hamentashen Photo: Oran shalev
Amir Porat of Biscotti Bakery suggests you try a few savory takes on the traditional holiday pastry. How about serving your guests a cheese and sun-dried tomato filled triangle or one filled with eggplant before turning to the traditional sweet hamentashen?
SAVORY HAMENTASHEN
✔ 31⁄2 cups flour
✔ 1 heaping Tbsp. baking powder
✔ 200 gr. butter, cubed
✔ 1⁄4 cup oil
✔ 1 level tsp. salt
✔ 160 ml. (3⁄4 cup) sour cream
✔ 1 tsp. dry oregano (or freshly chopped)
✔ 1 tsp. dry basil (or freshly chopped)
In a mixer, mix all the dry ingredients. Add the butter and continue mixing until mixture resembles sand in texture. Add the rest of the ingredients and mix until dough separates from the mixer walls. Cover with plastic wrap and let rest in the refrigerator for 1 hour.
Roll out dough until 3 mm thin. Cut 6-8 cm. rounds, place a teaspoon of your choice filling in the middle of each round, fold to shape into hamentashen and bake in a preheated 180º oven for 10 minutes.
SUN-DRIED TOMATO HAMENTASHEN
✔ 200 gr. sun-dried tomatoes, oil drained, finely chopped
✔ 100 gr. feta cheese (preferably goat), crumbled
✔ 50 gr. Parmesan or Kashkaval cheese, grated
Mix all the ingredients and refrigerate for 1⁄2 an hour before filling.
EGGPLANT HAMENTASHEN
✔ 1 eggplant, sliced
✔ Olive oil
✔ 1 Tbsp. kosher salt
✔ 100 gr. basil pesto
✔ 150 gr. Bulgarian feta, crumbled
Arrange eggplant slices on a lined baking sheet. Brush with olive oil and sprinkle with salt. Bake in a 200º oven until browned, about 20 minutes. Let cool and cut eggplant into 1x1-cm. cubes.
Roll out dough and cut rounds. Spread some pesto on each round, place 1 eggplant cube in the middle of each round and top with crumbled cheese. Close and bake in a 180º oven for 10 minutes.
Recipes and photos courtesy of Biscotti Bakery, 67 Hayarkon Street, Bnei Brak
SAVORY HAMENTASHEN
✔ 31⁄2 cups flour
✔ 1 heaping Tbsp. baking powder
✔ 200 gr. butter, cubed
✔ 1⁄4 cup oil
✔ 1 level tsp. salt
✔ 160 ml. (3⁄4 cup) sour cream
✔ 1 tsp. dry oregano (or freshly chopped)
✔ 1 tsp. dry basil (or freshly chopped)
In a mixer, mix all the dry ingredients. Add the butter and continue mixing until mixture resembles sand in texture. Add the rest of the ingredients and mix until dough separates from the mixer walls. Cover with plastic wrap and let rest in the refrigerator for 1 hour.
Roll out dough until 3 mm thin. Cut 6-8 cm. rounds, place a teaspoon of your choice filling in the middle of each round, fold to shape into hamentashen and bake in a preheated 180º oven for 10 minutes.
SUN-DRIED TOMATO HAMENTASHEN
✔ 200 gr. sun-dried tomatoes, oil drained, finely chopped
✔ 100 gr. feta cheese (preferably goat), crumbled
✔ 50 gr. Parmesan or Kashkaval cheese, grated
Mix all the ingredients and refrigerate for 1⁄2 an hour before filling.
EGGPLANT HAMENTASHEN
✔ 1 eggplant, sliced
✔ Olive oil
✔ 1 Tbsp. kosher salt
✔ 100 gr. basil pesto
✔ 150 gr. Bulgarian feta, crumbled
Arrange eggplant slices on a lined baking sheet. Brush with olive oil and sprinkle with salt. Bake in a 200º oven until browned, about 20 minutes. Let cool and cut eggplant into 1x1-cm. cubes.
Roll out dough and cut rounds. Spread some pesto on each round, place 1 eggplant cube in the middle of each round and top with crumbled cheese. Close and bake in a 180º oven for 10 minutes.
Recipes and photos courtesy of Biscotti Bakery, 67 Hayarkon Street, Bnei Brak
http://www.jpost.com/FoodIndex/Article.aspx?id=304019
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