Something about the sweet, creamy filling, rich chocolate chips and crunchy shell has always been the trifecta of what a dessert should be. So why not put that delicious filling into an iconic Jewish pastry – hamantaschen?
As it turns out, this is a pretty amazing mash-up, one I’m sure will bring smiles to your friends and family at Purim.
If you’ve struggled with making hamantaschen in the past, I’m sharing all of my tried-and-true tips gathered over years of trial and error.
1/4 cup ricotta cheese
4 ounces cream cheese, softened
1/4 cup confectioners’ sugar
1/2 teaspoon cinnamon
1/2 cup mini chocolate chips
1 stick (4 ounces or 1/2 cup) unsalted butter or margarine, room temperature
3 ounces cream cheese, softened
1/2 cup sugar
1/2 cup milk
1 teaspoon vanilla
3 cups flour
1/2 teaspoon salt
1 egg white beaten with 1 tablespoon water, for sealing the hamantaschen
1/2 cup chocolate chips, for drizzling
Confectioners’ sugar, for dusting
Make the cannoli filling: In the bowl of a mixer, beat all ingredients except the chocolate chips till light and fluffy. Fold in the chocolate chips and refrigerate, covered, until needed.
Make the dough: Beat the butter, cream cheese and sugar till light and fluffy; scrape down the sides. Add the milk and vanilla and beat till incorporated. Scrape down the sides. Add the flour and salt and beat again. Divide the dough into 2 pieces and place each between 2 sheets of parchment paper or plastic wrap. Roll each to a 1/2-inch thickness, stack the doughs on a baking sheet and refrigerate for at least 1 hour (or up to 3 days).
Preheat oven to 375.
Line 2 baking sheets with parchment paper. Working with one dough at a time, place on your prepared baking sheet and cut out circles using a drinking glass or cookie cutter (I used a 2 1/2-inch cutter). Gather trimmings, re-roll and cut.
Brush the edges of the circles with a bit of the beaten egg white and place 1/2 teaspoon of cannoli filling in the center. Fold the dough into a triangle shape and pinch the corners and edges firmly together. Brush the dough with more of the egg white.
Bake hamantaschen until golden brown, about 15 minutes. Transfer to a wire rack to cool completely. When cooled, place on 2 baking sheets lined with parchment paper.
Last, melt the 1/2 cup of chocolate chips in the top half of a double boiler set over barely simmering water. Cool slightly and transfer to a disposable pastry or Ziploc bag. Snip a small opening in the corner and drizzle the chocolate over the hamantaschen. Refrigerate till set. Dust with confectioners’ sugar just before serving.