18 Delicious Purim Recipes Traditional

Every year, Purim brings a festive opportunity to explore the rich tapestry of Jewish cuisine, blending tradition with delicious creativity. Whether you’re a seasoned home cook or just starting out, our roundup of 18 Delicious Purim Recipes offers something for everyone. From sweet hamantaschen to savory kreplach, these dishes are sure to add joy and flavor to your celebration. Dive in and discover your next favorite Purim treat!

Haman’s Ears Cookies

Unbelievably, I stumbled upon this recipe for Haman’s Ears Cookies during my last visit to a quaint little bakery in Brooklyn. The flaky, buttery layers reminded me of my grandma’s kitchen, and I knew I had to try making them at home.

Ingredients

• 2 cups of all-purpose flour
• A pinch of salt
• A stick of unsalted butter, chilled and cubed
• A splash of cold water
• 1/2 cup of granulated sugar
• A couple of teaspoons of cinnamon
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, whisk together the flour and salt. Toss in the cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
2. Add a splash of cold water, just enough to bring the dough together. Wrap it in plastic and chill for 30 minutes. Tip: The colder the butter, the flakier your cookies will be.
3. Preheat your oven to 350°F and line a baking sheet with parchment paper.
4. On a floured surface, roll out the dough to about 1/8 inch thickness. Cut into circles using a cookie cutter or a glass.
5. Mix the sugar and cinnamon in a small bowl. Brush each dough circle with egg wash, sprinkle with the cinnamon sugar, then fold in half and pinch the edges to seal. Tip: Don’t overfill with sugar, or it’ll leak out during baking.
6. Bake for 15-20 minutes, or until golden brown. Tip: Keep an eye on them after 15 minutes to prevent over-browning.
7. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Just out of the oven, these cookies are irresistibly crisp with a sweet, cinnamon-filled center. They’re perfect with a cup of tea or as a festive treat during Purim. Try dusting them with powdered sugar for an extra touch of sweetness.

Purim Challah with Raisins

Over the years, I’ve baked countless loaves of challah, but there’s something truly special about adding raisins for Purim. It’s like each bite carries a little sweetness, a nod to the joy of the holiday. Today, I’m sharing my go-to recipe that never fails to bring smiles around the table.

Ingredients

• 4 cups of all-purpose flour, because that’s what I always have on hand
• 1 packet of active dry yeast, the little magic makers
• 1/4 cup of sugar, for that just-right sweetness
• 1 tsp of salt, to balance it all out
• 2 large eggs, plus one more for that golden wash
• 1/4 cup of vegetable oil, a splash to keep things tender
• 1 cup of warm water, not too hot to touch
• 1 cup of raisins, because Purim demands a bit of extra joy

Instructions

1. In a large bowl, whisk together the flour, yeast, sugar, and salt. This is where the magic starts.
2. Make a well in the center and add the eggs, oil, and warm water. Mix until a shaggy dough forms. Tip: If the dough feels too sticky, a little more flour can save the day.
3. Knead the dough on a floured surface for about 10 minutes, until it’s smooth and elastic. This is your workout for the day.
4. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm spot for 1 hour, or until doubled in size. Patience is key here.
5. Punch down the dough and knead in the raisins until they’re evenly distributed. Tip: Soaking the raisins in warm water for 10 minutes beforehand prevents them from drying out during baking.
6. Divide the dough into 3 equal parts, roll each into a long rope, and braid them together. Place on a lined baking sheet.
7. Cover and let rise for another 30 minutes. Meanwhile, preheat your oven to 350°F.
8. Beat the remaining egg and brush it over the loaf for that signature shine. Tip: A little sprinkle of sugar on top adds a delightful crunch.
9. Bake for 25-30 minutes, until the challah is deep golden and sounds hollow when tapped. Let it cool before slicing.

Craving a slice yet? This Purim challah comes out wonderfully soft with pockets of sweet raisins, perfect for tearing apart and sharing. Try serving it with a drizzle of honey for an extra touch of sweetness.

Sweet Purim Poppy Seed Hamantaschen

Kicking off the holiday season with a bake that’s close to my heart, these Sweet Purim Poppy Seed Hamantaschen are a nostalgic nod to my grandmother’s kitchen. Every bite takes me back to those bustling pre-Purim days, flour dusting every surface, and the sweet, nutty aroma of poppy seeds filling the air. Trust me, these triangular treats are worth every minute of your time.

Ingredients

• 2 cups all-purpose flour, plus a little extra for dusting
• 1/2 cup granulated sugar, because life’s sweet enough but why not add a bit more?
• A pinch of salt, just to balance things out
• 1/2 cup unsalted butter, cold and cubed – it’s all about that flaky texture
• 1 large egg, because binding is key
• 2 tbsp cold water, just a splash to bring it all together
• 1 cup poppy seed filling, homemade or store-bought, no judgment here
• 1 tsp vanilla extract, for that whisper of warmth

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. A little prep goes a long way.
2. In a large bowl, whisk together the flour, sugar, and salt. This is where the magic starts.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Tip: Keep everything cold for the flakiest dough.
4. Beat the egg with cold water and vanilla extract, then drizzle over the flour mixture. Stir until the dough comes together. If it’s too dry, add a teaspoon more water.
5. Roll the dough out on a floured surface to about 1/4-inch thickness. Use a round cutter to make circles, then spoon a teaspoon of poppy seed filling into the center of each.
6. Fold the edges up to form a triangle, pinching the corners to seal. They should look like little hats – hence the name!
7. Bake for 20-25 minutes, or until the edges are just golden. Tip: Rotate the tray halfway through for even baking.
8. Let them cool on the tray for a few minutes before transferring to a wire rack. They’re fragile when hot but firm up as they cool.

These Hamantaschen are delightfully tender with a crisp edge, the poppy seed filling offering a sweet, slightly earthy contrast. Serve them stacked high on a vintage plate for a touch of old-world charm, or pack them in a pretty box for a heartfelt homemade gift.

Savory Spinach and Cheese Hamantaschen

Afternoon cravings hit me hard today, and I found myself dreaming about these Savory Spinach and Cheese Hamantaschen I made last Purim. They’re a twist on the traditional sweet version, packed with flavors that make them perfect for any time of the day.

Ingredients

• 2 cups of all-purpose flour
• A pinch of salt
• 1/2 cup of unsalted butter, cold and cubed
• A splash of cold water
• 1 cup of ricotta cheese
• A handful of fresh spinach, finely chopped
• A couple of tablespoons of grated Parmesan cheese
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the flour and salt. Add the cold, cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Add a splash of cold water, just enough to bring the dough together. Tip: Don’t overwork the dough, or it’ll become tough.
4. Roll the dough out on a floured surface to about 1/4 inch thickness. Use a round cookie cutter to cut out circles.
5. In a separate bowl, mix the ricotta, chopped spinach, and Parmesan cheese. This is your filling.
6. Place a small spoonful of the filling in the center of each dough circle. Fold the edges in to form a triangle, pinching the corners to seal. Tip: Make sure the edges are well sealed to prevent the filling from leaking out.
7. Brush the tops with the beaten egg for a golden finish. Tip: The egg wash gives them a beautiful color and a slight shine.
8. Bake for 20-25 minutes, or until the edges are golden brown.

Unbelievably, these hamantaschen come out with a flaky crust that contrasts beautifully with the creamy, savory filling. Serve them warm with a side of marinara sauce for dipping, and watch them disappear before your eyes.

Purim Festive Honey Cake

Honey cake has always been a staple in my kitchen during Purim, bringing warmth and sweetness to the festive season. I remember my grandmother whisking together the batter, the aroma of spices filling the air, and today, I’m sharing my take on this beloved treat.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of honey (the darker, the better for depth of flavor)
• 1/2 cup of strong brewed coffee (it’s my secret ingredient for richness)
• 1/2 cup of vegetable oil
• 3 large eggs
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• A pinch of salt
• 1 tsp of cinnamon
• 1/2 tsp of ground cloves
• A splash of vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan. Tip: Lining the pan with parchment paper makes removal a breeze.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cloves. Tip: Sifting the dry ingredients ensures a smoother batter.
3. In another bowl, beat the eggs, then mix in the honey, coffee, oil, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Tip: Overmixing can lead to a dense cake, so fold gently.
5. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Baking this honey cake fills my home with the most inviting aromas, and the result is a moist, spiced cake with a beautiful crumb. Serve it with a dollop of whipped cream or a drizzle of extra honey for an extra special touch.

Traditional Purim Kreplach

Craving something hearty and filled with tradition? Let me take you through making Traditional Purim Kreplach, a dish that’s as fun to make as it is to eat. I remember my grandmother rolling out the dough with such precision, a skill I’ve tried to mimic over the years.

Ingredients

• 2 cups all-purpose flour, plus a little extra for dusting
• 2 large eggs, because size matters here
• A splash of water, just enough to bring the dough together
• 1 tbsp vegetable oil, to keep things smooth
• A pinch of salt, because every dish needs a little love
• 1 cup finely chopped cooked chicken, leftover roast works wonders
• 1 small onion, diced so fine it’ll make you cry
• A couple of tbsp of chicken schmaltz or butter, for that rich flavor
• Salt and pepper, to season the filling just right

Instructions

1. In a large bowl, mix the flour and salt. Make a well in the center and crack in the eggs. Add the oil and a splash of water. Stir until a dough forms, then knead on a floured surface for about 5 minutes until smooth. Tip: If the dough feels too sticky, add a bit more flour, but go easy—it’s better to be a tad sticky than too dry.
2. Wrap the dough in plastic and let it rest at room temperature for 30 minutes. This relaxes the gluten, making it easier to roll out.
3. While the dough rests, heat the schmaltz or butter in a pan over medium heat. Sauté the onion until golden, about 5 minutes. Stir in the chicken, season with salt and pepper, and cook for another 2 minutes. Let the filling cool slightly.
4. Roll the dough out on a floured surface until it’s about 1/8 inch thick. Cut into 3-inch squares. Place a teaspoon of filling in the center of each square, fold into a triangle, and press the edges to seal. Tip: A little water on the edges helps them stick better.
5. Bring a large pot of salted water to a boil. Cook the kreplach in batches for about 5 minutes, or until they float to the top. Tip: Don’t overcrowd the pot, or they’ll stick together.

Once cooked, these kreplach are delightfully tender with a satisfying bite. The filling is savory and rich, perfect with a dollop of sour cream or floating in a clear chicken soup. My grandma would always say the secret is in the love you put into folding each one—I think she was onto something.

Purim Special Beef Kreplach Soup

Delicious aromas fill my kitchen every time I whip up this Purim Special Beef Kreplach Soup, a dish that’s as rich in flavor as it is in tradition. I remember my grandmother’s hands shaping the kreplach with such care, a memory that makes every bite today feel like a hug from the past.

Ingredients

• 2 cups of all-purpose flour, plus a little extra for dusting
• 3 large eggs, because freshness matters
• A splash of water, just enough to bring the dough together
• 1 pound of ground beef, the leaner the better for this recipe
• A small onion, finely diced, because size matters when it comes to flavor distribution
• 2 cloves of garlic, minced, for that punch of flavor
• 1 teaspoon of salt, to start, then adjust as needed
• A couple of twists of black pepper, because freshly ground makes all the difference
• 8 cups of beef broth, homemade if you’ve got it, for the soul of the soup
• A handful of fresh dill, chopped, for that bright finish

Instructions

1. In a large bowl, mix the flour and eggs until a dough starts to form, adding a splash of water if it’s too dry. Tip: The dough should be smooth but not sticky.
2. Roll the dough out on a floured surface until it’s about 1/8 inch thick, then cut into 3-inch squares. Tip: Keep the unused dough covered to prevent drying.
3. In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onions are soft, about 10 minutes. Season with salt and pepper.
4. Place a small spoonful of the beef mixture in the center of each dough square, fold into a triangle, and press the edges to seal. Tip: A little water on the edges helps them stick better.
5. Bring the beef broth to a boil in a large pot, then reduce to a simmer. Add the kreplach and cook for about 20 minutes, until they float to the top and the dough is tender.
6. Stir in the fresh dill just before serving.

Zesty and comforting, this soup is a bowl full of love with the kreplach offering a delightful chew against the rich broth. Serve it with a side of crusty bread for dipping, and watch it disappear before your eyes.

Chocolate Filled Hamantaschen

Yesterday, I found myself craving something sweet yet unique, and that’s when I remembered my grandmother’s Chocolate Filled Hamantaschen. These triangular delights are not just a treat to the taste buds but also a nod to my childhood memories.

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of granulated sugar
• A pinch of salt
• 1/2 cup of unsalted butter, chilled and cubed
• 1 large egg
• A splash of vanilla extract
• 1/2 cup of your favorite chocolate spread
• A couple of tablespoons of milk (if needed)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, and salt.
3. Add the chilled butter cubes to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keeping the butter cold is key to a flaky dough.
4. Beat the egg with vanilla extract in a small bowl, then add it to the flour mixture. Mix until the dough comes together. If it’s too dry, add a splash of milk.
5. Roll the dough out on a floured surface to about 1/4 inch thickness. Use a round cookie cutter to cut out circles.
6. Place a teaspoon of chocolate spread in the center of each circle. Fold the edges in to form a triangle, pinching the corners to seal. Tip: Make sure the edges are well sealed to prevent the filling from leaking.
7. Bake for 15-20 minutes, or until the edges are lightly golden. Tip: Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

How delightful these Chocolate Filled Hamantaschen turn out! The flaky crust with the gooey chocolate center is a match made in heaven. Serve them warm with a dusting of powdered sugar for an extra touch of sweetness.

Purim Rainbow Cookies

Remember when I first stumbled upon Purim Rainbow Cookies at a friend’s potluck? I was instantly drawn to their vibrant layers and the sweet aroma that promised a delightful treat. Since then, I’ve been tweaking the recipe to perfection, and today, I’m sharing my go-to version that’s as fun to make as it is to eat.

Ingredients

• 1 cup of almond paste (trust me, it’s the secret to the chewy texture)
• A couple of cups of all-purpose flour (for that perfect crumb)
• A splash of vanilla extract (because everything’s better with vanilla)
• 3 large eggs (room temperature, they mix better)
• 1/2 cup of unsalted butter (softened, because nobody likes lumpy batter)
• A pinch of salt (to balance the sweetness)
• Food coloring in red, green, and yellow (for those iconic rainbow layers)
• 1/2 cup of raspberry jam (for a tangy middle layer)
• 1/2 cup of apricot jam (because why not mix flavors?)
• 8 oz of dark chocolate (melted, for that glossy finish)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper. Tip: Leaving some overhang makes it easier to lift the cookies out later.
2. In a large bowl, beat the almond paste, butter, and sugar until fluffy. Tip: Scrape down the sides of the bowl to ensure everything’s evenly mixed.
3. Add the eggs one at a time, then mix in the vanilla extract and salt.
4. Gradually fold in the flour until just combined. Overmixing leads to tough cookies, so be gentle.
5. Divide the dough into three equal parts. Color one part red, one green, and leave the last one plain. Tip: Use gel food coloring for vibrant hues without altering the dough’s consistency.
6. Spread each colored dough into the prepared pan, one layer at a time, baking each for 10 minutes before adding the next.
7. Once all layers are baked and cooled, spread raspberry jam between the red and green layers, and apricot jam between the green and plain layers.
8. Chill the assembled layers for at least an hour to set, then cut into rectangles.
9. Dip each cookie into melted dark chocolate, letting the excess drip off before setting them on a wire rack to harden.

Zesty and rich, these cookies are a feast for the eyes and the palate. The almond paste gives them a chewy bite, while the jam and chocolate add layers of flavor. Try stacking them high on a platter for a stunning dessert table centerpiece.

Apple Cinnamon Hamantaschen

Very few things bring me as much joy as baking with seasonal flavors, and these Apple Cinnamon Hamantaschen are no exception. Inspired by a cozy autumn afternoon spent apple picking with my niece, this recipe is a twist on the traditional Jewish pastry that’s perfect for any time of year.

Ingredients

• 2 cups of all-purpose flour, plus a little extra for dusting
• 1/2 cup of granulated sugar, because life’s sweet enough but why not add a bit more?
• A pinch of salt, to balance the sweetness
• 1/2 cup of unsalted butter, cold and cubed – trust me, cold is key here
• 1 large egg, because it’s the glue that holds our dough together
• A splash of vanilla extract, for that warm, comforting aroma
• 1 cup of finely diced apples, I prefer Granny Smith for a bit of tartness
• 1 tsp of cinnamon, because apple and cinnamon are a match made in heaven
• 1 tbsp of lemon juice, to keep the apples from browning and add a zesty kick

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This little step saves so much cleanup time later.
2. In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and use your fingers to rub them into the flour until the mixture resembles coarse crumbs. Tip: Keep your hands cold by running them under cold water before starting.
3. Beat the egg with vanilla extract in a small bowl, then add it to the flour mixture. Stir until a dough forms. If it’s too sticky, add a bit more flour, but don’t overdo it.
4. On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use a round cookie cutter or a glass to cut out circles. Tip: Dip the cutter in flour to prevent sticking.
5. In another bowl, mix the diced apples, cinnamon, and lemon juice. Place a small spoonful of the apple mixture in the center of each dough circle.
6. Fold the edges of the dough up to form a triangle, pinching the corners to seal. Leave a bit of the filling showing in the center for that rustic look.
7. Bake for 20-25 minutes, or until the edges are golden brown. Tip: Rotate the baking sheet halfway through for even baking.

Unbelievably delicious, these Apple Cinnamon Hamantaschen offer a perfect balance of sweet and tart, with a buttery, flaky crust that’s simply irresistible. Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Purim Wine Braised Beef

Now, I don’t know about you, but there’s something about braised beef that just feels like a hug in a bowl. Especially when it’s been lovingly simmered in Purim wine, infusing every bite with rich, deep flavors that remind me of festive gatherings and the joy of sharing good food with great company.

Ingredients

• 2 lbs beef chuck, cut into large chunks
• A couple of tablespoons of olive oil
• 1 large onion, roughly chopped
• 3 garlic cloves, minced
• A splash of Purim wine (about 1 cup)
• 2 cups beef broth
• A pinch of salt and pepper
• A handful of fresh thyme

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers.
2. Season the beef chunks with salt and pepper, then brown them in the oil on all sides. This should take about 4 minutes per side. Don’t rush this step; the browning adds so much flavor!
3. Remove the beef and set aside. In the same pot, add the onion and garlic, sautéing until they’re soft and fragrant, about 3 minutes.
4. Pour in the Purim wine to deglaze the pot, scraping up all those tasty browned bits from the bottom. Let it simmer for a couple of minutes to reduce slightly.
5. Return the beef to the pot, add the beef broth and thyme, then bring everything to a gentle simmer.
6. Cover and transfer to a preheated 325°F oven. Let it braise for about 2.5 hours, or until the beef is fork-tender.
7. Once done, remove the thyme sprigs and adjust the seasoning if needed.

Every bite of this Purim Wine Braised Beef is melt-in-your-mouth tender, with the wine adding a subtle sweetness that balances the richness of the beef. Serve it over creamy mashed potatoes or with a side of crusty bread to soak up all that delicious sauce.

Gluten Free Purim Hamantaschen

Remember the first time I tried making Hamantaschen, I was so nervous about getting the dough just right, especially since it had to be gluten-free. Fast forward to now, and I’ve perfected a recipe that’s not only easy to follow but also delivers that perfect, tender bite every time.

Ingredients

• 2 cups gluten-free flour blend (I swear by the one with xanthan gum already in it)
• 1/2 cup granulated sugar, because life’s sweet enough but not too sweet
• A pinch of salt, just to balance things out
• 1/2 cup cold butter, cubed (trust me, cold is key)
• 1 large egg, because it’s the glue that holds everything together
• A splash of vanilla extract, for that hint of warmth
• Your favorite jam or chocolate spread, about a cup total, for filling

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. No sticking allowed!
2. In a large bowl, whisk together the gluten-free flour, sugar, and salt. It’s like making a little dry ingredient family.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture looks like coarse crumbs. Tip: If the butter starts to melt, pop the bowl in the fridge for a few minutes.
4. Whisk the egg and vanilla extract in a small bowl, then add to the flour mixture. Stir until a dough forms. If it’s too sticky, a little more flour won’t hurt.
5. Roll the dough out on a lightly floured surface to about 1/4 inch thick. Use a round cookie cutter or glass to cut out circles. Tip: Dipping the cutter in flour prevents sticking.
6. Place a teaspoon of your chosen filling in the center of each circle. Fold the edges up to form a triangle, pinching the corners to seal. Tip: Don’t overfill, or you’ll have a jam explosion on your hands.
7. Bake for 15-18 minutes, or until the edges are just golden. Let them cool on the baking sheet for a few minutes before moving to a wire rack.

These Hamantaschen come out with a buttery, crumbly texture that perfectly contrasts the sweet, gooey center. Try serving them warm with a dusting of powdered sugar for an extra special touch.

Purim Sweet Noodle Kugel

Having grown up in a household where Purim was more than just a holiday—it was a feast for the senses—I’ve always had a soft spot for Sweet Noodle Kugel. It’s the kind of dish that brings back memories of laughter, costumes, and the unmistakable aroma of something sweet baking in the oven. Today, I’m sharing my take on this classic, with a few personal twists that make it even more special.

Ingredients

• 8 oz wide egg noodles (because they hold onto the sauce better)
• 1/2 cup unsalted butter, melted (for that rich, golden crust)
• 3 large eggs (room temperature blends smoother)
• 1 cup sour cream (a dollop of tanginess)
• 1 cup cottage cheese (for a bit of texture)
• 1/2 cup sugar (just the right amount of sweetness)
• 1 tsp vanilla extract (a splash of flavor)
• 1/2 tsp cinnamon (a whisper of spice)
• 1/4 cup raisins (optional, but they add a nice chew)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. This ensures your kugel won’t stick and cleans up easier.
2. Boil the egg noodles according to the package instructions until al dente, about 8 minutes. Drain them well—nobody likes a soggy kugel.
3. In a large bowl, whisk together the melted butter, eggs, sour cream, cottage cheese, sugar, vanilla, and cinnamon until smooth. Tip: Letting your eggs come to room temperature before mixing prevents the butter from solidifying.
4. Fold in the drained noodles and raisins (if using) gently, making sure every noodle is coated in the creamy mixture. This is where the magic happens.
5. Pour the mixture into the prepared baking dish, spreading it out evenly. A little shake settles it just right.
6. Bake for 45 minutes, or until the top is golden and the edges are slightly crispy. Tip: Place a baking sheet underneath to catch any drips and save your oven from a mess.
7. Let it cool for about 10 minutes before slicing. This patience pays off with cleaner slices.

Coming out of the oven, this kugel is a beautiful contrast of creamy and crispy, with the cinnamon and vanilla playing off each other perfectly. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Either way, it’s sure to disappear fast.

Savory Mushroom and Onion Hamantaschen

Kicking off the holiday season, I stumbled upon a twist to the traditional hamantaschen that’s too good not to share. Imagine the savory depth of mushrooms and onions tucked into that familiar triangular pastry—it’s a game-changer for your festive table.

Ingredients

• 2 cups of all-purpose flour, because that’s what holds our dreams together
• A pinch of salt, just to whisper to the flavors
• 1/2 cup of unsalted butter, cold and cubed, for that flaky magic
• 1 large egg, because every good story needs a binder
• A splash of cold water, to bring it all together
• 1 tbsp olive oil, for sautéing our stars
• 1 cup of finely chopped mushrooms, any kind you’re vibing with
• 1/2 cup of diced onions, because what’s a savory dish without them?
• A couple of thyme sprigs, for that herby whisper

Instructions

1. Start by mixing the flour and salt in a large bowl. Toss in the butter and use your fingers to rub it into the flour until it looks like coarse crumbs.
2. Beat the egg lightly and add it to the mixture along with a splash of cold water. Mix until the dough comes together. Tip: If it’s too sticky, add a bit more flour; too dry, a tad more water.
3. Wrap the dough in plastic and chill for at least 30 minutes. This patience game is worth it for the texture.
4. While the dough chills, heat olive oil in a pan over medium heat. Add onions and mushrooms, sautéing until they’re golden and fragrant, about 5-7 minutes. Throw in the thyme at the last minute for aroma.
5. Preheat your oven to 350°F (175°C). Roll out the dough to about 1/4 inch thickness and cut into circles. Spoon a bit of the mushroom-onion mix into the center of each circle, then fold into triangles, pinching the edges to seal.
6. Bake for 20-25 minutes, or until the edges are golden. Tip: Let them cool on the pan for a few minutes before moving to a rack—they’re delicate when hot.

Absolutely divine when warm, these savory pockets offer a crispy exterior with a moist, flavorful heart. Try serving them alongside a dollop of sour cream or as part of a brunch spread for an unexpected twist.

Purim Chocolate Babka

Finally, a recipe that combines the joy of baking with the festive spirit of Purim—Chocolate Babka! I remember the first time I tried making this; my kitchen was a floury mess, but the aroma of chocolate and yeast was absolutely worth it. Here’s how you can bring this sweet, swirly delight into your home.

Ingredients

• 2 cups of all-purpose flour, plus a little extra for dusting
• 1/2 cup of warm milk (about 110°F, just cozy to the touch)
• 1/4 cup of granulated sugar, because life’s sweet enough but why not add more?
• 1 packet of active dry yeast (that’s 2 1/4 tsp if you’re measuring from a jar)
• A pinch of salt, to balance the sweetness
• 1 egg, at room temperature—it’s all about that room temp life
• 4 tbsp of unsalted butter, melted and slightly cooled
• 1/2 cup of chocolate chips, because chocolate is life
• A splash of vanilla extract, for that aromatic magic

Instructions

1. In a large bowl, whisk together the warm milk, sugar, and yeast. Let it sit for about 5 minutes until it’s frothy. This is your yeast saying hello!
2. Add the flour, salt, egg, and melted butter to the bowl. Mix until a dough forms. Tip: If the dough sticks to your hands, a bit more flour will save the day.
3. Knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic. Think of it as a mini workout.
4. Place the dough back in the bowl, cover with a towel, and let it rise in a warm spot for 1 hour. It should double in size—patience is key here.
5. Roll out the dough into a rectangle on a floured surface. Sprinkle the chocolate chips evenly over the top. Tip: Gently press the chips into the dough so they don’t roll away when you’re rolling it up.
6. Roll the dough tightly from the long side, then twist it a couple of times to create those beautiful babka swirls. Place it in a loaf pan.
7. Let the dough rise again for another 30 minutes. Meanwhile, preheat your oven to 350°F.
8. Bake for 25-30 minutes until the top is golden brown and your kitchen smells like a bakery. Tip: A toothpick inserted in the center should come out clean, but watch out for melted chocolate!

So there you have it—a Chocolate Babka that’s soft, fluffy, and packed with chocolatey goodness. Serve it warm with a dusting of powdered sugar or toast a slice the next day for breakfast. Either way, it’s a win.

Traditional Purim Rugelach

After years of experimenting with various pastries, I’ve finally perfected my Traditional Purim Rugelach recipe, a delightful treat that’s as fun to make as it is to eat. A batch of these buttery, flaky rolls filled with sweet cinnamon and nuts is my go-to for Purim celebrations, and I’m excited to share the process with you.

Ingredients

• 2 cups of all-purpose flour, plus a little extra for dusting
• 1 cup of unsalted butter, cold and cut into small pieces
• 8 oz of cream cheese, straight from the fridge
• A pinch of salt
• 1/2 cup of granulated sugar
• 1 tbsp of ground cinnamon
• 1/2 cup of finely chopped walnuts
• A splash of vanilla extract
• 1 egg, beaten (for the egg wash)

Instructions

1. In a large bowl, mix the flour and salt. Add the cold butter and cream cheese, then use your fingers to blend everything until it resembles coarse crumbs.
2. Gather the dough into a ball, divide it into 4 equal parts, wrap each in plastic, and chill in the fridge for at least an hour. Tip: Chilling the dough makes it easier to handle and results in flakier rugelach.
3. Preheat your oven to 350°F and line a baking sheet with parchment paper.
4. On a lightly floured surface, roll one dough portion into a 1/8-inch thick circle. Sprinkle with 2 tbsp of sugar, 1/4 of the cinnamon, and 2 tbsp of walnuts. Tip: Even distribution is key for the perfect bite every time.
5. Cut the circle into 8 wedges and roll each wedge from the wide end to the point. Place on the baking sheet, seam side down.
6. Brush each rugelach with the beaten egg. This gives them a beautiful golden color. Tip: Don’t skip the egg wash; it’s the secret to that professional bakery look.
7. Bake for 20-25 minutes or until golden brown. Let them cool on the sheet for a few minutes before transferring to a wire rack.

Last but not least, these rugelach are best enjoyed warm, with the cinnamon and nut filling oozing slightly. Serve them on a festive platter or pack them in cute boxes for gifting—they’re sure to impress!

Purim Lemon Poppy Seed Cake

Craving something sweet with a tangy twist? I recently stumbled upon this Purim Lemon Poppy Seed Cake recipe during a spring cleaning session, hidden between my grandma’s handwritten notes. It’s the perfect blend of zesty and sweet, with a texture that’s irresistibly moist.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of sugar
• A splash of vanilla extract
• 1/2 cup of unsalted butter, softened
• 3 eggs, room temperature
• 1/4 cup of fresh lemon juice
• The zest of 2 lemons
• 2 tbsp of poppy seeds
• 1 tsp of baking powder
• A pinch of salt
• 1/2 cup of milk

Instructions

1. Preheat your oven to 350°F and grease a 9-inch loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Room temperature butter blends more smoothly.
3. Beat in the eggs one at a time, then stir in the vanilla extract, lemon juice, and zest.
4. In another bowl, whisk together the flour, baking powder, poppy seeds, and salt.
5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Tip: This method ensures a perfectly moist cake.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Don’t open the oven door too early to prevent the cake from sinking.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Unbelievably moist and packed with lemony goodness, this cake is a showstopper. Serve it with a dollop of whipped cream or enjoy it as is for a delightful treat that’s sure to brighten any day.

Purim Date and Walnut Hamantaschen

Holidays have a way of bringing out the baker in me, and Purim is no exception. There’s something about the tradition of making Hamantaschen that feels both festive and deeply personal. This year, I decided to put a twist on the classic by stuffing them with a rich date and walnut filling, a combination that reminds me of my grandmother’s kitchen.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1/4 tsp salt
• 1/2 cup cold butter, cubed
• 1 large egg
• 1 tbsp cold water
• 1 cup pitted dates, chopped
• 1/2 cup walnuts, finely chopped
• A splash of orange juice
• 1 tsp cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, and salt. Add the cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Beat the egg with cold water and stir it into the flour mixture until a dough forms. Tip: If the dough feels too dry, add another tablespoon of water, but do so sparingly.
4. Wrap the dough in plastic and chill in the fridge for 30 minutes. This makes it easier to handle.
5. While the dough chills, make the filling by combining dates, walnuts, orange juice, and cinnamon in a small saucepan over low heat. Cook until the dates soften and the mixture thickens, about 5 minutes. Let it cool slightly.
6. Roll out the dough on a floured surface to about 1/4 inch thickness. Use a round cookie cutter to cut out circles.
7. Place a teaspoon of the date and walnut mixture in the center of each circle. Fold the edges up to form a triangle, pinching the corners to seal. Tip: A little water on your fingers can help seal the edges if they’re not sticking.
8. Bake for 20-25 minutes, or until the edges are golden brown. Tip: Keep an eye on them after 15 minutes, as oven temperatures can vary.
9. Let the Hamantaschen cool on the baking sheet for a few minutes before transferring to a wire rack.

Delightfully chewy with a crunchy bite from the walnuts, these Hamantaschen are a perfect balance of sweet and nutty. Serve them with a cup of strong coffee or tea to complement the rich flavors, or pack them in a pretty box for a thoughtful homemade gift.

Conclusion

Feasting on these 18 Delicious Purim Recipes Traditional brings joy and flavor to your holiday table. Each dish, steeped in tradition, offers a taste of celebration perfect for sharing with loved ones. We invite you to try these recipes, leave a comment with your favorites, and spread the joy by sharing this article on Pinterest. Happy cooking and Purim sameach!

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