I love Purim. It is my favorite Jewish holiday. I enjoy shopping for and making my own Mishloah Manot baskets, creating beautiful gifts. I love the stores in Brooklyn, how they cater to the holiday with inexpensive baskets and boxes, synagogues sell premade baskets in all shapes and sizes and the economy is driven by these baskets.
It is traditional to eat and give hamentashen, pastries shaped with three cornered to represent the hat of Haman, filled with fruit. I got this Hamentashen recipe from my Aunt Rose Missry A’H and have used it for many many years.
- 1 C sugar
- 1 C oil
- 2 tsp. vanilla
- 2 heaping tsp. Baking powder
- 4 eggs
- dash of salt
- 4-4 ½ C flour
- Egg Wash
- Fillings: chocolate chips, poppy filling, apricot butter, prune butter
- Mix together all ingredients except flour.
- Add flour, one C at a time, mixing thoroughly after each addition, until dough reaches a smooth consistency.
- Roll to 1/4 inch thick on floured board. Cut with 2-inch round cookie cutter or use a larger one for larger hamentashen. Brush with egg wash.
- Stuff with 1 TBS filling (prune butter, chocolate chips, poppy filling or apricot butter). Pinch to make tri-corners. Do not over fill because then the filling will leak when baking. Brush outside with egg wash.
- Bake at 350 in middle of oven for 20 minutes, or until bottoms turn golden.
Photos above by Mark Greenberg