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Nutella hamantaschen in a pile with nutella in a bowl
Anneke Silva

Chocolatey Nutella Hamantashen

4.54 from 13 votes
I adapted my mother’s original cookie recipe to to make these hamantaschen more flavourful and fun to eat.  I decided on a Nutella filling: simple, but delicious.  Jewish or not, I think everyone will enjoy these delicious, fun shaped cookies!
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Prep Time 20 minutes
Cook Time 14 minutes
Resting time in fridge 2 hours
Total Time 2 hours 34 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: Eastern European, Jewish
Calories: 185
Ingredients Equipment Method

Ingredients
  

Cookie Dough
  • ¾ cup Unsalted butter room temperature
  • ⅔ cup White sugar
  • 1 Egg room temperature
  • 1 tsp Vanilla extract
  • 1 tsp Almond extract
  • 2 ¼ cups All Purpose Flour
  • ¼ tsp Salt
Nutella Filling
  • 1/2 cup Nutella
Egg Wash
  • 1 Egg
  • 1 tbsp Water

Equipment

  • Kitchen Aid Mixer (Optional)
  • Parchment Paper
  • Spatula
  • Bowl
  • Cookie cutter (or glass)
  • Baking Pans (x2)

Method
 

Cookie Dough
  1. Place your room temperature butter into the bowl of your stand mixer, add the sugar, and beat until light and fluffy.
    Place your room temperature butter into the bowl of your stand mixer, add the sugar, and beat until light and fluffy.
  2. Add the egg, vanilla, and almond extracts and mix until creamy.
    Add the egg, vanilla, and almond extracts and mix until creamy.
  3. Carefully pour your flour and salt into the bowl and mix until a soft, smooth dough comes together.
    Carefully pour your flour and salt into the bowl and mix until a soft, smooth dough comes together.
  4. Wrap your finished dough in plastic wrap and refrigerate for at least 2 hours. While your dough is resting you can prepare your filling.
    Wrap your finished dough in plastic wrap and refrigerate for at least 2 hours.
Nutella Filling
  1. Portion your Nutella into 1 tsp mounds on a piece of parchment placed on a cutting board.
    Nutella scoops prior to freezing
  2. Place the cutting board in the freezer with your Nutella balls until solid, at least 15 minutes.
Filled Hamantashen
  1. Pre heat your oven to 350 F.
  2. Roll out your dough on a lightly floured surface to about 1/4 cm thick. You want it to be thin otherwise it will open during baking.
  3. Using a cookie cutter or glass, cut out 2-3 inch cookies. Keep rolling out your dough until you’ve used it all.
    Using a cookie cutter or glass, cut out 2-3 inch cookies. Keep rolling out your dough until you’ve used it all.
  4. Place 1 tsp of filling in the centre of each circle.
  5. Fold over the right side of the circle, creating a point at the top.
    Folding over one side of hamantaschen dough over nutella filling
  6. Next, fold the left side of the circle so the fold overlaps the first to make a point.
    Folding over second side of hamantaschen dough over nutella filling
  7. Finally, fold up the bottom piece up and over the other two fold, creating a triangle.
    Folding over third side of hamantaschen dough over nutella filling
  8. Press corners to seal.
    10 Hamantaschen with shaped corners on tray
  9. Mix the egg and water together, then brush each cookie with the egg wash.
    Brushing Hamantaschen on tray.
  10. Bake the hamantashen for 12-14 minutes until edges are slightly browned.
    Nutella hamantaschen in a pile with nutella in a bowl