Chocolate Halve Hamentashen are sure to make you fall in love with home made halva spread and well Hamentashen cookies for that matter. These sweet and creamy cookies are perfectly paired with a cup of coffee or even red wine. Who is joining me for a little afternoon cookie break?
How to make a Halva Spread:
Homemade halva spread is the easiest and quickest filling you can make at home. You will need tahini, powdered sugar, and water. Begin with adding 1/2 cup tahini, 1/2 cup powdered sugar and 3 tablespoons water. Add additional powdered sugar if it becomes too runny, if it’s too stiff add a teaspoon of water at a time until you reach the correct consistency.
Chocolate Hamentashen Dough:
Very similar to the Nutella Hamentashen recipe this dough only needs an additional 2 tbsp of cocoa powder.
Begin by adding the butter and sugar and mix on high for a couple of minutes until light and creamy. Scrapes the sides as needed.
*Make sure your butter is room temperature, soft enough to poke with your finger.
Add the vanilla and egg and mix until well combined. Next, add the two tbsp of cocoa powder and salt. Mix to combine.
Next, switch to your dough paddle and slowly add your flour. Add the 2 cups and the additional 3/4 add only if needed. If the dough is not holding add additional 1/4 of flour at a time. Mix on low until the dough becomes a ball (scrape as needed).
Transfer the dough onto a bowl and place in the fridge for 30 minutes.
After 30 minutes let the dough sit on the counter for five minutes and knead into a ball. Roll out the dough to 1/4 inch thickness, between two sheets of parchment paper. Use a circular cookie cutter or a cup, cut the dough into circles.
Place a full teaspoon of the halva filling in the middle of the circle. Next, pinch one edge and create the other two, to create a triangle. Place on parchment paper and place in the freezer for one hour.
Preheat the oven to 350 F, bake for 25 minutes. Let cool completely and enjoy!
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Chocolate Halva Hamentashen – with homemade Halva spread
- Prep Time: 1.5 Hours
- Cook Time: 25 minutes
- Total Time: 2 hours
- Yield: 30 1x
- Category: Cookies
- Method: Baking
- Cuisine: Jewish
- Diet: Kosher
Description
Best chocolate Halva Hamentashen with the easiest homemade halva filling that will turn these cookies into a must have at your home!
Ingredients
Halva Spread:
- 1/2 Tahini
- 1/2 Powdered sugar
- 3 Tbsp water
Hamentashen Dough:
- 1 Cup unsalted butter, room temperature
- 2/3 Cups white sugar
- 1 Large egg
- 1 Tsp vanilla extract
- 2 Tbsp cocoa powder
- 2 3/4 Cups all purpose flour
- 1/2 Tsp salt
Instructions
- Mix the tahini, powdered sugar and water together. The consistency needs to be that of peanut butter. If it’s too runny add powdered sugar, if it’s too stiff add one teaspoon of water at a time until you reach the desired consistency. Set aside.
- In your mixer bowl add the butter and sugar and mix on high for 2-4 minutes until light and creamy. Scrapes the sides as needed.
- Add the vanilla and egg and mix until well combined. On medium.
- Add the cocoa powder and salt, mix until well combined.
- Switch to your dough paddle and slowly add your flour and salt. Mix on low until the dough becomes a ball (scrape as needed).
- Transfer the dough onto a bowl and place in the fridge for 30 minutes.
- After 30 minutes let the dough sit on the counter for five minutes and knead into a ball. Roll out the dough to 1/4 inch thickness, between two sheets of parchment paper. Use a circular cookie cutter or a cup, cut the dough into circles.
- Place a full teaspoon Halva filling in the middle of the circle. Next, pinch one edge and pinch the other two corners, to create a triangle. Place on parchment paper and place in the freezer for one hour.
- Preheat the oven to 350 F, bake for 25 minutes. Let cool completely.
Nutrition
- Serving Size: 1
- Calories: 148
- Sugar: 6.5g
- Sodium: 90mg
- Fat: 8.6g
- Saturated Fat: 4.3g
- Carbohydrates: 16.3g
- Fiber: 0.8g
- Protein: 2.2g
- Cholesterol: 22mg
Keywords: Halva hamentashen, Hamentashen, Chocolate dough hamentashen,
