Chocolate Raspberry Hamantaschen

These chocolate and raspberry filled pastries are decadent! The first time I baked them, the raspberry juices leaking out during the baking process leaving them to resemble bleeding hearts. (Which worked for me since my fam and I dressed up as pirates for Purim!) This year I dusted the raspberries in some flour before placing them in the chocolate, and they did not leak. Either way, they taste divine!

1 sheet of puff pastry
1 cup of raspberries
Chocolate spread
1 cup of chocolate chips

Cut out circles of puff pastry using a cookie cutter or the rim of a glass cup. Wet the dough with some water, then place 1 tsp. of chocolate sauce in the center of each circle. Place 1 or 2 raspberries on top of chocolate then pinch the side of the dough together forming a triangle. If you have trouble getting it to stick, wet it with more water. This will help it stick together. Bake in oven on 375′ for 15 to 20 minutes until golden and slightly crispy. Melt the chocolate chips and drizzle over hamentashen. These taste great once cooled off and given the chance to slightly harden, otherwise it’s a gooey mess!

~ Recipe submitted by Nina Safar

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2 thoughts on “Chocolate Raspberry Hamantaschen”

  • I wet the dough first with water, to help it stick together. Then I pinched them real tight, and sort of folded the corners over slightly. Some of them opened up a bit, it’s hard to get them to stay closed entirely but once you drizzle the chocolate over it, you can’t tell!

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