Instructions:
For the crust:
150 grams (1 cup + 1 tbs.) white flour
100 grams cold Tnuva Butter, cubed
50 grams (1/4 cup) white sugar
A pinch of salt
1/2 tsp. vanilla extract
2 tbs. cold milk

For the filling:
1/2 jar of chocolate spread
50 grams bittersweet chocolate, finely chopped
50 grams white chocolate, finely chopped

For the coating:
100 grams white chocolate
1 tbs. oil

Instructions:
1. In a food processor, mix the flour, butter, sugar, salt, and vanilla on the pulse setting until the mixture is crumbly.
2. Add the milk and continue to mix until large dough balls form.
3. Transfer the dough balls to a slightly floured surface, knead into a single ball of dough and cover with plastic wrap. Chill in the refrigerator for an hour.
4. Then, on the floured surface, roll out the dough to a thickness of approximately 3 cm.
5. Cut circles out of the dough of approximately 7-8 cm in diameter.
6. In each circle, place 1/2 tsp. of chocolate spread and sprinkle with bittersweet and white chocolate.
7. Fold into a hamentaschen.
8. Place with spaces in between on a baking tray lined with a baking sheet.
9. Cool in the fridge for about 15 minutes; meanwhile, preheat the oven to 170 degrees Celsius.
10. Bake for 10-15 min or until the hamentaschen are golden.
11. Set aside to cool.
12. Chop up the milk chocolate and place in a bowl that’s suitable for the microwave. Heat it in the microwave in pulses, pausing to mix in between.
13. Add the oil and mix well.
15. Transfer the chocolate to a pastry bag (you can also use a spoon), and drizzle over the hamentaschen. Place in the fridge and serve at room temperature.