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Spumoni Hamentaschen

When I told my husband that my Purim theme this year was going to be ice cream, his first response was "you have to make spumoni hamentaschen!"


Now, I don't know about you, but spumoni was not a flavor of ice cream that I grew up eating. I honestly didn't even know what spumoni tasted like until I started to create this recipe.


Spumoni is an ice cream flavor that combines cherry, pistachio, and chocolate ice creams. just like Neapolitan the flavors are side by side in the container and when scooped, create a gorgeous swirl of colors and flavors.


These hamentaschen has a combination of chocolate and cherry doughs and are filled with homemade pistachio butter!


Chocolate Dough

2 Cups all purpose flour

¼ Cup dutch process cocoa powder

½ Teaspoon salt

⅔ Cup granulated sugar

2 Teaspoons baking powder

½ Vegetable or canola oil

1 Egg

¼ Cup cold water


Place all of the dry ingredients (flour, cocoa powder, baking powder, sugar, and salt) in the bowl of a stand mixer fitted with a paddle attachment. A handheld mixer will work just fine as well.


Mix on low speed until combined. Add in the oil and mix until the dough looks like a fine sand.


Add in the egg and mix until combined. With the mixer on medium speed, slowly drizzle in the cold water until a ball of dough forms.


Wrap the dough in plastic wrap and refrigerate for at least 1 hour.


Cherry Dough

2 Cups all purpose flour

¼ Cup dried cherries, chopped fine

½ Teaspoon salt

⅔ Cup granulated sugar

2 Teaspoons baking powder

½ Vegetable or canola oil

1 Egg

¼ Cup cherry juice

Red food coloring, if desired


Place all of the dry ingredients (flour, dried cherries, baking powder, sugar, and salt) in the bowl of a stand mixer fitted with a paddle attachment. A handheld mixer will work just fine as well.


Mix on low speed until combined. Add in the oil and mix until the dough looks like a fine sand.


Add in the egg and mix until combined. With the mixer on medium speed, slowly drizzle in the cherry juice until a ball of dough forms.


Roll out the chocolate dough on a well floured surface to 1/3 inch thickness.


Place the cherry dough on top of the chocolate and roll with a rolling pin until it fully covers the chocolate dough.


Starting at the edge furthest from you roll the doughs into a log. wrap in plastic wrap and refrigerate overnight.


Filling

8 oz roasted salted pistachios

1/3 Cup powdered sugar


Pour the nuts into a food processor. Turn on the food processor and let it go until the nuts become a smooth paste.


This will take a while. The longer you let the food processor do it's work, the smoother and thinner your nut butter will be.


When the nut butter is a consistency that you like, remove from the food processor and mix with the powdered sugar. Refrigerate until ready to use.


Preheat the oven to 375 degrees Fahrenheit.


When you are ready to shape the cookies, take the log of dough out of the refrigerator. Cut a circle 1/2 inch thick.


Place 1 Teaspoon of the pistachio butter in the middle and fold or pinch to make a triangle.


Place 1 inch apart on an ungreased cookie sheet.


Bake for 10-12 minutes.












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