HÁMÁNTÁSKA
INGREDIENTS
35 dkg flour
15 dkg butter
1 teaspoon baking powder
10 dkg icing sugar
1 pinch of salt
2 eggs
1 lemon zest from a lemon
1 dl orange juice
25 dkg jam
INSTRUCTIONS
Mix the flour with butter and baking powder, add the sugar, a little salt, 1 egg, grated lemon zest and enough orange juice (freshly squeezed if possible) to make a dough stretchy enough to work well.
Leave to cool in the fridge for about half an hour.
When it has cooled down, roll out on a floured board to a thickness of 3-5 mm and cut out circles with a pastry cutter about 5 cm in diameter. Fold the circles in on 3 sides and pinch the corners together.
Place 1-1 teaspoon of jam in the centre.
Brush the folded up sides of the pastry with the second beaten egg and bake in a 180 °C oven until golden brown.
CHEESE-FILLED TRIANGLES
Triangular dishes are common in traditional Purim dishes, symbolizing the hat worn by Haman, the villain of the story.
INGREDIENTS
3 tablespoons of olive oil
1 onion, chopped
1 package frozen chopped spinach, thawed, drained and dried
1 teaspoon of salt
1 packet of feta cheese, crumbled
½ cup cottage cheese
1 egg, beaten
1 package of pastry sheets
1 cup unsalted butter, melted
INSTRUCTIONS
Heat the olive oil in a medium skillet over medium heat.
Slowly add the onion and sauté until softened, about 5 minutes.
Mix the spinach and salt. Add feta cheese, cottage cheese and egg. Simmer on low heat and stir until it thickens, approx. for 5-10 minutes.
Preheat the oven to 200 °C.
Roll out the pastry sheets one by one on a flat surface. Spread it with unsalted butter, then cut it into strips about 12 cm wide.
Place 1 tablespoon of the onion, spinach, and feta mixture at one end of each strip of dough.
Fold the end of the strip over the filling to form a triangle. Continue to fold the strip in a triangle shape until you have a small, triangular-shaped filled dough.
Spread with unsalted butter. Repeat with the remaining phyllo dough.
Bake in the oven preheated to 200 degrees until golden brown in about 12-15 minutes.
Kreplach
BY CHANA DEUTSCH
INGREDIENTS
for the dough:
- 1 ¾ cup flour
- 2 eggs
- ½ tsp. salt
- 3 tbsp. oil
for the filling:
- 1 head of onion
- 2 tbsp. oil
- 1.5 cups minced meat (chicken or beef)
- 1 tbsp. salt, pinch of pepper
- 1 egg
- 1 tbsp. breadcrumbs
INSTRUCTIONS
Knead the dough from the dough ingredients, stretch it thin and cut it into 6-7 cm squares.
For the filling, the chopped onion is steamed in the oil, the meat is added and fried. When it has cooled, mix in the other ingredients.
Place a spoonful of filling in the center of the squares made of dough, pinch the corners of the dough together, and close the edges of the resulting pockets with your moistened fingers.
Cook the crepes in hot, salted water and serve them in meat or vegetable soup as a soup topping.