Pomegranate Jelly Filled Chocolate Hamantashen Recipe

I have a confession to make right now. I don't really like hamantashen at all. Never have. I know, I know, that's a really huge thing to be admitting right now when we're just a week to Purim. There is good news here: I love baking them, the whole cutting them out with a glass and pinching in the corners thing has me feeling like a little kid again. I'm just happy to let everyone else do the eating. I hadn't baked these triangle shaped cookies in years, so it was high time I got my hands dirty again and rolled out some of these gorgeous pomegranate jelly filled chocolate hamantashen. More confessions, I even ate some!

A few weeks ago I was trying to think of a quick and easy desert to throw together before shabbos but all I had around the house was a baking chocolate bar and some pomegranate seeds. I proceeded by melting the chocolate and then dipped the pomegranate seeds into the melted chocolate, letting them set on a baking sheet in the fridge. The result was unbelievable! They were the a sweet and tangy treat with a perfectly juicy interior, and I was amazed by how fast they got finished. That is where this idea rooted from. The flavors work perfectly really, and although I don't like hamantashen, I actually loved this version! I did prepare my own pomegranate jelly but if that seems too much of a bother, you can probably get some at a specialty grocery.  

If you are following me on instagram and twitter (if you aren't, why aren't you?!), you most likely would have seen a little sneak peek of these as they came out of the oven last week. The aromas in my kitchen were just heavenly and I am so excited to be sharing the recipe with you all today! 

Pomegranate Jelly Filled Chocolate Hamantashen


The Dough:

2 Eggs
1/4 Cup Vegetable Oil
2/3 Cup Sugar
2 1/4 Cups Flour
1/2 Cup Cocoa Powder
1 Tsp. Baking Powder
1/4 Tsp Salt
3 Tablespoons Water

The Pomegranate Jelly:

2 Cups Pomegranate Juice
3 Tablespoons Fresh Lemon Juice
3 1/2 Cups White Granulated Sugar
1/2 Cup Pomegranate Seeds


1. Start by preparing your jelly/jam, you'll want to have it on hand when your dough is ready or the dough can get hard to work with while it sits. Place the pomegranate juice and sugar in a large sauce pan and heat over medium heat until the sugar dissolves. Turn the heat to medium high and continue cooking for another 30 minutes. Add the pomegranate seeds and lemon juice and continue cooking for another 10 minutes. The consistency should be much thicker at this point. If it isn't, continue cooking until it thickens up. Seal it in a heat proof container and put it in the fridge for 3-24 hours. Remove from the fridge and allow to come to room temperature before attempting to fill the hamantashen with it. 

2. Now prepare the dough. In one bowl combine the oil and eggs. In another, sift and combine all of the dry ingredients- the sugar, flour, cocoa powder, baking powder and salt.  Pour the liquid ingredients into the dry ones and mix together. The dough may be a little dry so add a tablespoon of water at a time until it is easier to work with and isn't too dry or too sticky feeling. 

3. Lay out about a handful of flour and roll out the dough to a little more then 1/4 of an inch thick. The thicker it is, the more cookie-like it will turn out and the thinner it is, the more crisp it'll be. Using a round 3 inch glass cut out circles in the dough. 

4. Put a teaspoon of the prepared pomegranate filling into the center of the circle and then it's time to form your triangle. Don't just pinch the corners because you risk the chance of them opening up on the edges in the oven. Instead, fold over one side of the circle towards the center of the circle, then do the same with the other side to overlap the two. Finally fold up the bottom to form a triangle shape. Then pinch the ends. There should be a small triangle of jelly showing at the center. 

5. Preheat the oven to 350. Lay out the prepared hamantashen on a parchment paper lined baking sheet making sure they are spread far enough part that they don't touch. Bake for 20 minutes and then remove them from the oven. Allow them to cool for at least 15 minutes before attempting to move them around. They can then be served, frozen or stored for a few days in a tightly sealed container. 

I hope all of your Purim holiday preparation is going well! 

If you do prepare this recipe and it goes well, please do send me a picture by way of any of my social media, I would love to see!!

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