Return to Main Recipes Page/Return to Home Page

Hamantaschen, Chocolate I (D/P, TNT)
Source: The Los Angeles Times 3-4-98
Serves: 60

Caramel Pecan Filling:
3/4 cup sugar
1/4 cup water
2 cups toasted chopped pecans
7 tablespoons butter or margarine
1/2 cup milk or nondairy creamer
1/4 cup honey

Chocolate Filling:
1/2 cup cocoa powder
1/2 cup sugar
1/4 cup milk or whipping cream or coffee
1 cup chopped toasted walnuts

3 cups flour
1/2 cup finely ground almonds
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar
1 cup butter or margarine
3 tablespoons hot water
2 tablespoons cocoa powder
1 egg
1 egg white

Make Caramel Pecan Filling:
Bring sugar and water to boil in heavy saucepan over medium-high heat, stirring with wooden spoon until sugar dissolves.

Remove from heat and add pecans, butter and milk. Return to heat, stirring constantly, and simmer until thick, about 10 minutes.

Remove from heat and stir in honey. Transfer to oven-proof glass bowl, cover with plastic wrap and refrigerate until set, about 1 hour.

Make Chocolate Filling:
Combine cocoa, sugar, milk and walnuts in bowl and blend thoroughly.

Combine flour, almonds, baking powder, salt and sugar. Blend in butter with electric mixer until mixture resembles very fine crumbs.

Blend water and cocoa in small bowl and beat in egg. Add to flour mixture and beat until mixture begins to form dough. Do not over-mix. Transfer to floured board and knead into ball. Chill 30 minutes for easier handling.

Divide into 6-7 portions. Flatten each with palm of hands and roll out 1/4" thick. Cut into 3-1/2" rounds with scalloped cookie cutter.

Place 1 teaspoon Caramel Pecan Filling or Chocolate Filling in center of each round. Fold edges of dough toward center to form triangle, leaving bit of filling visible in center. Pinch edges to seal. Place on lightly greased, foil-lined baking sheet and brush with egg white.

Bake at 350°F until firm, about 20 minutes. Transfer to racks to cool.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A