I have long promised myself to make a new type of hamantaschen recipe every year. New to me, rather than new to the world, in case you were expecting me to talk about foie gras or lemongrass and passionfruit hamantaschen or something!
This year is the year of chocolate hamantaschen, mostly because a lovely lady I know from synagogue posted on a Facebook message board enquiring whether, to make chocolate hamantaschen, it would suffice to fill the hamantaschen with chocolate (my concern was that the texture would be wrong as the chocolate would harden after the hamantaschen cooled). This got me to thinking about what the perfect chocolate hamantaschen should taste like.
I envisaged a not too sweet chocolate biscuit with hints of salt to complement a fudgey, deep flavoured and indulgent filling.
Usually I need to think about how to achieve the taste I am trying to create, but not this time. Somehow it was clear – and it is EASY! The secret? Creme des marrons (chestnut spread). It is just the right consistency mixed with chocolate to create a luxurious filling and its flavour doesn’t come through (but if, like me, you love chestnut spread what’s to stop you from changing the quantities so that you have chestnut hamantaschen with a hint of chocolate?). Did I mention how easy this is?
These didn’t last long in our household… and it isn’t even Purim yet!
- 4 large eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 teaspoon of orange juice
- 3 1/2 teaspoons baking powder
- 3 1/4 cups all purpose flour
- 1/2 cup good cocoa powder
- generous pinch of salt
- 1 1/2 cups chestnut puree
- 3/4 cups good quality dark chocolate chips or grated chocolate
- nuts to garnish (optional)
- Preheat the oven to 175c (350f). Line baking sheets with baking paper.
- Mix 3 eggs, sugar, oil, juice, then add the dry ingredients and mix until you have a workable dough, adding more flour if necessary.
- Divide the dough in half, sprinkle dough on your work surface, then roll out your dough until it is 0.5 cm thick.
- Using a round cookie cutter that is about 8cm in diameter, cut rounds from the rolled out dough and repeat until you have used up all your dough.
- Place a heaped tablespoon of mixture into the centre of each disc, then fold in three sides to form a triangle. Make sure you pinch the ends tightly to ensure the hamantaschen retain their shape in the oven.
- Bake for approximately 12 minutes.
- Remove from oven, coat in an eggwash made with the remaining egg by using a pastry brush, then scatter with nuts (optional).
- Place chocolate in a bowl and melt in a bain marie or in the microwave
- Add chestnut puree and mix.
PS: How could I omit to include a picture of my Purim princess?