18 March 14 • 2019
jn

PHOTOS COURTESY PAULA SHOYER

P

urim is one of the most exciting 
holidays on the Jewish calendar, 
telling the story of Persian Queen 
Esther’
s wily saving of the kingdom’
s 
Jews from the evil Haman. This year, the 
holiday begins the evening of March 20 
through March 21. 
Its signature food, the triangle-shaped 
hamantashen, has gotten a facelift in 
recent years, trending away from tradi-
tional poppy seed and prune fillings to 
more interesting fare that even includes 
gluten-free and savory fillings. 
Cookbook author and French-trained 
pastry Chef Paula Shoyer, based in 
Chevy Chase, Md., offers several creative 
recipes to try. 
For more recipes, including a glu-
ten-free dough, go to jewishnews.com. 

SALTED CARAMEL HAMANTASHEN 
(DAIRY)
Yields 4 dozen
Dough
3 large eggs
1 cup sugar
½ cup canola or vegetable oil
1 tsp. orange juice
3½ tsp. baking powder
½ tsp. black pepper
 
3 cups all-purpose flour, plus extra 
for dusting parchment and dough
Caramel Filling
1 cup sugar
2 Tbs. water
½ cup whipping cream
2 Tbs. unsalted butter
½ tsp. salt

To make the caramel, place the sugar 
and water in a small, heavy-bottomed 
saucepan. Cook on medium-high heat 

until sugar melts. After several minutes, 
the sugar will start to color. Stir the mix-
ture so all the sugar browns. When it is 
a uniform amber color, turn heat to low, 
remove saucepan from heat and add the 
cream. The mixture will bubble up. Add 
the butter and salt and stir. Return to 
the heat and cook for 1 minute, or until 
mixture is smooth. Remove from heat, 
transfer to a bowl and let cool. Chill in 
the fridge for at least a half hour to thick-
en the caramel. Store in the fridge for up 
to five days.
To make the dough, preheat oven to 
350ºF. Line two large cookie sheets with 
parchment. You will bake in batches.
In a large bowl, mix together the eggs, 
sugar, oil and orange juice. Add the bak-
ing powder, pepper and flour and mix 
until the dough comes together. I like to 
use my hands for this because it kneads 
the dough well. Divide the dough in half.
Take another two pieces of parchment 
and sprinkle flour on one, place one 
dough half on top and then sprinkle a 
little more flour on top of the dough. 
Place the second piece of parchment 
on top of the dough and roll on top of 
the parchment until the dough is about 
¼-inch thick. Every few rolls, peel back 
the top parchment and sprinkle a little 
more flour on the dough.
Use a 2- to 3-inch glass or round 
cookie cutter to cut the dough into cir-
cles. Place a a little less than a teaspoon 
of the filling in the center and then fold 
in three sides to form a triangle, leaving 
a small opening in the center. Pinch 
the three sides very tightly. Place on the 
prepared cookie sheets. Repeat with the 
rest of the dough and re-roll and cut any 

dough scraps you have. Place the cookies 
sheets in the freezer for 10 minutes; this 
helps the hamentashen hold their shape 
and not open up while baking.
Bake for 12 to 16 minutes, or until 
the bottoms are lightly browned. Slide 
the parchment onto racks to cool the 
cookies. If desired, drizzle any remaining 
caramel over the cookies. Store covered 
with plastic or in an airtight container at 
room temperature for five days or freeze 
for up to three months.

SPANOKOPITA HAMANTASHEN
Yields 24 pastries
 
Frozen puff pastry, 1 package 
of 2 sheets
1 tsp. kosher salt
10 ounces baby spinach leaves
3 Tbs. finely chopped onion
1 tsp. lemon juice
1 tsp. olive oil
1 tsp. Za’
atar spice
3 Tbs. soy cream cheese
Salt and pepper
1 large egg, beaten
Sesame seeds

Thaw puff pastry according to pack-
age directions. Preheat oven to 400°F. 
Cover two cookie sheets or pans with 

parchment paper.
Bring a large saucepan of water to 
boil and add some salt. Add the spinach 
leaves and cook for 30 seconds. Drain. 
Once the spinach cools, squeeze out as 
much water as you can.
To prepare the filling, place the spin-
ach on a cutting board and chop roughly. 
Place into a medium bowl. Add the 
chopped onion, lemon juice, oil, Za’
atar 
and mix well with a fork. Add the cream 
cheese and mash into the spinach as best 
as possible. Add salt and black pepper 
to taste.
When the pastry is thawed, sprinkle a 
little flour on the parchment and unroll 
the pastry on top. Use a rolling pin to 
roll the pastry to smooth out the creases. 
Every few rolls, lift up the dough and 
sprinkle a little flour underneath.
Use a 3-inch drinking glass or round 
cookie cutter to cut the dough into cir-
cles. Use a metal flat blade spatula to lift 
the circle and place on another spot on 
the parchment. Brush the circle with the 
beaten egg. Place a generous teaspoon of 
filling in the center and then fold in the 
three sides towards the middle to form 
a triangle, leaving a small opening in the 
center. Pinch the three sides together 
very tightly. Place on the prepared cook-
ie sheets.
When all the pastries are shaped, 
pinch the corners tightly a second time. 
Brush pastries with the remaining beaten 
egg and sprinkle the sesame seeds on top 
and on the sides. Bake for 25 minutes or 
until golden.
Store in the fridge for up to four days; 
reheat in the oven until crisp. May be 
made four days in advance. ■

From gluten-free to savory, these recipes enhance Purim celebrations.

Creative 
Hamantashen

jews d
in 
the
Purim