In today’s show, acclaimed NYC chef Chaya Rapoport presents her recipe for Giant Smores Hamantaschen – a contemporary interpretation of the classic Purim food.
From the things that make this hamantash version unique:
It is giant: Pull out this hamantash dish at your Purim seudah and there will be enough hamantash to feed the entire table.
It is smore-like: This hamantash recipe incorporates everything that makes smores so great. Graham crackers, marshmallows, chocolate, plus a few extras like halva and tahini.
It is fun: This hamantash is something a little different than the usual, and is sure to inspire an extra does of Simchas Purim.
If you’re looking for something a little different this Purim, this hamantash recipe is perfect for you.
For the Dough:
1 Cup White Flour
2 Cups Graham Flour
1 Cup Light Brown Sugar, Packed
1/2 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1 Teaspoon Fine Sea Salt
1 Stick Unsalted Butter, Cold, Cubed
4 Tablespoons Tahini
1/3 Cup Honey
1 Tablespoon Molasses
1/3 Cup Milk
1 Egg, Whisked, for Egg Wash
Turbinado Sugar, for Sprinkling
Sesame Seeds, for Sprinkling
For the Filling:
1/2 Cup Mini Marshmallows
7 Oz. Dark Chocolate, Chopped Into Chunks
1/2 Cup Tahini
4 Oz. Halva, Crumbled
1 Cup Marshmallow Fluff
Combine the flours, brown sugar, baking soda, cinnamon and salt in the bowl of a food processor or in the bowl of an electric mixer fitted with the paddle attachment. Mix on low to combine.
Add the butter and mix on medium, until the mixture is the consistency of a coarse meal.
In a small bowl, whisk together the tahini, honey, molasses and milk. Add to the flour mixture mix on low until the dough comes together. It will be very soft and sticky.
Lay out a large piece of plastic wrap, dust lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Chill it until firm, about 2 hours or overnight.
Preheat the oven to 375. Remove the dough from the fridge and roll it out until about 1″ thick. Cut off excess to make a circle. Fill with marshmallow fluff and swirl through with the tahini. Top with chocolate. Mini marshmallows and crumbled halva. Fold up two sides of the circle and fold them over each other. Lift the third side and fold over the two folded sides. The remaining two corners closed.
Brush with egg wash and sprinkle with turbinado sugar and sesame seeds. Bake the hamentashen for 20-25 minutes, or until set. Transfer to a cooling rack and let cool completely before slicing and serving.