Directions

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.

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.

Tips:

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.

Description:

Recipe excerpted with permission from Lioroooosh: Baking from my Tel Aviv Kitchen (Lunchbox Press, 2021).

Chocolate Espresso Filling for Hamantaschen

Name: Chocolate Espresso Filling for Hamantaschen
Cook time: 30 min
Total time: 30 min
Yield: 14
Ingredients: 1 and 1/2 cups (250 grams) chopped dark chocolate with a minimum of 60% cocoa solids, such as Elite; 1 shot of espresso or 1 teaspoon instant coffee granules; 1/3 cup (80 milliters) heavy cream; a pinch of salt; coffee beans, chopped; Tuscanini Coarse Sea Salt; your favorite hamantaschen dough (enough for 14 to 16 cookies); prepared, rolled out, and cut into rounds

Lior Mashiach

Recipe Description:

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

Ingredients

For the Filling

1 and 1/2 cups (250 grams) chopped dark chocolate with a minimum of 60% cocoa solids, such as Elite
1 shot of espresso or 1 teaspoon instant coffee granules
1/3 cup (80 milliters) heavy cream
a pinch of salt

Topping

coffee beans, chopped
Tuscanini Coarse Sea Salt

For the Dough

your favorite hamantaschen dough (enough for 14 to 16 cookies); prepared, rolled out, and cut into rounds

Directions

Step 1 - Prepare the Filling

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.

Step 2 - Assemble the Hamantaschen

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.

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Chocolate Espresso Filling for Hamantaschen

Directions

Prepare the Filling

Assemble the Hamantaschen

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