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Cannoli Hamantaschen
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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.