The most well-known item on a Purim menu is the hamantaschen, a triangular cookie that symbolizes Haman’s 3-pointed hat, the villain in the story of Queen Esther. While hamantaschen always have their distinctive shape, they can be filled with anything. Growing up, my Bubbe (Yiddish for “grandma”) would fill them with either prunes or poppy seeds—and while I loved them, they were a tough sell on the playground for my friends. I didn’t know many 6–year–olds who thought that prunes deserved a place on your dessert spread.
I’ve made it my mission to upgrade our favorite Purim treat and give it an Italian flair. I’ve combined the traditional hamantaschen cookie with another favorite: a rich, creamy and flavorful tiramisu. Bursting with bitter coffee, a touch of rich cocoa and tangycream cheese, these hamantaschen take the cake.
No matter if you fold or pinch your hamantaschen, be sure to use an egg wash to help them keep their shapes.
Ingredients for 16 to 18 cookies
½ cup (1 stick) butter, at room temperature
½ cup cane sugar
¼ tsp. sea salt
1 tsp. vanilla extract
2 cups all-purpose flour, plus more for rolling
½ Tbsp. cornstarch or arrowroot powder
1 tsp. baking powder
2 Tbsp. cocoa powder
2 tsp. coffee powder
1 Tbsp. water
¾ cup cream cheese
1 ½ Tbsp. honey
½ tsp. coffee powder
¼ cup dark chocolate, chopped
45 minutes (incl. 30 min. chilling time)
In a bowl of a stand mixer or a handheld mixer, combine butter and sugar until fluffy.
Add sea salt, vanilla and egg until combined.
Sift in flour, cornstarch and baking powder, mixing until incorporated.
Remove half the dough and set aside.
Add cocoa powder, coffee powder and water to the remaining dough, mixing until uniform in color.
Break each dough portion in half, and combine the white and darker dough in a ball. Cover with plastic wrap and rest for 30 minutes.
Meanwhile, preheat the oven to 375F. Line two trays with parchment paper.
In a medium bowl, combine cream cheese, honey and coffee powder.
On a floured surface, roll dough to ¼ inch thickness. Cut into 3-inch circles, and transfer to the lined baking trays. Portion ½ Tbsp. in the center of each circle. Brush the outer edges with egg wash (1 egg and 1 Tbsp. water, whisked).
Micah Siva is a trained chef, Registered Dietitian, recipe writer, food photographer, and Jewish cook. Her love for food began in her grandmother’s kitchen, where she learned about the importance of food in celebrating holidays, bringing family together, and keeping traditions alive. She strives to modernize the foods she grew up on, adding her own unique spin on everything from matzah balls to latkes. Through her personal blog, (Nosh with Micah), she shares delicious, plant-forward recipes that are chef-created , dietitian approved, and guaranteed delicious.