Category: Purim

  • Non-Dairy Hamentaschen Dough

    Non-Dairy Hamentaschen Dough

    After trying numerous recipes over the years, this is the winner. Hands down. Just enough crispness and not too sweet. It’s become our favorite, and hopefully it will be yours, too.

  • Fluden


    This is a pastry made by Ashkenazi Jews. I associate it with Purim, as my mom always made this with part of the dough from her Purim baking spree. My technique is a bit less artful than hers. so I had fewer layers, but you get the idea from the photo.

  • Hamentaschen Sugar Dough

    Combine and set aside 4 cups flour 1 tsp baking powder 1 tsp salt In mixer, blend 1 cup unsalted margarine When softened, add ¾ cup sugar When fully blended, add ¾ tsp vanilla 1 egg 2 TBL water Depending on the humidity, size of the egg, etc., you may have to adjust the flour […]

  • Poppy Seed Filling

    Poppy Seed Filling

    This is the real deal, but it requires a special kind of grinder, designed specifically for grinding poppy seeds. It also requires a lot of effort to grind the seeds (once you have the grinder) but no other method will release the sweet, fragrant flavor of poppy seeds.

  • Hamentaschen Honey Dough

    In a mixer, combine: 4 cups flour, ½ tsp salt, 1 tsp baking powder in bowl of mixer. Add ½ cup softened shortening, 4 eggs and 1 cup honey. Combine until smooth. You may need to add up to ¾ cup additional flour to get the dough to a good consistency: think cookie dough… that’s […]

  • Fluden

    Make Hamentaschen Honey Dough. Roll into a ⅛-inch layer large enough to cover bottom and go up sides of pan; trim off all but ⅜ inch that hangs beyond edge of pan. (You can use a 13×9 or 9×9 pan, depending on how much you want to make.) Spread a layer of filling on the […]

  • Prune Filling

    Not too sweet, this fruity filling is intended for Hamentascen or Fluden but can be used in other desserts.