S ' mores Hamentashen
S ' mores Hamentashen

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, s ' mores hamentashen. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

S'mores hamentashen are made with graham flour - a coursely ground whole wheat flour, so we can pretend they are healthy! To make the hamentashen, the first thing you need to do is to make the dough. This S'mores Hamentashen recipe is featured in the Cookies feed along with many more.

S ' mores Hamentashen is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. S ' mores Hamentashen is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook s ' mores hamentashen using 10 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make S ' mores Hamentashen:
  1. Prepare 2 cup plus 2 tbsp flour
  2. Make ready 3/4 cup marshmallow fluff
  3. Prepare 2 tbsp pure vanilla extract
  4. Make ready 5 tbsp almond or soymilk
  5. Prepare 1/3 cup mild-flavored honey, such as clover
  6. Take 2 to 3 ounces finely chopped chocolate
  7. Prepare 7 tbsp margarine, cut into 1-inch cubes and frozen (if using salted margarine decrease salt slightly)
  8. Prepare 3/4 tsp kosher or coarse sea salt (4 grams)
  9. Make ready 1 tsp baking soda
  10. Take 1 cup dark brown sugar, lightly packed

They are triangle shaped cookies because Haman had a triangle shaped hat. Using Maida Heatter's Hamentashen Cookie recipe + various fillings. A hamantash (pl. hamantashen; Yiddish: המן־טאַש‎ homentash, pl. המן־טאַשן homentashn, 'Haman pockets') is an Ashkenazi Jewish triangular filled-pocket cookie. See original recipe at: couldntbeparve.com. s'mores.

Instructions to make S ' mores Hamentashen:
  1. Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate.
  2. Add the margarine and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.
  3. In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.
  4. Divide dough into 2 halves, place 2tbsp flour each into2 large ziploc bags, place dough in bags and roll to 1/2 inch thick). Freeze it until firm, about 2 hours or overnight.
  5. Preheat the oven to 350.
  6. Remove half of the dough from the refrigerator and roll it out between two pieces of parchment paper
  7. Cut out circles using a round cookie cutter or the top of a drinking glass and transfer the circles to a parchment lined cookie sheet. (If the dough gets too sticky while working with it place the parchment with the dough on a cookiesheet in the freezer for a few minutes) Fill four of the circles with a small amount of marshmallow and sprinkle with a small amount of chocolate.
  8. Marshmallow fluff is very sticky so the easiest way to push it off the spoon onto the hamentashen is with a slightly wet finger. Use less filling than might seem right because marshmallow fluff expands in the oven.
  9. For 2 1/2 inch circles use a scant teaspoon fluff. Fold up two sides of the circle and pinch them together. Lift the third side and pinch the remaining two corners closed. Repeat with the remaining circles
  10. It is important to fill no more than four hamentashen at a time because marshmallow fluff begins to ooze as soon as it is spooned out onto the dough and the hamentashen need to be folded before the filling has oozed too much). Roll and fill the remaining dough.
  11. Bake the hamentashen for 8-10 minutes, or until set. Transfer to a cooling rack and let cool completely before enjoying.
  12. For further instructions: http://www.couldntbeparve.com/2012/03/smore-hamentashen/
  13. Graham cracker dough adapted from Nancy Silverton?s Pastries from … the La Brea Bakery via Smitten Kitchen

These were the easiest hamentashen I've ever made and among the tastiest. The dough has a very very nice flavor. S'mores macarons - these little buggers are my latest obsession, or more accurately, macarons in Along with that, these s'mores macarons are pretty mighty in flavor. This is the BEST hamentashenrecipe for Purim and Mishloach Manot! This is how to make hamentashen (also called hamentaschen or oznei haman).

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