Chocolate + Poppy Seed Hamantaschen
Active time: 30 minutes
Total time: 1 hour
Makes: 24
When you can’t choose a favorite hamantaschen flavor, layer them both! Poppyseed is a classic filling for homemade hamantaschen, but chocolate hamantaschen are a definite crowd-pleaser... Our solution to this conundrum? Have them both! Dark chocolate and nutty poppyseed fillings are layered in a simple dairy-free dough that comes together in a pinch!
Equipment
Rolling pin
Ingredients
Dough:
2 large eggs
1/3 cup + 1 tbsp canola oil
1/3 cup sugar
1 tsp vanilla extract
1 tsp lemon zest
2 ¼ cup all-purpose flour
½ tsp baking powder
Filling:
½ cup poppy seeds
¼ cup sugar
3 tbsp honey
1/3 cup milk
½ tsp lemon zest
1 tsp vanilla
1/3 cup chocolate chips
Preparation
Preheat the oven to 350°F. Line 2 trays with baking paper
In a stand mixer or bowl, combine eggs, canola oil, sugar, vanilla, and lemon zest.
In a medium bowl, combine flour and baking powder.
Add flour mixture to the wet mixture, stirring to combine. Cover, and refrigerate for 20 minutes.
Meanwhile, make the poppyseed filling: combine poppy seeds, sugar, honey, and milk in a small saucepan over medium heat. Cook for 15 minutes, stirring occasionally. Add lemon zest and vanilla, cooking for an additional 5 minutes. Set aside.
On a floured surface, roll the dough to 1/4th inch thickness. Cut 5-inch circles out of the dough, rerolling and cutting the scraps until no dough remains.
Add 1 tsp chocolate chips and ½ tsp poppy seed filling to the center of each circle. Pinch or fold closed to form a triangle.
Transfer to the baking sheets.
Bake for 10-13 minutes or until golden. Let cool.
Enjoy!
Notes:
Get creative with your favorite fillings – try layering peanut butter and jam, cream cheese and lemon curd, or chocolate and peanut butter for a twist on your favorite flavor combinations!