Espresso Martini Hamantaschen

Espresso martinis are one of life’s greatest pleasures. And now you can enjoy them any time of the day – in hamantaschen form!

Hamantaschen have always been one of my favorite holiday treats – but not your average deli cookie that crumbles around a jammy filling.

This Espresso Martini Hamantaschen recipe is anything but ordinary, inspired by the hottest cocktail on menus across the country, the espresso martini! An eggless dough is flavored with instant coffee and Kahlua, and wrapped around a sweet, coffee-laced filling made with Nutella, cream cheese, and garnished with a coffee bean!

Purim’s coming up, so get in the holiday spirit with this Espresso martini hamantaschen. They’re easy to make and taste amazing. Grab the recipe below!

Need other ideas for Purim? Check out my other recipes here!

Espresso Martini Hamantaschen

Author: Micah Siva

Makes: 20-24

Dough:

• ¾ cup unsalted butter, at room temperature
• ½ cup granulated sugar
• 1/4 cup apple sauce
• 1 teaspoon vanilla extract
• 1 tablespoon instant coffee powder
• 1 tablespoon Kahlua
• 2 ¼ cups all-purpose flour
• 1 tbsp cornstarch
• 1 teaspoon baking powder
• ¼ teaspoon sea salt

Filling:

• ¾ cup Nutella
• ½ cup cream cheese
• 1 tablespoon instant coffee powder
• ¼ cup sugar
• 1 tablespoon Kahlua
• 24 coffee beans

  ½ cup white chocolate chips
  1/2 tablespoon coconut oil

Preparation:

1. Use the paddle attachment to combine the butter, sugar, apple sauce, vanilla, coffee powder, and Kahlua until light. Add the flour, cornstarch, baking powder, and salt, mixing on low until just incorporated. Add the sprinkles, and mix on low for 1 minute more to evenly distribute.
2. Flatten the dough into a disc, and wrap in plastic wrap. Refrigerate for at least 45 minutes.
3. Meanwhile, make the filling: in a bowl or stand mixer, combine the Nutella, cream ceese, coffee powder, sugar, and Kahlua.
4. Line 2 baking trays with baking paper.
5. Remove the dough from the fridge and cut it in half. Re-wrap one half of the dough with plastic wrap and keep in the fridge. Roll one half of the dough on a well-floured surface to ⅛-inch thickness.
6. Use a 3-inch circular cookie cutter (or glass) to cut out circles and transfer them to the lined baking trays. Repeat with remaining dough. Brush each circle with the cornstarch mixture. Re-roll the scraps until all dough is used. If you find the dough is sticking to the glass, dip it in flour before cutting.
7. Place 1 teaspoon of the filling in the center of each circle. Fold the left side of the dough towards the center, covering a small portion of the filling. Fold the right side of the dough towards the center, slightly overlapping with the left on the edge closest to you, creating a triangle shape. Fold the top of the dough over, pinching the edges together, or tuck it over like an envelope.  Pinch each corner to secure.
8. Repeat with the remaining circles and top each hamantaschen with a coffee bean. Transfer the tray to the fridge for at least 15 minutes.
9. Meanwhile, preheat the oven to 350F.
10. Bake the hamantaschen directly from the fridge for 13 to 15 minutes, or until just golden. Note: if you roll the hamantaschen out too thick, it will take longer to bake. Check the hamantaschen for doneness around 12 minutes.
    Let cool on the baking tray.
11. Melt white chocolate and coconut oil in the microwave in 30 second increments.
12. Drizzle the white chocolate over the hamantaschen.