0 comments / Posted by kristin spear

purim hamantaschen from molly yeh

Purim is the Jewish holiday celebrating the defeat of Haman's (the main antagonist in the book of Esther) plot to kill all the Jew's. What a reason to celebrate! Hamantashen (plural of Hamantash-literally Haman pockets) or Hamentaschen are triangular shaped cookies or pastries associated with Purim and this evil villain. These are little sweet symbols of victory. 

While there are many things I love, Molly Yeh seems to find the 'sweet spot' with me. Her blog and her recipes are well thought out, creative and the photography is always spot on (makes you want to try to replicate- good luck!). She has two recipes for hamentaschen that speak to my soul, one includes cardamom-and being of Norwegian descent that's a staple in my Christmas krumkakes. The other includes halva and let's just say after the first time I tried halva it was like where have you been all my life?? I have convinced myself that not only is halva a food of the Gods but being that it's made with sesame it's full of nutrients your body is supposed to have. 

This year Purim begins the evening of February 28th and ends the evening of March 1st. Here are two favorite hamentaschen recipes from Molly Yeh. If you don't follow her blog already just go and jump into that rabbit hole and stay there. Blessings!

Halva & Jam Hamantaschen

halva and jam hamantaschen from molly yeh

makes about 36 cookies

ingredients

dough (from leah koenig's modern jewish cooking):

2 1/2 c/315 g all-purpose flour

1 tsp baking powder

1/4 tsp kosher salt

1 tb fresh orange juice

1/4 c/60 ml vegetable oil

2/3 c/130 g sugar

2 eggs

1 tsp vanilla

1 tsp lemon zest

filling:

halva spread

jam

clues

whisk together the flour, baking powder, and salt in a medium bowl. 

in a large bowl, whisk together the orange juice, vegetable oil, sugar, eggs, vanilla, and lemon zest until combined. slowly stir in the flour mixture until the dough begins to come together. turn the dough out onto a flat surface and knead a few times with your hands until it is smooth, but not sticky. (if the dough appears too dry, knead in more orange juice, 1 tsp at a time. if it looks too wet, knead in up to 1/4 c/30g more flour, 1 tb at a time until you reach the right consistency.)

divide into two flat discs, wrap in plastic wrap and refrigerate for at least 3 hours or overnight.

preheat oven to 350f/180c and line a large rimmed baking sheet with parchment. remove half of the dough from the refrigerator and roll it out on a lightly floured surface to 1/8-in/4-mm thickness. use a 3-in/7.5-cm round cookie cutter or glass to cut out circles and transfer them to the baking sheet, 1/2-in/12-mm apart. re-roll scraps and cut out additional circles.

spread about 1/2 tsp of halva spread in the center of each circle and then add a small dollop of jam. fold the left side over on an angle, followed by the ride side and then the bottom, forming a triangle-shaped pocket. pinch the seams firmly to seal. repeat this process with the remaining dough.

bake for 15-20 minutes, until lightly browned. let them cool on the baking sheets for 5 minutes, and then transfer them to a wire rack to cool completely. store in an airtight container at room temperature for up to 3 days.

Cardamom Lingonberry Hamantaschen

cardamom lingonberry hamantaschen

makes about 22 cookies

ingredients

1 c unsalted butter, room temperature

4 oz cream cheese, room temperature

1 large egg yolk

1 tsp vanilla

1 tsp ground cardamom

1/2 tsp kosher salt

2 1/2 c all-purpose flour

powdered sugar, for dusting

about 1 c lingonberry jam

clues

in a large bowl or bowl of a stand mixer, beat together the butter and cream cheese until combined. beat in the egg yolk and then add the vanilla, cardamom, and salt. beat in the flour to form a dough. divide the dough into two parts, wrap them tightly in plastic wrap and refrigerate for 2 hours.

preheat the oven to 400ºf. line 2 baking sheets with parchment paper and set them aside.

dust a work surface liberally with powdered sugar and roll out half of the dough until it's 1/4" thick. cut out 3" circles and spoon about 2 teaspoons of jam in the center, fold the edges up to form a triangle shape and pinch the edges firmly. transfer to the baking sheet. repeat with the remaining half of the dough, adding more powdered sugar as needed. bake until lightly browned. begin checking for doneness at 10 minutes. let cool slightly, dust with additional powdered sugar, and enjoy!

Make these with love in your hearts and share them with strangers. May you defeat all evils this year and eat sweets eternally.

love, faithhaus

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