Hamentashen by Bake Bellissima

These hamentashen, made with a rugelach dough and filled with a fudgy chocolate filling, are delicious as well as easy to make.

Fudgy hamentashen by Bake Bellissima

Rugelach dough is very simple and easy to shape. It does need to fridge time to firm up, but that allows the hamentashen to maintain their famous shapes.

Fudgy hamentashen by Bake Bellissima


Fudgy hamentashen by Bake Bellissima

Hamentashen by Bake Bellissima

Fudgy hamentashen

Author: Bake Bellissima
This rugelach dough recipe is adapted from Ina Garten.


  • Dough
  • 8 ounces cream cheese, at room temperature
  • ½ lb unsalted butter, at room temperature (2 sticks)
  • 1/3 cup granulated sugar
  • teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • Chocolate Filling
  • 1/2 cup icing sugar
  • 1/3 cup sugar
  • 4.5 oz semi-sweet chocolate chips, melted
  • 1/3 cup unsalted butter, melted
  • 1 egg beaten with 1 tablespoon milk (for egg wash)
  • Crystal sugar for sprinkling on hamentashen


  1. Mix the cream cheese and the butter at high speed with a paddle attachment, until light and fluffy. Add 1/3 cup granulated sugar, salt and vanilla extract. Lower the speed and add the flour, mixing until just combined.
  2. Roll the dough into a ball on a well floured surface, and cut into 4 quarters. Wrap each piece in plastic, and place in the fridge for 1 hour.
  3. Prepare the filling by mixing the melted butter and chocolate chips into the icing sugar and cocoa. This will form a paste.
  4. On a well-floured board, roll each dough quarter into a 9-inch circle.
  5. Shape cookies using a 3 inch cookie cutter and put a teaspoon of chocolate filling in each center. Make 3 corners by pinching the dough together carefully, so that the dough does not separate in the oven.
  6. Place the hamentashen on a pan sheet lined with parchment paper and chill for 30 minutes.
  7. Preheat the oven to 350 degrees F.
  8. Brush each cookie with the egg wash. Top each cookie with crystal sugar and bake for 15 to 20 minutes, or until lightly browned. Cool on a rack.

Get our top 10 most-loved recipes and weekly menu

“My family has loved each and every recipe we’ve made from Bonjour Cuisine. Try one, and you won’t be disappointed!”

—Jennifer Greene

More Testimonials


  • Strawberry rugelach, a delicious addition to a sweet table, and also the perfect afternoon treat . See the link in bio for the foolproof recipe!
  • Also very popular this week, the perfect butter pecan cookie recipe for Thanksgiving!
  • This roasted butternut squash recipe is seriously trending right now on Bonjour Cuisine! See link in bio.  #thanksgiving2018, #sidedishes, #classicswithatwist.
  • Pumpkin muffins with cinnamon, cardamom and pistachio frosting.  #pumpkin, #thanksgiving, #kidfriendly, #cardamom, #cinnamon
  • I always make time to plan my holiday menus by visiting my favorite sites for recipe inspiration :) Here are some delicious Rosh Hashanah salad ideas, each with a hint of sweetness from fall fruits. Find the recipes for the kale salad with maple dressing, arugula salad with squash and caramelized apple vinaigrette, and another variety with pear and pomegranate on bonjourcuisine.com. #roshhashana, #salads, #kale, #pomegranate, #newyear, #enjoy