Double chocolate, date and cinnamon hamantaschen Purim

A more grown up triangular treat for Purim


Photo: Inbal Bar-Oz

  • place PRE 40 minutes
  • place COOK 20 minutes
  • place SERVES 24
  • printicon

If you’re short of time you can replace the chocolate date mixture with a teaspoon of Nutella or other chocolate spread. I decorated mine with pretty, pink freeze-dried raspberries, but colourful sprinkles would also look gorgeously festive.

Instagram: denises_kitchen


  • To make the pastry, put all the ingredients in a food processor and whizz to combine. Remove, wrap in cling film and leave to rest for 20 minutes or overnight in the fridge.
  • While the pastry is resting/chilling, make the filling. Strain the dates, discarding the water and place in the food processor.
  • Melt the chocolate over a pan of boiling water, or microwave for 1 minute. Pour over the dates, add the cinnamon, and purée the mixture until smooth.
  • Preheat the oven to 200°C and line two baking trays with baking parchment.
  • Lightly dust your work surface with flour. Roll out the pastry so that it is about 2mm thick. Using a 7.5cm cookie cutter, cut out as many circles as you can.
  • Put a teaspoon of filling into the centre of each one. Carefully fold the edges to create a triangle shape and pinch the corners to secure together.
  • Bake for 20 minutes or until the pastry is cooked.
  • For the white chocolate topping, melt the chocolate. Using a spoon, drizzle the chocolate over the hamantaschen. Sprinkle over hundreds and thousands or your chosen topping.
  • Leave to set for about an hour.

For the pastry:

250g plain flour

30g cocoa powder

55g icing sugar

150g unsalted non-dairy margarine, cubed

1 tsp vanilla extract

1 egg

Pinch salt


Chocolate date filling:

175g dried pitted dates, cover with boiling water for 5 minutes

50g chocolate chips, melted

1 tsp cinnamon


White drizzle:

100g white chocolate, melted

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