Posts Tagged ‘Purim’

Kylo Ren Hamantaschen

March 20, 2016

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Did you ever notice how Kylo Ren’s  hood and mask kind of look like a hamantaschen? No? Take a look at this drawing tutorial:

Anyway . . .my mishloach manot theme is Star Wars: The Force Awakens.

Kylo Ren Hamantaschen
Storm Trooper Marshmallow and Hot Cocoa
BB-8 Orange
TIE Fighter Cookies (100 calorie pack of hexagonal cookie thins)
Admiral Ack-Bar (granola bar)
Luke Skywater (water bottle)
General Organa Cinnamon Bun (recipe from here)

Here are some other Star Wars mishloach manot ideas:
Han Solo Cup and Wookiee Cookie (or Han Solo Rolos)
Rose Cookies for Princess Leia
Death Star Orange (wrap orange in foil)
Darth Vader Hamantaschen
Yoda Soda
Ice Pop Light Sabers

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Purim Bananagrams

March 3, 2015

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I decided to turn my recent obsession with banana cake into a mishloach manot theme. I was playing Bananagrams with my kids when the idea hit me: Purim Bananagrams!

Components of Bananagrams mishloach manot: alphabet cookie squares (these cookies look like Bananagrams tiles), banana cake, a banana, a banana-strawberry juice box, and candy made from Rice Crispies, chocolate and banana chips. The note with the mishloach manot has a drawing of Bananagrams tiles spelling out a Purim message. I have recreated that message in tiles in the picture above. I have also used Hebrew tiles to spell out Purim words and a message.

One more thing: I made a cake for the seuda (a chocolate cake with chocolate glaze) and I used the alphabet cookie squares to write Happy Purim on it. (I have to say, alphabet cookie squares are a really handy way of writing a message on a cake. This is a good thing to keep in mind next time you have to write happy birthday on a cake and don’t feel like using a piping bag.)

Molten Chocolate Chip Hamantaschen

March 16, 2014

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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.

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Hamantaschen Vols-au-vent with Wild Mushroom Ragout

March 13, 2014

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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.

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Fruit Tart Hamantaschen

March 10, 2014

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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

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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.

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Hamantaschen French Toast Casserole

March 5, 2014

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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.

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Han Solo Cup and Chewie Wookie Cookie

February 27, 2014

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I was very amused by this t-shirt of Han Solo and Chewie as a Solo cup and cookie. So, I equipped a Solo cup with a cardboard Solo Blaster and made some Wookie Cookies. Actually, the cookies are just my favorite Pesach cookies with some white and dark chocolate chips used to make eyes, a nose and some teeth.

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Hamantaschen Apple Galette with Super Easy Crust

February 24, 2014

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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.

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Rose Cookies for Princess Leia

February 20, 2014

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I made Darth Vader hamantaschen, so I thought I would also make cookies that referenced Princess Leia. Actually, these cookies just allude to her famous cinnamon bun hairdo.

You don’t have to flavor these with cinnamon and raisin (although they are delicious that way, too). Basically, this is a rich sour cream rugelach-type pastry dough that is rolled up with meringue. The meringue can be vanilla or chocolate. Optional add ins include raisins, nuts and chopped chocolate.

The inspiration for these cookies was a cryptic e-mail from my sister. She sent a picture of these cookies with no description or comment. When prompted for an explanation, she offered only this: (1) Levana made them; (2) they are filled with meringue mixed with chocolate pudding mix; (3) they are called “foam cookies” in Israel; and (4) a recipe would eventually be forthcoming.

I wasn’t holding my breath waiting for the recipe because it is my understanding that Levana is a “little bit of this and that” and “throw it in a bowl”  kind of cook (“shitarayn”, in Yiddish). So, I did a little bit of research and found that even though Levana calls these Foam Cookies (“Oogiyot Ketzef” in Hebrew?), they are also known as Rose Cookies. In Israel, that would be “Oogiyot Shoshanim.” The recipe comes originally from Eastern Europe and they are also known as Russian Rose Cookies (also see this) or Ukrainian Rose Cookies (Pechivo Troyandiy). I even found a version called Finnish Cookies (Финские Булочки).

(Brief digression: I think that yeast dough versions of this cookie, basically individually baked cinnamon buns or schnecken, are also called shoshanim or roses. Take a look for example at Zucker Bakery’s Chocolate Roses or Tatte Bakery’s Halvah Roses).

I went with the recipe from Pretty Baking in Israel, because that recipe had a filling that called for pudding mix. I didn’t like that filling so much (the problem, admittedly, might have been my KFP pudding mix), so I made the recipe again with a different filling. I also changed the dough a little bit, increasing the sugar to the amount suggested in a very similar recipe on Tastebook for Savta Tova’s Cookies.

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