Passover Granola
This recipe will make your Passover week! It is delicious with milk for breakfast, and a healthy snack for school or work.
3 cups matzah farfel
2/3 cup slivered almonds
1/2 cup sweetened or unsweetened coconut
2/3 cup pecans, broken into large pieces
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
6 tablespoons unsalted butter or pareve kosher for Passover margarine
1/3 cup wildflower or clover honey
1 1/2 cups chopped dried mixed fruit of your choice including raisins or 7-ounce bag of dried fruit pieces
Hamantaschen Mohn (Poppy Seed) Filling
Poppy seeds are often used in Purim confections.
1 cup ground poppy seeds (about 4 ounces)
1/4 cup sugar
1/3 cup honey
Grated zest of 1/2 lemon
2/3 cup raisins
1 teaspoon vanilla
1/2 cup finely chopped walnuts
Hamantaschen Prune Filling
Prune filling, a widely popular filling for these triangular cookies, became traditional in 1731.
1 pound soft pitted prunes
1/4 cup sugar
1 teaspoon lemon juice
Grated zest of 1/2 lemon
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
1/3 cup finely chopped walnuts
Hamantaschen Dough (Dairy)
Here’s a dough that is firm but light, because of the baking powder.
1 stick (1/2 cup) unsalted butter
1/2 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon pure almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners’ sugar (optional)
Filling of your choice, canned or homemade
Easy Palmiers
This light, crunchy pastry is often referred to as “elephant ears” in America.
One 17.3-ounce box of puff pastry sheets
Granulated sugar
