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Nutella Hamantash



This year I will celebrate both my birthday and purim on the same date. For that reason I decided to upload a basic recipe a little in advance. With that being said I will keep posting interesting variations for this recipe until we will get to Purim day. The classic ones for me are with chocolate so let’s start with Nutella filling!


Ingredients:

300 gr pastry flour

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)

Teaspoon of vanilla extract

5 gr salt

5 gr baking powder

Nutella


Preparation steps:


- Cut the butter to cubes and place in the freezer 10 min before start making the dough.


- In a food processor blend flour, powdered sugar, salt and baking powder.


- Add the vanilla extract and 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, 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. Combine the leftover dough, place in the fridge for 15 min and repeat.


- 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.


- Bake for 12 min or until the edges start to change colour. Remember- the hamantash is not brown!

- Take out of the oven, cool down for 10 min.


- Sprinkle powdered sugar on top.


- Share with your lovers!

BenGingi.

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