Chocolate covered strawberry hamantaschen are sure to impress! A great way to jazz up your favorite hamantaschen recipe while also hiding the imperfections.
It’s hamantaschen time! With Purim less than a month away, it’s time to start thinking about what type of hamantaschen to include in your shalach manot this year.
(For those of you reading this and thinking that I’m speaking a bunch of gibberish: Purim is a Jewish holiday that celebrates the saving of the Jewish people from an evil man named Haman, who plotted to kill the Jews in Ancient Persia. On Purim, we deliver gift baskets called shalach manot to friends, family, and neighbors. And these gift baskets often include hamantaschen, the traditional dessert of the holiday! Does that clear things up?)
Now back to the hamataschen. They are a totally delicious triangular-shaped cookie, traditionally made with a sugar cookie dough and filled with sweet and fruity jams. What could ever be wrong with that? Yum. Hamantaschen always taste amazing. But making them is another story.
Hamantaschen are complicated. And tedious. And bound to fail from the start. First, you have to find the perfect dough that both tastes amazing and will hold its triangular shape. The first batch I made had a great shape coming out of the oven, but the cookie was too crunchy. The second batch had a delicious, soft dough, but most lost their shape after baking.
Second, you have to form them perfectly. If you don’t pinch the sides together well, they will open up while baking (the epitome of a hamantaschen nightmare). But if you pinch them too much, they won’t have that beautiful, classic shape.
Third, you have to find a filling that isn’t too thin and runny, because it will bubble out of the center. But if the filling is too thick, it will dry out while baking. And if you add too much, it will also bubble out or cause the sides to open up. Making hamantaschen is pretty much like walking through a minefield.
And to make matters worse, the hamantaschen from the bakery or grocery store always look perfect. I mean PERFECT. Now they don’t always taste great (in fact, the mass-produced hamantaschen are often quite awful), but they look spot-on. Perfect size, perfect shape, perfect amount of filling. How do they do it? And why do they have to be so perfect?! Don’t they know that they set the bar way too high for little home cooks like me? I just can’t live up to these standards! I don’t know why I even try…
And now that I’m thinking about it, other Jewish holidays have difficult foods too! For example, sufganiyot (jelly-filled donuts) on Chanukah. You make the dough, let it rise, shape it, fry it, fill it. That’s way too overwhelming. I won’t even attempt to make them (which is why I made my Chanukah Gelt Cookie Cake instead). There’s also the time-consuming latkes on Hanukkah, kreplach (meat-filled dumplings served in soup) on Yom Kippur, and stuffed cabbage on Sukkot (hence my Unstuffed Cabbage recipe). GUYS. What the heck are we doing to ourselves?! Make the madness stop!
Anyways. Enough of my ranting. What I am trying to say is that hamantaschen are hard to make and often don’t come out perfectly. But I have come up with the perfect solution! The perfect way to fix your not-so-perfect hamantaschen. Chocolate covered strawberry hamantaschen! Here’s the secret—the chocolate dipping hides the imperfections. Find the corner you like the least, dip it in chocolate, add some white chocolate drizzles, and all is well with the world. MIND BLOWN. Your imperfect hamantaschen are given some leeway, and they come out looking super fancy and impressive! That’s a win-win if I ever did see one.
And if you really want to make a win-win situation for yourself, you could even dip store-bought hamanaschen. Don’t worry, I won’t tell anyone.
Happy hamantaschen making (if that exists). Enjoy!
- 4 cups sifted all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter or margarine
- 1½ cups sugar
- 2 eggs
- 4 teaspoons water
- 2 teaspoons vanilla
- 1 cup strawberry preserves (I like Bonne Maman brand)
- 4 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil
- 2 cups white chocolate chips
- 2 teaspoons coconut oil
- Preheat oven to 375 degrees.
- To make the hamantaschen: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, cream together the margarine and sugar until smooth. Add the eggs and vanilla, and mix until combined.
- With the mixer on low, add the flour mixture in small batches, alternating with the water. Mix until a smooth batter forms.
- Form the dough into a ball, cover with plastic wrap, and chill in the refrigerator for at least one hour.
- To roll out the dough, sprinkle a large, clean surface with flour. Roll out dough with a floured rolling pin, until the dough is ⅛ inch thick. Using a cookie cutter or the rim of a drinking glass, cut dough into 3-inch circles. Gather scraps and re-roll until all the dough is cut.
- Fill each circle with 1 teaspoon of strawberry preserves. Pull up the sides and pinch together, to form a triangle. To seal the edges, rub a small amount of cold water on each dough seam.
- Place hamantaschen on a cookie sheet lined with parchment paper. Bake for 12-14 minutes, or until the edges are just golden. Transfer to a wire rack to cool completely.
- To dip the hamantaschen: line a cookie sheet with parchment or wax paper and set aside.
- Add semi-sweet chocolate chips and 1 tablespoon of coconut oil to a microwave-safe bowl (you want a bowl that is narrow and deep, so you have enough room to dip the hamantaschen in the chocolate without hitting the bottom of the bowl).
- Microwave for 60 seconds on 50% power. Stir chocolate and return to microwave.
- Microwave for 30 seconds on 50% power. Stir and return to microwave.
- Repeat step 12 until chocolate is smooth and just melted.
- Dip one corner of room-temperature hamantaschen in the chocolate. Lay on wax paper. Repeat with remaining hamantaschen.
- To melt the white chocolate and 2 teaspoons of coconut oil, follow steps 10-13.
- Pour melted white chocolate into a small Ziploc bag. Cut off a tiny tip of the Ziploc bag and move white chocolate towards the corner with the tip cut off.
- Drizzle white chocolate over the chocolate-dipped hamantaschen (as pictured above). Let the hamantaschen cool in the fridge until the chocolate has hardened. Enjoy!
They freeze beautifully!