Dubai Chocolate Hamentashen | Cooking with Faigy: Purim

Dubai Chocolate Hamentashen Join Cooking with Faigy for a delightful and creative twist on a classic Purim treat! In this exciting episode, Faigy takes on the challenge of transforming the latest viral chocolate sensation into a delectable hamantaschen. Along the way, she explores the meaning behind this beloved triangular cookie, the tradition of mishloach manos, and the deeper reasons for joy during Purim. Look out for her favorite Sous Chef’s. Hamentashen recipe: 2 large eggs ½ cup oil ½ cup sugar 1 tsp vanilla extract 2 cups all purpose flout ½ tsp baking powder ¼ tsp salt Preheat the oven to 350 degrees Mix together the eggs, oil, sugar and vanilla. Slowly add the flour, baking powder and salt and form a dough. Roll out the dough and cut circles and pinch them closed to form a triangle. Bake for 12-14 minutes and cool. Dubai Chocolate filling: Filling: 2 bars Swiss milk chocolate chopped and melted 1 bar white chocolate, chopped and melted (for drizzling) 1 cup phyllo threads/ kadaifi, chopped and melted down with 1/2 stick butter Pistachio Paste 1 cup pistachios 1/4 cup oil (poured slowly into the pistachios) 1 tablespoon Confectionary Sugar 1 teaspoon Vanilla pinch of salt In a blender add the pistachios. Slowly add the oil, one tablespoon at a time. Blend until smooth. It will take about 10 minutes to reduce and become smooth. Slowly add in the vanilla, pinch of salt and confectionery sugar. Stir for 3 more minutes. It will form a thick paste. Place the phyllo dough and butter into a pan over a medium flame. Allow the dough threads to crisp up. Remove from the pan and stir the pistachio paste into the dough threads. Begin to fill the hamentachen by layering the milk chocolate then a tablespoon of the phyllo dough. Drizzle the hamentachen with melted white chocolate. Enjoy!