Move over, poppy seeds. San Francisco blogger and recipe developer Micah Siva is determined to make hamantaschen fun again, starting with this simple s’mores take on traditional Purim cookies.
The recipe, one of many modern spins found on her Nosh with Micah blog — there’s even a Pecan Pie Hamantaschen in there — calls for graham cracker crumbs, which are baked into the dough. Later, the centers of the triangles are filled with chocolate and topped with marshmallows.
S’mores Hamantaschen
Makes 2 dozen
DOUGH:
1 large egg
1/3 cup sugar
¼ cup oil
1 teaspoon vanilla
1 1/3 cups flour
1/3 cup graham cracker crumbs
½ teaspoon cinnamon
½ teaspoon baking powder
¼ teaspoon sea salt
Plus: 1 well-whisked egg to use as an egg wash
FILLING:
½ cup chocolate chips
1 cup mini marshmallows
DIRECTIONS
In a medium bowl, combine 1 egg, sugar, oil and vanilla until smooth.
In a large bowl, combine flour, graham cracker crumbs, cinnamon, baking powder and salt.
Pour the egg-sugar-oil mixture into the dry ingredients. Mix until a dough forms. Flatten into a disc and wrap in plastic wrap. Refrigerate for at least 45 minutes.
Heat the oven to 350 degrees. Line two baking trays with parchment paper.
Roll out dough on a floured surface to 1/8-inch thickness (if the dough is too thick, it will crack when shaping).
Using a 3-inch round cookie cutter, cut out circles. Use a pastry brush to brush the egg wash over the dough. Place 1 tablespoon chocolate chips in the center of each circle. Fold the dough edges up to form a triangle, pinching the corners tightly.
Brush with egg wash. Bake for 9 minutes, then remove from the oven. Place 2 to 4 mini marshmallows in the center of each, return to the oven and bake until golden, 2 to 3 minutes more.
Transfer to a cooling rack. Store in an air tight container for up to a week.
— Recipe courtesy of Micah Siva, Nosh with Micah
