Hamantaschen is a filled pocket or pastry recognizable for its triangular shape, usually associated with Jewish holiday of Purin. The shape is achieved by folding in the sides of a circular piece of dough with a filling placed in the centre. Hamantaschen are made with many different filling, including poppy seed(the oldest and most traditional variety), prunes, nut, date, apricot, raspberry, raisins, apple, fruit preserves, cherry, fig, and chocolate.
- 2 cups all purpose flour
- 1/2 cup granulted sugar
- 4 tsp poppy seeds
- 1 tbsp lemon or orange zest
- 1/ 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 2 egg yolks
- 1 egg
- 1 tsp vanilla
- 2/3 cup apricot or raspberry jam
- 1 tbsp milk
- Whirl flour, sugar, poppy seeds, lemon zest, baking powder and salt in a food processor.
- Add butter and pulse until coarse crumbs form.
- Whisk yolks, egg and vanilla in a bowl and pour through feed tube. pulsing until dough starts to come together.
- gently knead into a ball and divide in half.
- Wrap in plastic wrap and press into discs. refrigerate at least 1 hour or unto 3 days.(bring to room temperature before rolling).
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
- Roll dough on a lighty floured surface to1/4” thickness. Use a 3” round cookie cutter to cut out dough, rerolling scraps. Scoop a scant 1 tsp jam into centre of each round.
- Lightly brush edges of rounds with milk. Pinch in 3 corners to seal, forming a triangle, leaving jam centre open.
- Refrigerate for 15 min.
- Bake in a preheated oven until golden brown, about 20 minutes.
These are ideal dunked in a cup of coffee or tea. Or serve alongside a glass of VinSanto or other dessert wine. Use blanched or un blanched almonds.
Makes 72 Biscotti
- 3/4 cup coarsely chopped dried cherries
- 2 tbsp kirsch, brandy or water
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 2 tsp almond extract
- 2-1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup whole almonds, coarsely chopped
- 12 oz white chocolate, chopped
- In a microwaveable bowl, microwave cherries, kirsch (water) on high for 45 seconds. Stir; let stand until most of the liquid is absorbed, about 20 minutes.
- In a bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time.
- Beat in almond extract.
- In a separate bowl, whisk together flour, baking powder and salt; add to butter mixture in 2 additions, stirring just until combined.
- Drain cherries if necessary. Add cherries, almonds and 1/3 of the chocolate. Mix well.
- Divide dough into thirds. On a lightly floured surface, roll each into 12 inch long log.
- Place, 2 inches apart, on parcement paper-lined or greased baking sheet; press to flatten logs slightly.
- Bake in 325 degree preheated oven until light golden and just firm to the touch, about 30 minutes.
- Let cool on a pan on rack for 10 minutes.
- Transfer log to cutting board. Using a sharp knife, cut into 1/2 inch thick slices. Stand slices up, about 1/2 inch apart, on baking sheet.
- Bake in a preheated 325 degree F oven until almost dry, about 30 minutes.
- Transfer to a rack, cool completely.
- In a bowl over saucepan of hot water, melt remaining chocolate.
- Dip 1 end of each biscotti into chocolate. Place on waxed or parchment paper-lined baking sheet; let stand until set, about 1 hour.
Store layered between waxed paper in airtight container for up to 1 week or freeze for upto 1 month.
Rugalahs are one of the most requested Hannukkah cookies. When the nut-and-fruit crescents bake, they ooze ever so slightly, and the rich filling crisp and caramel-like around the crescents.
- 1 pkg(250g) cream cheese softened
- 1 cup butter, softened
- 2 tbsp granulated sugar
- 2 cups all purpose flour
- 1 cup coarsely chopped pecans, toasted
- 1/2 cup golden raisins(optional)
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 3/4 tsp cinnamon
- 3/4 cup apricot jam
- In bowl, beat cream cheese with butter until fluffy: beat in sugar.
- Stir in flour in 2 additions.
- Form into ball: cut into quarters and shape into discs. Wrap each and refrigerate for 2 hours. (make ahead: Refrigerate up to 24 hours.) Let stand at room temperature for 15 minutes.
- In a bowl, stir together pecans, raisins (if using), granulated sugar, brown sugar and cinnamon.
- In a separate bowl stir jam with 1 tsp water.
- On lightly floured surface, roll out 1 disc into 11”(28cm) circle. Spread 3 tbsp of the jam mixture evenly over top; sprinkle with one-quarter of the nut mixture.
- Cut into 12 pie-shaped wedges; starting from wide end, roll up each wedge.
- Place, about 2”(5cm) apart, on parchment paper or foiled lined baking sheets.
- Refrigerate for 30 minutes.
- Repeat with remaining dough and filling.
- Topping: Brush egg over crescents. Sprinkle with sugar.
- Bake in 350 degree F(180 degree C) oven until golden, about 25 minutes.
- Let cool on pans on racks for 5 minutes.
- Transfer to racks and let cool completely.
Roasting the cauliflower brings out a depth of flavour in the gorgeous dip. Serve this hint of curry spread with pappadum, crudites or crackers.
Makes 3 cups
- 3/4 cup Balkan-style plain yoghurt(Greek yoghurt)
- 1/4 cup extra-virgin olive oil
- 1 tsp curry powder
- 1/2 tsp salt, ground cumin and ground coriander
- 1/4 tsp ground ginger and pepper
- 1 head cauliflower(about 2 lbs)
- 1 large onion cut into eighths
- 6 clove garlic
- 1 tbsp lemon juice
- 3 tbsp chopped fresh cilantro
- In a large bowl, stir together 1/3 cup if the yoghurt, oil, curry powder, salt, cumin, coriander, ginger and pepper.
- Cut cauliflower into florets; add yoghurt mixture along with onions and garlic, tossing to coat.
- Spread on large greased baking tray; roast in 425 degree F(220) oven, stirring once, until tender and browned, about 40 minutes. Let cool.
- In food processor, puree together cauliflower mixture, remaining yoghurt and lemon juice until fairly smooth with a few chunks.
- Stir in cilantro.
Inspired by Beef Wellington, the clasic of the 1960s , this mini make-ahead version has fewer steps and ingredients.
- 3 tbsp dijon mustard
- 1 tbsp chopped thyme(or 1 tsp dried)
- 1/4 tsp each salt and pepper
- 12 oz beef tenderloin premium oven roast. cut in1” cubes
- 1 pkg(450g) frozen butter puff pastry, thawed
- 1 egg
- In bowl, mix together mustard, thyme, salt and pepper, add beef, tossing to coat.
- On lightly floured surface, roll out 1 of the pastry to 12” square, cut into 16 squares. Repeat with remaining pastry.
- Lay 1 piece mustard-coated beef in centre of each square. Brush edge with water. Bring up corners and pinch together in centre, pinch sides closed. Place on parchment paper-lined or greased baking sheet. Refrigerate for 30 minutes.(Make ahead. Cover and refrigerate for up to 12 hours).
- Beat egg with 2 tsp water; brush over pastry. Bake in 425 degree F(200 degree C) oven until golden brown and puffed, about 15 minutes.
- Serve warm.
- Serve with horseradish sauce.