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Yummy Hamantaschen

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Purim, a Jewish vacation that has roots in honoring a veg Queen, is just around the corner. I’m really looking forward to our Purim celebration this year! We’re planning a festive gathering with costumes, vegan potluck, and canned goods collection to donate to a local food pantry( one tradition of Purim is’ matanot l’evyonim’ which equates to dedicating food to the hungry ).

I read this article and was so inspired by this quote below, I hope you guys are too!

” On Purim “we ii” commanded to hear, recognize and try to wipe away the evil in our world. It is the responsibility of each of us to bring healing to the world instead of pain and sorrow. One of the best ways we can do that is by choosing to eat and live in a way that avoids violence and heals us, the animals and the planet .”- Rhea Parsons

Any who, my buddy Christina Pirello is sharing this Purim recipe below from her latest book, Back to the Cutting Board. In this volume, her magical cooking secrets are at your fingertips. With Christina as your guide, the stress associated with tackling a snack will be alleviated and replaced with curiosity, intuition, simplicity, and play!

Hamantaschenaka “ears of Haman” is one of the most common traditional dishes during Purim. They are three-sided pastries filled with poppy seeds, fruit, preserves or other types of filling like chocolate! Let me know if you induce these delicious-looking cookies in the comments below

Hamantaschen

By Christina Pirello

A cookie traditionally used in the celebration, hamantaschen have come to symbolize the emotions of this Jewish holiday — pure merriment and joy. Just one look at this festive, richly filled pastry and you’ll know what I mean. Although tradition calls for a poppy seed or prune filling, modern hamantaschen are often filled with apricots or cherries( my personal favorite ). No matter what the filling, these soft, delicious pastries will leave you happy and relaxed.

Pastry

2 beakers whole wheat pastry or sprouted whole wheat flour 1/4 beaker coconut sugar 2 teaspoons baking powder 2 teaspoons grated lemon zest 1/8 teaspoon sea salt 1/2 beaker vegan butter replace 1 teaspoon pure vanilla extract 1/2 to 2/3 beaker spring or filtered water

Dried Cherry Filling

1& 1/2 cups unsweetened dried cherries, soaked in warm water until tender and drained well Grated zest of 1 orange 1/3 beaker fresh orange juice 1 teaspoon Suzanne’s Specialties brown rice syrup Pinch ocean salt

Makes about 24 cookies

To make pastry: Process the flour, coconut sugar, baking powder, lemon zest, and salt in a food processor fitted with the metal blanked until blended. Add the vegan butter and vanilla and pulse 45 to 50 hours, or until the mixture is the texture of wet sand. Do not overmix. Slowly pour in a thin river of water, a little at a time, pulsing simply until the dough meets into a ball. Wrap the dough in plastic wrap and shivering for 1 hour.

To make the fill: Combine the dried cherries, orange zest and juice, brown rice syrup, and salt in a saucepan. Simmer over ow hot until a thick, stewlike consistency forms, 7 to 10 minutes. Transfer to a bowl and cool entirely before constructing the cookies.

Preheat the oven to 350 F. Line two baking sheets with parchment paper.

Roll out half of the dough on a floured surface or between parchment sheets to a 1/4 – inch thickness. With a 3-inch cookie cutter or glass, cut out rounds of dough. Transfer the rounds to the prepared pans, leaving about 1/2 inch between cookies. Spoon a teaspoon of filling into the center of each round. Fold up and pinch the edges to sort triangular-shaped cookies, with the fill peeking out of the center. Pinch the dough securely, so the seams don’t come open. Repeat with the remaining dough and filling.

Bake the cookies for about 20 minutes, or until softly golden and firm. Cool on the baking sheet for 5 minutes, and then transfer to wire racks to cool completely. These will keep, in a tightly sealed container, for about 4 days.

Cook’s tip-off: Melt 1/2 beaker Lily’s Dark Chocolate Premium Baking Chips and spread on the dough before the cherry filling to create a cherry-chocolate flavor that is out of this world.

Read more: thekindlife.com

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