I need human help to enter verification code (office hours only)

Sign In Forgot Password
Home

Temple Beth El Blog

Recipes from The Great Shushan Bake-Off

03/02/2026 04:29:41 PM

Mar2

Our Purim competition included two savory and two sweet varieties of Hamantaschen. Thanks to Sharon and Brad Kahn for these recipes. 

Sweet dough

  • 1 c butter
  • 2 c sugar
  • 5 c flour
  • ½ tsp soda
  • 1 tsp salt
  • 4 eggs
  • 4 Tbsp milk
  • 2 tsp vanilla

Cream butter and sugar.  Combine dry ingredients and mix into creamed butter and sugar. Combine eggs, milk vanilla and pour into a hollow in the flour/butter mixture.  Mix well.  Knead on a floured surface.  Divide into 425g balls, store, layered with a scattering of flour, overnight in the fridge.

Savory dough

  • 2 tsp salt
  • 4 cups flour
  • 2 tsp baking powder
  • 1 cup water
  • 2/3  cup oil

Mix all of the ingredients together in a large bowl, kneading until it forms a smooth, soft dough. Cover and let relax for at least half an hour.

Babka Filling

  • 4 ½ ounces (130 grams) dark chocolate
  • ½ cup (120 grams) unsalted butter, cold is fine
  • Scant ½ cup (50 grams) powdered sugar
  • 1/3 cup (30 grams) cocoa powder
  • ¼ tsp cinnamon [optional]

Melt butter and chocolate together until smooth. Stir in powdered sugar and cocoa; mixture should form a spreadable paste. Add cinnamon, if desired.

Charoses filling

  • Apples
  • Cinnamon                
  • Sunflower seeds
  • Wine

Cut up and roast apples.  Mix with sunflower seeds, spices and wine.

Pizza filling

  • Pizza sauce 
  • Mozzarella cheese 
  • Ricotta cheese

Bialy filling

  • 1 c. chpd onion
  • ¼ c. butter, melted
  • 3 Tbsp poppyseed
  • ¼ tsp salt
  • Everything seasoning
 

Saute onions and poppyseeds in butter.

 

March 10, 2026 21 Adar 5786