It’s Purim people!! When this crazy fun holiday comes around, i’m always looking for ways to create fun and delicious flavor combinations in my baking. This year, I baked up a batch of Mexican Hot Chocolate Hamantaschen with a homemade dulce de leche filling! Recently, I’ve found myself being inspired by Mexican flavors, and have been experimenting and applying them into my everyday cooking and baking.
This recipe has all the richness of regular hot chocolate flavors, but with a great kick from the cinnamon and cayenne, which was inspired by the authentic Mexican drink called Champurrado. Now I know what you’re thinking, who wants something spicy or cinnamony in their chocolate cookie? The cayenne and cinnamon add a nice heat and sweetness at the end of that bite, which builds and develops the cookie’s flavor. You sit there afterwards and ask, “what was that?!”
Head over the blog to check out these delicious and unique hamantaschen, and add them to your seuda menu to spice things up a bit!
Prep Time: 1 ½ hours (including baking time)
Yields: 2 dozen hamantaschen
Ingredients
6 ounces melted chocolate
2 sticks butter/ margarine
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
¾ cup cocoa powder
4 teaspoon cinnamon
1 teaspoon cayenne pepper
¼ teaspoon salt
2 ½ cups flour
Directions
Melt chocolate in microwave or double boiler, once finished set aside to cool
In a stand mixer cream together butter and sugar, then add in eggs, vanilla, baking soda, baking powder and melted chocolate. Cream together and scrape down the sides.
In a separate bowl, whisk together the flour, cocoa powder, salt, cayenne and cinnamon. Add into the creamed mixture slowly with the mixer turned to low (At this point, if you feel your dough is too sticky, place in the fridge for a bit)
When ready, turn dough out onto a floured surface and roll out to about ⅛ inch thick. Cut circles from the dough and place on a baking sheet lined with parchment paper.
Preheat oven to 350 degrees and begin to scoop ½ teaspoon of homemade dulce de leche* into the middle of the dough circle. Fold up the dough into the triangular hamantaschen shape and continue with the rest.
Bake in oven for 10 minutes. Let cool on the pan for 5 minutes, and then remove to a cooling rack.**
Eat and enjoy!
*Recipe for homemade Dulce de Leche can be found here.
** When you remove cookies from the oven, sometimes the filling can melt into the cookie. If this is the case, add a bit more dulce de leche to the opening of the cookies once they have cooled.
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