Description

The perfect hamentaschen dough with a variation of chocoalte dough and candied chocolates. Decorate them and fill them up with nutella.

Ingredients

Scale

3/4 cups unsalted butter, softened
2/3 cups sugar
1 large egg
1 tsp vanilla extract
2 3/4 cups all flour
1/2 tsp salt
filling of your choice, we used Nutella.

Instructions

Beat the butter and sugar at medium speed with the paddle attachment until creamy. 3 to 4 minutes, scrape the sides as needed.
Add egg, and combine.
Add vanilla, and combine.
Mix the flour and salt together in a separate bowl.
Slowly add the dry ingredients to the butter mixture, beating until smooth and dough forms.
Transfer the dough onto a bowl and place in the fridge for 15 minutes.
Knead the dough on a floured surface (very little). Roll the dough out to 1/4 of an inch thickness. Using a 3 1/4 inch round cutter, cut dough, rerolling scraps as necessary. If you are adding the chocolate candies add them to the outer age and flip over while adding the filling (note some will fall and that’s ok).
Pinch the edges together to seal, leaving a small opening over the filling. Place on parchment paper. Refrigerate for 1 hour.
Preheat oven to 350 F, bake until bottoms and corners are golden, 20-25 minutes. Let cool completely.

Notes

Tip #1: If the dough is too sticky, cool it in the fridge.

Tip #2: Choose a filling that doesn’t cause the dought to melt when heated. Meaning jams tend to make the dough moist and will make the hamentaschen look melted, instead of keeping their shape.

Nutrition

Serving Size: 1
Calories: 188
Sugar: 15.7g
Sodium: 102mg
Fat: 11.5g
Saturated Fat: 9g
Carbohydrates: 19.7g
Fiber: 1.1g
Protein: 1.7g
Cholesterol: 23mg

Keywords: Hamentaschen, Nutella hamentaschen, chocolate hamentaschen dough, hamentaschen dough