Especially chocolaty hamantashen, with a soft chocolate dough that melts in the mouth filled with halva and decorated with white chocolate. A festive and excellent recipe for mishloach manot.
Yields 25-30 small hamantashen
In a food processor with a steel blade, put dark chocolate and flour and grind together until all the chocolate has been ground and chocolaty flour is obtained.
Add butter, powdered sugar, cocoa and salt and mix to a crumbly mixture.
Add the yolk and continue to process until large lumps of dough are formed. If the dough does not combine, gradually add a little water.
Transfer dough to a lightly floured work surface, combine with your hands and flatten into a disc shape. Wrap with plastic wrap and cool in the refrigerator for about an hour.
On a floured surface roll out the dough to a thickness of 1/8-inch (three- to four-millimeters) and cut circles about two and a half inches (six to seven centimeters) in diameter.
Place on a baking pan lined with Gefen Easy Baking Parchment Paper.
In the center of each circle, place a teaspoon of halva spread and close into a triangle. Pinch the edges securely so that the hamantashen do not open during baking.
Chill the hamantashen for about half an hour in the freezer before baking.
Heat oven to 340 degrees Fahrenheit (170 degrees Celsius).
Bake the hamantashen for 15–20 minutes or until they become firm.
Cool completely at room temperature.
Break the chocolate into squares and put in a bowl. Melt in the microwave or a double boiler until completely melted.
Transfer the melted chocolate to a small piping bag and drizzle over the hamantashen.
Chill the hamantashen for about 10 minutes in the freezer for the chocolate to set.
Keep the hamantashen in an airtight container for up to a week.