The Culinary Connoisseur
Taschen with a Twist
02
Feb
Feb
Purim is in the air! Between shalach manos
advertisements, costume brochures and creative ideas in every publication, it’s
easy to get in to the spirit.
advertisements, costume brochures and creative ideas in every publication, it’s
easy to get in to the spirit.
Here at The Peppermill we’ve heard just about every
creative idea from themed shalach manos to match the family’s costumes to
Shabbos shalach manos since Purim is Thursday this year to those who insist on
going back to basics by sending hamantaschen and oranges. For those who want to
be traditional but not boring, here are some tasty hamantaschen for you to try.
creative idea from themed shalach manos to match the family’s costumes to
Shabbos shalach manos since Purim is Thursday this year to those who insist on
going back to basics by sending hamantaschen and oranges. For those who want to
be traditional but not boring, here are some tasty hamantaschen for you to try.
For more Purim recipes stop by the store and pick up our
new selection of timely recipe cards. We’ve got everything from our favorite
hamantaschen to delicious ideas for your Purim seuda.
new selection of timely recipe cards. We’ve got everything from our favorite
hamantaschen to delicious ideas for your Purim seuda.
Take a popular brownie bar recipe and turn it into a
tasty Purim treat.
tasty Purim treat.
For the dough:
10 ounces whipped topping
6 cups flour
1 pound margarine, softened at room temperature
2 teaspoons vanilla extract
¼ teaspoon salt
For the filling:
1½ sticks margarine, softened at room temperature
½ cup cocoa
1 cup flour
2 teaspoon vanilla extract
1 ½ c sugar
3 eggs
1 egg, beaten for assembling the hamantaschen
Prepare the dough. In your mixer combine topping, flour,
margarine, vanilla and salt until it forms a smooth dough. Remove from mixer
and set aside.
margarine, vanilla and salt until it forms a smooth dough. Remove from mixer
and set aside.
Prepare filling. Mix softened margarine and cocoa until
creamy. Add flour, vanilla, sugar and eggs and mix until well combined.
creamy. Add flour, vanilla, sugar and eggs and mix until well combined.
Preheat your oven to 350 degrees F. Line 2 cookie sheets
with parchment paper or silicone pan liners.
with parchment paper or silicone pan liners.
Divide dough in thirds. Roll out on a silpat or parchment
paper. Roll dough to about ¼ inch thickness. Cut circles using a 3-3 ½” round
cookie cutter. Place a half teaspoon of filling in each circle. Brush edges of
each circle with beaten egg. Fold up three sides of the circle to form a
triangle. Pinch corners very tightly and place each hamantasch on the prepared
pan. Reroll scraps and cut more circles. Repeat filling and pinching edges.
paper. Roll dough to about ¼ inch thickness. Cut circles using a 3-3 ½” round
cookie cutter. Place a half teaspoon of filling in each circle. Brush edges of
each circle with beaten egg. Fold up three sides of the circle to form a
triangle. Pinch corners very tightly and place each hamantasch on the prepared
pan. Reroll scraps and cut more circles. Repeat filling and pinching edges.
Bake about 15 minutes or until just golden at the edges.
Repeat with remaining dough until all of it has been used.
Repeat with remaining dough until all of it has been used.
Because of its popularity halva has found its way into
everything from cheesecake to babka; so why not hamantaschen?
everything from cheesecake to babka; so why not hamantaschen?
for the dough:
1 1/3 cups margarine (2 ¾ sticks), softened
2 ½ cups flour
1 ½ cups sugar
2/3 cup cocoa
2 eggs
1 teaspoon baking powder
½ teaspoon salt
for the filling:
½ pound halva spread
1 egg
1 tablespoon flour
prepare the dough:
Cream the margarine until soft then mix in half the
flour. Add the sugar, cocoa, eggs and baking powder. Mix until well combined then add the
remaining flour and salt. Remove from
the mixer and wrap the dough in plastic and refrigerate 3 hours.
flour. Add the sugar, cocoa, eggs and baking powder. Mix until well combined then add the
remaining flour and salt. Remove from
the mixer and wrap the dough in plastic and refrigerate 3 hours.
prepare the filling:
In a mixer, combine the halva spread, egg and flour and
mix until smooth. Set aside.
mix until smooth. Set aside.
prepare the hamantaschen:
Preheat the oven to 350 degrees. Remove half the dough from the refrigerator
and roll out to ¼” thickness on a floured surface or silpat. Cut circles from you dough using a 2 ½” round
cookie cutter. Place the cut circles on
an ungreased baking pan and place a flat teaspoon of filling in the center of
each circle. Bring up three sides of
each circle and pinch the corners closed.
Reroll dough scraps and repeat with the remaining dough.
and roll out to ¼” thickness on a floured surface or silpat. Cut circles from you dough using a 2 ½” round
cookie cutter. Place the cut circles on
an ungreased baking pan and place a flat teaspoon of filling in the center of
each circle. Bring up three sides of
each circle and pinch the corners closed.
Reroll dough scraps and repeat with the remaining dough.
Bake 10-12 minutes or until firm. Remove from the oven and allow to cool. Do not over bake—it’s hard to tell when
chocolate cookies are baked so keep an eye on the clock.
chocolate cookies are baked so keep an eye on the clock.
Yield: 48
hamantaschen
hamantaschen