Churro Hamantaschen

It’s official, Purim is less than a week away! Before you know it, everyone will be dressing up and eating tons of hamantaschen. Being the cookie fanatic that I am, I just can’t eat enough hamantaschen. Aren’t they just great? Every year the highlight of Purim, for me, is when my dad makes his amazing hamantaschen. It’s really fun to make them with him in the kitchen. He even makes a surprisingly delicious gluten free hamantaschen for my mom. But, to be honest, I get tired of the typical hamantaschen filled with jelly, poppy seeds, or chocolate. 

When Jamie Geller asked me to film a cooking video with her, for Purim, I set out to create a never seen before hamantashen recipe. My idea combined the classic hamantaschen with my all time favorite dessert, churros, to come up with these, off the hook, Churro Hamantashen. They are filled with decadent dulce de leche, that is homemade. It’s a fun twist on the traditional Jewish hamantaschen. It was so fun cooking with Jamie and teaching her how to make this decadent holiday sweet. Shout out to my friend Eitan Dukas and his family for letting us film this video in their beautiful kitchen! Check out the video below:

I hope you guys like the video! These Churros Hamantaschen are really the bomb! You have got to try them! Also, if you make this recipe or any of my others, please post a  picture and tag me @ChefEitanBernath. I love seeing how my recipes come out in your kitchens! Enjoy! 🙂

Churro Hamantaschen

Ingredients

Instructions

    For the Dulce de Leche:
  1. In a medium sized pot, place the can of sweetened condensed milk. Fill the pot with water until it covers the can and bring to a boil. Reduce the heat to low and simmer for an hour and a half then carefully remove from the water.
    For the Churro Hamantaschen:
  1. In another medium sized pot, heat up the butter and water until the water is simmering and the butter is melted. Add in the salt and sugar and stir. Add in the flour and mix until fully incorporated. Continue mixing on a low flame for 30-45 seconds.
  2. Transfer the dough into a large bowl and let it cool for 5 minutes. While the dough is cooling, combine the cinnamon and sugar in a small bowl. Into the churro dough, mix in the eggs, one at a time, until its forms a homogeneous mixture. Add in the vanilla extract and continue mixing. Place the dough into a piping bag fitted with a star tip.
  3. Spray a baking sheet with non-stick spray. Pipe the churro dough in the shape of a triangle on the baking sheet, then pipe another dot of dough in the center and push that down with your finger, to fill in the hole. Freeze for 30-45 minutes, until the churro hamantaschen are hard enough to remove from the baking sheet.
  4. Meanwhile, preheat the oil in a large pot to 350 degrees Fahrenheit. Fry the churro hamantaschen for 1-2 minutes per side, until golden brown. Immediately place the churros, right out of the oil, into the bowl of cinnamon sugar and fully coat.
  5. Place the churros on a serving plate and spoon some of the homemade dulce de leche into the centers of each of the hamantaschen. Serve immediately and enjoy!
http://cookwithchefeitan.com/2017/03/07/churro-hamantaschen/

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