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Purim Foods From Around the World
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13 Recipes
Purim Foods From Around the World
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13 Recipes
Just before spring, Jewish communities around the world celebrate Purim, commemorating when Esther and Mordechai saved the Jews of ancient Persia. Traditionally, it’s marked by reading the Purim story in the Book of Esther, enjoying a feast, giving to those in need, and exchanging small gift packages called mishloach manot — filled with baked goods like Purim cookies and candies — with friends and family. It’s also a time for raucous parties since it’s customary to drink until one can no longer tell the difference between the villain of the Purim story, Haman, and Mordechai.
The most popular Purim sweet is hamantaschen, or triangular cookies which some say represent the three-cornered hat Haman wore. You can find recipes below for ones with a classic poppy seed filling from Svetlana and Maria Geyman, and ones with more modern fillings like lemon curd from Genna Mazor Levine and dulce de leche from Maria Zimman.
There are also recipes for Iraqi Purim treats like cheese-filled sambusak from Ayelet Izraeli’s family who moved from Baghdad to Israel in 1950, and recipes for Hungarian sweets from Yonit Naftali’s great-grandmother who perished in the Holocaust. Plus many more.
Do you have a favorite family recipe for Purim? We’d love to hear about it.
Recipes in This Collection
1. Hamantaschen With Lemon Curd Filling
Purim
2. Poppy Seed Hamantaschen
Purim
3. Cheese Sambusak (Savory Cheese Hand Pie)
Purim
4. B'ebe b'Tamer
5. Beigli (Pastry Log Filled With Poppy Seeds Or Walnuts)
Purim
6. Fluden (Layered Pastry With Poppy Seeds, Walnuts, and Apples)
7. Menenas (Shortbread Filled With Dates and Walnuts)
Purim
8. Hamantaschen With Dulce de Leche Filling
Purim
9. Mákos Nudli (Sweet Poppy Seed Pasta)
Purim
10. Date-Filled Hamantaschen
Purim
11. Boulukunio (Almond and Sesame Brittle)
Purim
12. Masapan (Marzipan)
Purim
13. Pan d’Espanya (Orange Sponge Cake)
Purim
Shared by Genna Mazor Levine
1. Hamantaschen With Lemon Curd Filling
Yield: 24 cookiesTime: 1 H + 2 H 15 min inactiveShared by Genna Mazor Levine
1. Hamantaschen With Lemon Curd Filling
Yield: 24 cookiesTime: 1 H + 2 H 15 min inactiveOver the many years of hosting her annual hamantaschen party, Genna Mazor Levine’s tried out numerous fillings including classics like prune and apricot butter and the more modern cocoa almond spread from Trader Joe’s. Any filling you like will work with her recipe, but marzipan, which you can buy in a block, or a simple homemade lemon curd are particularly nice.
Read about Genna’s annual hamantaschen party in “The Hamantaschen Queen Wherever Genna Mazor Levine Goes, There’s a Hamantaschen Party” and explore more Purim recipes here.
Ingredients
For the dough:
- 3 cups flour
- 1 ½ teaspoons baking powder
- ⅛ teaspoon salt
- 2 sticks butter
- ½ cup sugar
- 2 eggs + 1 egg white
- 2 teaspoon vanilla
For the lemon curd:
- Juice of 2 lemons
- Zest of 1 lemon
- ¾ cup sugar
- 2 tablespoons cornstarch
- ⅛ teaspoon salt
- ¾ cup cold water
- 1 egg + 2 yolks
- ½ teaspoon vanilla
Preparation
Step 1
Make the dough: In a large bowl, whisk the flour, baking powder, and salt and set aside. In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium-low speed until light and fluffy, about 5 minutes. Add eggs and vanilla to the stand mixer and mix until everything is combined. Add the flour mixture and mix, on medium-low, until a moist, extra soft dough is formed. Scoop out the dough and wrap tightly in plastic wrap, refrigerate for at least 2 hours or up to two days.
Step 2
Prepare the filling: Fill a medium-sized pot with a few inches of water. Turn the heat to medium-low to lightly simmer the water. Place a glass bowl atop the pot (big enough not to fall in) and add all of the lemon curd ingredients. Whisk lightly to incorporate all of the ingredients and then cook for approximately 30 minutes, stirring occasionally. Once the curd has thickened and homogenized, remove the glass bowl and place it into an ice bath to cool.
Step 3
Fill and shape your cookies: Heavily flour a clean work surface and roll out the dough until it’s about ¼-inch thick. Feel free to sprinkle more flour if needed to prevent sticking. Use the top of a glass or circle cookie cutter to cut out circles that are about 3 inches in diameter. Drop 1 ½ teaspoons of lemon curd into the center of each circle of dough. Working one by one, dip your finger into a cup of water and lightly wet the circumference of the circle. Fold up two sides to make one point of the triangle. Fold up the remaining flat piece and pinch all three corners tightly so the hamantashen do not open while baking. Place the cookies onto a large parchment lined baking sheet. They can be close together but not touching.
Step 4
Set the oven to 350 degrees. Place the sheet pan into the freezer for about 15 minutes, then transfer directly into the oven. Bake for about 12-15 minutes until the bottom of the hamantashen are golden brown.
Shared by Svetlana and Maria Geyman
2. Poppy Seed Hamantaschen
Yield: About 15 cookiesTime: 2 hShared by Svetlana and Maria Geyman
2. Poppy Seed Hamantaschen
Yield: About 15 cookiesTime: 2 hThis recipe was shared by Svetlana and Maria Geyman. Read more about their family in "Reviving a Yeasted Hamantaschen Recipe Nearly Lost to the Soviet Era."
Ingredients
For the dough
- 2 cups all purpose flour
- 1 packet (2 ¼ teaspoons) instant yeast
- ¼ cup sugar
- 1 egg
- ¼ cup lukewarm water
- ¼ cup sunflower oil
- Zest of 1 lemon (optional)
- ¼ teaspoon kosher salt
For the filling
- ¼ cup ground poppyseeds
- ¼ cup sugar
- Zest of 1 lemon
- 1 1/2 teaspoons boiling water
- For egg wash:
- 3 egg yolks
- ½ teaspoon honey
Preparation
Step 1
Make the dough: place the flour, yeast and sugar into the bowl of a stand mixer fitted with a dough hook attachment. Mix at a low speed for a few seconds to combine everything. Add the egg and water and mix on low speed for about 2 minutes until combined. Add the oil, lemon zest (if using) and salt and mix on medium speed until a smooth dough comes together, about 6-9 minutes. Use your hands to form the dough into a ball and place the dough into a large greased mixing bowl. Cover the bowl and set aside in a warm place for about 1 hour. The dough will puff up a bit after one hour but it will not rise significantly.
Step 2
In the meanwhile make the filling: place the ground poppy seeds, sugar and lemon zest into a bowl. Stir to combine. Pour the boiling water into the bowl and mix until the sugar dissolves and the poppyseed filling is a thick paste like consistency. Add more boiling water by the teaspoon if necessary.
Step 3
Preheat the oven to 375 degrees.
Step 4
Make the egg wash: Place the egg yolks into a small bowl and whisk well with the honey.
Step 5
Once the dough has proofed, transfer it onto a lightly floured surface. Roll out the dough into a large circle that is about ¼ inch thick. Use a 3 inch round cookie cutter or glass cup to cut as many circles as you can into the dough. Pull the dough scraps off of the dough and set aside. Place about 1 teaspoon of the poppy seed filling into the center of each circle of dough. Brush the edges of the circles with a bit of water. Roll up 3 edges of the circle to form a triangular shape and pinch the edges together to seal the cookies. Use the dough scraps to roll, fill and shape more hamantaschen. Transfer the cookies onto a few parchment lined baking sheets, leaving about 2 inches of space between each cookie. Brush the tops of the cookies with egg wash.
Step 6
Transfer the cookies into the oven and bake for 10-15 minutes or until the cookies are baked and golden brown.
Step 7
Let the cookies cool until they are at room temperature, about 30 minutes, and serve.
Shared by Ayelet Izraeli
3. Cheese Sambusak (Savory Cheese Hand Pie)
Yield: 4 dozenTime: 30min plus 50 min bakingShared by Ayelet Izraeli
3. Cheese Sambusak (Savory Cheese Hand Pie)
Yield: 4 dozenTime: 30min plus 50 min bakingThis recipe was shared by Ayelet Izraeli. Read more about her family in "An Iraqi Purim Tradition Lives On — Courtesy of a Granddaughter" and try her recipes for Iraqi Purim dough, hadgi coconut, and b'ebe b'tamer.
Ingredients
- 1 lb. hard, salty cheese (like feta, kashkaval, sulguni, kasseri, or a combination), grated
- 2 eggs
- 3 tablespoons cottage cheese
- 1 teaspoon salt
- sesame seeds, for sprinkling
- Iraqi Purim Dough
Preparation
Step 1
Preheat the oven to 350° and line a baking sheet with parchment paper.
Step 2
In a medium bowl, mix together the cheese, 1 egg, cottage cheese, until well combined.
Step 3
On a clean work surface, roll out one fourth of the dough into a ⅙” circle. Using a 3” diameter glass, cut circles in the dough. Reserve the leftover dough between the circles for k’aakat.
Step 4
Place 1 ½ teaspoons of the cheese mixture in the center of each circle. Fold the dough in half over the filling forming a half moon shape and press to seal the edges together (being careful not to create air pockets).
Step 5
Using a fork, score along the entire edge of the sambusak. This will help seal them and also make them look pretty. Place on the prepared baking sheet (they will not expand much during baking so there should be some space in between them, but not too much is needed).
Step 6
In a small bowl, beat the remaining egg. Lightly brush each sambusak with a coating of egg wash and sprinkle with sesame seeds.
Step 7
Bake until golden brown, rotating the pan halfway through, 20-24 minutes (baking time will be longer if you bake more than one sheet of sambusak at a time).
Step 8
Let cool, then serve or freeze until serving.
Shared by Ayelet Izraeli
4. B'ebe b'Tamer
Yield: 3 dozenTime: 30 min + 50 min inactiveShared by Ayelet Izraeli
4. B'ebe b'Tamer
Yield: 3 dozenTime: 30 min + 50 min inactiveThis recipe was shared by Ayelet Izraeli. Read more about her family in "An Iraqi Purim Tradition Lives On — Courtesy of a Granddaughter" and try her recipes for Iraqi Purim dough, hadgi coconut, and k'aakat.
Ingredients
- 1/3 recipe Iraqi Purim Dough
- 1 cup unsweetened date paste
- 2 tablespoons unsalted butter
- 1 egg, beaten
- sesame seeds, for sprinkling
Preparation
Step 1
Preheat the oven to 350° and line a baking sheet with parchment paper.
Step 2
Place the date paste and butter in a medium bowl and microwave for 1 minute. Mix until evenly combined and easy to work with. Add 30 seconds at a time in the microwave if needed. (Alternatively, heat in a small pan on the stove).
Step 3
On a clean work surface, roll out one fourth of the dough into a ⅙” circle. Using a 3” diameter glass, cut circles in the dough. Reserve the leftover dough between the circles for k’aakat (see headnote).
Step 4
Place 1 ½ teaspoons of the date mixture in the center of each circle. Gather the edges of the circle to the center and pinch closed making a small parcel. Then flip so the seam is down and flatten into a disc with the palm of your hand. Place on the prepared baking sheet. Repeat with remaining filling and dough.
Step 5
Lightly brush each cookie with the egg and sprinkle with sesame seeds.
Step 6
Using the handle of a wooden spoon dipped in the egg wash, make 3 holes in each cookie (to release any air pockets).
Step 7
Bake, rotating the pan halfway through, until golden brown, 20-24 minutes (baking time will be longer if you bake more than one sheet of cookies at a time).
Step 8
Let cool, then serve or freeze until serving.
Shared by Yonit Naftali
5. Beigli (Pastry Log Filled With Poppy Seeds Or Walnuts)
Yield: One 11” cake with poppy seed filling and one 11” cake with walnut fillingTime: 2 h 30 minShared by Yonit Naftali
5. Beigli (Pastry Log Filled With Poppy Seeds Or Walnuts)
Yield: One 11” cake with poppy seed filling and one 11” cake with walnut fillingTime: 2 h 30 minThis recipe was shared by Yonit Naftali. Read more about her family in "This Family Holds On to the Past Through Their Purim Sweets" and try her recipe for fluden.
Ingredients
For the dough
- 4 ⅓ cups plus 1 tablespoon all-purpose flour
- Zest of 2 lemons
- 4 ounces unsalted butter, at room temperature and chopped into small cubes
- 1 ounce fresh yeast
- ⅓ cup lukewarm milk
- 3 tablespoons granulated sugar
- ⅓ cup dry white wine
- 1 egg yolk
- 1 whole egg
- ⅛ teaspoon kosher salt
For the poppy seed filling
- 1 cup finely ground poppy seeds
- ¾ cup milk
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 or 2 egg whites, lightly beaten
For the walnut filling
- 1 cup ground walnuts
- 3 tablespoons milk
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 teaspoon brandy (optional)
- 1 or 2 egg whites, lightly beaten
For the egg wash
- 1 egg yolk
- 1 tablespoon milk
Preparation
Step 1
Make the dough: Place the flour, lemon zest and butter in the bowl of a standing mixer set with a dough hook. Mix on medium low speed until combined well, about 3 to 5 minutes. In a small bowl, mix the yeast, lukewarm milk and sugar until the yeast dissolves. Add the yeast, sugar and milk mixture into the standing mixer and mix on low speed for about 1 minute until incorporated. Gradually add the white wine and mix until the dough absorbs the wine. Add the egg yolk, whole egg and salt. Mix on medium low speed for about 5 to 7 minutes until the dough is smooth and combined well. Place the dough into a large bowl and cover with a towel. Set it in a warm place for about 40 to 60 minutes or until doubled in size.
Step 2
Meanwhile make the poppyseed filling: Add the ground poppy seeds, milk and sugar into a small pot. Place over medium heat and bring the mixture to a simmer, constantly stir the mixture until the milk reduces and the mixture is thick and spreadable, about 8 to 10 minutes. Remove the pot from heat, add the vanilla extract and mix to combine well. Transfer the poppy seed mixture to a heatproof bowl and set it aside for about 5 to 10 minutes to cool off. Add the egg whites into the mixture and combine well. Allow the mixture to cool completely, about 15 to 20 more minutes.
Step 3
Make the walnut filling: In a medium sized bowl, mix the walnuts, milk, sugar, lemon zest, vanilla extract, brandy (if using), and egg whites. Mix to combine well and set aside.
Step 4
Make the egg wash: In a small bowl, mix the egg yolk with milk until combined.
Step 5
Shape the cakes: Once the dough has doubled in size, transfer it onto a clean counter. Knead it a few times and divide it into 2 equal pieces. Starting with one piece of dough, roll it out with a rolling pin to a 14 x 11 inch rectangle. Place the rectangle with one short 11 inch end in front of you. Spread the walnut filling evenly onto the dough, leaving about a ¾ inch space without filling on the edges of the dough. Fold the right and left sides of the dough inward about 1 inch over the dough. This will prevent the filling from seeping out of the cake. Starting at the closest end to you, roll the dough over itself until it forms a log shape. Transfer the cake to a parchment paper lined baking sheet with seam side of the cake down. Set the cake aside. Repeat the shaping process with the second piece of dough, using the poppy seed filling instead of the walnut filling and place the poppy seed cake on a separate baking sheet. Allow both shaped cakes to rest for 15 minutes.
Step 6
Preheat oven to 400 degrees.
Step 7
Brush both cakes with the egg wash and poke several holes along the top and sides of the cake using the tip of a fork. This will allow steam to escape the cake during baking. Transfer both cakes into the oven. After 15 minutes reduce the oven temperature to 375 degrees, rotate the cakes and continue baking until the cakes are a deep golden brown, about 20 to 30 more minutes.
Step 8
Transfer the cakes out of the oven and cool for about 15 to 20 minutes. Serve at room temperature.
Shared by Yonit Naftali
6. Fluden (Layered Pastry With Poppy Seeds, Walnuts, and Apples)
Yield: 10” square cakeTime: 3 hShared by Yonit Naftali
6. Fluden (Layered Pastry With Poppy Seeds, Walnuts, and Apples)
Yield: 10” square cakeTime: 3 hThis recipe was shared by Yonit Naftali. Read more about her family in "This Family Holds On to the Past Through Their Purim Sweets" and try her recipe for beigli.
Ingredients
For the dough
- 1 ounce fresh yeast
- ¼ cup plus 1 tablespoon dry white wine, divided
- 4 ½ cups all purpose flour
- 11 ounces unsalted butter, cold and chopped into cubes
- 2 ½ teaspoons lemon zest
- ¼ teaspoon kosher salt
- 2 egg yolks
- 1 cup granulated sugar
- 1 ½ tablespoons brandy
For the poppy seed filling
- ½ cup finely ground poppy seeds
- ¾ cup milk
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
For the walnut filling
- 1 ¼ cups ground walnuts
- ¼ cup milk
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
For the apple filling
- 5 Granny Smith apples, peeled, cored and grated
- ¼ cup ground walnuts
- 4 tablespoons sugar
- 1 tablespoon ground cinnamon
For the glaze
- 3 tablespoons apricot jam
- 1 tablespoon hot water
Preparation
Step 1
Make the dough: Mix the yeast with 1 tablespoon of wine until dissolved and set aside. Place the flour, butter, lemon zest and salt in the bowl of a stand mixer set with a dough hook. Mix on low until combined well, about 3 to 5 minutes. Add the yeast mixture, egg yolks, and sugar and mix on medium low speed until the dough is shaggy, about 3 more minutes. Gradually pour the brandy and wine into the dough while mixing it on medium low speed. Once all the wine and brandy is incorporated mix the dough on medium speed for about 5 to 7 minutes until smooth and soft. Transfer the dough onto a clean counter and divide it into 4 equal parts. Wrap each piece of dough with plastic wrap and refrigerate for about 1 ½ hours.
Step 2
Meanwhile make the poppy seed filling: Add the ground poppy seeds, milk and sugar into a small pot. Place the pot over medium heat and bring the mixture to a simmer. Constantly stir the mixture over the heat until most of the milk evaporated and the mixture is thick and spreadable, about 8 to 10 minutes. Transfer the poppy seed mixture into a heatproof bowl and add the vanilla extract. Mix well until combined. Set the mixture aside to cool completely, about 30 minutes, stirring occasionally.
Step 3
Make the walnut filling: Place the walnuts, milk, sugar, lemon zest, and vanilla into a bowl and stir well until combined into a spreadable paste. Set aside.
Step 4
Make the apple filling: Squeeze the juice out of the grated apples using your hands and place them in a colander set over a bowl to drain any excess liquid. Set the mixture aside.
Step 5
Grease a deep 10 inch square baking dish with butter. Preheat the oven to 430 degrees.
Step 6
Make the apricot glaze: Mix the apricot jam with the hot water until dissolved. Set aside.
Step 7
Assemble the cake: Transfer one piece of dough out of the refrigerator and discard the plastic wrap. Place the dough onto a floured surface and roll it out to an 11 inch square that is about ¼ inch thick. Gently place the piece of dough onto the bottom of the baking dish, and trim off any excess dough around the edges. Reserve all the dough trimmings while assembling the cake. Spread the poppyseed filling onto the dough evenly to cover the surface of the dough. Transfer another piece of dough out of the refrigerator, discard the plastic wrap and roll it out to ¼ inches thick. Place the dough over the poppy seed filling layer and trim any excess dough around the edges. Spread the walnut filling over the dough evenly. Transfer the third piece of dough from the refrigerator and repeat the rolling process. Place the piece of dough over the walnut filling. Sprinkle the ground walnuts over the dough evenly. Squeeze any excess juice from the grated apples and sprinkle the drained apples evenly over the walnuts. Evenly sprinkle the sugar and cinnamon over the apples. Transfer the fourth piece of dough from the refrigerator and roll it out to ¼ inches thick. Place the dough over the apple layer and trim any excess dough. Brush the top of the dough with apricot glaze. Poke several holes in the dough with a fork. Combine all the pieces of excess dough into a ball. Knead the dough a few times to make it smooth. Roll out the dough to ¼ inches thick. Using a cookie roller, cut about 12 stripes of dough that are about ¼ inches wide and 11 inches long. Place the pieces of dough in a diagonal grid pattern over the last layer of dough on the cake. Brush the stripes with the remaining apricot glaze.
Step 8
Transfer the fluden into the preheated oven. Reduce the oven to 375 degrees and continue baking until deep golden brown, about 45 more minutes. Transfer the cake out of the oven and let cool for about 30 minutes.
Step 9
Seperate the edges of the cake from the pan using a sharp knife. Cut the cake into about 12 rectangular pieces and serve at room temperature.
Shared by Stella Hanan Cohen
7. Menenas (Shortbread Filled With Dates and Walnuts)
Yield: 20 cookiesTime: 2 hShared by Stella Hanan Cohen
7. Menenas (Shortbread Filled With Dates and Walnuts)
Yield: 20 cookiesTime: 2 h“Traditionally the Rhodesli womenfolk moulded the menenas into oval shapes and decorated the tops with a feathery design by pinching the dough with a pair of tweezers,” according to Stella. A wooden mold can also be used.
Read more about Stella's family in "These Medieval Spanish Recipes Live on in Zimbabwe" and try her recipes for Pan d’Espanya (Orange Sponge Cake), Masapan (Marzipan), and Boulukunio (Almond and Sesame Brittle).
Ingredients
For the dough
- ½ cup fine semolina flour
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- 2 heaping tablespoons confectioner’s sugar
- 9 ounces (2 sticks) unsalted butter, at room temperature
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
For the filling
- 1 cup walnuts
- 7 ounces dried dates, pitted
- ¼ cup hot water
- 2 ounces (½ stick) unsalted butter
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon finely grated orange zest
- 1 teaspoon orange blossom water
For decorating
- 2 cups confectioners’ sugar
Special Equipment
Preparation
Step 1
Prepare the dough: Combine the semolina, all-purpose flour, baking powder and sugar in a large mixing bowl. Add the butter and rub the butter into the flour with your fingertips until a grainy texture is formed. Add the milk and vanilla extract and combine until the dough begins to hold together. Using the palms of your hands knead for 1 minute. Roll into a ball, wrap in plastic wrap and refrigerate for 15 minutes.
Step 2
Prepare the filling: Pulse the walnuts in a food processor until finely chopped, or using a knife, finely chop the nuts. Finely chop the dates with a sharp knife. Place the dates, hot water and butter into a heavy-based large pan over medium heat. Mix and smash the dates with a fork for 2 minutes until soft and paste-like. Stir in the ground cinnamon, cloves and orange zest. Remove from the heat, add the walnuts and stir in orange blossom water, until combined. Remove the date paste from the pan and transfer onto a heatproof plate. Refrigerate the date paste for 30 minutes until cooled. Take 1 heaping teaspoon of cooled date paste and roll it into about 30 small balls, between your palms. Set aside on a large plate.
Step 3
Preheat the oven to 325°F. Line 2 baking trays with parchment paper.
Step 4
Fill the dough: Transfer the dough from the refrigerator and divide the dough into about 30 walnut-sized pieces and roll each piece with your hands into a ball. The pastry balls should be twice the size of the date balls. Press to create an indent into the center of each dough ball with your fingertip. With the index finger and thumb work around the inside and outside of the dough until you form a ¼ inch thick shell. Push in one prepared date paste ball and press the edges of the pastry together over the top. Gently pinch to enclose and seal in the filling, reshaping the stuffed dough into a ball. The date filling should be enveloped in an even layer of dough. Repeat with the remaining dough and filling.
Step 5
To shape with a mold: using a decorative wooden mold, dust the mould lightly with flour and gently press the filled dough-ball into the mould, unpinched side down, with your palm. Flip the mould, then tap against a work surface and the menena will pop out. Place the decorated side up, ½” apart, on the prepared baking tray. Repeat with the rest of the filled pastry balls.
Step 6
Bake on the middle rack of the oven for about 20 to 30 minutes or until firm and pale in color. Make sure that the menenas do not over bake as they quickly become too hard and golden. Transfer the baking sheets out of the oven and after 1 minute, carefully transfer the baked cookies onto a wire rack. Sprinkle the cookies generously with confectioners’ sugar while still warm.
Step 7
Serve at room temperature.
Shared by Mia Zimman
8. Hamantaschen With Dulce de Leche Filling
Yield: About 30 cookiesTime: 25 min active + 3 h and 45 min inactiveShared by Mia Zimman
8. Hamantaschen With Dulce de Leche Filling
Yield: About 30 cookiesTime: 25 min active + 3 h and 45 min inactiveThis recipe was shared by Mia Zimman. Read more about her family in "A Dulce de Leche Hamantaschen Recipe for the Next Generation."
Ingredients
For the dough
- 2 ½ cups + 3 teaspoons all-purpose flour
- ½ cup + 2 teaspoons cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ⅔ cup butter room temperature
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- Zest of 1 lemon
For the dulce de leche filling
- 1 - 14 ounce can sweetened condensed milk
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
For garnish
- 1 cup unsweetened shredded coconut
Preparation
Step 1
Make the dulce de leche: Remove and discard the labels from the can of sweetened condensed milk. Place the can into a large pot, laying the can on its side. Fill the pot with enough water to completely cover the can and bring the water to a boil over high heat. Once the water is boiling, lower the heat to medium-low and cook the can of sweetened condensed milk on a simmer for 3 ½ hours. Add water if necessary, so that the can is completely submerged in water during cooking. Use tongs to carefully remove the can from the hot water and set it aside to cool down. Use a can opener to open the can and the condensed milk should have turned into caramelized dulce de leche. Scoop out the dulce de leche into a mixing bowl. Add the salt and vanilla extract, and whisk to combine thoroughly. Set aside.
Step 2
Make the dough: Whisk the flour, cornstarch, baking powder and salt in a mixing bowl. Set aside. Add the butter and sugar into the bowl of a stand mixer fitted with a paddle attachment. Mix the butter and sugar at medium speed until it is light in color and fluffy, about 2 minutes. Add the eggs, vanilla extract and lemon zest into the bowl. Mix on low to medium low speed until combined. Add the flour mixture into the bowl with wet ingredients and beat until the dough comes together into a ball, about 1 minute. Place the dough onto a piece of plastic wrap, make it into a ball, then press it with your hands into a disk shape. Wrap the dough tightly and refrigerate for at least 45 minutes.
Step 3
Preheat the oven to 350 F and line two baking sheets with parchment paper.
Step 4
Shape and fill the hamantaschen: Transfer the dough from the refrigerator and discard the plastic wrap. Roll out the dough gently and on a lightly floured surface into a large circle that is ¼ inch thick. Use a 3-inch round cookie cutter to cut out as many circles as possible. Remove the scraps of dough and set aside. Place a teaspoon of dulce de leche filling in the center of each circle of dough. Dip a finger into water and rub it around the border edge of the circles of dough. Pinch 3 edges of the circle of dough together creating three distinct points. Pinch the corners tightly, and up the sides very tightly, enclosing the filling. Repeat filling and shaping the remaining cookies. Re-roll the dough scraps and repeat the cookie shaping and filling process.
Step 5
Bake the hamantaschen: Place the cookies onto the baking sheets about 1-2 inches apart. If you can, place the baking sheets with the cookies in the freezer for 15 minutes. This will help the cookies hold their shape. Transfer the cookies into the oven and bake for 12-15 minutes or until the edges are light golden brown. Remove the cookies from the oven and immediately sprinkle the cookies with the shredded coconut.
Step 6
Serve the hamantaschen at room temperature alongside a cocktail or an espresso cortado.
Shared by Julia Silverberg Nemeth
9. Mákos Nudli (Sweet Poppy Seed Pasta)
Yield: 6-8 servingsTime: 2 hShared by Julia Silverberg Nemeth
9. Mákos Nudli (Sweet Poppy Seed Pasta)
Yield: 6-8 servingsTime: 2 h“My grandmother had a notorious sweet tooth,” Julia Silverberg Nemeth says. During WW2, Edith gave Juliana her sugar rations to sustain her — both physically and emotionally. Even decades after the war, when Julia was growing up in Minnesota, Edith continued to lovingly make sweets for her mother.
Among them was mákos nudli, a Hungarian dish of hand-cut pasta tossed with poppyseeds, topped with powdered sugar, and served in the family with apricot jam or plum jelly. Edith would make the dish for a sweet dinner around Purim and tell Julia the story of Esther. But, “I just didn't put it all together back then,” she says. Looking back, though, she sees things in a different light. “My grandmother's story reminds me of Queen Esther in the palace of Shushan, because she hid her Jewish identity.”
For the last 10 years of Juliana’s life, she ate almost nothing but sugary treats. “I think my grandmother loved sweets as a way to combat all this sorrow,” Julia adds.
Read more about Julia's family in "Hungarian Recipes From a Secret Jewish Family in the Northwoods of Minnesota" and try her recipes for hen soup with Hungarian galuska dumplings and fánk (doughnuts topped with apricot jam).
Ingredients
For the nudli
- 4 medium Russet potatoes
- 1 large egg, beaten
- 1 tablespoon plus 2 teaspoons salt, divided
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour, plus more
For the bread crumb topping
- 6 tablespoons unsalted butter
- 1 cup plain breadcrumbs
For the poppy seed topping
- 1 cup finely pre-ground poppy seeds or poppy seeds finely grinded in a spice blender
- ¾ cup powdered sugar, sifted
- 1 teaspoon lemon zest
For garnish
- 1 tablespoon powdered sugar
Preparation
Step 1
Place the potatoes into a large pot and cover with cold water. Cook the pot over high heat and bring the water to a boil. Reduce the heat to medium low and cook the potatoes on a simmer until fork tender, about 45 minutes.
Step 2
In the meanwhile, make the bread crumb topping: Add the butter into a wide skillet over medium heat. Once the butter is melted, add the breadcrumbs and toast them until golden brown, stirring often. Once the breadcrumbs are golden brown transfer them onto a heatproof plate and set aside.
Step 3
Make the poppy seed topping: Place the ground poppy seeds, powdered sugar, lemon zest, toasted breadcrumbs and powdered sugar in a bowl. Mix well until the mixture is combined. Set side.
Step 4
Fill up a large pot halfway up with water. Add 1 tablespoon of salt and bring the water to a boil over medium high heat and place a lid to cover. Keep this water boiling on the stove.
Step 5
Once the potatoes are fork tender, drain them and let them cool enough so that you can easily handle them. Peel the potatoes and grate them into a large bowl or put the potatoes through a potato ricer. Place the grated or riced potatoes into a mixing bowl and add the eggs, salt, vanilla, and flour. Mix the ingredients with a wooden spoon or by hand until a dough is formed. Turn the dough onto a floured surface and use your hands to form a ball. Divide the dough into two piece and roll each piece into a long log that is about 1 inch thick. Use a sharp knife to cut each log crosswise into inch long pieces, these will be cooked into nudli. Drop half of the pieces of dough into the pot of boiling water. While the nudli cook they will rise to the surface. Continue cooking for 1 more minute and the nudli should be ready. Use a slotted spoon to scoop out the cooked nudli and place them into the bowl with the poppy seed and breadcrumbs mixture. Toss to evenly coat the nudli. Repeat cooking the remaining nudli and coating them in the poppy seed mixture.
Step 6
Serve hot with a light dusting of powdered sugar on top and prune jam on the side.
Shared by Miriam Foster
10. Date-Filled Hamantaschen
Yield: About 16 cookiesTime: 1 h active + 3 h inactiveShared by Miriam Foster
10. Date-Filled Hamantaschen
Yield: About 16 cookiesTime: 1 h active + 3 h inactiveThis recipe was shared by Miriam Foster. Read more about her family in " Date-Filled Hamantaschen Mark Purim at the Orient Country Store."
Ingredients
For the dough
- 10 ounces unsalted butter, softened and chopped into small cubes
- ¾ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 2 ½ cups all purpose flour
- 1 teaspoon baking powder
For the filling
- 3 cups pitted dried dates, finely chopped by hand or with a food processor
- 1 ½ cups water
- ⅓ cup sugar
- ½ teaspoon vanilla extract
Preparation
Step 1
Make the dough: Place the butter and sugar in a food processor. Blend until combined well and creamed, about 1 minute. Add the egg, vanilla and lemon juice and process until smooth. Mix the flour with the lemon zest in a separate bowl. Add the flour and lemon zest mixture and baking powder into the food processor and blend until the dough comes together, about 5 minutes. Transfer the dough onto a floured counter, roll it into a ball and cover it with plastic wrap. Refrigerate for at least 1 ½ hours.
Step 2
Meanwhile, make the filling: Place the dates, water, and sugar into a small pot over medium high heat. Bring the mixture to a boil and reduce heat to medium low. Cook the mixture on a gentle simmer, occasionally stirring, until it thickens to a jam like texture and the liquid evaporates, about 15 minutes. Mix in the vanilla extract and remove the mixture from the heat. Transfer to a heatproof bowl and let it cool in the refrigerator for about 30 minutes.
Step 3
Preheat the oven to 375°.
Step 4
Shape the cookies: Transfer the dough from the refrigerator. Remove the plastic wrap and place it onto a well floured surface. Roll out the dough to a thickness of ¼ an inch. Using a cookie cutter or the back of a cup, cut out 3 inch circles from the dough. Peel off any excess dough and set aside. Place about 1 teaspoon of the date filling into the center of each circle. Brush the edges of the circle with water. Starting with one piece of dough, roll up 3 edges of the cookie to create a triangular shape and pinch the 3 points of the triangle together with your fingers. Keep the center of the cookie open to reveal the filling. Transfer the cookie to a parchment paper lined baking tray. Continue shaping the cookies with the rest of the dough and place them onto the baking sheet. Use the excess dough to make more cookies by combining the pieces into one piece of dough and repeating the rolling, stuffing and shaping process.
Step 5
Transfer the cookies to the oven and bake for about 15 minutes until golden brown. Allow the cookies to cool and serve.
Shared by Stella Hanan Cohen
11. Boulukunio (Almond and Sesame Brittle)
Yield: 15 servingsTime: 1 hShared by Stella Hanan Cohen
11. Boulukunio (Almond and Sesame Brittle)
Yield: 15 servingsTime: 1 h“This version of almond and sesame seed brittle is an ancient recipe that dates back generations from the home cooks of medieval Spain,” Stella explains. While traditionally served on Purim and Hanukkah, “most households like to keep a stash of ’boulukunio’ in an airtight tin on standby.”
Read more about Stella's family in "These Medieval Spanish Recipes Live on in Zimbabwe" and try her recipes for Pan d’Espanya (Orange Sponge Cake), Menenas (Shortbread Filled With Dates and Walnuts), and Masapan (Marzipan).
Ingredients
- 4 cups hulled sesame seeds
- 1 tablespoon all-purpose flour
- 1 cup blanched split almonds, toasted
For the syrup
- ½ cups clear honey
- ½ cups water
- 1½ cups sugar
Preparation
Step 1
Place 1 cup of sesame seeds into aheavy-based pan over a medium heat and sprinkle with a pinch of flour. Toast the sesame seeds for 4 minutes or until lightly golden, stirring and shaking the pan often. Transfer to a bowl. Repeat this process, 1 cup at a time, with the remaining 3 cups of sesame seeds.
Step 2
Heat the honey, water and sugar in a large, heavy-based pan over a medium heat. Bring to a boil, stirring until the syrup thickens and reaches about 245 degrees Fahrenheit, about 20 to 30 minutes. Remove the pan from the heat and pour the mixture into a very large heatproof bowl.
Step 3
Add the sesame seeds and almonds into the syrup and stir together vigorously with a wooden spoon. Spread the hot sesame seed, almond and syrup mixture onto an oiled worktop. Dampen your hands in cold water and roll the brittle into 1 inch balls. Set aside and allow to cool at room temperature until the brittles firms up. For an alternative brittle shape, roll the mixture into 4 ropes, each about 1 inch thick. Cut diagonally into 1 inch sections using a sharp knife dipped into hot water. Allow to cool at room temperature until the brittle firms up.
Shared by Stella Hanan Cohen
12. Masapan (Marzipan)
Yield: 50 piecesTime: 1 hShared by Stella Hanan Cohen
12. Masapan (Marzipan)
Yield: 50 piecesTime: 1 h“We acquired the centuries old skill from the nuns of the convents of Toledo, handcrafting freshly ground almonds with sugar syrup into orange blossom scented ‘masapan,’” Stella explains. It’s an essential part of wedding celebrations in her community.
Read more about Stella's family in "These Medieval Spanish Recipes Live on in Zimbabwe" and try her recipes for Pan d’Espanya (Orange Sponge Cake), Menenas (Shortbread Filled With Dates and Walnuts), and Boulukunio (Almond and Sesame Brittle).
Ingredients
- 1 pound blanched almonds
- 2 cups warm water
- 2 cups sugar
- 1 teaspoon fresh lemon juice
For shaping
- 1 cup water
- 1 teaspoon orange blossom water
For decorating
- Silver decorating balls (dragées)
Preparation
Step 1
Grind the almonds, a small batch at a time, in a food processor, until very finely ground and sandy in texture. Pulse, using the on-off action, to control that it does not grind to an oily paste.
Step 2
Put the warm water and sugar into a large, heavy-based stainless-steel pan over low heat. To avoid crystallisation, ensure that the sugar is completely dissolved before the syrup comes to a boil. Bring the syrup to a boil over a high heat, without stirring. Boil the sugar for about 30 minutes or until the sugar reaches a soft ball stage (235 degrees Fahrenheit). At this stage the sugar syrup will feel tacky and a short thread, about ½ inch in length, will form between your wetted finger and thumb when they are pulled apart. Remove the pan from the heat, add the ground almonds and lemon juice, stirring vigorously with a wooden spoon. Return to a low heat and continue stirring constantly for about 5 minutes or until the paste comes away from the sides of the pan. Be sure to stir continuously so that the mixture does not stick to the bottom of the pan or scorch. To test if the marzipan is ready, roll a small amount of the mixture, the size of a small marble, between your palms. If it stays in a ball and does not stick to your hands, remove from the heat.
Step 3
Transfer the marzipan into the bowl of a stand mixer fitted with a whisk attachment. Beat the marzipan over a medium speed for 2 minutes or until the mixture is combined well and increases in volume, adding ½ teaspoon of water at a time if needed to bring the mixture together.
Step 4
Shape the marzipan: Place 1 cup of water into a small bowl and add 1 teaspoon of orange blossom water. Dampen your hands in the scented water and roll the paste into ropes that are about 1 inch thick. Cut the ropes with a sharp knife into 1½ inch diagonal sections and press a silver ball into the center of each piece of marzipan.
Shared by Stella Hanan Cohen
13. Pan d’Espanya (Orange Sponge Cake)
Yield: 1 10 inch cakeTime: 1 h and 30 minShared by Stella Hanan Cohen
13. Pan d’Espanya (Orange Sponge Cake)
Yield: 1 10 inch cakeTime: 1 h and 30 min“Pan d’Espanya (pan esponjado) is the iconic orange chiffon cake that has been made for generations [by] the Jews of Spain,” explains Stella.
Read more about Stella's family in "These Medieval Spanish Recipes Live on in Zimbabwe" and try her recipes for Menenas (Shortbread Filled With Dates and Walnuts), Masapan (Marzipan), and Boulukunio (Almond and Sesame Brittle).
Ingredients
- 8 large eggs
- 1 cup caster (superfine) sugar
- ½ cup vegetable or sunflower oil
- 2 teaspoons finely grated orange zest (Zest from 1 orange)
- ¾ cup fresh orange juice (Juice from 3 oranges)
- 1 teaspoon orange blossom water
- 2 cups cake flour, sifted
- 2 heaping teaspoons baking powder
- ⅛ teaspoon kosher salt
- ¾ teaspoon cream of tartar
For decorating
- Confectioners’ sugar (optional)
Special Equipment
- 10 inch tube chiffon cake pan (ungreased)
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Separate the 8 eggs. Discard 2 egg yolks or use for another recipe. Place six egg yolks into a bowl. Put the egg whites from 8 eggs into a large clean bowl and cover with plastic wrap, keeping at room temperature.
Step 3
In the bowl of a standing mixer fitted with a whisk attachment, beat the sugar and 6 egg yolks at high speed until pale and creamy, about 2 minutes. Stir in the oil, orange zest, orange juice and orange blossom water. In a separate bowl combine the flour, baking powder and salt. Reduce the speed to low and add the flour mixture to the sugar and egg mixture. Beat until the batter is just combined, scraping down the sides of the bowl as needed. Set aside.
Step 4
Beat the egg whites in a clean bowl of a stand mixer fitted with the whisk attachment, until soft peaks form. Add the cream of tartar. Continue to beat the egg whites until they hold stiff peaks. About 7 to 8 minutes.
Step 5
In three gradual batches, gently fold the whisked egg whites into the batter with a large silicone spatula or a metal spoon until just combined and no white streaks remain in the batter.
Step 6
Pour the cake batter into the ungreased chiffon cake pan and smooth the surface with a spoon. Bake for 50 minutes or until the cake is firm to the touch and a skewer inserted in the centre comes out clean. Immediately invert the cake pan onto a wire rack. Let the cake cool completely before removing from the pan (about 1½ hours). To remove the cake from the pan loosen the outer edges of the cake with a long, thin knife around the inside of the pan and the center core. Gently ease out the cake onto a wire rack. Flip the cake back upright and serve. Lightly dust the cake with confectioners’ sugar if using.
