Super easy, yet fancy, raspberry hamentashen look almost too pretty to eat! Easy to make and delicious, these are great for misloach manot!
A few years ago I had the idea to cover my hamentashen in chocolate like the famous Roldin Sufganiyot. It was always a hit, but I still kept going back to the classics (raspberry jam) again and again.
This year I was creating a Valentines Day video for a client and stumbled upon these insanely delicious raspberry flavoured pink chocolates. I knew I HAD to try my raspberry hamentashen covered in raspberry chocolate and it didn’t disappoint! If you can’t find raspberry chocolate locally, then feel free to use ruby chocolate or even white chocolate! It will adjust the taste a bit, but the wow factor will still be there 🙂
Easy Hamentashen Recipe
For these fancy raspberry hamentashen I like to use my classic super easy hamentashen recipe. I fill them with raspberry jam (jelly for the Americans 😉 and decorate with pink raspberry chocolate and freeze dried raspberries.
So, in Israel they don’t sell freeze dried fruit yet – it’s not readily available anyway. But I knew I wanted to top these raspberry hamentashen with dried raspberries. Luckily, my parents live next door and my mom owns a fruit dehydrator! Yup, like the ones they sold on TV back in the 90s. That one!
So I took a handful of frozen raspberries (wouldn’t dream of using fresh when they’re so hard to come by here) and dehydrated them for a couple of days.
If you are in Israel and don’t have a dehydrator 😉 I have two options for you. You can order freeze dried raspberries on iHerb, orrrr you can skip them and top with sprinkles!
What do you need to make raspberry hamentashen?
Usually you’ll find the recipes I share on my blog are made with ingredients that are easy to find or that you already have in your pantry. So this is an exception to the rule…
For the hamentashen themselves, you should have everything you need. For the decorations, I admit it may be trickier, but if you can get these things, yummmm, it’s worth it.
- 1 recipe of Classic Hamentashen
- Raspberry flavoured Pink Chocolate, or ruby chocolate
- Freeze dried raspberries, or sprinkles
How do you make Fancy Raspberry Hamentashen?
- Follow the easy instructions to make and bake your hamentashen.
- Then melt your chocolate in the microwave or over a bain Marie.
- Dip your cooled hamentashen into the chocolate and cover completely.
- Top with dried raspberries and let set.
Love Fancy Hamentashen? Try these others!
I love when you try my recipes! Please rate this recipe and let me know how you liked it in the comments below.
Fancy Raspberry Hamentashen (easy!)
- Rolling pin (can use wine bottle)
- Circle cookie cutter (can use top of drinking glass)
- 2 eggs
- 1/2 cup oil
- 3/4 cup sugar
- 1 tsp vanilla extract
- 2 1/4 cups flour plus extra as needed
- 1/2 Tbsp baking powder
- 1/4 tsp salt
- rasberry jam or any other filling of your choice
- 1 cup raspberry flavored pink chocolate or ruby chocolate chips
- 1 Tablespoon freeze dried raspberries or sprinkles
- I a large mixing bowl lightly beat 2 eggs with a whisk, add ½ cup of oil, ¾ cup of sugar and 1 tsp vanilla, mix well.
- Add 2 ¼ cups of flour, ½ Tblsp baking powder and ¼ tsp of salt. Mix until dough forms.
- If the dough is very sticky to the touch add about 1 Tablespoon of flour at a time. The dough should not be dry, so do not add too much.
- Roll out the dough between two pieces of lightly floured parchment paper until about 1/2 inch thick and cut out circles using a cookie cutter or the top of a drinking glass.
- Place a teaspoon of filling in the center of each circle. Fold up the edges to form a triangle. Gently pinch sides and smooth them out.
- Bake at 350°F for 10 minutes. Let cool on a wire rack.
- Melt chocolate in a microwave safe bowl in 15 second incraments, stirring well in between each 15 seconds. When the chocolate is mostly melted, DO NOT place back in the microwave, just mix well with a spoon until completely melted.
- Dip hamentashens one at a time into the melted chocolate until completely covered.
- Top each hamentashen with a sprinkle of the dried raspberries while the chocoalte is still wet.
- Let the hamentashens set on a baking sheet or wire rack until set to the touch.