SusannahWest's Purim Cakes (Haman Pockets)
Note from Jewish Cuisine Host: This recipe comes from a book published in 1958. We were unable to find out if the book is still under copyright. The recipe is so interesting that we decided to publish it in the archive anyway, but if it is still under copyright we sincerely apologize to the authors and publishers in advance. Copyright holders - if you wish to see this recipe removed from the archive, please email me and I will remove it promptly. The Heart of the Settlement Cook Book, 1958.
This recipe assumes you have a challah dough recipe of your own that you have ready. If you need a challah recipe, there are a few in this archive to choose from.
Ingredients
- Poppy Seed Filling for Pie or Kuchen:
- 1 cup black poppy seed
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons honey or syrup
- 1/2 cup chopped almonds
- Rind of 1/2 lemon
- 1 tablespoon chopped citron
- 1/4 cup seedless raisins
- 1/4 cup sugar
- 1 tart apple, grated
- Cheese Filling:
- 1 lb. cottage cheese
- 1 egg
- 1 tablespoon sweet or sour cream, or melted butter
- Salt and pepper
Method
[This recipe presumes you have your own challah recipe and have made up the dough already.] Roll out Cholla Dough 1/4 inch thick, cut into 4-inch rounds, brush with oil,spread Poppy Seed Filling or Cheese Filling on half of each round. Fold over other half to form a three-cornered cake. Brush top with warm honey, let rise, and bake in a mderately hot oven, 400 degrees F. until golden brown.
For poppy seed filling: Grind poppy seed and boil with milk and all other ingredients but apple, until thick. If not sweet enough, add sugar. When cool, add apple or 1/4 cup currant or raspberry jelly or jam.
For cheese filling: Mix ingredients and proceed as above. Or, if desired sweet, omit salt and pepper and cream, and add slightly beaten egg, sugar, grated rind of lemon or cinnamon.