nutella and marshmallow hamantaschens


yes i know, i am few days late with these hamantaschens, but making them was not as easy as i thought it would be. i had to try 3 times till i finally succeeded. mainly, i had problems with the dough, i could not get it right. it was too dry and breakable, so i had hard time with the rolling and the folding. it just kept falling apart. on my third try i finally found a good combination of ingredients to get the dough manageable and tasty. what amazes me is that all the recipes called for pretty much the same ingredients but the quantities were different, and after combining three recipes together the dough worked.
once the dough is ready it is important to refrigerate it for at least an hour, it will harden and this way be easier to handle.

for the filling i have decided to use nutella and marshmallow, a winning combination, in my opinion. the traditional filling is poppy seeds, but i figured nutella will be much more fun. i have put just a teaspoon of nutella and 1 small (1/2 inch size) marshmallow in each circle, because the marshmallow tends to expend in the heat and i did not want the filling to over flow.


after the filling comes the tricky part, actually closing the dough while creating the triangle shape, leaving the filling mostly open in the center. with all the challenges i mentioned above, my hamantaschens came out looking as if my 6 year old niece made them, oh well it is the taste that counts.



8 tbs unsalted butter, cut into cubes.
7 tbs superfine sugar
1 egg
1 tsp vanilla extract
1 1/3 cups flour
1/4 tsp salt

3 generous tbs nutella
small marshmallow cut into 1/2 inch cubes
PREPARATION Cream butter and sugar together until smooth.
Add egg, vanilla extract and salt, mixing until combined. Finally, add the flour.
Form dough into a disc, wrap in plastic and refrigerate for at least an hour.
Preheat oven to 350°F.
On a well floured surface roll out dough. With a 3-inch cutter cut out as many rounds as possible. microwave the nutella. it will be easier to handle. add the marshmallow and mix. Put 1 teaspoon filling in center of each round and fold up edges to form triangular cookies. pinching corners together and leaving filling exposed. (Pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking filling as they bake.) Bake in middle of oven 20 minutes, or until pale golden. Cool on racks.

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