Photo: Amy Kritzer
Welcome guest blogger, Amy Kritzer!
When I asked Amy if she had a tempting hamantaschen recipe for Purim 2016 she shared this recipe with chocolate and tehini at the center of this holiday cookie. Read on to see how Amy shines as she puts new twists on traditional Jewish baking:
Back in college, I was attending a hamantaschen making party, much like an young coed would do, when my gentile roommate asked me: “Is this the holiday where you eat a lot and drink wine or fast? If it’s the former, I’ll come, if it’s the latter, you’re on your own.” Continue reading
photo: Sarah Lasry
We’re switching it up and baking savory hamantaschen for our Purim celebration next week. And it couldn’t be any easier. Continue reading
photo: Shushy Turin-Shine; www.cookinginheels.com
It’s a little early, I know. But the weekend is fast approaching and with it comes an opportunity to commit to mastering the most whimsical of all baked goods: Hamantaschen!
So when Sarah Lasry posted a little preview of what I’ll be posting here NEXT week, our friend Shushy over at Cooking in Heels flipped head over her stilettos for this dough. Sarah promises it’s fabulous, even for those of us who have had problems with corners popping open and shapes looking too, well, UN- triangular. Yup, both Sushy and I confess freely to being hamantaschen challenged.
With thanks to Shushy, who stirred up a lot of expectation on her Instagram account (do check out her fabulous blog) and Sarah Lasry, one of my ”4 Bloggers Dish: Passover” co-authors and go to recipe expert at Patchke Princess, here’s a dairy free (pareve) dough without a bit of margarine.
YAY for coconut oil!
For more ideas on hamantaschen fillings (chocolate and apricot and kid friendly jelly) and doughs (chocolate and anise and peanut butter), click my previous posts here and here.
Be sure to check back for another hamantschen recipe next week. I’m sworn to secrecy but I CAN tell you that it’s time for something savory- and we’ll have it right here for you.
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The Perfect Basic Hamantaschen Dough
This recipe is courtesy of Sarah Lasry
If you would like to make this dough in advance: wrap it tightly in plastic wrap and keep in fridge. However the dough will be very hard from the coconut oil when you first remove from fridge, so you MUST leave it for a minimum of 2 hours on countertop to get to room temperature before using.
This recipe is non-dairy (pareve)
- 3/4 cup coconut oil, room temp.
- 2/3 cups sugar
- 1 egg, room temp.
- 1 tsp. pure vanilla extract
- 2 tbsp. grated & finely chopped fresh lemon & orange rinds (the peel of about 1 large lemon & orange)
- 2 1/4 cup flour
- 1/4 tsp. salt
- 3-4 tbsp. orange liqueur (I use Cointreau or you can use orange juice)
- Add the coconut oil and sugar to the bowl of an electric mixer. Using the whisk attachment, cream the sugar and oil till smooth (about 3 minutes)
- Add the egg, vanilla & citrus peel one at a time and whisk until combined.
- Slowly add the flour one cup at a time to mixer and whisk some more until a dough starts to form.
- Add the salt.
- Use a rubber spatula to scrape down the sides.
- Add the orange liqueur one tablespoon at a time and mix until the dough comes together easily. The dough should not be sticky but pliable and easily removable from the bowl. (You might need a little more liquid to achieve the desired consistency)
- At this point you can roll out the dough and fill with your favorite hamantaschen filling.
- Bake in 350 F pre-heated oven for about 13-15 minutes on a paper lined cookie sheet.
- The Hamantaschen are done when they a slightly golden at the edges and still soft to the touch.
- Remove from tray and let cool entirely on rack.
- Your Hamantaschen will be crispy with a little chewy bite.
Lots of laughter, wild costumes, and of course, the re-telling of the Purim victory tale, are all part of the Purim celebration. The hamantaschen, triangular cookies filled with jam, are always a key component.
And while I’ve seen these favorite cookies in bakeries at other times of the year, nothing signals Purim more delightfully than the tradition of baking these sweet treats in your own kitchen. Continue reading
Lil’ Miss Cakes (aka Melissa Kaye) has outdone herself by creating peanut butter and jelly hamantaschen! Continue reading
Hamantaschen are delectable, triangular filled cookies eaten on the holiday of Purim.
While some think that these tasty folded treats resemble little hats, they are referred to as Oznei Haman in Hebrew and Orecchie d’Aman in Italian, in both cases meaning Haman’s EARS, not hats! Continue reading