Babka Hamantaschen
Babka Hamantaschen
Ingredients
For the Hamantaschen
- 2 blobs dough, prepared
- 1 cup babka filling, chocolate/cocoa-based
For the Topping
- 1/2 cup Nutella
- 1 slice babka bread, pre-baked, for garnish
Instructions
- 1
Take one blob of prepared dough and roll it out thinly on a piece of parchment paper using a rolling pin. Aim for a relatively thin, roughly circular sheet, approximately 1/8-inch thick.
⏱️ 5 min
- 2
Take the second blob of dough and roll it out thinly on another piece of parchment paper to create a second sheet of similar size and thickness.
⏱️ 5 min
- 3
Spread the babka filling evenly over the entire surface of the first rolled dough sheet, leaving a small border around the edges.
⏱️ 5 min
- 4
Carefully place the second rolled dough sheet directly on top of the first sheet, which is now covered with the babka filling. Gently press the two layered dough sheets together to remove any air bubbles.
⏱️ 5 min
- 5
Using the rolling pin, roll the combined dough layers even thinner, aiming for about 1/16-inch thick, to achieve a uniform, gorgeous circle with the filling integrated between the dough layers.
⏱️ 5 min
- 6
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 375
- 7
Using a 3-4 inch round cutter, cut out multiple circular pieces from the thin, layered dough. Gather any scraps, gently re-roll, and cut more circles until all dough is used.
⏱️ 5 min
- 8
Place the cut dough circles on a clean surface. Take small dollops (about 1/2 teaspoon) of the babka filling and place them in the center of each dough circle.
⏱️ 5 min
- 9
Form the hamantaschen by bringing up three sides of each dough circle to form a triangle, pinching the corners securely to enclose the filling. Ensure the seams are well-sealed to prevent filling from leaking during baking.
⏱️ 8 min
- 10
Arrange the formed hamantaschen on the prepared baking sheet, leaving some space between each one.
⏱️ 1 min
- 11
Bake for 15-20 minutes, or until the hamantaschen are golden brown and appear cooked through. Baking time may vary depending on your oven.
⏱️ 20 min•🌡️ 375
- 12
Once baked, remove from the oven and allow the hamantaschen to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
⏱️ 5 min
- 13
While the hamantaschen are cooling, prepare the Nutella. If it's too thick, you can gently warm it slightly. Transfer the Nutella to a piping bag (or a plastic bag with a small corner snipped off).
⏱️ 3 min
- 14
Once the hamantaschen have cooled, pipe a desired amount of Nutella into the center opening of each hamantaschen.
⏱️ 3 min
- 15
For an optional garnish, break off small pieces of pre-baked babka bread and place them on top of the Nutella-filled hamantaschen.
⏱️ 1 min
- 16
Serve the Babka Hamantaschen and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Babka Hamantaschen
For the Hamantaschen
- 2 blobs dough, prepared
- 1 cup babka filling, chocolate/cocoa-based
For the Topping
- 1/2 cup Nutella
- 1 slice babka bread, pre-baked, for garnish
Instructions
- 1
Take one blob of prepared dough and roll it out thinly on a piece of parchment paper using a rolling pin. Aim for a relatively thin, roughly circular sheet, approximately 1/8-inch thick.
⏱️ 5 min - 2
Take the second blob of dough and roll it out thinly on another piece of parchment paper to create a second sheet of similar size and thickness.
⏱️ 5 min - 3
Spread the babka filling evenly over the entire surface of the first rolled dough sheet, leaving a small border around the edges.
⏱️ 5 min - 4
Carefully place the second rolled dough sheet directly on top of the first sheet, which is now covered with the babka filling. Gently press the two layered dough sheets together to remove any air bubbles.
⏱️ 5 min - 5
Using the rolling pin, roll the combined dough layers even thinner, aiming for about 1/16-inch thick, to achieve a uniform, gorgeous circle with the filling integrated between the dough layers.
⏱️ 5 min - 6
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 375 - 7
Using a 3-4 inch round cutter, cut out multiple circular pieces from the thin, layered dough. Gather any scraps, gently re-roll, and cut more circles until all dough is used.
⏱️ 5 min - 8
Place the cut dough circles on a clean surface. Take small dollops (about 1/2 teaspoon) of the babka filling and place them in the center of each dough circle.
⏱️ 5 min - 9
Form the hamantaschen by bringing up three sides of each dough circle to form a triangle, pinching the corners securely to enclose the filling. Ensure the seams are well-sealed to prevent filling from leaking during baking.
⏱️ 8 min - 10
Arrange the formed hamantaschen on the prepared baking sheet, leaving some space between each one.
⏱️ 1 min - 11
Bake for 15-20 minutes, or until the hamantaschen are golden brown and appear cooked through. Baking time may vary depending on your oven.
⏱️ 20 min•🌡️ 375 - 12
Once baked, remove from the oven and allow the hamantaschen to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
⏱️ 5 min - 13
While the hamantaschen are cooling, prepare the Nutella. If it's too thick, you can gently warm it slightly. Transfer the Nutella to a piping bag (or a plastic bag with a small corner snipped off).
⏱️ 3 min - 14
Once the hamantaschen have cooled, pipe a desired amount of Nutella into the center opening of each hamantaschen.
⏱️ 3 min - 15
For an optional garnish, break off small pieces of pre-baked babka bread and place them on top of the Nutella-filled hamantaschen.
⏱️ 1 min - 16
Serve the Babka Hamantaschen and enjoy!