Parisian Chic Hamantaschen
I love Purim so much, not only the holiday itself but also the period of preparations for this holiday. One of the rituals in Purim is the giving of food gifts to friends and family, in Hebrew “Mishloach Manot“.
I love making Mishloach Manot so much, when I was little I used to buy sweets and snacks and pack them in special packages. I loved going to special stores that have unique sweets, but most of all I loved giving the Mishloach Manot to my loved ones.
When I was growing up I made the Mishloach Manot myself with great love. I baked many kinds of cookies, cakes and sweets, I traveled from Haifa to the Levinsky Market in Tel-Aviv to buy special packaging and wrappers, at a time when online shopping was almost non-existent.
Family, friends from all over the country, from the office, from the neighborhood, from the city, everyone would receive personal and sweet Mishloach Manot and I was so happy when I saw the excitement of the recipients of the delicacies. I miss this Purim atmosphere so much 🙂
So to feel a bit of a Purim vibe, but with Parisian chic, I decided to make Parisian Hamantaschen this year. Wonderful butter cookies in the shape of Hamantaschen with a filling of jam or chocolate hazelnut spread. The preparation is very simple and the result is perfect. So who said there are no Mishloach Manot in Paris?
140g cold butter, cubed
250g all-purpose flour
3g baking powder
80g confectioners’ sugar
25g almond meal
Pinch of salt
70g eggs (1 big egg)
Chocolate hazelnut paste
Strawberry jam or any other jam
1. Put all the dough ingredients, except the egg, in a food processor fitted with the metal blade and pulse a few times until you get a sandy texture.
2. Add the egg and pulse a few times, stop before it forms a complete ball, some crumbs are okay. It’s best to work with the dough as little as possible.
3. Turn dough out onto a clean surface and form into a flat rectangle. Cover in plastic wrap and chill in the fridge for at least 2 hours.
4. Preheat the oven to 180C degrees and line a pan with parchment paper.
5. On a floured surface, roll out dough with a rolling pin. Roll out to 4-5 mm thickness.
6. Using a triangle cookie cutter, cut out triangle shapes. Using a small piping tip cut out the center of half of the triangle cookies.
7. Arrange whole and cut-out cookies on a parchment-lined baking pan. Bake for about 14 minutes, until golden. Remove cookies from the oven and let them cool on a cooling rack.
8. Dust confectioners’ sugar over cut-out cookies.
9. Spread chocolate/jam/date paste over bottom of each whole cookie.
10. Place cut-out cookies on the cookies with filling, sugar side up.
11. Keep at room temperature in an airtight container.