Directions

1. For the dough: Cream the sugar and butter together in a stand mixer with the paddle attachment. Add the eggs, vanilla, baking powder and salt and mix in. Add the cocoa powder and flour and mix on low until just combined and a smooth dough forms.
2. Divide the dough into two pieces, flatten into discs and wrap each piece well in plastic wrap. Refrigerate for at least one hour or until the dough has firmed up a bit. When the filling is ready and you’re ready to form the hamantaschen, if the dough is too hard, let it sit on the counter for a few minutes before rolling out.
3. For the filling: Bring a pot of water to boil and add the pistachios. Simmer for 3-4 minutes, then drain well. Transfer the pistachios to a clean town and rub to remove the skins. I find it easiest to use a piece of paper towel to quickly rub the skin off of each nut.
4. Once all of the pistachios are skinless, place them in the bowl of a food processor. Add the salt, sugar and vanilla and process until the pistachios are crushed and powdery. Add the oil and process until a paste has formed — this will take several minutes. Add the milk and process until a smooth and creamy paste has formed. Add the tahini and process until mixed well. At this point, you can add a little blue food coloring and mix through. This is optional, but it will make the filling look more green and less yellow. The pistachio cream will be warm and loose now. As it cools and is mixed with the Kataifi, it will thicken up a bit. Set aside while you toast the Kataifi.
5. In a large frying pan, melt the butter over medium heat. Add the Kataifi and cook, stirring constantly, until the threads are toasted and golden brown. This will take 5-8 minutes. Transfer to a bowl and let cool.
6. Once the Kataifi is cooled, add all of the pistachio cream and use a spatula to mix well. You’re now ready to make the hamantachen.
7. Preheat your oven to 350ºF / 175°C.
8. On a lightly floured surface, roll the dough approximately 1/8-inch thick. Use a 3-inch cookie cutter to cut circles and collect the scraps to re-roll.
9. Place approximately 1 Tbsp. of filling in the centre of each circle of dough. Bring three sides of the dough together to make a triangle, pinching the three corners together to seal. Place the formed hamantachen onto a baking sheet lined with parchment paper. Continue until the tray is full, then bake for 8 minutes, turn the tray and bake another 7-8 minutes, until the dough has lost any shine and the bottoms of the cookies are lightly browned.
10. Continue with the rest of the dough and filling. Remove from the oven when done and let cool completely.
11. Melt dark or milk chocolate first. In a small dish, microwave the chocolate in 30-second increments, until melted and smooth. I like to transfer the melted chocolate to a small, disposable pastry bag, or use a small sandwich bag, cutting off the corner to form a small hole, then drizzle the chocolate over the hamantaschen.
12. Melt the white chocolate. Place half of the melted white chocolate into a disposable bag, cut a small hole and drizzle over hamantaschen. Add one or two drops of green food colouring to the remaining melted white chocolate, then transfer to a bag and drizzle over the hamantaschen.
13. Let the chocolate harden completely before transferring to a serving dish. You can speed this up by placing the hamantaschen into a fridge until the chocolate is firm.
14. These will keep well on your counter in an air-tight container for a few days. They also freeze well — just freeze before adding the chocolate topping. Thaw completely, then drizzle with chocolate.