Monday, February 25, 2013

Chocolate Cream Cheese Hamantaschens


These are seriously the BEST Hamantaschens ever!  I made these last year after finding the recipe at The Shiksa in the Kitchen but didn't have a chance to share it with you all.  I don't want another year to go by without posting this.  These are now a repeater in our house and I see no reason to find or try any other Hamantaschen recipes.  You can check out The Shiksa in the Kitchens site for a few different filling options as well as the story behind this delicious three point cookie...this filling though, was our favorite part of this cookie.  I mean how can you go wrong with chocolate and cream cheese?  Also - if you are looking for a great tutorial on how to make the perfect Hamantaschens, Tori has that for you too.

I started out using the Buttery Hamantaschen Recipe
Ingredients:
3/4 cup unsalted butter, room temperature
2/3 cup sugar
1 egg, room temperature
1 tsp vanilla

1 tsp orange zest
2 1/4 cups flour
1/4 tsp salt
1-5 tsp water (use as needed)


Directions:
Slice the butter into smaller chunks and add to your mixing bowl.  Add the sugar to the bowl and using an electric mixer  cream the butter and sugar together for a few minutes until it becomes light and fluffy.
Now go ahead and add in the egg, vanilla, and orange zest. Beat again till creamy and well mixed. Sift in the flour and salt.
Mix all of this on low speed until a crumbly dough forms.
Now it's time to to knead dough with your hands until a smooth dough ball forms. Try not to overwork the dough, only knead to the right consistency. If the crumbles are too dry to form a smooth dough, add water slowly, 1 teaspoon at a time. Knead and add liquid until the dough is smooth and slightly tacky to the touch (not sticky),you need a  consistency that is right for rolling out.  If the dough seems too wet, knead in a little flouruntil it reaches the right texture.
Create a flat disk with your dough and wrap in plastic wrap. Place in the refrigerator to chill for 3 hours to overnight.
Before you begin to assemble the hamantaschen, make your filling and have it ready to work with. Preheat oven to 350 degrees F. Lightly flour a smooth, clean surface. Unwrap the dough from the plastic wrap and place it on the floured surface. The dough will be very firm after chilling. Grab your rolling pin and roll the dough out to 1/4 inch thick. At the beginning, it will be tough to roll out. As you roll, cracks may form on the of the dough. Repair any large cracks with your fingers and continue rolling. When the dough reaches the correct thickness, scrape the dough up with a pastry scraper, lightly reflour the surface, and flip the dough over. Continue rolling the dough out very thin (less than 1/8 of an inch thick).
Use a 3-inch cookie cutter or the 3-inch rim of a glass to cut circles out of the dough, cutting as many as you can from the dough and rerolling the dough scraps as needed.


Place a teaspoon of filling into the center of each circle.

To assemble:
Grasp the left side of the circle and fold it towards the center to make a flap that covers the left third of the circle.
Grasp the right side of the circle and fold it towards the center, overlapping the upper part of the left side flap to create a triangular tip at the top of the circle. A small triangle of filling should still be visible in the center.
Now grab the bottom part of the circle and fold it upward to create a third flap and complete the triangle. When you fold this flap up, be sure to tuck the left side of this new flap underneath the left side of the triangle, while letting the right side of this new flap overlap the right side of the triangle.By doing this you create a corner that folds over and a corner that folds under all around the cookie.
Place the cookies on a lightly greased baking sheet and bake at 350 for 20-25 minutes or until golden brown.

And now for the delicious Chocolate Cream Cheese Filling:
Ingredients:
1 1/2 cups brown sugar
6 oz cream cheese
1 teaspoon vanilla
1 cup chocolate chips

Directions:
Cut the cream cheese into smaller pieces and then mix all your ingredients together.  Assemble as directed above.
Last year at this time I made Stuffed Cabbage Casserole.  

7 comments:

  1. Oooh, I'm seeing these all over blogland in the past week or so and it gets me excited! I look forward to these all year!

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  2. Hi Danielle! Interesting Hamantaschens! This is the first time I come across this but it sure looks very yummy!

    Thanks for sharing this! Are there savoury versions?

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  3. Ooh, these look fantastic! Wish I could have a few right now. =)

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  4. yum, chocolate and cream cheese!!! Thanks for linking up to Tasteful Tuesdays @ Nap-Time Creations. So glad you stopped by! Emily

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  5. these sound mighty good
    come see what I shared at http://shopannies.blogspot.com

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  6. Danielle,
    Your Hamantaschens are just beautiful and look delicious. Your helper is just precious! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  7. Oh these sound delicious! Chocolate and cream cheese together? Yummy! Thanks so much for sharing at Mom On Timeout!

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