Tag Archives: hamentaschen

Hamentaschen

Purim is two days away.  St. Patrick’s Day is on Monday.  Here’s a cute article on the Purim-St. Patrick’s Day weekend in Tel Aviv.  I’ve baked up a storm of green in honor of St. Patty’s Day.  So in honor of Purim, I’ve made raspberry and apricot hamentaschen.

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I used this baklava hamantaschen recipe from Jenessa’s Dinners.  The only different ingredient I used was a teaspoon of vanilla instead of the optional almond extract.  This recipe makes a really workable dough.  I used a biscuit cutter to cut the dough into rounds.  Then I put a 1/2 teaspoon of jam in the middle (too much jam and it might leak out of the cookie during baking).  The important thing to remember is to fold over the dough to form a triangle (not pinch as the cookies can open.)  Also, the recipe recommends rolling the dough to 1/8 thickness.  That’s a good idea because if it’s thicker, there’s more chance of the cookies opening during baking.

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The traditional fillings include poppy seed and prune.  I’ve also seen apricot and hamentaschen at traditional bakeries.  Today, you’ll find some interesting hamentaschen on blogs like red velvet, s’mores, the above baklava and more.

If you don’t want to bake your own, you can find them at most grocery stores and bakeries.  My favorites are at Moishe’s Bakery on 2nd Avenue and E. 7th Street.

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Two for Tuesday: Hamentaschen

I’m a huge fan of raspberry hamentaschen.  My favorite comes from Moishe’s Bakery on 2nd Avenue and E. 7th Street in the East Village.  They come in small and large sizes with poppy-seed, raspberry, apricot or prune filling.  The large one is a big, fat crumbly cookie filled with a deliciously sweet raspberry jam.

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If you don’t have a great bakery nearby or you feel like making your own hamentaschen for Purim this week, this hamentaschen recipe from Cupcake Project is a good one for traditional cookie-like hamentaschen.  Stef notes that she prefers a cookie texture to a cakey one, and so do I.  Stef’s photos are great, and she explains how you should fold over the edges and not pinch them to create the triangular shape.

photo used with permission of J. Pollack Photography

photo used with permission of J. Pollack Photography

 

Two for Tuesday: Jelly-Filled Treats

Strawberry and raspberry are two of my favorite fruits, and I love them in jelly, jam, preserves, candy, ice cream, sorbet, gelato, etc.  If you’ve read more of my blog, you know I love a good raspberry jelly doughnut with that tiny little hole of jelly sticking out.  I’m also a huge fan of Italian doughnuts, bomboloni.  Bomboloni are even more jelly-filled than most jelly doughnuts and have an extra, sweet dollop of jelly on top.  Not only do I love the gooey slickness of jelly in jelly doughnuts, I also love preserves used in jelly cookies like hamentaschen.

Caffe Falai makes the best bomboloni in the city, hands down, but I do like the bomboloni at Bomboloni, an Upper West Side shop that specializes in the treat.  A pretty bomoboloni sprinkled with powdered sugar like a fluffy zeppole with generous ooey goo.


La Delice Pastry Shop is an old world pastry shop in Kips Bay. Its signage and corner display window of decorated cakes scream nostalgia, but the bakery keeps up with the trends, as the myriad colorful macarons connote.

When I enter a bakery like La Delice, I’m overtaken with the beauty of each pastry, cookie and cake.  I love the smells and the memories of Sunday dinners it brings.  I settle on an old bakery favorite of mine–a raspberry hamentaschen.


The hamentaschen is a bit crumbly but has a nice cookie texture and an ample amount of preserves.  I look forward to trying more from La Delice, especially macarons.