Hamantaschen with Ganache and Salted Caramel

Yield:
2 dozen

hamentaschen

As you may remember from my post last year about Hamantaschen…I am typically not such a big fan. The ones I remember growing up with were always dry and crumbly.Until I found my friend Rachel’s Hamantaschen recipe, I had written off the triangle treats entirely.

Last year I made PB & Jelly flavored hamantaschen as well as a s’mores flavor. And this year I am happy to share a new flavor: Dark Chocolate Ganache with Salted Caramel Drizzle.

I know some people are “so over the salty sweet thing;” but I am not. My favorite chocolate will always be chocolate covered pretzels.  And you know what’s better than chocolate covered pretzels? Chocolate covered potato chips. And perhaps the best? The peanut butter filled pretzel bites covered in milk chocolate from Trader Joe’s. But I digress.

I surprised even myself with this recipe – it is really delicious, and both my husband and I could not stop eating these.

My tips:

Rachel’s Best Hamantaschen dough often requires a bit more than merely 1 1/4 cups flour it initially calls for. Also, keep flour-ing your work surface as you go.

Plan ahead – you really need to make the dough and the ganache ahead of time because they both need to chill properly before making them.

Pinch pinch pinch! Pinch those corners, otherwise your filling will spill out and make for ugly cookies.

Hamantaschen with Chocolate Ganache and Salted Caramel Drizzle

Posted on February 11, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Privacy Policy