These traditional three cornered cookies are called Hamantaschen. They are usually filled with jam, cinnamon apples, poppy seed paste or prunes. But really they can be filled with whatever you like. 

When I make these I try and change it up a bit and these were a lovely change. 

I was inspired by this recipe to do something a little different and made these Cannoli Hamantaschen. So they are made with the traditional dough, but they are filled and finished with Cannoli flavours – ricotta, cinnamon, chocolate and powdered sugar.

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Cannoli Hamantaschen

Course Dessert

Ingredients

For the Cannoli Filling

• ¼ cup ricotta cheese
• 4 oz cream cheese softened
• ¼ cup confectioners’ sugar
• ½ tsp cinnamon
• ½ cup mini chocolate chips

For the Hamantaschen Dough

• ½ cup unsalted butter
• 3 oz cream cheese softened
• ½ cup sugar
• ½ cup milk
• 1 tsp vanilla
• 3 cups flour
• ½ tsp salt
• 1 egg beaten with 1 tbsp milk for glazing the hamantaschen
• ½ cup chocolate chips for drizzling
• ⅓ cup confectioners’ sugar for dusting

Instructions

For the Cannoli Filling

• In the bowl of a mixer, beat all ingredients except the chocolate chips until light and fluffy.
• Fold in the chocolate chips and refrigerate, covered, until needed.

For the Dough

• Beat the butter, cream cheese and sugar till light and fluffy; scrape down the sides.
• Add the milk and vanilla, and beat until incorporated, scraping down the sides of the bowl often.
• Add the flour and salt and beat until combined.
• Divide the dough into two discs, wrap with plastic wrap and refrigerate for at least two hours.
• Remove from the fridge at least ½ hour before use.
• Pre-heat oven to 350°F.
• Line 2 baking sheets with parchment paper.

Assembly

• Working with one piece of dough at a time, roll each to a ¼” thickness and cut out circles using a 3″ cutter. Place circles on prepared baking sheet.
• Gather trimmings, re-roll and cut more circles.
• Brush the edges of the circles with water and place ½ teaspoon of cannoli filling in the centre.
• Fold the dough into a triangle shape and pinch the corners and edges firmly together. Brush the dough with egg wash.
• Place the tray of folded Hamantaschen in the fridge for 30 minutes to chill before baking.
• Bake until golden brown, about 15 minutes.
• Transfer to a wire rack to cool completely.
• When cooled, place cookies back on two baking sheets lined with parchment paper.
• Melt ½ cup of chocolate chips in 20 second increments in the microwave until completely melted.
• Cool slightly and transfer to a disposable pastry or ziploc bag.
• Snip a very small opening in the corner and drizzle the chocolate over the hamantaschen. Let set in the refrigerator.
• Dust with confectioners’ sugar just before serving.
• This recipe makes about 3-4 dozen. Inspired by MyJewishLearning.