With a classic pastry dough, but chocolate, these chocolate hamantaschen accept any filling you like—but especially (double) chocolate. The dough is easy to make in a food processor, requires just 30 minutes chill time, and is great to work with.
Any self-respecting kosher food blog must include a recipe for chocolate hamantaschen, because chocolate. Right? Right. Especially if you ask my children. This is my recipe, which makes a slightly crisp, pastry-style cookie with plenty of room for your favorite filling, though you can't go wrong with more chocolate, says the younger generation. (Just a note, this is not a brownie-style hamantasch, which I am developing at the moment, readying for its debut in '82.)
🍫 Making chocolate hamantaschen dough
This dough comes together quickly with cold cubed butter or margraine cut into the dough handily by the food processor. Throw in the dry ingredients and the butter/margarine, pulse to combine, then process with the eggs. When the dough clumps together, empty it out onto a sheet of cling wrap, shape into a disc, and chill in the fridge for half an hour.
🥄 Filling ideas
My kids' absolute favorite is double chocolate, so I fill this with Israeli chocolate spread for parve cookies or Nutella for dairy cookies. I personally think they are stellar with cookie butter or halva spread, both of which can be found kosher usually only at kosher markets. And a berry jam, that old classic, pairs well with chocolate, too.
I recommend using a cutter about 3" / 75 mm in diameter for hamantaschen. These make a substantial cookie, but not so big it's overwhelming, while at the same time accepting an adequate amount of filling and closing up nicely. To make the classic shape, just pinch any part of the circle, which will instantly form two other "corners." Pinch each together firmly and close it almost all the way to the center.
❄ My hamantaschen hack: flash-freeze while the oven heats up
I've found that absolute best way to get hamantaschen to stay pretty and closed while baking and prevent the filling from leaking out is to freeze them briefly. I do this for about 20-30 minutes while preheating the oven. For this reason, you won't see preheating in the recipe below; instead, that time is built in to the freezing time.