Listen. I got so carried away with Easter recipes this year, I completely overlooked making something for a holiday I celebrate – PURIM. Before I get crackin’ on this treat featured here, let me tell you about my quest to find the perfect Hamentashen recipe. I’ve been using a tried and true one from my old Naomi Cookbook.
Now, I’m not gonna lie, my hamentashen are NEVER perfect. Sometimes, the dough falls apart, sometimes they spread a bit when baking in the oven. My next door neighbour called me the other day in a panic asking me why her dough is just a crumbly mess. I told her to relax and start over again. Unfortunately, her second attempt was just as unsuccessful as the first and she admitted that she was on her way to the store to buy some. Much easier right?
I truly believe that the elusive hamentashen are just one of those cookies that are hit and miss. But when they are a hit, they are beautiful, triangular stuffed cookies of joy. My favourite flavour s prune (but that’s most likely because im old). One thing I do know, after days of research, Deb Perelman of Smitten Kitchen posted these Apricot Hazelnut Brown Butter Hamentashen’s on her blog and they look pretty darn perfect to me.
I mean, what’s the harm of “testing” these out before next Purim? Nothing.
A perfect sweet treat for the upcoming weekend. Whether it’s a hostess gift or enjoy it yourself, it’s a winner. Oh and guess what? I make the same recipe for Passover using pieces of Matzo as a base with a variety of toppings and drizzles. Pure YUMMINESS.
Stay tuned for a takeover on Wednesday April 20th over on the FeedFeed’s snapchat where I will be making Matzo Crunch live!
Have a wonderful and sweet weekend!
- 14-16 sheets of graham crackers
- 1 cup packed brown sugar
- 1 cup (2 sticks) salted butter
- 1 cup mini semisweet chocolate chips
- 1 package (323g) Spring Pastel M & M's
- Preheat oven to 350 degrees F.
- Line an 11 x 15-inch baking sheet with parchment paper.
- Arrange graham crackers touching side by side in a single layer, breaking some of the graham crackers in half if need be so that that they fit. Set aside.
- In medium saucepan, heat the butter over medium-high heat until melted.
- Add brown sugar and stir to combine.
- Continue cooking until the mixture reaches a boil, stirring constantly. Let the mixture boil for about 2 minutes, then remove from heat and pour over graham crackers.
- Use a spatula or spoon to spread the mixture evenly over the graham crackers.
- Bake for 6-7 minutes or until the butter mixture is bubbly.
- Remove pan and immediately sprinkle the chocolate chips evenly on top of the graham crackers.
- Let sit for a few minutes until the chocolate is melted, then use a spoon to spread the chocolate around. Sprinkle candy evenly on top of the melted chocolate.
- Let sit for about two hours and then cut and serve. I put mine n the fridge to speed up the process and get nice and firm.