Dubai Chocolate-Inspired Hamantaschen Ingredients: For the Dough: * 2 sticks softened (not melted) butter (226 grams) or margarine for Parve * 3/4 cup powdered sugar (75 grams) * 1 large egg * 2 1/2 cups all-purpose flour (about 325 grams) * 1 tsp. baking powder * 1 tsp. vanilla extract * 1/4 tsp. salt For the Filling: * 3 cups chopped shredded dough (Kataifi dough) * 2 cups raw shelled pistachios * 1/4 cup neutral oil (such as grapeseed or light olive oil) * 1/4 cup powdered sugar For Topping: * Milk chocolate and/or white chocolate for drizzling * Crushed pistachios Instructions: 1. Prepare the Cookie Dough: * In a bowl, combine flour, salt, and baking powder; set aside. * In a mixer bowl, cream together softened butter and powdered sugar for about 4 minutes until light and fluffy. * Add the egg and vanilla extract, beating for another 2 minutes. * Gradually add the dry ingredients to the mixer bowl in small batches, mixing until fully combined (about 4 minutes). * Bring the dough together on a counter, wrap it in plastic wrap, and chill in the refrigerator for 30–45 minutes. 2. Prepare the Filling: * Chop the thawed shredded Kataifi dough and toast it in a skillet without oil or butter. Stir frequently to avoid burning until golden and crispy. Set aside to cool. * In a high-speed blender, blend the shelled pistachios until they start to form a paste. Add powdered sugar and oil, then continue blending until smooth and creamy. * In a separate bowl, combine the toasted Kataifi noodles with the pistachio butter, mixing until evenly combined. 3. Shape the Hamantaschen: * Remove the chilled dough from the refrigerator and divide it into two pieces for easier handling. * Roll out each piece to about 1/8-inch thick. * Use a 3-inch circle cutter to cut circles from the dough. * Place a spoonful of the filling in the center of each circle. Carefully lift each circle and pinch the edges at three points to form the iconic triangular hamantaschen shape. * Arrange on a baking sheet lined with parchment paper. For best results, chill the formed hamantaschen in the refrigerator for 30 minutes or in the freezer for about 15 minutes. 4. Bake: * Preheat your oven to 350°F (175°C). * Bake the hamantaschen for 12–15 minutes, or until the edges are lightly golden. 5. Decorate: * Melt milk chocolate and/or white chocolate in a microwave-safe bowl. * Transfer the melted chocolate to a piping bag and drizzle over the warm hamantaschen. * Finish with a sprinkle of crushed pistachios for extra crunch. 6. Serve and Enjoy: * Let the hamantaschen cool slightly, then serve and enjoy the rich chocolate filling, crunchy Kataifi, and nutty pistachio butter in every bite! #sivanskitchen #fyp #purim #hamantaschen #pistachio #dubaichocolate #inspired #baking - @sivanskitchen