How To make Ozne Haman (Hamantaschen)
3 1/2 c Flour
1 c Shortening
1 c Grated carrots
1 c Sugar
3 ts Baking powder
1 pn Salt
3 Eggs
Apricots & lemon juice Spices - whatever you'd -like (nutmeg -- cinnamon... 10 oz Dried apricots
20 oz Pineapple in its own juice
-(1 can) 1/2 Lemon
1/2 c Sugar
1 ts Ground cardamom
3 ts Poppy seeds
Recipe by: saal@floyd.ATT.COM (Sam Saal,1A-110,6956,Cap Gemini) Mix eggs well, add oil and mix well. Add salt and baking powder to to this mixture. Add the remaining ingredients and knead. Refrigerate for at least several hours. Roll out in small circles to make the filled triangles. Bake in a hot oven (375-400 degrees F). Apricot Puree \index{apricots!apricot puree} Put apricots in a bowl, cover with water. Soak for a few hours. If the apricots are sour, add honey or sugar. Add a few drops of lemon juice and any other spices you'd like. (Cinnamon, nutmeg, clove, etc. Experiment!) Cook over a low flame until the apricots are soft and the water is thick. Transfer to a food processor or blender and mash well. The puree may be refrigerated. It should be spooned onto the dough before the dough circles are folded into the triangular hamentaschen. Apricot/Pineapple Filling \index{apricots!apricot-pineapple puree} \index{pineapple!apricot-pineapple puree} Simmer the apricots in the juice from the pineapple and lemon until soft. Blend everything in blender or food processor until smooth with some chunks. Let cool and chill before using. -----
How To make Ozne Haman (Hamantaschen)'s Videos
PURIM | Cocinamos OZNEI AMAN junto al Nelson Wejkin -Chef de la AMIA-
El chef Nelson Wejkin desde Argentina nos enseña a preparar los mejores Oznei Aman.
RECETA
Masa:
-500gr. De harina
-250gr. De margarina vegetal o manteca
-4 yemas
-150gr. De azucar impalpable
-Vainilla
-Agua fria
Relleno:
-300gr. De dulce de membrillo
-1 cucharadita de vainilla
-1 cucharadita de canela molida
Formar una arenilla con la harina, azúcar impalpable y la margarina fría cortada en cubitos.
Agregar las yemas y la vainilla
Unir todo con las yemas de los dedos hasta lograr una masa lisa y pareja, tratando de no trabajar mucho la masa
Cubrir con un film y dejar enfriar 1 hora en la heladera.
Una vez bien fría la masa, estirar sobre una mesada enharinada, cortar discos medianos, rellenar y cerrar en forma de triángulo.
Poner sobre asadera aceitada y llevar a horno moderado hasta dorar.
Servir espolvoreadas de azúcar impalpable.
Para el relleno, triturar bien el dulce de membrillo, agregar vainilla y canela molida.
Comunidad Israelita Sefaradí del Uruguay
Black&White Hamantash Recipe #Shorts | BenGingi
#hamantashen #shorts #youtubeshorts #bengingi
Black&White Hamantash
Another Hamantash recipe, this time with a coco dough and white chocolate ganache filling. As I said in the previous hamantash recipe, this year Purim will be celebrated on the same day of my birthday. Exciting!!
Note!! You can also prepare the dough in advance and keep it in the fridge for 2-3 days. Or even better- Shape them to hamantash, place in the freezer, and bake them freshly for your munchies.
Ingredients:
For the dough-
230 gr pastry flour
70 gr cocoa powder
200 gr super cold butter cut to cubes
100 gr powdered sugar
60 ml milk (I use almond milk, it’s more sexy in my opinion)
5 gr salt
5 gr baking powder
For the filling-
200 gr white chocolate
50 ml heavy cream
10 gr butter
Preparation steps:
- Cut the butter to cubes and place in the freezer 10 min before start making the dough.
- In a food processor blend flour, cocoa powder, powdered sugar, salt and baking powder.
- Add the butter. Blend to crumbs (around 10 sec).
- Add the milk. Blend until dough is getting together. Don’t work it too much, it will result in hard hamantash.
- Wrap and place in the fridge for at least 3 hours. Better overnight.
- The following day, prepare the filling- place a bowl on boiling water (bain-marie) and melt the white chocolate and the heavy cream.
- When almost completely melted, remove from the bain-marie and mix the butter in. Let it cool down before used.
- Open the dough with a rolling pin (or a bottle of wine) on a floured surface.
- Cut the dough with a glass. I used small one because I prefer to eat more hamantashes hahah.
- Place the cut dough on a baking sheet and place in the freezer for 10 min.
- Take out of the freezer. Using two spoons- put the Nutella on the dough and shape to hamantash.
- Preheat the oven to 180C or 356F. In the meantime, place the hamantash in the freezer.
- Bake for 10 min. Remember- these hamantash are black so we won’t see them changing in colour!
- Take out of the oven, cool down for 10 min.
- Sprinkle powdered sugar on top.
- Share with your lovers!
You can find me on Instagram @bengingi
Or on Tiktok @bengingi
#breadmaking #artisan #artisanal #artisanbread #baker #fermentation #food #homemade #homebake #fresh #recipe #easyrecipe #short #shortvideo #baking #homebaking #BenGingi #bengingibaking #bengingibaked #bensimantov #shorts #youtubeshorts #hamantashen #cookies #pastry #chocolate
Receta de Orejas de Amán por Purim
Baklava Hamantaschen
Learn how to make yummy Baklava Hamantaschen, the perfect coming together of two delicious desserts we all love so much! The Hamantaschen dough is perfect, holding its shape as it bakes without being too dry or brittle. It has the perfect consistency and flavor, and as if that weren’t enough, it’s filled with the delicious flavors you’ve come to expect out of a nutty, syrupy Baklava! Toasted, buttered kataifi (shredded phyllo), walnuts, pistachios, and a yummy syrup, make up the flavorful filling that has all the flavors of your favorite Baklava. It’s truly a treat to the senses! Wow! What a cookie! And be sure to watch the video until the end, because I also feature an extra surprise dessert that I know you’re going to love!
As always, the tools you'll need and the exact ingredients with their precise measurements are
listed right after my introduction in the video.
Orejas de Haman
La receta en:
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Podés comprar en línea y ver todos los instrumentos utilizados en:
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OZNE HAMAN - Las orejas de Haman - R. Ishai Harari
Cada festividad tiene su comida con un significado especial para esa fiesta. De donde llegaron las Ozne Haman?