Rabbi Olitzky's Chocolate Cream Cheese Hamantaschen
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
70 cookies
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Calories
136 kcal
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Course
Dessert
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Cuisine
Middle Eastern
Rabbi Olitzky's Chocolate Cream Cheese Hamantaschen
Description
This recipe starts with a dough blending flour, vegetable shortening, pineapple juice, sugar, and salt to form a soft, pliable dough that chills before use. The dough is rolled thin and cut into circles which function as the base for the filling. The filling combines brown sugar, softened cream cheese, vanilla extract, and chocolate chips into a creamy mixture for sweetness and richness.
The cookies are assembled by placing a measured spoonful of filling in the center of each dough round, then carefully folding the edges into a triangular shape characteristic of hamantaschen. Baking results in cookies that have a tender crumb from the pineapple juice and richness from the cream cheese filling, with a distinctly sweet chocolate flavor throughout.
This recipe honors traditional kosher requirements by making the dough pareve and the filling dairy. The dough's chill time improves handling and prevents stickiness, and flouring the surface and rolling pin prevents adhesion. Careful handling ensures the dough maintains shape and the cookies bake evenly with puffed edges.
Ingredients
Hamantaschen Ingredients
- 5 cups flour
- 1 pound vegetable shortening room temperature
- 1 cup pineapple juice
- 1/2 cup sugar
- 1 teaspoon salt
Filling Ingredients
- 1 1/2 cups brown sugar
- 6 ounces cream cheese
- 1 teaspoon vanilla
- 1 cup chocolate chips
Instructions
To Make Dough
- Mix all ingredients together until soft dough forms. The easiest way to do this is with a stand mixer.
- Knead the dough into a ball, place into a bowl, and cover with plastic wrap. Refrigerate for a few hours to overnight.
To Make Filling
- Cut the cream cheese into small chunks. Mix together all filing ingredients until well combined.
To Make Cookies
- Remove dough from refrigerator. If the dough has turned hard, allow to soften for 15-20 minutes. Divide the dough into four pieces. Pound each piece out, one at a time, then use a rolling pin to roll out the dough on a floured surface. The dough should be rolled quite thin, as cookies will puff up during baking.Note: As the dough warms it will become sticky. Keep your rolling pin lightly coated in flour to prevent it from sticking.
- Cut the dough into 3-4 inch circles. Place circles onto ungreased cookie sheet.
- Place a teaspoon of filling into the center of each circle. Do not use more than a teaspoon of filling, or you run the risk of your hamantaschen opening and filling spilling out during baking.
- Assemble the hamantaschen in three steps. First, 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.
- Grasp 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. This way, each side of your triangle has a corner that folds over and a corner that folds under-- it creates a "pinwheel" effect. This method if folding is not only pretty-- it will help to keep the cookies from opening while they bake.
- Pinch each corner of the triangle gently but firmly to secure the shape.
- Repeat this process for the remaining circles. When all of your hamantaschen have been filled, bake them on the ungreased cookie sheet at 400 degrees F for 20-25 minutes till cookies turn light golden brown. Remove the cookies from the pan and cool them on a wire rack. Cool the cookie sheet completely before making more cookies.
Notes
- The cookie dough is pareve, suitable for kosher meals without dairy, while the filling contains dairy.
- Refrigerate dough wrapped in plastic wrap for a few hours or overnight before rolling to improve texture and workability.
- Roll dough thinly on a floured surface, dusting rolling pin with flour to prevent sticking as the dough warms.
- Fill each dough circle with no more than a teaspoon of filling to avoid overstuffing and compromising cookie shape.
- Use a stand mixer for easier dough mixing and kneading.
Nutrition Information
Show DetailsNutrition Facts
Serving: 70cookies
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 3mg | 1% |
| Sodium | 44mg | 2% |
| Potassium | 23mg | 0% |
| Sugar | 8g | 16% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 11mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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