VIDEO: How to Make Cannoli Hamantaschen

With creamy filling, chocolate chips and a drizzle of melted chocolate this decadent sweet is also surprisingly light.

It’s officially hamantaschen season with Purim just around the corner. And one of our favorite hamantaschen creations ever combines creamy, cannoli filing, mini chocolate chips, a drizzle of melted chocolate and powdered sugar. It sounds pretty decadent, but it’s also surprisingly light.

Watch the short-how to below or check out the full recipe from Sheri Silver here and below.


Cannoli Filling:

¼ cup ricotta cheese

4 oz. cream cheese, softened

1/4 cup confectioners’ sugar

½ tsp cinnamon

½ cup mini chocolate chips

Hamantaschen Dough:

1 stick (4 ounces or 1/2 cup) unsalted butter or margarine, room temperature

3 oz. cream cheese, softened

½ cup sugar

½ cup milk

1 tsp vanilla

3 cups flour

½ tsp salt

1 egg white beaten with 1 tablespoon water, for sealing the hamantaschen

½ cup chocolate chips, for drizzling

confectioners’ sugar, for dusting


Make the cannoli filling: In the bowl of a mixer, beat all ingredients except the chocolate chips till light and fluffy. Fold in the chocolate chips and refrigerate, covered, till needed.

Then, make the dough: Beat the butter, cream cheese and sugar till light and fluffy; scrape down the sides. Add the milk and vanilla and beat till incorporated. Scrape down the sides. Add the flour and salt and beat again. Divide the dough into two pieces and place each between two sheets of parchment paper or plastic wrap. Roll each to a ¼” thickness, stack the doughs on a baking sheet and refrigerate for at least one hour (or up to three days).

Pre-heat oven to 375.

Line 2 baking sheets with parchment paper. Working with one dough at a time, place on your prepared baking sheet and cut out circles using a drinking glass or cookie cutter (I used a 2 1/2” cutter). Gather trimmings, re-roll and cut.

Brush the edges of the circles with a bit of the beaten egg white and place ½ teaspoon of cannoli filling in the center. Fold the dough into a triangle shape and pinch the corners and edges firmly together. Brush the dough with some more of the egg white.

Bake hamantaschen till golden brown, about 15 minutes. Transfer to a wire rack to cool completely. When cooled, place on two baking sheets lined with parchment paper.

Last, melt the ½ cup of chocolate chips in the top half of a double boiler set over barely simmering water. Cool slightly and transfer to a disposable pastry or ziploc bag. Snip a small opening in the corner and drizzle the chocolate over the hamantaschen. Refrigerate till set. Dust with confectioners’ sugar just before serving.

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