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Jewish Pastry Recipes
Hamantashen is a delicious Purim cookie consisting of a rich blend of fruits and nuts from the Jewish cuisine. Though a bit elaborate to make the Hamantashen is worth the effort. Try this Hamantashen and tell me if you like it. 1 Dissolve yeast in warm water.
For filling Combine walnuts raisins sugar and cinnamon in small bowl and blend well. Set aside. For dough Combine 3 1 2 cups flour with sugar butter eggs honey baking powder and salt in large bowl adding more flour as necessary to make pliable dough. Divide
GETTING READY 1 Preheat the oven to 325 F. MAKING 2 In a large bowl combine the margarine and flour blend well. 3 In a bowl mix the milk substitute and egg yolks. 4 Then stir into the flour mixture and blend well. 5 Sprinkle over the yeast over and mix with
No artificial ingredients. Safe for diabetics. Cream cheese pastry filled with raisins nuts and cinnamon. Naturally sweet Cream together the margarine and cream cheese in the bowl of an electric mixer. Blend in the vanilla. Mix in the flour. Chill the dough.
A famous pastry of Jewish origin Hamantashen is a delicious sweet categorized by its three triangle forming corners. Normally prepared on Purim these are prepared with a variety of fillings. Try out this version of Hamantashen prepared with apple butter
In a small bowl sprinkle the yeast into the warm water with the sugar. Let stand for 2 or 3 minutes then stir to dissolve the yeast completely. Set aside until the mixture doubles. Meanwhile in a large bowl beat the butter with the sugar until light and fluffy
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GETTING READY 1. Preheat the oven to 350 degrees. MAKING 2. Whisk eggs slightly put margarine sugar and orange rind to it and blend until frothy. 3. Add flour and mix. 4. Refrigerate the dough for 1 hours. 5. Once firm make the dough into 4 parts. 6. Take a
1. In a food processor combine butter shortening 1 cup sugar eggs vanilla yogurt orange zest and lemon zest. Process until well blended. Add 2 cups flour and baking powder process until blended. Add 2 cups more flour and process until dough forms a ball around
Grandma Helen's Rugelach
1. Into large bowl measure flour butter or margarine cream cheese egg yolk and 3 tablespoons sugar. With hand knead ingredients until well blended and mixture holds together. Shape dough into a ball wrap with plastic wrap and refrigerate 2 hours or until dough
Have ingredients at room temperature. Mix and knead by hand. Shape into a cylinder shape. Wrap in foil. Refrigerate for several hours or overnight. Divide into six parts.