Another Hamantash recipe, this time with a coco dough and white chocolate ganache filling. As I said in the previous hamantash recipe, this year Purim will be celebrated on the same day of my birthday. Exciting!!
Note!! You can also prepare the dough in advance and keep it in the fridge for 2-3 days. Or even better- Shape them to hamantash, place in the freezer, and bake them freshly for your munchies.
For the dough-
230 gr pastry flour
70 gr coco powder
200 gr super cold butter cut to cubes
100 gr powdered sugar
60 ml milk (I use almond milk, it’s more sexy in my opinion)
5 gr salt
5 gr baking powder
For the filling-
200 gr white chocolate
50 ml heavy cream
10 gr butter
- Cut the butter to cubes and place in the freezer 10 min before start making the dough.
- In a food processor blend flour, coco powder, powdered sugar, salt and baking powder.
- Add the butter. Blend to crumbs (around 10 sec).
- Add the milk. Blend until dough is getting together. Don’t work it too much, it will result in hard hamantash.
- Wrap and place in the fridge for at least 3 hours. Better overnight.
- The following day, prepare the filling- place a bowl on boiling water (bain-marie) and melt the white chocolate and the heavy cream.
- When almost completely melted, remove from the bain-marie and mix the butter in. Let it cool down before used.
- Open the dough with a rolling pin (or a bottle of wine) on a floured surface.
- Cut the dough with a glass. I used small one because I prefer to eat more hamantashes hahah.
- Place the cut dough on a baking sheet and place in the freezer for 10 min.
- Take out of the freezer. Using two spoons- put the Nutella on the dough and shape to hamantash.
- Preheat the oven to 180C or 356F. In the meantime, place the hamantash in the freezer. You have to.
- Bake for 10 min. Remember- these hamantash are black so we won’t see them changing in colour!
- Take out of the oven, cool down for 10 min.
- Sprinkle powdered sugar on top.
- Share with your lovers!