FOR THE FILLING

 

200g dark chocolate

140g soft dried prunes

2 tablespoons sour cream

1 tablespoon brandy

 

FOR THE PASTRY

 

250g softened unsalted butter

80g light brown sugar

2 large egg yolks

400g plain sifted flour

1 teaspoon baking powder

3 tablespoons (smooth no pulp) orange juice

Feeds Approx 40

Scrumptious results

Scrumptious results

PRUNE AND CHOCOLATE HAMANTASHEN

Method

PRE HEAT THE OVEN TO 180°C/350°F/GAS MARK 4

Make the filling first. Break the chocolate into squares and place them in a double-saucepan (bain-marie) or in a small, heatproof bowl over a pan of hot water to melt.

Once melted remove the chocolate from the heat and add the rest of the filling ingredients. Blend until smooth.

To make the pastry, beat the butter and sugar together until pale.

While still beating slowly add the egg yolks to the mixture one at a time.

Still beating, add spoonfuls of the dry ingredients until all used up.

Continue to beat until this is all incorporated then slowly add the orange juice.

On a very well-floured board pat out the pastry with your hands to approximately 5mm in thickness.

With a 7cm cookie cutter, cut the pastry into circles and place them on baking tray lined

with baking parchment.

Moisten the edges of each circle (do one at a time) with water, then place a teaspoon of the chocolate mixture in the centre of each. Fold in the edges to form a triangle shape.

Bake for approximately 15-20 minutes or until the pastry is a pale golden brown.

Leave to cool on the baking tray before serving.

JP’s Note

This year Purim starts when Shabbat ends on the 11th March. Why not bake some of these delicious Hamantashen and give them as “Mishloach Manot” (food gifts) to your friends and family.