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Savory Hamantaschen Trio

Monday, March 14th, 2011

I am SO excited to post these delicious and festive savory Hamantaschen for Purim! Honestly I was more excited about making these into triangles, then about how they would taste. But once I gave them a try, I couldn’t even pick a favorite – they were all THAT good. I’m not gonna lie, making these Hamantaschen is time-consuming. But in my humble opinion, they are well worth the effort. You can make them for your Purim Seudah or give them out for Shalach Manos. You can probably even make them in advance and freeze them. Go ahead and get creative with the fillings. You can do a deli roll one – just cut up some turkey and pastrami into strips, mix it up with some bbq sauce or honey-mustard. Or try a brocolli, cauliflower or carrot filling. Really, anything goes. If you have more of a bagels ‘n lox kind of meal, you can make very large triangles with the puff pastry, bake them (empty), and fill them with eggsalad, tuna, or any other dips (think serving bowls). Or make individual salad bowls for each place setting. The skies the limit, really! So go ahead, get out your rolling pin, and in the spirit of “Venehapoch Hu”, whisk up a batch of these “not your typical” hamantaschen!

Prepare the dough:

What you’ll need:
1-2 boxes of Pepperidge Farm Puff Pastry Sheets
rolling pin
flour
wide-rimmed cup or round cookie cutter

Leave puff pastry in the fridge overnight to thaw. Remove from fridge. Flour your work surface and rolling pin and roll out the pastry until it is thin. With a cup or cookie cutter, cut out circles in the pastry and lay them out on a cookie sheet. Take your leftover dough and roll it out to the same thickness. Cut more circles, until you have used up all your pastry dough. Refrigerate your circles as they will be difficult to use if they are left out.

For the Cabbage Filling:

What you’ll need:
1 bag coleslaw
1 large spanish onion
1 tsp sugar
salt, to taste
pepper, to taste
oil for sauteing

Slice your onion and saute in oil until golden. Add coleslaw, salt, pepper, and sugar and continue to saute until coleslaw shrinks and softens. Stir occasionally, and add more oil if needed.

For the Spinach-Mushroom Filling:

What you’ll need:
1 bag baby spinach
1 container mushrooms
3 cloves garlic
salt, to taste
pepper, to taste
oil for sauteeing

Saute 3 cloves of garlic in oil, until fragrant, but not browned, about 2 minutes. Clean and slic mushrooms and add to the pan. Saute for 2 more minutes. Add baby spinach, salt and pepper, and continue to saute until spinach is completely wilted.

For the Pumpkin Filling:

What you’ll need:

1 can Libby’s pumpkin (not pie filling)
1/4 cup brown sugar
1/2 tsp cinnamon
1 egg
3 tbsp flour

Mix all ingredients together in a bowl until incorporated.

Assembling the Hamantaschen:

What you’ll need:
prepared puff pastry circles
prepared cabbage filling
prepared spinach filling
prepared pumpkin filling
2 eggs, whisked
cookie sheets

Preheat your oven to 350. Lightly grease your cookie sheets and set aside. Remove your pastry from the fridge and let thaw for a few minutes.  Brush the circles with egg, and fill with a spoonful of filling. Pinch the corners together to form triangles. Brush again with egg. Lay on a cookie sheet.

Bake & Serve!

Bake for approximately 30 minutes, until golden.

HAPPY PURIM!

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Chocolate Dipped Pretzel Rods

Saturday, February 19th, 2011


I figured since we just passed Purim Katan, and shalach manos giving is right around the corner, I should share some shalach manos ideas. Two years ago, I made these yummy chocolate dipped pretzel sticks. A week or two before Purim, I started shopping for the ingredients. It’s lucky I did that, because for some reason, every single store was out of pretzel rods. I must have gone to every kosher supermarket in all the five boroughs until I found them. I bought so many bags that we were eating pretzel rods (sans coating) for the next couple of months!

To create these crunchy confections, I would recommend that you prepare a large working surface. This is a messy job! Make stations for the different coatings and cut sheets of wax paper to lay the pretzels. Make sure not to touch them until the chocolate has fully set. When you are done, you can mix up all the broken pretzels pieces with the leftover chocolate, sprinkles, nuts and nonpareils. Spread on a sheet of wax paper for an instant pretzel bark. That was the best part!

Pretzels Pairings:
White chocolate with black sprinkles
White chocolate with nuts
White chocolate with nonpareils
Dark chocolate with colored sprinkles
Dark chocolate with nuts

Other optional toppings:

Toasted coconut
Peanut/Pistachio/Hazelnut brittle from Bakers Choice
Chocolate lentils
Colored sugar
Crushed peppermint candy
Chopped Viennese crunch

Pretzels Pairings:
White chocolate with black sprinkles
White chocolate with nuts
White chocolate with nonpareils
Dark chocolate with colored sprinkles
Dark chocolate with nuts

Other optional toppings:

Toasted coconut
Peanut/Pistachio/Hazelnut brittle from Bakers Choice
Chocolate lentils
Colored sugar
Crushed peppermint candy
Chopped Viennese crunch

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