Chocolate Chip Hamantaschen
INGREDIENTS
For the dough
- 1 C Confectioners’ sugar
- 2 Egg Yolks (large)
- 8 oz Butter (unsalted at room temperature) (in small pieces)
- 1 Lemon Grated zest
- 2 ¼ C Flour (all-purpose) & (unbleached)
- Salt (a dash)
- 1 Egg (large) (beaten for the glaze)
For the chocolate chip pastry cream
- 3 Egg yolks
- ¼ C Sugar
- 1 ¼ T Cornstarch
- 2 t Cocoa powder (unsweetened(
- ¾ C Milk
- ½ Vanilla Bean (split lengthwise
- 2 oz Bittersweet chocolate, roughly chopped
- 2 ½ oz Semisweet chocolate chip
1. Put the confectioners’ sugar and the egg yolks in a food processor & blend.
Add butter & lemon zest & process to blend. Gradually add the flour & the salt,
pulsing until it forms a ball. Divide the dough in half, flatten each into a disk,
wrap tightly in plastic wrap. Chill until firm, at least 1 hour or up to overnight. - 2. Meanwhile, prepare the filling: In a bowl, beat the egg yolks, sugar, cornstarch
& cocoa powder until smooth. - 3. Pour the milk into a small saucepan with the vanilla bean. Over medium heat, bring
to a simmer, then remove from heat & remove the vanilla bean. Scrape the inside of
the bean & add to the pan. - 4. While whisking vigorously, pour 1/3 of the milk into the yolk mixture, then pour back
into the saucepan. Continue to whisk constantly while simmering over low heat until
the mixture bubbles & thickens into a creamy pudding consistency. - 5. Remove from heat, add the bittersweet chocolate & whisk until the chocolate has
melted &the cream is smooth. Pour into a clean bowl & cover with plastic wrap, placed directly on the cream. Refrigerate until cool, at least 30 minutes. Fold in the chocolate
chips. - 6. Pre-heat the oven to 350 degrees. Line 2 pastry sheets with parchment paper.
- 7. Unwrap one of the chilled dough disks & place on a piece of parchment paper that
has been dusted lightly with flour. Lightly dust the top of the dough with flour. Cover
with a second piece of parchment paper. Let stand at room temperature until malleable, about 5 minutes. Use a rolling pin to press & roll out the dough into a 1/4-inch- thick round between the sheets of parchment, flipping the dough occasionally. Use a plain
biscuit or cookie cutter or glass to cut 3-inch circles, placing the circles on the prepared baking sheet spaced 1 inch apart. Place the baking sheet in the refrigerator to chill until
firm while you repeat the rolling/cutting process with the second round of dough. - 8. Remove the first pan of dough rounds from the refrigerator. Place a heaping teaspoon
of the filling in the center of each, and press up the sides to form triangles, pinching
the ends closed. Top the filled cookies with a few extra chocolate chips. If the dough
is too firm, let stand a minute or two to soften; returning the baking sheet to the
refrigerator if the dough becomes too soft. Repeat with the remaining dough rounds. - 9. Brush the tops with beaten egg. Bake until golden & dough is delicately firm all the
way through, about 13-18 minutes, rotating the racks front to back & top to bottom
after about 10 minutes. - 10. Place trays on wire racks for 10 minutes before transferring cookies on parchment
to racks to cool completely.
- Put the confectioners’ sugar and the egg yolks in a food processor & blend. Add butter and lemon zest and process to blend. Gradually add the flour and the salt, pulsing until it forms a ball. Divide the dough in half, flatten each into a disk, wrap tightly in plastic wrap. Chill until firm, at least 1 hour or up to overnight.2.Meanwhile, prepare the filling: In a bowl, beat the egg yolks, sugar, cornstarch and cocoa powder until smooth.
- Pour the milk into a small saucepan with the vanilla bean. Over medium heat, bring to a simmer, then remove from heat and remove the vanilla bean. Scrape the inside of the bean and add to the pan.
- While whisking vigorously, pour 1/3 of the milk into the yolk mixture, then pour back into the saucepan. Continue to whisk constantly while simmering over low heat until the mixture bubbles and thickens into a creamy pudding consistency.
- Remove from heat, add the bittersweet chocolate and whisk until the chocolate has melted and the cream is smooth. Pour into a clean bowl and cover with plastic wrap, placed directly on the cream. Refrigerate until cool, at least 30 minutes. Fold in the chocolate chips.
- Preheat the oven to 350 degrees. Line 2 pastry sheets with parchment paper.
- Unwrap one of the chilled dough disks and place on a piece of parchment paper that has been dusted lightly with flour. Lightly dust the top of the dough with flour. Cover with a second piece of parchment paper. Let stand at room temperature until malleable, about 5 minutes. Use a rolling pin to press and roll out the dough into a 1/4-inch- thick round between the sheets of parchment, flipping the dough occasionally. Use a plain biscuit or cookie cutter or glass to cut 3-inch circles, placing the circles on the prepared baking sheet spaced 1 inch apart. Place the baking sheet in the refrigerator to chill until firm while you repeat the rolling/cutting process with the second round of dough.
- Remove the first pan of dough rounds from the refrigerator. Place a heaping teaspoon of the filling in the center of each, and press up the sides to form triangles, pinching the ends closed. Top the filled cookies with a few extra chocolate chips. If the dough is too firm, let stand a minute or two to soften; returning the baking sheet to the refrigerator if the dough becomes too soft. Repeat with the remaining dough rounds.
- Brush the tops with beaten egg. Bake until golden and dough is delicately firm all the way through, about 13-18 minutes, rotating the racks front to back and top to bottom after about 10 minutes.
- Place trays on wire racks for 10 minutes before transferring cookies on parchment to racks to cool completely.
- 147 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams
monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates;
0 grams dietary fiber; 8 grams sugars; 2 grams protein; 49 milligrams cholesterol;
13 milligrams sodium
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