They may not be traditional, but these Nutella-filled Hamantashen are certainly delicious.
I'm not the most religious-- or religious at all per se-- but I do have fond memories of making Hamantashen at Hebrew school as a child. I do love baking, and there's something about baking as a child that really amazed me. The fact that I could create delicious treats with my own two hands stuck with me for the rest of my life.
It may be a few days late, but I made these Hamantashen this weekend as an adaptation of Shiran's recipe on her blog, Pretty. Simple. Sweet. You can find lots of tasty Jewish foods on there, so i recommend checking it out! While I made some more traditional Apricot ones, I also made some Strawberry and some Nutella. Below is the recipe for my Nutella!
Using a stand mixer, blend together all the dry ingredients using a low speed.
Add wet ingredients one at a time, continuing on the lowest speed possible. Do not over mix.
Once crumbly dough has formed, remove from mixer and gently pack into a ball on a floured surface.
Wrap in saran wrap and refrigerate for at least an hour.
Preheat oven to 350F/180C. Line 2 baking trays with wax/parchment paper.
Roll the dough out on a floured surface until it is 1/4" (around 6mm) thick. (Feel free to split this in half into 2 batches if necessary.) If the dough is cracking too easily, let it warm to room temperature for several minutes.
Using a round biscuit cutter/mold, glass, or jar approximately 2 3/4" (7cm) wide, cut out circles and place onto baking sheets a half an inch apart.
Place 1 tsp of Nutella (or your desired filling) at the center of each circle.
Gently fold in one side at a time, pinching the corners or overlapping them so as to not allow the filling to spill.
Bake for 15 minutes, or until edges appear golden brown. Transfer to cooling rack after 2 minutes.
Serving Size 1
Servings 30
- Amount Per Serving
- Calories 101
- % Daily Value *
- Total Fat 5.7g9%
- Saturated Fat 3.6g18%
- Cholesterol 21mg8%
- Sodium 59mg3%
- Potassium 14mg1%
- Total Carbohydrate 11.3g4%
- Dietary Fiber 0.3g2%
- Sugars 4.1g
- Protein 1.1g3%
- Calcium 0%
- Vitamin D 22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Using a stand mixer, blend together all the dry ingredients using a low speed.
Add wet ingredients one at a time, continuing on the lowest speed possible. Do not over mix.
Once crumbly dough has formed, remove from mixer and gently pack into a ball on a floured surface.
Wrap in saran wrap and refrigerate for at least an hour.
Preheat oven to 350F/180C. Line 2 baking trays with wax/parchment paper.
Roll the dough out on a floured surface until it is 1/4" (around 6mm) thick. (Feel free to split this in half into 2 batches if necessary.) If the dough is cracking too easily, let it warm to room temperature for several minutes.
Using a round biscuit cutter/mold, glass, or jar approximately 2 3/4" (7cm) wide, cut out circles and place onto baking sheets a half an inch apart.
Place 1 tsp of Nutella (or your desired filling) at the center of each circle.
Gently fold in one side at a time, pinching the corners or overlapping them so as to not allow the filling to spill.
Bake for 15 minutes, or until edges appear golden brown. Transfer to cooling rack after 2 minutes.