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Nutella-filled hamantaschen

Nutella-Filled Hamantaschen

These delicious nutella-filled hamantaschen have a traditional dough surrounding a nutella cookie-like  center. Perfect for Purim or anytime you want an unusual nutella cookie.

Course Dessert
Cuisine Jewish
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 24 pastries
Author Laura

Ingredients

Dough

  • 2 cups all-purpose flour
  • 2 pinches salt
  • 1/8 teaspoon baking powder
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/4 cup sour cream
  • 1/2 cup sugar I use 1/4 cup white & 1/4 cup Turbinado or raw sugar.
  • 8 tablespoons unsalted butter, chilled, and cut into 8 chunks 1 stick or 1/4 pound.

Nutella Filling

  • 1 cup Nutella
  • 1 cup minus 1 tablespoon flour
  • 1/2 cup sugar
  • 1 egg, mixed with 1 tablespoon water

Glaze

  • 1 egg, mixed with 1 & 1/2 - 2 teaspoons water

Instructions

Dough

  1. Whisk the flour, salt, and baking powder together in the medium-sized bowl and set aside. Mix the egg, vanilla, and sour cream in the small bowl and set aside.
    blending sugars for hamantaschen dough
  2. Process the sugars in the food processor until they are finely ground. (Process for about 1 minute. This is how you turn ordinary white sugar into superfine sugar, and it will make the granules of the raw sugar, if you use it, much smaller.) Add the butter to the sugar(s) and process until they are well mixed. Add the flour, salt, and baking powder and pulse the processor until the mixture forms tiny pea-sized crumbs. Add the egg, vanilla, and sour cream mixture to the crumbs and pulse again  – about 10 times – just until everything is combined.
    hamantaschen dough
  3. Pour the crumbs into the food storage bag, close the bag (Ziploc works best) and knead the mixture for a short time with your hands. Divide it into 2 equal balls, loosely wrap them in plastic wrap and press into disks. Then refrigerate the disks for at least 30 minutes.
    disks of hamantaschen dough ready to refrigerate

Nutella Filling

  1. While the dough is chilling, preheat the oven to 350 degrees F. Then make the Nutella filling by putting all the ingredients in the large bowl and mix them together, preferably with a mixer. If you do use one, start slowly so that the flour doesn’t fly out of the bowl. The mixture will be crumbly. 

    nutella filling
  2. Form about 24 balls of dough about ¾ – 1 tablespoon of dough per ball and refrigerate them for a few minutes while you roll out the outer dough. (Form the rest of the Nutella filling into a log and put it in plastic wrap. You can either refrigerate the log, then cut it into coins to bake individual Nutella cookies along with the hamantaschen or freeze it for baking later.)
    balls of Nutella cookie dough ready to make hamantaschen

Making the Hamantaschen

  1. Remove one disk of dough from the refrigerator. On a lightly floured mat, board, or counter, roll the disk until it is about 12-13 inches in diameter and ⅛ inch thick. (I love my ruler with the Hebrew alphabet.) 

    rolling out the hamantaschen dough
  2. Cut 3 1/2-inch rounds as close together as possible, and place them on the lined cookie sheets, about 6 – 8 per sheet. Gather up dough scraps and re-roll them to use up all the dough. Repeat with the other disk.
    cutting rounds of dough for hamantaschen
  3. Lightly brush the egg yolk around the outside of each circle, put a Nutella filling ball in the middle and gently press it down. Pull together two sides of the circle and pull up the third, making a three-corned dough “hat” with the Nutella in the middle.  Pinch each corner to seal it and lightly brush the outside with more egg wash. 
    making nutella-filled hamantaschen
  4. Bake one sheet of the hamantaschen at a time, each for about 20-22 minutes (turning it halfway through), until the outside corners get lightly brown. If you own enough baking sheets, double them up to make a thicker baking surface that helps prevent the bottoms from burning.
    Nutella-filled hamantaschen
  5. When they are done, let them sit on the doubled baking sheet for a few minutes, then transfer them to a wire rack for cooling. Store the nutella-filled hamantaschen in a tightly closed container or freeze them. Of course, that assumes there are any left to store.