Serves a Crowd

Nutella Hamantashen

March  8, 2011
0 Ratings
  • Makes 3 dozen cookies
Author Notes

Hamantashen are sweet pastries traditionally filled with jam or poppy seeds, and shaped like triangles. They are a Jewish specialty for the Purim holiday. If you haven't tried them, you should. They're easy to make and lots of fun.

We fill some of ours with jelly, but we prefer less traditional fillings like cinnamon-sugar, chocolate chips, and the very in-vogue NUTELLA. Very revolutionary, I know. But very, very delicious.

NOTE that the Nutella will harden while it bakes. It's still delicious, but it's a different kind of delicious! —Ordinary Blogger (Rivki Locker)

What You'll Need
  • Dough
  • 5 1/2 - 7 cups flour
  • 3 eggs (plus one extra for egg wash, if desired)
  • 2 sticks margarine
  • 1 cup sugar
  • 1/2 cup orange juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • Filling choices
  • fruit jam (we used Smucker's strawberry)
  • a mix of 1 tablespoon cinnamon and 4 tablespoons sugar
  • chocolate chips
  • Nutella
  1. Preheat the oven to 325*.
  2. Combine all of the dough ingredients in the bowl of an electric stand mixer fitted with the dough hook. (Start with 5 1/2 cups of flour and work your way up to 7 if you need it.) Mix the dough for a few minutes until it's well combined and not at all sticky. (Add flour as needed.)
  3. Divide the dough into about four even balls. Working with one ball at a time, roll the dough about 1/3 inch thick. Cut it into 3-inch rounds using cookie cutter, glass, or any other round object you have in your kitchen.
  4. Place some filling in the center of each circle. - For Nutella or jam, use about a teaspoon per cookie. - For chocolate chips, use about 5 chips. - For cinnamon sugar, gently press finger down in the center of the dough circle to make a small indentation. Then put about 1/4 teaspoon of cinnamon-sugar in the 'hole.'
  5. Form the rounds into triangles by pinching the corners closed.
  6. If you want glossy shiny cookies, make an egg wash by beating one egg yolk with a little water. Brush the cookies with the egg wash before baking for 15-20 minutes until golden. Cool for at least 15 minutes on the tray and then transfer to racks to cool completely. Eat within a few days or freeze for later.

See what other Food52ers are saying.

  • cheese1227
  • Couldn't Be Parve
    Couldn't Be Parve
  • Sagegreen
  • hardlikearmour

13 Reviews

wow, I wish I had seen this a couple of week ago...I'm definitely saving this for next year! It will make my nutella crazed husband very happy:)
Ordinary B. April 2, 2011
I hope you do get to try it next year. It'll be worth the wait!
francesk March 21, 2011
I am fairly new to baking and I wanted to try these out for a Purim party and I have to tell you they were amazingly delicious and such fun to make. I made a second batch with rasperry preserves (ran out of Nutella!) which was also very tasty. Thanks for the recipe!
Ordinary B. March 21, 2011
Thanks so much for your comment. I'm so glad you tried these and liked them.
cheese1227 March 15, 2011
Oh boy, oh boy!!!
Ordinary B. March 15, 2011
Yes, indeed!
Couldn't B. March 14, 2011
These look great! I made some of my hamentashen this year with chocolate hazelnut spread (not nutella because I wanted t keep them parve) but I'm sure real nutella would be even better. Thanks for posting this!
Ordinary B. March 15, 2011
I'll have to get some pareve spread and try it that way. We wanted them after our meat Shabbat meal and were sad that we couldn't have any!
Sagegreen March 12, 2011
How clever!
ulmguy March 11, 2011
So I made this just as directed. The cookie/pastry itself turned out fine, but is the nutella supposed to set? It became the same consistency as the cookie. In your pic it still looks like it has the original consistency. In mine it hardened up. The thing still tastes fine, but I'm wondering what I am doing wrong because I would love to have it with the original smoothness. :)
Ordinary B. March 11, 2011
Yes, the nutella does set/harden - it doesn't keep the original consistency. I do love the smoothness of the nutella too, but I thought it was a nice change like this. I hope you enjoyed it anyway. I'll clarify that in the recipe too. Thanks for the feedback.
hardlikearmour March 8, 2011
These are really beautiful!
Ordinary B. March 8, 2011
Thanks! What's even better is how they taste (and how easy they are to make!).