Monday, March 13, 2006

Cheesy Hamentashen

Sundays are for spinning and this week ... Baking.

I do not, as a general rule, cook. A few times a year I do some holiday foods -- challah for Rosh Hashana and Yom Kippor, Latkes at Chanuckah and Hamentashen for Purim. No, I do not do matzo ball soup for Passover but I do make matzo brei.

This year, we introduce the Cannolli cream Hamentashen. (Those are the ones with the white filling.)

This merger of cultures comes to us courtesy of my SIL who introduced DD to cannolis a few weeks ago. Ever since, DD and Mike have been chowing down on fresh ricotta mixed with a smidge of sugar and chocolate chips. DD even brings small cups of it to school for her dessert. So, when it was time to make the Hamentashen, those two suggested Ricotta Hamentashen. They are actually quite good.

The other Hamentashen are prune and apricot using the wonderfully fresh fillings from the Yorkville Packing House. The pastry is from Bernard Clayton's The Complete Book of Pastry. It uses grated lemon rind in the dough and is wonderful!

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