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Name: Chocolate Hamantaschen
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 60
Cuisine: American
Ingredients: 1/4 c Water; 1/2 c Milk or nondairy creamer; 2 c Toasted chopped pecans; 1/4 c Honey; 7 tb Butter or margarine; 3/4 c Sugar

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INGREDIENTS

1/4 c Water
1/2 c Milk or nondairy creamer
2 c Toasted chopped pecans
1/4 c Honey
7 tb Butter or margarine
3/4 c Sugar

Servings

INSTRUCTIONS

MMMMM---------------------CHOCOLATE FILLING-------------------------- 1/2 c Cocoa powder 1/2 c Sugar 1/4 c Milk OR whipping cream or -coffee 1 c Chopped toasted walnutsMMMMM------------------------HAMANTASCHEN----------------------------- 3 c Flour 1/2 c Finely ground almonds 1 1/2 ts Baking powder 1/4 ts Salt 1/2 c Sugar 1 c Butter or margarine 3 tb Hot water 2 tb Cocoa powder 1 Egg 1 Egg white CARAMEL PECAN FILLING: Bring sugar and water to boil in heavy saucepan over medium-high heat, stirring with wooden spoon until sugar dissolves. Remove from heat and add pecans, butter and milk. Return to heat, stirring constantly, and simmer until thick, about 10 minutes. Remove from heat and stir in honey. Transfer to oven-proof glass bowl, cover with plastic wrap and refrigerate until set, about 1 hour. CHOCOLATE FILLING: Combine cocoa, sugar, milk and walnuts in bowl and blend thoroughly. HAMANTASCHEN Combine flour, almonds, baking powder, salt and sugar. Blend in butter with electric mixer until mixture resembles very fine crumbs. Blend water and cocoa in small bowl and beat in egg. Add to flour mixture and beat until mixture begins to form dough. Do not over-mix. Transfer to floured board and knead into ball. Chill 30 minutes for easier handling. Divide into 6 or 7 portions. Flatten each with palm of hands and roll out 1/4 inch thick. Cut into 3-1/2 inch rounds with scalloped cookie cutter. Place 1 teaspoon Caramel Pecan Filling or Chocolate Filling in center of each round. Fold edges of dough toward center to form triangle, leaving bit of filling visible in center. Pinch edges to seal. Place on lightly greased foil-lined baking sheet and brush with egg white. Bake at 350 degrees until firm, about 20 minutes. Transfer to racks to cool. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Los Angeles Times 3-4-98. About 5 dozen. Each hamantasch: 127 calories; 25 mg sodium; 16 mg cholesterol; 8 grams fat; 13 grams carbohydrates; 2 grams protein; 0.27 gram fiber. Recipe by: Los Angeles Times 3-4-98 Posted to JEWISH-FOOD digest by Nancy Berry on Feb 16, 1999,

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Chocolate Hamantaschen

1/4 c Water
1/2 c Milk or nondairy creamer
2 c Toasted chopped pecans
1/4 c Honey
7 tb Butter or margarine
3/4 c Sugar

MMMMM---------------------CHOCOLATE FILLING--------------------------    1/2 c  Cocoa powder    1/2 c  Sugar    1/4 c  Milk OR whipping cream or           -coffee      1 c  Chopped toasted walnutsMMMMM------------------------HAMANTASCHEN-----------------------------      3 c  Flour    1/2 c  Finely ground almonds  1 1/2 ts Baking powder    1/4 ts Salt    1/2 c  Sugar      1 c  Butter or margarine      3 tb Hot water      2 tb Cocoa powder      1    Egg      1    Egg white   CARAMEL PECAN FILLING: Bring sugar and water to boil in heavy  saucepan over medium-high heat, stirring with wooden spoon until  sugar dissolves. Remove from heat and add pecans, butter and milk.  Return to heat, stirring constantly, and simmer until thick, about 10  minutes. Remove from heat and stir in honey. Transfer to oven-proof  glass bowl, cover with plastic wrap and refrigerate until set, about  1 hour.    CHOCOLATE FILLING: Combine cocoa, sugar, milk and walnuts in bowl and  blend thoroughly.    HAMANTASCHEN Combine flour, almonds, baking powder, salt and sugar.  Blend in butter with electric mixer until mixture resembles very fine  crumbs. Blend water and cocoa in small bowl and beat in egg. Add to  flour mixture and beat until mixture begins to form dough. Do not  over-mix. Transfer to floured board and knead into ball. Chill 30  minutes for easier handling. Divide into 6 or 7 portions. Flatten  each with palm of hands and roll out 1/4 inch thick. Cut into 3-1/2  inch rounds with scalloped cookie cutter. Place 1 teaspoon Caramel  Pecan Filling or Chocolate Filling in center of each round. Fold  edges of dough toward center to form triangle, leaving bit of filling  visible in center. Pinch edges to seal. Place on lightly greased  foil-lined baking sheet and brush with egg white. Bake at 350 degrees  until firm, about 20 minutes. Transfer to racks to cool. Formatted by  Lynn Thomas dcqp82a@prodigy.com. Source: Los Angeles Times 3-4-98.  About 5 dozen. Each hamantasch: 127 calories; 25 mg sodium; 16 mg  cholesterol; 8 grams fat; 13 grams carbohydrates; 2 grams protein;  0.27 gram fiber.    Recipe by: Los Angeles Times 3-4-98    Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on  Feb 16, 1999,

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Nutrition

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Serving Size: 1 Serving (19g)
Recipe Makes: 60 servings

Calories: 106
Calories from Fat: 72 (68%)

Amt Per Serving		% DV

	Total Fat 8g	11 %
	Saturated Fat 1.3g	7 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 2.2g
Cholesterol 2.9mg		1 %
Sodium 1mg		0 %
Potassium 32.3mg		1 %
Total Carbohydrate 9.1g		3 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 8.4g
Protein 0.7g		1 %
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Calories per serving: 106

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