Hamantaschen, the crumbly, triangular pastry, may be the most recognizable symbol of Purim. The ones people commonly imagine are filled with poppy seeds or fruit jam. The most indulgent type has tended to be chocolate.
Nina Safar, a food blogger over at Kosher in the Kitch, has taken the idea of the hamantaschen, and — abiding by the holiday imperative to confuse everything — has turned the idea of the tradition pastry on its head.
Below, you will find five crazy recipes – from a funfetti Fruity Pebbles-topped hamantaschen to a BBQ chicken pizza one – that you will crave all year round. — Michelle Honig
Funfetti Fruity Pebbles Hamantaschen
Makes 20 hamantaschen
1 teaspoon vanilla
½ cup oil
2/3 cup sugar
2 teaspoon baking powder
2½ cups flour
½ cup fruity pebbles plus more for decorating
Strawberry jam for filling (or your favorite flavor jam, or chocolate spread or cheesecake filling recipe found here)
1) Cream together sugar, oil, eggs and vanilla. Slowly add flour and baking powder. Mix together. Add fruity pebbles and combine with dough. Roll out dough on floured surface (about ¼ to 1/8 thick. Not too thick since then the circles are hard to shape and will open up. Not too thin since then it will rip when shaping or filling). If the dough is slightly sticky, rolling it out on floured surface will help smooth it out.
2) Cut out circles using a large circle cookie cutter or the rim of a large glass cup or mason jar. Fill center of circle with strawberry jam (about ½ teaspoon to 1 teaspoon) and shape according to instructions below. (See note.) Bake on 350˚F for 12–15 minutes depending on how soft or crispy you want them. I like them super soft so took them out around 10–12 minutes.
3) Once hamantaschen have cooled off, drizzle melted white chocolate or icing on top. (Icing is powdered sugar with water or milk mixed together until you have desired consistency) Immediately top with fruity pebbles.
Note: How To Shape Hamantashen: Place filling in center than slowly fold over one side. Then the next and finally bring the bottom on top. Gently pinch the corners. You can also simply bring up the sides, forming a triangle by pinching the corners together.
Here are four more wildly beautiful and delicious options. Click on the recipe name to get to the recipe on Kosher In the Kitch:
Nina Safar is a recipe developer and photographer. Her blog is Kosher in the Kitch. Find her on Twitter @TheKosherKitch.