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Purim is hands down one of my favorite holidays—and for good reason—I was born on Purim! It’s a celebration of joy and fun, and honestly, what’s more fun than a holiday centered around cookies? The true star of Purim? Hamantaschen—those iconic triangular cookies with endless filling possibilities. This year, I hopped on the Dubai chocolate trend, and let me tell you, it’s ridiculously delicious and one of the easiest fillings to make. All you need is kadaif (shredded filo dough) and pistachio butter, mixed together and dipped in chocolate to complete the Dubai chocolate trio. It’s crunchy, it’s soft, it’s sweet, it’s salty—basically, the dream hamantaschen filling. And to make it even better, I’m wrapping it all up in my orange-scented dough, made with both orange zest and juice for the perfect balance of citrusy goodness. Wishing you all a joyful and delicious Purim!
In a food processor, add all the dry ingredients and pulse briefly to combine.
Add the cold butter cubes to the food processor and pulse until the mixture reaches a coarse, sandy texture with pea-sized bits of butter.
Add the egg yolk, orange zest, and orange juice, then pulse just until the dough starts to come together. Do not overmix, pleaseeeeeee! ????
Wrap the dough tightly in plastic wrap and refrigerate for at least one hour, or up to 3–4 days.
For the filling, use scissors to cut the shredded filo dough into ½-inch pieces. Spread it out evenly on a baking tray and bake in a preheated 215°C oven for 10–15 minutes, or until deep golden brown. Keep a close eye on it, stirring occasionally to ensure even toasting. Once done, remove from the oven and let it cool to room temperature.
Once the toasted shredded filo has cooled to room temperature, transfer it to a bowl. Add the pistachio butter and mix until fully combined, ensuring the filo is evenly coated.
Back to the dough—roll it out to ½ cm thickness. Use a cup or a cookie cutter to score circles, then place a small ball of filling in the center of each. Fold the edges to form hamantaschen, pinching the corners to seal. Transfer to the fridge for 30 minutes while you preheat the oven to 180°C (180°C).
Bake for 15-17 min, just until the corners start to get brown.
Let the hamantaschen cool completely to room temperature.
In a microwave-safe bowl, add the chocolate chips and coconut oil. Heat in 10-second increments, stirring in between, until the chocolate is fully melted. Be careful not to overheat—it should be just warm enough to melt smoothly, not hot.
Dip one corner of each hamantaschen into the melted chocolate, then place them on a baking tray lined with parchment paper. Let them sit until the chocolate is fully set. For faster setting, you can place the tray in the fridge for a few minutes.
YASSS!
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