Chocolate Spiral Hamentashen

I’ve been dreaming of those ever since I saw them last year.

Fast forward and I’m finally making them!

They were so good and enjoyed by everyone. Hope you try them!

(This recipe gives a large quantity. Around 40)

• 3 eggs

• 1 cup sugar

• 2/3 cup oil

• 1/4 cup orange juice

• 1 tsp vanilla

• 2 tsp baking powder, divided 

• 3 tsp cocoa powder

• 4-5 cups flour, divided 

• Chocolate spread, to fill


DIRECTIONS:

1. Preheat oven to 350F. Line a baking sheet with Parchment paper.

2. In the bowl of a mixer, combine eggs, sugar and oil. Whisk until frothy and pale yellow. Add in orange juice and vanilla and mix. 

3. Separate your batter in 2, keeping half of the batter in your mixer and the other in a separate mixing bowl. 

4. Change attachment of the mixer to paddle. Add 1 tsp baking powder. Get mixer started and add about 2-2.5 cups of flour, 1 tbsp at a time. Stop adding once dough is stiff and slightly sticky. Transfer to a floured working surface. 

5. Add the extra batter into your empty mixer. Add cocoa powder, 1 tsp baking powder and 2-2.5 cups of flour, 1 tbsp at a time. Again looking for the same consistency. Once done, transfer to a floured working surface. 

6. Separate each ball in two. Roll out one white and one chocolate dough. Place one on top of another. Slice pieces of about 1/2 cm thick. Flatten them a little more with the rolling pin to adjust the circle shape.

7. Fill with favorite filling. I used Hashachar chocolate spread.

8. Fold into Hamentash and place on baking sheet. Bake for about 18-20 minutes, or until crunchy and slightly golden.

For full video, click here.

Enjoy,

Guila