How to Make Stacey Hart's Pretty Pink Hamantaschen

Stacey Dee's Kitchen Logo Pink Hamantaschen

Ingredients (makes 12)

For the filling

  • 70g dark chocolate (chips or chopped)
  • 40g butter
  • 40g xylitol**
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 tablespoon plain flour

**Note from Stacey: While Xylitol is a healthy sugar replacement for us humans, it’s deadly to dogs even in small amounts. Be sure to keep xylitol away from pups. You can also make this recipe with sugar instead of xylitol – keep the measurements the same, but adjust for your own personal sweetness preferences.

For the pastry

  • 250g plain flour
  • 165g cold unsalted butter, diced
  • 30g xylitol
  • 1 large egg
  • 40 ml milk
  • Pinch of salt
  • An extra egg for the eggwash
  • Bright pink food colouring (or any colour of you choice - leave them plain if you like too!)
  • Optional: poppy seeds

Preparation for the Filling:

  1. Preheat your oven to 180 degrees or 160 degrees fan.
  2. Place the chocolate, butter, and xylitol in a microwave-safe bowl.
  3. Slowly melt the chocolate in the microwave, stopping every thirty seconds to stir to keep the mix from seizing up.
  4. Whisk in the vanilla extract, egg and flour until the mixture is totally smooth.
  5. Cover and refrigerate for around 2 hours. The mix will harden.

Preparation for the pastry

  • Preheat your oven to 180 degrees or 160 degrees fan.
  • In the bowl of a food processor, add the flour, cold diced butter and xylitol and pulse until it forms a bread crumb consistency.
  • In a jug whisk together the egg and milk and then add the food colouring and thoroughly whisk until smooth and the colour has dispersed throughout.
  • Slowly pour the egg mix into the food processor * pulsing as you go. Stop as soon as it starts to come together. Turn out onto the worktop and gently knead the dough by hand to make it smooth. You’ll only need to do this for a few seconds (only a few seconds).
    • Tip: You can do this all by hand but you may want to wear disposable gloves so you don't turn pink! Start by using your fingertips to gently rub the butter into the flour to make bread crumbs then stir in the xylitol and mix in the colour egg mix with a spatula.
  • Half the dough, flatten into disks, wrap in cling film and refrigerate for 2 hours.
  • Whisk one egg with some food colouring. This will be used to egg wash your cookies.
  • Take one piece of dough and the hardened chocolate mix out of the fridge
  • Dust your clean worktop with flour and roll out the dough to about the thickness of a £1 coin (use a little flour to help the dough not to stick to the worktop of rolling pin).
    • Tip: If you would like poppy seeds on the outside of your hamentaschen then you need to sprinkle the poppy seeds down on top of the floured surface before you roll out your dough. They will the stick to the underneath and will be visible once you start folding.
  • Cut out circle shapes with a cookie cutter (I have used a 9am cutter for mine).
  • Using a pastry brush, brush a line off egg wash around the outside of your circle.
  • Drop 1 teaspoon of filling into the middle.

  • Fold the outside left of the circle into the centre (the top will make a triangle point) take the right side and fold that into the centre overlapping with the first fold.

  • Bring the bottom up folding it under on the left side of the triangle and over on the right side of the triangle. Gently press down to seal.

  • Brush the pink egg wash gently on the top and bake for 12 minutes.
  • Eat and enjoy! Don’t forget to share with friends.

About Stacy

Stacey Hart loves to bake and cook for family and friends. She was a semi-finalist on The Great British Bake Off Season 8 in 2017.

She enjoys creating healthy, colorful, baking ideas and getting kids into the kitchen. Be sure to follow her @staceydeeskitchen on Instagram, Facebook and YouTube.