Chocolate Spiral Hamentashen

1: Preheat oven to 350F. Line a baking sheet with parchment paper.

2: In the bowl of a mixer, combine eggs, sugar, and oil. Whisk until frothy and pale yellow. Add in orange juice and vanilla and mix.

3: Separate your batter in two, keeping half of the batter in your mixer and the other in a separate mixing bowl.

4: Change attachment of the mixer to paddle. Add 1 tsp baking powder. Get mixer started and add about 2-2.5 cups of flour, 1 tbsp at a time. Stop adding once dough is stiff and slightly sticky. Transfer to a floured working surface.

5: Add the extra batter into your empty mixer. Add cocoa powder, 1 tsp baking powder, and 2-2.5 cups of flour, 1 tbsp at a time. Once done, transfer to a floured working surface.

6: Separate each ball in two. Roll out one white and one chocolate dough. Place one on top of another. Slice pieces of about 1/2 cm thick. Flatten them a little more with the rolling pin to adjust the circle shape.

7: Fill with favorite filling, like Hashachar chocolate spread.

8: Fold into Hamentash and place on the baking sheet. Bake for about 18-20 minutes, or until crunchy and slightly golden.