Chocolate Hamantaschen
Hamantaschen are a must-eat around Purim time. You find them in mishlach manot, and the Jewish deli makes hamantaschen every March for Purim, but now you can make them at home. This recipe is made with a little whiskey to make your chocolate taste even sweeter.  For other sweets straight from Israel, click here

Ingredients for the pastry: 

· 2 1/4 cups flour, plus more for the work surface 
· 1/2 cup sugar 
· 16 tablespoons (2 sticks) unsalted butter 
· 1 large egg plus 1 large egg yolk 
· Confectioners' sugar, for dusting (optional) 

Ingredients for the filling: 

· 3/4 cup heavy cream 
· 1 tablespoon butter 
· 1/2 lb. bittersweet chocolate 60% 
· 2 tablespoons whiskey 
· 1/4 cup cookie crumbs 

For the pastry: 

Lightly flour a work surface. Combine the sugar, the 2 1/4 cups of flour and the butter in a food processor. Pulse to create crumbs. Add the egg and the yolk; pulse just until the dough begins to clump together. Turn the dough out onto the floured work surface; knead and gather into a ball and wrap in plastic wrap. Refrigerate for 30 minutes. 

Meanwhile, make the filling: 

Heat the heavy cream and butter just until boiling point, pour over the chocolate, let stand for a minute and mix until you get a smooth mixture. Mix in the whiskey and cookie crumbs and refrigerate for 2-3 hours, until the chocolate mixture is cool and firm. 

Preheat the oven to 350 degrees. Line 1 or 2 baking sheets with parchment paper. Have a 2 3/4 to 3-inch cookie cutter or a drinking glass with a 3-inch opening at hand.Divide the dough in half; refrigerate the half you are not immediately using. Roll out the first half-portion of dough on the floured surface as thin as possible (as thin as 1/16 inch, if you can). Dip the cookie cutter or glass rim into flour and cut out circles of dough. Reroll the dough as needed. 

Use a teaspoon to mound a small amount of the filling in the center of each circle. Lift and pinch the edges of each circle in 3 places spaced evenly apart, to create a  triangle; the filling will be partially exposed in the center. Arrange on the baking sheet, spacing them an inch apart. Bake one sheet at a time for 15 minutes or until the pastries are golden on the edges. Transfer the pastries to a wire rack to cool completely. Repeat to use all of the dough; If desired, dust with confectioners' sugar. 

Store in an airtight container at room temperature for up to 1 week. 

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