Texas Jewish Post (Dallas, Tex.), Vol. 74, No. 10, Ed. 1 Thursday, March 5, 2020 Page: 15 of 24
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JEWISH FOODIE
TEXAS JEWISH POST $ SINCE 1947
March 5,2020 I 15
March 15, 2020
11:00 AM - 4 PM
Tiferet Israel - Hillcrest & Royal
♦
/
4
4
Li
Dulce de leche hamantaschen
Morton's)
the party!
Come celebrate with the
North Texas Jewish Community
Directions:
2020 Title Sponsors
Ingredients:
C E N T E
R
This recipe originally appeared in The Nosher.
KEY-WHITMAN
1
Photo: Leanne Shor
Dulce de leche hamantaschen:
rethinking a famed South
American cookie for Purim
You’re invited to
For more information call 214-691-3611
or email info@kosherchilicookoff.us
Featuring:
Texas Jewish Arts Association’s
Art Show and Sale and
Dallas Area Drug Prevention
Partnership’s Drug Take Back
Program
For the dough:
• % cup butter, room temperature
• % cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 teaspoons freshly grated lemon
zest (zest from 1 lemon)
• 21/2 cups unbleached all-purpose
flour
• 1/2 cup cornstarch
• 11/2 teaspoons baking powder
• 1/2 teaspoon kosher salt (I prefer
new
was
1. Remove the labels from both cans
of sweetened condensed milk. Place
the cans on their sides in the bottom of
large pot. Fill the pot with water. Bring
the water to a boil, then lower the heat
and simmer for at least 3!6 hours. Add
water if necessary, so that the cans are
completely submerged in water. Use
tongs to remove the cans from the hot
water; allow the cans to cool for least 1
hour.
3. In a medium-size bowl, whisk the
flour, cornstarch, baking powder and
salt.
4. In the bowl of a stand mixer,
combine the butter and sugar. Cream
on medium speed until lighter in
color and fluffy. Add the eggs and
lemon zest and thoroughly combine.
Add the flour mixture to the bowl
of the mixer, and beat on low speed
until the dough comes together in
a ball, about 1 minute. Dump the
dough onto a large piece of plastic
For the dulce de leche filling:
• 214-ounce cans sweetened
condensed milk
• % teaspoon kosher salt
• 16 teaspoon vanilla extract
• To serve:
• 1 cup unsweetened large flaked
coconut (this is preferable to the
heavily sweetened macaroon coconut)
• % cup powdered sugar
2. Open the cans and scoop out the
caramelized dulce de leche. Add the
salt and vanilla extract, and whisk to
combine thoroughly. Set aside.
7. Place a teaspoon of filling in the
center of each circle. Fill a small bowl
with water, dip your finger in and run
it around the perimeter of each cookie.
This is the glue that will hold the dough
together. Pinch the top of the circle
together, then bring up the bottom
of the circle, creating 3 distinct points.
Pinch the corners tightly, and up the
sides very tightly, enclosing the filling,
so it doesn't spill out. Dulce de leche is a
softer filling, so a tight seal is important.
wrap, bringing it together into a ball,
then flatten with your hands. Wrap
the dough tightly and refrigerate for
at least 45 minutes.
6. Cut the dough in half. Dust your work
surface with flour. Working with one
half, roll the chilled dough out to Vi-inch
thickness. Use a 3-inch round cutter to
cut out as many circles as possible. Re-
roll the scrapes and repeat with the
second half of the dough.
8. Place the shaped cookies 2-3 inches
apart on the prepared baking sheet
and place the cookies in the freezer
for 15 minutes to help maintain their
shape.
5. Heat the oven to 350 degrees. Line
a baking sheet with parchment paper.
Place the coconut flakes on the baking
sheet and toast until lightly golden
brown, about 8-10 minutes. Pour the
coconut into a bowl and set aside.
9. Bake the cold cookies for 12-15
minutes until the edges are slightly
golden brown. Remove from oven
and sprinkle with toasted coconut
and powdered sugar. Serves 15.
marsh & Mclennan
AGENCY
Supervised
by
1
KEVIN DANlEl STUART
PAILET | PRESCOTT | PRESCOTT
EYE
Jewish Federation
B < %jjb> > J OF GREATER DALLAS
By Leanne Shor
Bringing new life to
hamantaschen was a challenge.
People are dead set on their
favorite flavors like classic poppy
seed and apricot. Of course,
newer directions such as Nutella
and rainbow funfetti are a big hit
with the kids, but reinventing the
grown-up hamantaschen into a
decadent cookie you actually crave
was very important to me. Then it
hit me: alfajores!
Alfajores are an incredibly
decadent sandwich cookie filled
with dulce de leche, a caramel-
like spread made from condensed
milk.
The cookies have a complex
history. Most people associate
alfajores with Argentina, Uruguay
and Peru, but they were brought to
the New World by the Spanish in the
16th century. Before that, it’s said
that the cookies were actually an
Arab import when Spain was largely
under Arab control in the 14th and
15th centuries.
I was introduced to the famous
South American cookie at the well-
known Israeli cafe chain Aroma in
New York City. Alfajores are actually
extremely popular in Israel today,
much more so than in the States.
It was love at first bite. Cornstarch
and extra egg yolks give the cookies
a very light, crumbly texture that
melts in your mouth. Then, slowly
cooked dulce de leche is sandwiched
between. The cookies are usually
rolled in lightly toasted coconut and
sprinkled with powdered sugar.
Translating all of these elements
into our beloved traditional
hamantaschen was a no-brainer,
and made for the most popular
hamantaschen in my house to date!
Making your own dulce de leche
filling is actually incredibly easy,
but if you can find it at your grocery
store, feel free to use it here.
» *
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Wisch-Ray, Sharon. Texas Jewish Post (Dallas, Tex.), Vol. 74, No. 10, Ed. 1 Thursday, March 5, 2020, newspaper, March 5, 2020; Dallas, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1305732/m1/15/: accessed July 16, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; .