Jews around the world are preparing for one of our faith’s most fun holidays. Purim is the celebration of the Jewish people’s triumph over an evil tyrant, hell-bent on our destruction (yes, I realize this sounds like most of our holidays).
Purim is often celebrated with costumes, games and, of course, food.
Traditionally, on Purim Jews will consume a triangle-shaped treat known as hamantaschen. These delicious cookies are commonly filled with apricot, strawberry or other fruit jams. However, if you are chocolate lover like me, ordinary jelly isn’t going to cut it.
This year, I wanted to take my hamantaschen to another level, so I decided to experiment with a Nutella ganache filling. I won’t lie, there was a lot of trial and error, but I think the final result turned out delicious (even if not every cookie turned out picture perfect).
If you try this recipe, feel free to comment below with any tips you have for improving the recipe.
Hamantaschen with Nutella Ganache Filling
For the ganache:
What you will need:
1 cup heavy cream
1 stick butter
1 jar nutella
In a medium sauce pan combine heavy cream and butter, stirring over low heat.
After butter and cream are combined, stir in the Nutella.
Refrigerate mixture overnight. (Should resemble something between a pudding or dense mousse when ready)
For the cookie dough:
My mother is the only person who uses a sugar cookie dough for her hamantaschen, and I honestly don’t know why more bakers don’t follow suit. They are far superior to any other hamantaschen I have eaten.
This sugar cookie dough recipe is my go-to (my one adjustment is using slightly less sugar), but feel free to use your favorite or even a store-bought version, just make sure it is the kind you can roll out.
Make the cookies!
Preheat the oven to 400 degrees Fahrenheit.
Roll out the cookie dough to about an 1/8th inch thickness.
Using a wide-mouth, round drinking glass, cut circles into the dough.
In the middle of each circle, place about a teaspoon of the nutella mixture. (be very careful about overfilling, use less if needed)
To make the cookie’s signature triangle shape, carefully grab the circle on either side and gently fold toward the middle, making a point at the top, then take the bottom half of the circle and fold up until it meets the two points on either side.
Remember to pinch each corner tightly and leave enough room for the filling to expand.
Transfer cookies to an ungreased baking sheet and cook for 5 to 7 minutes.
My favorite way to enjoy these cookies are slightly chilled.
Do not despair if things don’t turn out picture perfect. These cookies are delicious, pinterest-worthy, or not.