Here’s a Fun and Delicious Twist on Traditional Hamentashen
Purim is just around the corner, and here at EstherO, we are always looking for creative spins on classic recipes. This year, instead of folding and filling hamentashen the traditional way, we’ve come up with an easy, fun, and different approach. We rolled the dough and sliced it—simple yet delicious.
Hamentashen are a Purim staple, known for their triangular shape. With a little creativity, we’ve transformed this beloved treat into something fresh and fun while still honoring its classic roots.
So, if you’re ready to try something new this Purim, we highly recommend giving this twist on hamentashen a go. You’ll love how easy, delicious, and creative it is!
The babka crumbs are optional. You can use any crumbs, like the crumbs from our Babka.
Pinwheel Hamentashen
Ingredients
- 3/4 cup margarine
- 3/4 cup sugar
- 1 egg
- 1/2 tsp vanilla extract
- 2 1/4 cups flour
- 1 container chocolate spread (we used Hashahar Ha'ole)
- babka crumbs, optional
Instructions
- Place margarine, sugar, egg and vanilla extract in the bowl of an electric mixer.
- Add flour and mix till a soft dough forms.
- Divide the dough in half and roll out each part on a piece of parchment paper approximately 10”x12”.
- Smear half of the chocolate on each piece of dough and carefully begin rolling the dough like a jelly roll. Use the parchment paper to help you roll, pulling it back as you roll.
- Wrap the logs in Saran Wrap and use your hands to shape it into a triangle.
- Place the log on a baking sheet and place it in the fridge for a couple of hours.
- Preheat oven to 350 degrees.
- Remove the log from the fridge and slice the log into slices (approximately 1/3”).
- Place the slices on a parchment lined cookie sheet. You may want to use your hands to sharpen the triangle corners.
- Place a drop of crumbs in the center of the cookie. (optional)
- Bake the cookies 10-12minutes or until the edges start getting a golden color.
- Place the cookies on a cooling rack.
