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hamantaschen all on oven rack
Anneke Silva

Rich Chocolate Cheesecake Hamantashen

5 from 37 votes
I adapted my mother’s original cookie recipe to to make these hamantaschen more flavourful and fun to eat.  I decided on a chocolate cream cheese filling: a little tart and very rich.  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 20 minutes
Total Time 2 hours 54 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: Eastern European, Jewish
Calories: 249
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
Chocolate Chip Cream Cheese Filling
  • 1 1/3 cup brown sugar
  • 2/3 cup Cream cheese room temp
  • 1 tsp Vanilla
  • 1/2 cup Mini chocolate chips
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.
Chocolate Chip Cream Cheese Filling
  1. Whip your cream cheese until smooth and fluffy.
    Whip your cream cheese until smooth and fluffy.
  2. Add your brown sugar and vanilla and mix until blended.
    Add your brown sugar and vanilla and mix until blended.
  3. Fold in your chocolate chips by hand and chill until ready to use.
    Fold in your chocolate chips by hand and chill until ready to use.
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.
    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.
    Fold over the right side of the circle, creating a point at the top.
  6. Next, fold the left side of the circle so the fold overlaps the first to make a point.
    Next, fold the left side of the circle so the fold overlaps the first to make a point.
  7. Finally, fold up the bottom piece up and over the other two fold, creating a triangle.
  8. Press corners to seal.
    Finally, fold up the bottom piece up and over the other two fold, creating a triangle.
  9. Place your finished cookies in the fridge for 20 minutes, until firm.
  10. Mix the egg and water together, then brush each cookie with the egg wash.
    Mix the egg and water together, then brush each cookie with the egg wash.
  11. Bake the hamantashen for 12-14 minutes until edges are slightly browned.
    Top view of hamantaschen with chocolate chips