Chocolate Nutella Halva Hamantashen
- 1 cup (2 sticks) unsalted butter
- 1/2 cup cocoa powder
- 2 tsp baking powder
- 1 tsp salt
- 4 3/4 cups all-purpose flour
- 3 1/2 cups powdered sugar
- 3 large eggs
- 1/3 cup strong coffee at room temperature
- 2 tsp vanilla expract
- 2 tbsp chocolate liqueur (Godiva preferred)
- 2 cups Nutella or other chocolate nut spread
- 2 cups crumbled halvah, traditional or marbled
- 2 egg whites
- 1 tsp water
- Make the dough by combining the flour, cocoa powder, baking powder, and salt in a large mixing bowl and stir to blend well.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar and mix at medium speed for 3-5 minutes until light and fluffy. Scrape down side of bowl with rubber spatula.
- With the mixer running at low speed, gradually add the flour mixture, scraping down the bowl as necessary. Add the eggs, one at a time, mixing after each addition, until fully incorporated. Add the coffee, vanilla extract and chocolate liqueur and mix to form a dough.
- Shape the dough into 2 flat, round disks, wrap tightly in plastic and refrigerate for at least 4 hours, until very firm. (This dough can be refrigerated up to 3 days before rolling and baking.)
- When you are ready to bake, preheat the oven to 350F. Line 2 rimmed baking sheets with parchment paper or nonstick mats and set aside. Lightly four a work surface and rolling pin
- Place 1 disk of dough on the work surface and roll out until it is between 1/4 and 1/8 inch thick. (The second dish should remain refrigerated while you do the first batch.) With a 3 inch cutter, cut out as many rounds as possible and place them on the prepared baking sheets, arranging them about 1 inch apart. Collect the scraps of dough, re-roll once, cut the additional circles and place on the baking sheet.
- Make the egg wash by whisking the egg whites and 1 teaspoon of water in a bowl. With a pastry brush, brush the edges of each round of dough with the egg wash.
- Place the Nutella and crumbled halvah in a small mixing bowl and store until fully combined. It will not be smooth and may have a few small chunks.
- Place 1 heaping teaspoon of the filling in the center of each circle. Fold up the edges to shape each filled round into a triangle, pinching them to form points, and leaving a small amount of the filling exposed at the top. Repeat with the remaining chilled dough and filling.
- Chill the filled hamantaschen in the refrigerator for 10 minutes.
- Bake for 13-14 minutes, until firm, alternating the baking sheets between the oven racks and turning the trays180 degrees halfway through the baking time. Let cool for 5-7 minutes and transfer to a cooling rack to cool completely. Bake the remaining hamantaschen.
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