Posts Tagged ‘hamantashen’

Molten Chocolate Chip Hamantaschen

March 16, 2014

smallmoltenhamantaschentext

Ok, I guess this is a bit late in the day to post. But, better late than never!

Chocolate chip cookie dough filled with ganache, served warm so that the chocolate filling is all melted and runny. The hamantaschen will spread if they are not contained, so it is best to enclose the shaped cookies with foil to keep them from spreading.

(more…)

Advertisements

Hamantaschen Vols-au-vent with Wild Mushroom Ragout

March 13, 2014

smallmushroomhamantaschentextB

I suppose this is more properly described as creamed mushrooms over puff pastry, but the word ragout is not completely inappropriate.  Even though ragout is usually thought of as a meat stew, the term has also been applied to mushroom stews. Is it because mushrooms have a certain meatiness? I don’t know. In any event, ragout comes from the French word ragoûter, which means “to stimulate the appetite,” and this dish makes for a lovely appetizer.

(more…)

Fruit Tart Hamantaschen

March 10, 2014

smallfruittarthamantaschentext

For this, take hamantaschen puff pastry shells, fill them with a spoonful of jam and then top with fresh fruit. Alternatively, you could fill them with vanilla pastry cream (or, more prosaically, vanilla pudding) and then top with fruit. Or you could put in a bit of jam, then vanilla pudding and then the fruit. Or you could fill them with lemon curd and then top with fruit. Or you could pipe in chocolate mousse . . . Well, you get the idea.

As in the above picture, you can dust the top of the tarts with powdered sugar. To make the fruit shiny, brush it with jam (raspberry for berries and apricot for other fruits). An easy trick for glazing the fruit is to put it in a bowl and toss it in a bit of corn syrup. This gives it a clear glaze and also makes the fruit a bit sticky, which helps bind the fruit pieces together.

Update: If you want to fill these with pareve (dairy-free) vanilla pudding, combine a box of Osem pudding mix with 3/4 cup of coconut milk.  Fill each hamantaschen with a small spoonful of pudding mix and top with half a strawberry.

Other Hamantaschen:

Peanut Butter Filled Chocolate Hamantaschen
Midnight Mint Hamantaschen
Basic Hamantaschen Recipe, plus tips
Darth Vader Hamantaschen
Angelina Ballerina Hamantaschen
Hamantaschen Apple Galette
Lemon Curd Hamantaschen
Hamantaschen Puff Pastry Shells
Hamantaschen French Toast Casserole

Hamantaschen Puff Pastry Shells

March 10, 2014

smallhamantaschenboucheetext

This post is for those of you out there who want to make hamantaschen without mixing or rolling out dough, without worrying if the filling is bake-proof and without worrying about the hamantaschen exploding open in the oven.

Part of the answer is using puff pastry dough, and part of the answer is in the method of baking it.  If you have ever tried baking hamantaschen with puff pastry dough, you know that it can be frustrating. Shaped in the traditional manner, from a circle folded into a triangle, puff pastry hamantaschen have an infuriating tendency to explode open when they bake.

So frustrating, right? But a solution is at hand! Instead of working against the tendency of puff pastry to puff, this technique works with it.

Following the method for making puff pastry cases (bouchees and vols-a-vent), the puff pastry is cut into triangles, with a triangle cut out into the center. As the pastry bakes in the oven, the sides of the triangle rise straight up to form a rim around a hollow triangular center. The hollow center can then be filled with whatever you like.

Let me repeat and emphasize this point: the puff pastry hamantaschen are baked without filling. You add the filling later. Baking the shells before filling means that you can use fillings that can’t be baked,  like pastry cream with fresh fruit on top or chocolate mousse (to see how pretty puff pastry shells can look filled with mousse or topped with fruit, take a look at Pastry Pals post about vols-au-vent filled with chocolate chantilly  or passion fruit curd and pinepple).

You could also go with a savory filling. For example, for an appetizer, you could fill the cases with mushrooms in cream sauce.

There are two approaches to making the puff pastry cases. You can use one layer of puff pastry or, for a higher, more elegant case, you can use two layers of puff pastry. With the one layer approach, the center triangle is marked before baking and then, after the pastry case is baked, the triangle is cut out with a knife. With the two layer approach, the bottom triangle of puff pastry dough is the base, and the cut out triangle frame of dough on the top is the rim.

If you go with the single layer approach, you can get 2 1/2 dozen hamantaschen out of a box of puff pastry. You can fill the triangles with different flavors of jam for a very easy and quick batch of hamantaschen.

(more…)

Hamantaschen French Toast Casserole

March 5, 2014

smallhamantaschenfrenchtoasttextB

Imagine this: warm, buttery, vanilla and cinnamon scented French toast stuffed with whipped cream cheese and jam.  So good. Now picture that each piece of French toast is shaped and filled like a hamantaschen. Yummy and festive.

Another bonus: this is easily prepped the night before. All you need to do is pop this in the oven the day you want to serve it.

(more…)

Hamantaschen Apple Galette with Super Easy Crust

February 24, 2014

smallapplehamantaschentarttext

Pie crusts don’t have to be hard. This galette features a super easy crust that you just stir together. You mix together juice and oil and then stir it into flour until it forms into a ball of dough. The dough doesn’t have to be refrigerated before rolling out and it doesn’t have to be gently handled, either. If you can roll out hamantaschen dough, you can make this crust.

The texture is not flaky, but meltingly tender. Using apple juice and lemon juice in the dough gives the crust a flavor that matches the filling.

The resulting galette is especially delectable warm. Shaped into a hamantaschen it makes a nice dessert for a Purim seudah. You could also shape individual tarts for dessert. There is enough dough for two 9″ tarts or eight 4″ tarts.

(more…)

Angelina Ballerina Hamantaschen

February 16, 2014

smallangelinatext

My daughter complained that I wasn’t making any girly hamantaschen.

To make Angelina Ballerina (or any other mouse), take the shaped but unbaked hamantaschen and pinch/flatten/shape two corners of the triangle so that they look like mouse ears. It helps if you pinch the hamantaschen completely closed so that there isn’t an opening in the center. Bake the Angelina hamantaschen and let them cool before decorating.

Spread cookie icing on top. Let it dry (I was impatient and didn’t wait long enough. The eyebrows and eyes would have come out better if I had let the icing completely dry). Use food markers to draw on eyes and eyebrows. You can either draw or pipe on the pink ribbon.

My decorating inspiration came from these heart shaped cookies.

Note: I used this hamantaschen dough, but made with 5 ounces of oil instead of margarine or shortening and with the sugar reduced to 3/4 cup.

Darth Vader Hamantaschen

February 14, 2014

smalldarthvadertext

I noticed a while back that hamantaschen that are completely coated in chocolate look a little like Darth Vader’s helmet.  So I decided to try piping a Darth Vader design on top to complete the effect. Piping was kind of a pain. It would have been easier to use this cookie cutter.

Brilliant Lemon Sunshine Hamantaschen

March 1, 2012

If the Midnight Mint Hamantaschen are as darkly intense as you can go, these lemony cookies are the equivalent of brilliant sunshine. I would call them Light and Joy Lemon, but that sounds like a dish detergent.

chocolate dipped chocolate filled thin mint hamantaschen

Mighnight Mint Hamantaschen–Darth Vader of the Pastry Velt

(more…)

Midnight Mint Hamantaschen

March 9, 2011

This hamantaschen is based on my  recipe for Thin Mints. For recreating the beloved Girl Scout cookies, I favor a recipe from Martha Stewart for deep dark chocolate espresso cookies. If you use extra dark Dutch process cocoa (like Hershey’s extra dark cocoa) to make the cookies, and then coat the baked cookies in minty chocolate, you get a pretty good approximation of Thin Mints.

I decided to turn this cookie concept into hamantachen, using a mint truffle as the filling. For the mint truffle filling, I tried out a recipe from Ruth’s Kitchen. (more…)