PURIM - RECIPES

HAMANTASCHEN

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.
Place 1-1 teaspoon of jam in the centre.
Fold the circles in on 3 sides and pinch the corners together.
Brush the folded up sides of the pastry with the second beaten egg and bake in a 180 °C oven until golden brown.

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

CHEESE-FILLED TRIANGLES

Triangular dishes are common in traditional Purim dishes, symbolizing the hat worn by Haman, the villain of the story.

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.

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

KREPLACH

BY CHANA DEUTSCH

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.

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

Kindli

INSTRUCTIONS

To make the dough, mix the flour with the butter, then quickly knead in the sugar, egg yolks and white wine. The dough should be crumbly.
To make the nut filling, put the walnuts, sugar and raisins in a bowl and boil the wine over them.
You can make the poppy seed filling in the same way.
Divide the dough into 2-3 portions to make it easier to work with. Roll it out until it is about 4 mm thick and cut it into squares of about 10 x 10 cm.
Put the filling in the centre of each square, fold the right and left sides in slightly, fold over the top and roll up. Make sure the fold is on the bottom.
Pinch the tops slightly with two fingers and brush with beaten egg.
Place on a baking tray lined with greaseproof paper and bake at medium heat (190°C) for about 15-20 minutes, until golden brown.

Photo: vándorsólyomkisasszony

INGREDIENTS

Dough:

50 dkg flour
30 dkg margarine
15 dkg icing sugar
6 egg yolks
1,5 dl white wine (sweet)

For the nut filling:

35 dkg chopped walnuts
10 dkg sugar
3 dkg raisins
1,5 dl white wine

For the poppy seed filling:

30 dkg minced poppy seeds
20 dkg sugar
3 dkg raisins
1 packet vanilla sugar
1.5 dl white wine

For the spread:

2 eggs

CLASSIC FLÓDNI

Source: Sreet Kitchen

INSTRUCTIONS

To make the dough, knead all the ingredients, knead, divide into 5 equal parts, wrap them in cling film and put them in the fridge.
Place the ingredients for the sourdough filling in a saucepan and cook for about 7-8 minutes, then set aside to cool.
Measure the ingredients for the nut filling into a saucepan and bring to the boil.
Grate the peeled apples and simmer with the other ingredients for about 8 minutes, just long enough to blend the flavours.
Take a ball of dough out of the fridge, roll it out a few mm larger than the size of the tin, lay it on the back of a baking tray, prick it with a fork in a few places and bake it in a 180°C oven for about 8 minutes, then bake 2 more sheets in the same way. These will be placed between the moist fillings so they don't get soggy.
Roll out the remaining 2 dough balls. Slightly grease the tin, lay a raw pastry sheet in it, prick it with a fork, spread the poppy seed filling evenly over it, then a baked sheet, then the walnut filling, another baked sheet, plum jam, after the third baked sheet, only the apple filling remains, and finally the whole thing is sealed with the remaining raw pastry.
Prick the dough with a fork in a few places, brush with a lightly beaten egg and bake in a 180 degree oven until golden brown and strong, because you'll have to wait until the next day to slice and taste!

INGREDIENTS

1 piece for 20x25 cm baking pan

For the dough:

320 g flour
120 g room-temperature butter
1 pinch of salt
40 g icing sugar
5.5 g fresh yeast
2 egg yolks
80 ml cold water

For the poppy seeds filling:

190 g minced poppy seeds
100 g sugar
Grated zest of 1 lemon
3 tbsp honey
10 g vanilla sugar
100 ml water

For the nut filling

240 g chopped walnuts
110 g sugar
100 ml water
grated peel of 1 orange
0.5 grated peel of lemon
2 tbsp honey

For the apple filling

750 g apples
40 g raisins
2 tbsp honey
1 tsp ground cinnamon
90 ml white wine
3 tablespoons breadcrumbs or ground biscuits
0.5 grated lemon zest

For the plum filling

450 g thick plum jam

For the spread

1 egg

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