My “hamentashing” has resulted in these delicious new fillings. Adding breadcrumbs ensures they stay put. I like to prepare everything the night before and form and bake the next day. It’s necessary to make and freeze the chocolate filling in advance.
For the crust:
340g flour, plus a little extra
1½ tsp baking powder
120ml rapeseed oil
1 tbsp vanilla extract
2 medium eggs
1 tbsp orange juice (optional)
For the apricot filling:
340g apricot jam
70g dried cranberries, soaked in boiling water until soft, drained
For the coconut/chocolate/hazelnut filling:
1 x 370g jar Nutella, or other chocolate-hazelnut spread
70g flaked coconut
For the pastry, sift the flour and baking powder onto baking paper.
In a bowl of a stand mixer fitted with the flat beater attachment, combine the oil, sugar and vanilla, and blend on medium speed. Add the eggs individually, incorporating the first before adding the second, and blend.
Add the orange juice, if using, and blend. Reduce the speed and add the flour mixture gradually to make a pastry.
Divide the dough into two parts and flatten each to make a disc. Wrap in cling film and refrigerate until stiff enough to work easily, at least 2 hours.
Meanwhile, make the fillings. For the apricot filling, combine the ingredients in a small bowl, stir to blend, and refrigerate for 1 hour.
For the chocolate filling, combine the ingredients in a small bowl. Transfer half the filling to the centre of a 45cm piece of cling film, fold it over the filling to enclose it, and squeeze the mixture to create a roll 2.5cm in diameter. Repeat with the remaining filling and freeze.
Preheat the oven to 180°C. Flour a work surface and roll out one of the discs on it. Using a 7.5cm glass or biscuit cutter, cut out rounds.
Spoon about a tablespoon of the apricot filling in the centre of each round, wet the edges with water and bring up the sides of the rounds to make a three-sided triangular shape. Pinch the dough together to seal.
For the chocolate filling, cut the frozen rolls into 1 cm discs. Fill the rounds by placing a disc in the centre of each, form and seal.
Transfer the hamentashen to baking sheets and bake, in batches if necessary, until pale gold, 12–14 minutes.
Transfer to a rack and cool.
From ‘Kosher Modern’ by Geila Hocherman and Arthur Boehm, published by Kyle Books at £19.99