Best 5 Chocolate Hamentashen Filling Recipes

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Chocolate Hamantashen filling is a classic traditional sweet filling used in the dish of Hamantashen. This sweet filling is often made with a combination of chocolate, sugar, butter, nuts, and spices. It has a rich and decadent chocolate flavor with a soft and creamy texture. Chocolate Hamantashen filling can be used as a filling for baked goods such as Hamantashen or other pastries, or as a topping for desserts such as cakes or ice cream. It is a versatile filling that can be used in a variety of ways to satisfy any sweet craving.

Let's cook with our recipes!

CHOCOLATE HAMANTASCHEN



Chocolate Hamantaschen image

The cookies can be stored at room temperature for up to a week.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h50m

Yield Makes 50 cookies

Number Of Ingredients 9

4 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
3/4 teaspoon coarse salt
2 sticks unsalted butter, room temperature
1 1/2 cups sugar
2 teaspoons finely grated orange zest (from 1 orange)
1 teaspoon pure vanilla extract
3 large eggs
10 ounces semisweet chocolate, 3 ounces very finely chopped, 7 ounces coarsely chopped

Steps:

  • In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in orange zest and vanilla, then add 2 eggs, 1 at a time, scraping down bowl as necessary.
  • Reduce speed to low and gradually beat in flour mixture until combined. Add finely chopped chocolate and beat until just combined. Form dough into three 1-inch-thick disks, wrap tightly in plastic, and chill until firm, at least 1 hour and up to 3 days.
  • On a floured work surface, roll out dough to a scant 1/4-inch thickness. With a 2 3/4-inch round cutter, cut out circles; place on parchment-lined baking sheets. Gather scraps, chill, and repeat.
  • Whisk together remaining egg and 1 teaspoon water in a bowl. Brush circle edges with egg wash. Place 1 rounded teaspoon coarsely chopped chocolate in center of each circle. Lift sides of dough toward center, over filling, to form a triangle; pinch seams together. Freeze until firm, about 30 minutes. Preheat oven to 350 degrees with rack in center.
  • Bake cookies, 1 sheet at a time, until golden, 12 to 15 minutes. Let cool 5 minutes, then transfer to wire racks to cool completely.

CHOCOLATE HAMENTASHEN FILLING



Chocolate Hamentashen Filling image

This recipe makes a perfect hamentashen filling - it is almost a brownie consistency. It doesn't ooze out like so many jam/jelly fillings and doesn't burn like a chocolate chip filling. Yummy!!

Provided by MalkaChaya

Categories     Drop Cookies

Time 30m

Yield 36 serving(s)

Number Of Ingredients 13

5 ounces semisweet chocolate
3 ounces unsweetened chocolate
6 tablespoons margarine
2/3 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
2 teaspoons vanilla extract
1 tablespoon instant coffee
3/4 cup sugar
3/4 cup chocolate chips
1/3 cup chopped pecans (optional)
1/3 cup chopped walnuts (optional)

Steps:

  • In a microwave proof bowl melt the 5 oz semisweet chocolate and the unsweetened chocolate together.
  • Mix in all the margarine, flour, baking powder, salt, eggs, vanilla, coffee and sugar.
  • Mix to combine and then fold in the chocolate chips and nuts.
  • The extra filling (if any) may be made into chocolate brownie drop cookies.
  • Makes enough filling for at least 3 dozen hamentashen.

Nutrition Facts : Calories 95.2, Fat 6.6, SaturatedFat 3.2, Cholesterol 10.3, Sodium 54.4, Carbohydrate 10.2, Fiber 1.3, Sugar 6.2, Protein 1.6

CHOCOLATE CHIP HAMANTASCHEN



Chocolate Chip Hamantaschen image

This tricorner pastry is as closely linked to Purim, a Jewish holiday which celebrates the Jews' deliverance from a plot to kill them by Haman, as matzos are to Passover. Fillings of poppy seeds, nuts and dried fruits used to be as exciting as these Eastern European sweets got. But these days, unconventional fillings like marzipan, sour apple, dates with sweet red wine and cinnamon, and halvah are not uncommon. Here, a version for chocolate lovers.

Provided by Joan Nathan

Categories     cookies and bars, dessert

Time 2h15m

Yield About 30 cookies

Number Of Ingredients 15

1 cup confectioners' sugar
2 large egg yolks
8 ounces unsalted butter at room temperature, in small pieces
Grated zest of 1 lemon
2 1/4 cups all-purpose unbleached flour
Dash of salt
1 large egg, beaten, for the glaze
3 egg yolks
1/4 cup sugar
1 1/4 tablespoons cornstarch
2 teaspoons unsweetened cocoa powder
3/4 cup milk
1/2 vanilla bean, split lengthwise
2 ounces bittersweet chocolate, roughly chopped
2 1/2 ounces semisweet chocolate chips

Steps:

  • Put the confectioners' sugar and the egg yolks in a food processor and blend. Add butter and lemon zest and process to blend. Gradually add the flour and the salt, pulsing until it forms a ball. Divide the dough in half, flatten each into a disk, wrap tightly in plastic wrap. Chill until firm, at least 1 hour or up to overnight.
  • Meanwhile, prepare the filling: In a bowl, beat the egg yolks, sugar, cornstarch and cocoa powder until smooth.
  • Pour the milk into a small saucepan with the vanilla bean. Over medium heat, bring to a simmer, then remove from heat and remove the vanilla bean. Scrape the inside of the bean and add to the pan.
  • While whisking vigorously, pour 1/3 of the milk into the yolk mixture, then pour back into the saucepan. Continue to whisk constantly while simmering over low heat until the mixture bubbles and thickens into a creamy pudding consistency.
  • Remove from heat, add the bittersweet chocolate and whisk until the chocolate has melted and the cream is smooth. Pour into a clean bowl and cover with plastic wrap, placed directly on the cream. Refrigerate until cool, at least 30 minutes. Fold in the chocolate chips.
  • Preheat the oven to 350 degrees. Line 2 pastry sheets with parchment paper.
  • Unwrap one of the chilled dough disks and place on a piece of parchment paper that has been dusted lightly with flour. Lightly dust the top of the dough with flour. Cover with a second piece of parchment paper. Let stand at room temperature until malleable, about 5 minutes. Use a rolling pin to press and roll out the dough into a 1/4-inch- thick round between the sheets of parchment, flipping the dough occasionally. Use a plain biscuit or cookie cutter or glass to cut 3-inch circles, placing the circles on the prepared baking sheet spaced 1 inch apart. Place the baking sheet in the refrigerator to chill until firm while you repeat the rolling/cutting process with the second round of dough.
  • Remove the first pan of dough rounds from the refrigerator. Place a heaping teaspoon of the filling in the center of each, and press up the sides to form triangles, pinching the ends closed. Top the filled cookies with a few extra chocolate chips. If the dough is too firm, let stand a minute or two to soften; returning the baking sheet to the refrigerator if the dough becomes too soft. Repeat with the remaining dough rounds.
  • Brush the tops with beaten egg. Bake until golden and dough is delicately firm all the way through, about 13-18 minutes, rotating the racks front to back and top to bottom after about 10 minutes.
  • Place trays on wire racks for 10 minutes before transferring cookies on parchment to racks to cool completely.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 5 grams, Sodium 13 milligrams, Sugar 8 grams, TransFat 0 grams

HAMENTASHEN WITH BROWNIE FILLING



Hamentashen with Brownie Filling image

Here is a twist on the classic hamentashen cookie eaten on the Jewish holiday of Purim. Instead of filling this triangular-shaped cookie with jam or poppy seeds, I used brownie batter. Absolutely delicious!

Provided by Chef4Six

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 4h40m

Yield 16

Number Of Ingredients 14

3 eggs
1 cup white sugar
¾ cup vegetable oil
⅓ 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
¼ cup water
½ cup vegetable oil
1 egg
1 tablespoon water

Steps:

  • Beat the eggs and sugar until creamy. Stir in the vegetable oil, apple juice, lemon juice, and vanilla extract. Mix the baking powder into the flour and add it to the egg mixture, stirring to form a dough. Wrap the dough in plastic and refrigerate for 3 hours or overnight.
  • Prepare the filling: combine the brownie mix, eggs, water, and vegetable oil and mix well. (You can also follow the package directions and use the low-fat version, if desired). Refrigerate the brownie batter for 3 hours or overnight.
  • Remove the cookie dough from the refrigerator and let it rest at room temperature for 30 minutes. Mix the egg and tablespoon of water to make an egg wash.
  • Preheat an oven to 375 degrees F (190 degrees C).
  • Roll out half the dough on a long piece of parchment paper into a rectangle about 1/4 inch thick. Use a large round cookie cutter to cut circles in the dough. Remove the scraps of dough from around the circles.
  • Using two spoons, place 1 tablespoon of chilled brownie batter in the center of each cookie dough circle. Brush the edges of the cookie circles with egg wash.
  • Fold the cookie into a triangular shape, bringing the edges up so they partially overlap the brownie filling. Pinch the corners to seal the dough. Brush the hamentashen with egg wash. Repeat with the remaining circles and the other half of the dough.
  • Transfer the parchment paper holding the cookies onto a baking sheet. Bake in the preheated oven until the bottoms of the cookies are light golden brown, about 10 minutes.

Nutrition Facts : Calories 521.1 calories, Carbohydrate 70 g, Cholesterol 62.8 mg, Fat 24.3 g, Fiber 2.2 g, Protein 7.6 g, SaturatedFat 4.1 g, Sodium 221.2 mg, Sugar 13.4 g

HAMANTASHEN



Hamantashen image

These are the easiest hamantashen I've ever made! They are a bit sweet, roll out easily and are consumed quickly! My kids don't want to give them to their friends! Traditional fillings are prune and poppy seed. You can use any canned pie filling, whole fruit jelly, chocolate chips, or any type filling your family likes! Be creative with these- we put mini chocolate chips in the dough!

Provided by SANDI

Categories     Desserts     Cookies

Time 2h15m

Yield 36

Number Of Ingredients 8

1 ½ cups butter or margarine, softened
1 cup white sugar
2 eggs
6 tablespoons orange juice
1 tablespoon vanilla extract
2 teaspoons baking powder
4 ½ cups all-purpose flour
1 (12 ounce) can poppyseed filling

Steps:

  • In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Mix in the baking powder, then gradually stir in the flour until the dough forms a ball. Cover and refrigerate at least 2 hours. I like to do mine overnight.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into 3 inch circles using a cookie cutter or drinking glass. Place circles on the prepared cookie sheets. Spoon 1 teaspoon of filling onto the center of each circle. (Any more and it will ooze out) Pinch the sides of each circle to form a triangle, covering as much of the filling as possible. The cookies may be frozen on the cookie sheets if desired to help retain their shape while cooking.
  • Bake for 8 to 10 minutes in the preheated oven, until light golden brown. These are best undercooked slightly. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 183.9 calories, Carbohydrate 23.4 g, Cholesterol 30.7 mg, Fat 8.9 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 5.1 g, Sodium 85.7 mg, Sugar 5.9 g

Tips:

  • For the best chocolate filling, use a high-quality chocolate that you enjoy the taste of. A dark chocolate with a cocoa content of 70% or higher will give you the richest flavor.
  • If you don't have any chocolate chips on hand, you can use chopped chocolate or even grated chocolate.
  • To make your hamentashen extra special, try adding a little bit of your favorite liqueur or extract to the chocolate filling. Some good options include vanilla extract, almond extract, or rum.
  • If you're short on time, you can use store-bought dough for your hamentashen. Just be sure to thaw it completely before using.
  • Don't overfill your hamentashen, or they will be difficult to seal. A good rule of thumb is to use about 1 tablespoon of filling per hamentashen.
  • To prevent your hamentashen from drying out, brush them with a little bit of milk or egg wash before baking.
  • Keep an eye on your hamentashen while they're baking. They should be done when they are golden brown and the filling is bubbling.

Conclusion:

Chocolate hamentashen are a delicious and festive treat that are perfect for any occasion. With a little bit of planning and effort, you can make these delicious pastries at home. So next time you're looking for a sweet treat, give chocolate hamentashen a try!

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