Chocolate Pretzel Hamantashen From 'Kosher in the Kitch'

For the Jewish festival of Purim, Kosher in the Kitch blogger Nina Safar likes to shake things up. Below, she shares a sweet-and-salty take on hamantashen infused with chocolate and crushed pretzels.

image

Photo: Nina Safar

Chocolate Pretzel Hamantashen
Makes about 15 cookies

2/3 cup sugar
1/2 cup oil
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
2 teaspoon baking powder
1 cup crushed pretzels
1 cup chocolate chips or chunks
1 cup chocolate spread for filling
1 cup chocolate chips melted for decorating
1 cup pretzels broken into small pieces for decorating
Sea salt for decorating

Cream together sugar, oil, eggs, and vanilla. Slowly add flour and baking powder. Mix together. Add in 1 cup crushed pretzels and 1 cup chocolate chips or chunks. Mix together. If dough is crumbly, knead with hands until it comes together.

Roll out dough on floured surface and cut out circles using a donut cutter, cookie cutter, or the rim of a large glass cup or mason jar. Fill center of circle with 1/2 teaspoon chocolate spread. To form hamantashen, fold over the circles’ edges to create a triangle and pinch corners together tightly.

Bake on 350° F for 8 to 12 minutes, depending on how soft or crispy you want them. Once cooled, drizzle melted chocolate over hamantashen and top with broken pretzel pieces and sea salt.

Try more hamatashan recipes from ‘Kosher in the Kitch’

"Pop tart" hamantashen drizzled with frosting and sprinkles

Savory Asian-inspired egg roll hamantashen

Have you ever made hamantashen? Tell us about it!