S’mores Hamentashen

Here is a fun variation on a hamentashen that the kids will surely love! Graham flavored cookie dough with a smooth chocolate gananche filling, topped with marshmallow and a chocolate drizzle.  An over-the-top variation you have to try!

S’mores hamentashen are made with graham flour – a coursely ground whole wheat flour, so we can pretend they are healthy! (Don’t confuse Graham flour with Gram flour – which is chickpea flour!)

The dough is easy to make, and does not need refrigeration prior to rolling out.

Flour the surface you are rolling the dough on, as it tends to be sticky – you can roll it on parchment paper as well.

Use only a scant teaspoon of filling, so it won’t leak out.  It doesn’t look like much, but it will be plenty!

While the hamentashen are baking, prepare the meringue so it will be ready to pipe!

If the ganache  has thickened, rewarm for a few second in the microwave before you drizzle on top.

S'mores Hamentashen

Here is a fun variation on a hamentashen that the kids will surely love! Graham flavored cookie dough with a smooth chocolate gananche filling, topped with marshmallow and a chocolate drizzle.  An over-the-top variation you have to try!

Course Dessert
Servings 3 dozen

Ingredients

Graham Dough

  • 1/2 cup canola oil
  • 1/3 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon honey
  • 1/4 cup milk coconut, soy or almond
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 2 cup graham flour or coarsley ground whole wheat flour
  • 1/2 cup fine graham cracker crumbs, plus extra for sprinkling
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Chocolate Ganache Filling and Drizzle

  • 8 oz. good quality chocolate (70% cocoa)
  • 8 oz. milk coconut, soy, almond
  • 1/2 teaspoon vanilla

Swiss Meringue

  • 5 egg whites
  • 1 1/4 cup granulated sugar scant
  • 1/8 teaspoon cream of tartar
  • pinch salt
  • 1/2 teaspoon pure vanilla extract

Instructions

Preheat oven to 350 degrees, and bake hamentashen for 9-10 minutes.

Graham Dough: In a stand mixer, combine the first 7 ingredients (oil through vanilla) and then add the flours, with the mixer on low. Increase to medium speed just until all flour is incorporated. Let the mixture rest for 15 minutes (on the counter or in the refrigerator.) You want the flour to have time to absorb the wet ingredients. Divide the dough into three, and work with one piece at a time. Cover remaining two pieces with plastic wrap, and place in refrigerator until ready to use. Lighly flour the surface of your counter and rolling pin and gently roll the dough, checking to make sure it isn't sticking to the counter. (You may roll the dough between two sheets of parchment as well). Cut the dough into circles with a 3 inch cookie cutter, or a glass, and fill with 1 teaspoon of the chilled chocolate gananche. Alternatively, you may use prepared chocolate spread, nutella or chocolate chips.) Pinch the circle to form a triangle, by almost folding in half, pinching the top, then bringing the bottom to meet it in two places. If the dough doesn't seem to stick, dip your finger in water and wet the edges you want to bring together. Place on parchment lined baking sheet, and bake for 10 minutes.

Chocolate Ganache: Chop chocolate into small pieces and place in a heatproof container. Bring milk just to a boil and pour over the chocolate. Let it rest for a minute, and then stir, from the middle, until the milk and chocolate are emulsified. Add 1/2 teaspoon vanilla. Place in the refrigerator until the chocolate has hardened to the consistency of peanut butter and can be scooped out with a spoon.

Swiss Meringue: Combine egg whites, sugar, and salt and cream of tartar in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is 170 degrees (will feel hot to the touch and sugar has fully dissolved.) Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Add vanilla and continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes. Fill a piping bag fitted with a plain round tip and pipe a blob of meringue on the baked hamentashen, as desired. Alternatively, you can spoon some meringue on the hamentashen.

Recipe Notes

Assemble the S'mores, by piping or spooning some meringue on the hamentashen. drizzle with some melted ganache and top with graham cracker crumbs.