This chocolate espresso filling is very different from traditional hamantaschen fillings — which, when I was a child were always disappointing because you would think that the dark filling peeping out of the top is chocolate, but it was actually ground poppy seeds or dates! I use chocolate espresso, which I call “chocolate for adults,” because it’s not that sweet and is suited for a more sophisticated, adult palate.
Makes 14-16 hamantaschen
Place the chopped chocolate in a heat-proof bowl.
Bring the heavy cream and salt to a gentle simmer. Pour over the chocolate and let stand for one minute before mixing well to a smooth, shiny cream. Add the espresso shot (or instant coffee granules) and mix well.
Transfer to a piping bag, and let cool to room temperature.
I like to use a pastry bag because it’s convenient, and I can add the filling in a way that creates uniform pastries; however, you can also work with a tablespoon or teaspoon when adding the filling.
Brush the edges of the dough rounds with the beaten egg.
Pipe about a teaspoon of the filling in the center of each round and fold the sides to make a triangle, pinching gently to seal. Sprinkle chopped coffee beans on each hamantasch and refrigerate for 20 minutes.
Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit).
Bake for 15 to 20 minutes, until golden. Cool on a wire rack.
Before serving, sprinkle a few flakes of salt on each hamantasch.
Recipe excerpted with permission from Lioroooosh: Baking from my Tel Aviv Kitchen (Lunchbox Press, 2021).