Hamentashen With Brownie Filling Food

PEANUT BUTTER FILLED BROWNIE HAMANTASCHEN

Steps:

• Preheat oven to 350. Line a cookie sheet with parchment paper and set aside.
• Melt the chocolate (preferably double boiler style) and set aside to cool slightly while starting the dough.
• In the bowl of an electric mixer, beat together the margarine and sugars on a medium speed, until creamy.
• Add the eggs, vanilla, baking soda, baking powder and melted chocolate and beat until combined.
• Turn the mixer to low, and add the cocoa powder and flour, slowly, and mix until just combined. The texture will be of a stiff dough.
• To make the filling: combine all ingredients until smooth. (It may be easiest to do this with a mixer, but you can definitely do it by hand as well.)
• To assemble the hamantaschen: Lightly flour a work surface, and roll out the dough to about ⅛ of an inch thickness. (A little thicker is fine, but if the dough is too thick it will be hard to shape.)
• Cut circles of the dough using a circle cookie cutter or the bottom of a glass. Place about a half a teaspoon of the peanut butter filling in the center. Do not overfill.
• Bring the three sides of the circle together to form the hamantaschen shape. Pinch the edges together tightly.
• Place the hamantaschen on the tray and repeat with remaining dough and filling. Leave a bit of room between the hamantaschen to allow for spreading.
• Bake the hamantaschen at 350 for 10 minutes.

HAMENTASHEN WITH BROWNIE FILLING

Steps:

• Beat the eggs and sugar until creamy. Stir in the vegetable oil, apple juice, lemon juice, and vanilla extract. Mix the baking powder into the flour and add it to the egg mixture, stirring to form a dough. Wrap the dough in plastic and refrigerate for 3 hours or overnight.
• Prepare the filling: combine the brownie mix, eggs, water, and vegetable oil and mix well. (You can also follow the package directions and use the low-fat version, if desired). Refrigerate the brownie batter for 3 hours or overnight.
• Remove the cookie dough from the refrigerator and let it rest at room temperature for 30 minutes. Mix the egg and tablespoon of water to make an egg wash.
• Preheat an oven to 375 degrees F (190 degrees C).
• Roll out half the dough on a long piece of parchment paper into a rectangle about 1/4 inch thick. Use a large round cookie cutter to cut circles in the dough. Remove the scraps of dough from around the circles.
• Using two spoons, place 1 tablespoon of chilled brownie batter in the center of each cookie dough circle. Brush the edges of the cookie circles with egg wash.
• Fold the cookie into a triangular shape, bringing the edges up so they partially overlap the brownie filling. Pinch the corners to seal the dough. Brush the hamentashen with egg wash. Repeat with the remaining circles and the other half of the dough.
• Transfer the parchment paper holding the cookies onto a baking sheet. Bake in the preheated oven until the bottoms of the cookies are light golden brown, about 10 minutes.

HAMENTASHEN

Steps:

• In a medium bowl, stir together the flour, baking powder and salt; set aside. In a large bowl, whisk the oil, eggs, egg yolk, sugar, zest, both juices and brandy until smooth. Gradually stir in the flour mixture until a sticky dough is formed. Wrap in plastic wrap, flatten into a disk and chill overnight.
• When ready to bake, preheat oven to 375 degrees F.
• Working with about one quarter of the dough at a time and leaving the remaining in the refrigerator, roll on lightly floured surface a little less than 1/4-inch thick. Cut circles (or other fun shapes) using cookie cutters 2 1/2 to 3 inches. Place a spoonful of filling in center (about 1 teaspoon per cookie) and then pinch one side up. Turn and pinch second and then third to make a triangular shape. Leave a little bit of the filling showing at the top. For non-traditional shapes, use your imagination: tubular, squares, bite-size or even some flat cookies depressed in the center with a bit of filling there.
• Place cookies on parchment paper on cookie sheet, brush with a little beaten egg for sheen and bake until nicely browned, 10 to 15 minutes.
• Keep room temp in airtight container but consume within 3 to 4 days, tops.
• Combine everything except the lemon zest and juice and the beaten egg into a saucepan and cook over moderate heat until thick, 10 to 15 minutes. Stir often. Add zest and juice. Take a bit of the filling and mix it into the beaten egg. Repeat, then mix the egg mixture into the pot of filling. Cool overnight.

CHOCOLATE HAMENTASHEN FILLING

Steps:

• In a microwave proof bowl melt the 5 oz semisweet chocolate and the unsweetened chocolate together.
• Mix in all the margarine, flour, baking powder, salt, eggs, vanilla, coffee and sugar.
• Mix to combine and then fold in the chocolate chips and nuts.
• The extra filling (if any) may be made into chocolate brownie drop cookies.
• Makes enough filling for at least 3 dozen hamentashen.

HAMENTASHEN WITH BROWNIE FILLING

Steps:

• Beat the eggs and sugar until creamy. Stir in the vegetable oil, apple juice, lemon juice, and vanilla extract. Mix the baking powder into the flour and add it to the egg mixture, stirring to form a dough. Wrap the dough in plastic and refrigerate for 3 hours or overnight.
• Prepare the filling: combine the brownie mix, eggs, water, and vegetable oil and mix well. (You can also follow the package directions and use the low-fat version, if desired). Refrigerate the brownie batter for 3 hours or overnight.
• Remove the cookie dough from the refrigerator and let it rest at room temperature for 30 minutes. Mix the egg and tablespoon of water to make an egg wash.
• Preheat an oven to 375 degrees F (190 degrees C).
• Roll out half the dough on a long piece of parchment paper into a rectangle about 1/4 inch thick. Use a large round cookie cutter to cut circles in the dough. Remove the scraps of dough from around the circles.
• Using two spoons, place 1 tablespoon of chilled brownie batter in the center of each cookie dough circle. Brush the edges of the cookie circles with egg wash.
• Fold the cookie into a triangular shape, bringing the edges up so they partially overlap the brownie filling. Pinch the corners to seal the dough. Brush the hamentashen with egg wash. Repeat with the remaining circles and the other half of the dough.
• Transfer the parchment paper holding the cookies onto a baking sheet. Bake in the preheated oven until the bottoms of the cookies are light golden brown, about 10 minutes.