1 h 0 min

Step 1

In a food processor, add all the dry ingredients and pulse briefly to combine.

Step 2

Add the cold butter cubes to the food processor and pulse until the mixture reaches a coarse, sandy texture with pea-sized bits of butter.

Step 3

Add the egg yolk, orange zest, and orange juice, then pulse just until the dough starts to come together. Do not overmix, pleaseeeeeee! 😉

Step 4

Wrap the dough tightly in plastic wrap and refrigerate for at least one hour, or up to 3–4 days.

Step 5

For the filling, use scissors to cut the shredded filo dough into ½-inch pieces. Spread it out evenly on a baking tray and bake in a preheated 420°F oven for 10–15 minutes, or until deep golden brown. Keep a close eye on it, stirring occasionally to ensure even toasting. Once done, remove from the oven and let it cool to room temperature.

Step 6

Once the toasted shredded filo has cooled to room temperature, transfer it to a bowl. Add the pistachio butter and mix until fully combined, ensuring the filo is evenly coated.

Step 7

Back to the dough—roll it out to ½ cm thickness. Use a cup or a cookie cutter to score circles, then place a small ball of filling in the center of each. Fold the edges to form hamantaschen, pinching the corners to seal. Transfer to the fridge for 30 minutes while you preheat the oven to 360°F (180°C).

Step 8

Bake for 15-17 min, just until the corners start to get brown.

Step 9

Let the hamantaschen cool completely to room temperature.

Step 10

In a microwave-safe bowl, add the chocolate chips and coconut oil. Heat in 10-second increments, stirring in between, until the chocolate is fully melted. Be careful not to overheat—it should be just warm enough to melt smoothly, not hot.

Step 11

Dip one corner of each hamantaschen into the melted chocolate, then place them on a baking tray lined with parchment paper. Let them sit until the chocolate is fully set. For faster setting, you can place the tray in the fridge for a few minutes.

Step 12

YASSS!