Hamantaschen are one of my favorite Jewish foods to bake — and eat. As a child, I remember helping my mother to gently tape wax paper to our wooden kitchen table to prepare for the sticky mess that would ensue when rolling copious amounts of hamantaschen dough. I think this was the only time we used wax paper — and I still stock it in my own kitchen for this occasion.
This recipe for Caramel Macchiato Hamantaschen was adapted from the “The Spice and Spirit of Kosher-Jewish Cooking” by Esther Blau, which was a staple cookbook in my home growing up. While I am a hamantaschen purist, loving the simplest of apricot-filled hamantaschen, I decided to expand my hamantaschen repertoire with this creation. These easy hamantaschen are soft and sweet on the outside, with the perfect inside burst of melted espresso morsels in a juicy caramel sauce.
I use Nestle Toll House Espresso Morsels and the caramel-flavored Smucker’s Sundae Syrup, but any espresso baking chips or caramel syrup would work.
Note: The hamantaschen dough needs to refrigerate for a few hours, and preferably overnight.
When you are ready to roll the dough, have the following items nearby to make the rolling process smoother:
- Rolling surface (wax paper, a silicone baking mat or flat plastic cutting board)
- 1 cup of flour in a bowl
- Rolling pin (if you don’t have a rolling pin, try an unopened wine bottle or tall plastic cup)
- Plastic cup (about 3.5 inches in diameter)
- Prep bowl filled with caramel syrup
- Prep bowl filled with espresso baking chips
- Spoons for caramel and chips
- Prep bowl with ½ cup water
- 4 baking trays with greased baking sheets on them