Foolproof Hamantaschen

How I make it

Dough

1. In a stand mixer bowl, mix the flour, butter, powdered sugar and vanilla for 2-3 minutes, until crumbly.

2. Add the yolks and the egg and mix just until a uniform dough forms.

3. Shape the dough into a ball, wrap in plastic wrap and chill in the fridge or freezer for at least 1 hour.

Chocolate filling

1. Melt the chocolate in the microwave. Put it in a bowl, heat for 30 seconds (no longer!), stir, and repeat until fully melted.

2. Beat the butter and sugar in a bowl for a few minutes, until the sugar dissolves and the mixture is light and fluffy.

3. Add the chocolate and eggs and stir right away until smooth.

4. Sift the cornstarch over the mixture and stir until fully incorporated.

Shaping and baking

1. On a floured surface, roll the dough out to about ¼ inch (0.5 cm) thick.

2. Cut out circles with a cookie cutter or a glass.

3. Place a small mound of filling in the center of each circle, fold into a triangle and pinch the corners firmly.

4. Arrange on a baking sheet lined with parchment paper, leaving space between them.

5. Bake in an oven preheated to 330°F (165°C) for about 20 minutes. Dust with powdered sugar before serving, if you like.

What I've learned

• Other fillings: Nutella, jam, or nuts (chopped nuts, butter, sugar and cinnamon).
• I flour the counter before rolling so the dough doesn't stick.
• The cutter size sets the size of the hamantaschen. A small cutter gives small ones; a larger cutter, larger ones.
• Don't overfill! Too much filling bubbles out while baking and opens the sides. I use a small mound, keep the edges clean and pinch the sides firmly.
• Hamantaschen puff slightly while baking, so leave space between them on the sheet.
• I bake at a fairly low temperature, no more than 330°F (165°C), so the color and texture stay delicate and nothing burns.
• They're done when the edges turn light golden brown.
• For richer hamantaschen, dip them fully or partly in melted chocolate.
• Store in an airtight container.