Giant Chocolate-Walnut Hamantaschen Recipe - with Voila Hallah Mix



 My Giant Chocolate-Walnut Hamantaschen Recipe, by Leah Hadad, Voila Hallah


1 Box of Traditional Voilà! Hallah, or any of the other mixes; 1 ¼ tsp. yeast (packed included)

2 tbsp sugar
3 tbsp warm milk, 110°- 115° F

1 egg + 1 egg yolk, room temperature
8 tbsp unsalted butter, sliced
¼ cup sour cream
½ tsp. vanilla extract

Chocolate-Walnut Filling:

8 oz. dark chocolate, or your favorite
1-cup walnuts
½ tsp. cinnamon
½ cup raspberry jam

Egg wash:

1 leftover egg white
1 Tbsp. sugar


 Read instructions and prepare ingredients beforehand:

  1. Pour the baking mix into a bowl of a stand mixer. With a spoon, create a well in the
  2. Pour the yeast into the well and pour the milk on top. Let stand for 5 minutes to
  3. Add eggs, butter, sour cream, and vanilla extract. Mix with the paddle attachment for 10 minutes on low. Scrape sides of bowl and paddle attachment as
  4. Scrape dough from the bowl and shape dough into a smooth ball and place in the refrigerator to cool for 20 min. This can be done a day in
  5. Place the chocolate, walnut, and cinnamon in a food processor bowl. Pulsate to grind to small pea-size
  6. Take dough out of the refrigerator. Place parchment paper on your counter or board. Place the dough on top of the center of the paper and roll into a large circle, about 1/8-inch
  7. Spread the jam all over the dough, leaving a two-inch clear margin. Sprinkle the chocolate-walnut mixture evenly on top of the jam. If you wish, reserve 2 Tbsp. of the mix to sprinkle on top of the cookie
  8. Fold three sides of the circle over the filling to create a triangle. Lift the top corner of the parchment on one side and bring it over the dough to make a point at the top. Peel the paper back to the counter. Do the same with the other side. Then fold up the side closest to you to overlap the other folded sides. The sides need to overlap so that only a small triangular window is left in the middle to show the filling. Press to seal the overlapping
  9. Whisk the leftover egg white and the sugar and brush all over the hamantashen.
  10. Brush the seams with gentle pressure to smooth the edges. Let rest for about 30 minutes. Preheat oven to 350°
  11. Bake on the middle rack for 25-30
  12. Let cool on a rack for 10 minutes before
  13. To serve, cut into individual triangles. Enjoy!

* You could make individual hamantashens. Divide the dough into 18 balls. Process the jam with the chocolate and walnuts. Use a heaping teaspoon of filling for each hamantashen.

© 2013 Tribes-A-Dozen™, by Leah Hadad

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