion of the filling can be frozen for up to 4 months.)