Pep up Your Purim with These Fun Crafts and Recipes

The holiday of Purim is based on the story in Megillat Esther (the Bible’s Book of Esther). Scholars have had difficulty identifying the time and characters of the story from a historical perspective. Nevertheless, Purim has attained great popularity because it reflects the perennial problem of the Jewish people—animosity against the Jews.

Despite (or perhaps because) of its very serious theme, the holiday is full of merry-making with songs, drinks, jokes, costumes, tricks, Purim shpiels and more.

When you think of Purim, its hard not to think of hamentaschen. Looking for some great ways to spruce up your offerings? Check out some fun recipes below - both sweet and savory.

Sweet Hamentaschen

Red Velvet Hamantaschen

Original recipe from What Jew Wanna Eat.

Prep time:  20 mins
Cook time:  15 mins
Total time:  35 mins
Serves: 15-18

INGREDIENTS
For cookies:

• ¾ cup sugar
• 1 stick butter, room temperature
• 1 egg whisked, plus 1 for egg wash
• 2 tablespoons orange juice
• ½ teaspoon vanilla
• 2 cups all-purpose flour, sifted
• 1 tablespoon cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 teaspoons red food coloring

For filling:

• 1 8-ounce block cream cheese, at room temperature
• 2-3 cups powdered sugar
• ½ tsp vanilla
• 1 semi sweet chocolate baking bar
  

INSTRUCTIONS

1. In a large bowl with a stand or hand mixer, blend butter and sugar until light and fluffy. Then add egg, orange juice and vanilla and mix to combine. Then add flour, cocoa powder, baking powder, salt and red food coloring and combine until mixed and you have a uniform color. Dough should be slightly sticky.
2. Form a ball and chill overnight in the refrigerator.
3. When ready to bake, preheat oven to 350 degrees F.
4. To make the filling, cream together cream cheese and vanilla with a hand mixer add in powdered sugar until very thick and not sticky (between 2-3 cups depending on humidity).
5. Roll dough out to ⅛ inch think and cut into circles with a 3-inch cookie cutter or wine glass.
6. Add 1 teaspoon of filling to the center of each circle and fold three sides in overlapping the sides to secure. Place hamantaschen on a parchment lined cookie sheet and freeze for 30 minutes to prevent spreading.
7. Wash with egg wash and bake for 12-15 minutes until slightly brown on the bottom. Cool on a cooling rack.
8. To make drizzle, melt chocolate in a double boiler and drizzle over cookies with a spoon. Enjoy!

NOTES
Also, you will need to chill the dough overnight.

Baklava Hamantaschen

Original recipe from Busy in Brooklyn.

1 pkg filo dough, thawed
1/2 cup melted butter or margarine
2 cups chopped walnuts
1 cup loosely packed light brown sugar
1 tsp cinnamon
1/2 tsp salt
1/2 cup apricot jam
1/2 cup water

Method:
Grease an 8″x 8″ baking dish with melted butter and set aside. Add the chopped nuts, brown sugar, cinnamon and salt to a food processor or blender. Pulse the mixture until the nuts are chopped more finely (but not ground) and the mixture is combined.

Remove filo from packaging and cut sheets so that you have 18 squares the size of the baking dish (a little smaller than 8″ x 8″ so it fits well). Separate the filo into 3 parts with 6 square layers in each. Cover the layers with a damp cloth as they tend to dry out quickly. Starting with the first set of 6 layers, brush melted butter in between each layer, placing them in the baking dish on top of each other.

Spread half of the nut filling over the first stack of filo dough in the baking dish. Repeat with the second stack of filo dough, brushing butter in between each layer, stacking it in the baking dish, and topping it with the 2nd half of the nut filling.

Take the third stack of filo dough and brush butter in between each layer, but DO NOT layer it in the baking dish. Instead, set the buttered stack on your work surface. Using a triangular-shaped cookie cutter, gently press your knife down on the filo dough to form triangular-shaped guides that will show you where to cut the filo later. MAKE SURE NOT TO CUT THROUGH THE LAYERS OF FILO DOUGH. This is only meant as a guide to show you where to cut the baklava later, when all the layers are stacked. Once you have drawn your guide, take a smaller triangular cookie cutter and cut through the layers of filo to remove their centers, resembling hamantaschen.

Take your final stack of filo dough, with the triangular guides and hollowed out centers, and place it in the baking dish over the previously set layers. Now you can take your knife and following the guide, cut the triangular shapes all the way through the layers. Brush the top layer of filo with butter and bake the baklava at 350 degrees for 25-30 minutes, until golden.

While the baklava is baking, add apricot jam and water to a pot and heat the jam until it begins to melt into a syrup. Use a whisk or spoon to break up the jam, and continue to cook until a thin syrup forms. Remove from the heat and pour into a small jug or pitcher.

Remove the baklava from the oven and pour apricot syrup over it, brushing with a pastry brush, if needed.

NOTE: For a healthier version, you may spray each layer of filo dough with butter flavored PAM instead of using real butter.

VARIATION: You may use other kinds of nuts such as pistachios or almonds, or use a combination.

TIP: If you do not have triangular shaped cookie cutters, you can prepare your own template using heavy cardstock to serve as your guide.

Pop Tart Hamantaschen

Original recipe from Kosher in the Kitch.

Servings: About 12

Ingredients:
2 tablespoons ground flax seed combined with 6 tablespoons water (if you want classic dough and not vegan, replace the flax seed water mixture with two eggs)
1/2 cup oil
1 teaspoon vanilla extract
2/3 cup sugar
2 teaspoon baking powder
2 1/2 cups flour
1 cup raspberry Jam (or your fav flavor!)
Frosting (recipe below)
Sprinkles for decorating

Frosting:
3/4 cup powdered sugar
1 tablespoon almond milk
1 teaspoon vanilla extract

Directions:
Cream together flax seed water mixture, sugar, oil, and vanilla. Slowly add flour and baking powder. Mix together. The dough might be crumbly, use your hands to smooth it out and combine it. Roll out dough on floured surface. Cut out triangles using a triangle cookie cutter. If you do not have a triangle shaped cookie cutter, trace out a bunch of hexagons connected then cut them out to create triangles. Fill center of triangle with 1/2 tsp. jam then cover with another triangle gently pressing the edges down. Using a fork crimp the edges down all around. Bake on 350′ for about 15 minutes. Once cookies have cooled off, combine frosting ingredients and frost the center of each triangle and immediately place sprinkles on top before the frosting hardens.

Rice Krispies Treats Hamantaschen

Original recipe from The Nosher.

Ingredients

• 6 cups Rice Krispie
• 10 oz mini marshmallows – DO NOT substitute fluff.
• 3 Tbsp butter or margarine
• Lollipop sticks
• 15 oz bar of semi-sweet chocolate
• Sprinkles, candy or other decorative items

Directions

Grease a large bowl and the spatula you will be using. This will help avoid too much sticking.

In a microwave safe bowl melt the margarine with the marshmallows at 30 second intervals at full power. Stir after each interval. When melted, remove and pour into bowl with the Rice Krispies. Mix well until all are coated with marshmallow. Spread mixture into a greased sheet pan. Using your hands, spread mixture evenly onto pan, then press together so the Rice Krispie treats are compact. (see picture above) Allow to sit for several minutes at room temperature to cool.

Using the pictures as your guide, form the Rice Krispie treat mix into Hamantaschen shapes. Place lollipop stick into center.

Over a double broiler, melt 3/4 of a large bar (15 oz) of semi sweet chocolate. Reserve the last 1/4. Melt chocolate, stirring gently until all is melted. Take chocolate CAREFULLY off the double broiler. Be very careful not to let any water drip into chocolate. If this happens, you need to start over. Chocolate “seizes” when water gets into it. If this happens, the tempering process does not work.

Add in the remaining chocolate. Let sit in hot chocolate for 30 seconds, then stir.

Dip hamantaschen into chocolate, tap stick lightly to remove the excess chocolate. Place on parchment to let dry.

After 2 -3 dipped pops, start decorating before that chocolate sets in!

Use your favorite sprinkles, chocolate chips, oreos or candy to add your own flare.

Savory Hamentaschen

Egg Roll Hamantaschen

Original recipe from Kosher in the Kitch.

Ingredients:
1 t corn starch mixed with 2 T water
1 t sherry wine
3 t soy sauce
3 cups cole slaw mix
1 inch piece of ginger shredded
2 green onions diced, for serving
Egg roll wrappers

Directions:
Heat up pan with some oil then stir in cole slaw mix. Add sherry and soy sauce and combine. Add corn starch mixture and stir together. Add ginger and combine together. Heat through. Using a mason jar cut out circles in egg roll wrappers (1 egg roll wrapper yields 4 circles) Place a teaspoon of batter in center of circle then using water, wet the corners and pinch together creating a triangle hamantaschen shape. Place on greased baking sheet. Cook on 350′ for about 12 minutes until crispy. Serve with sweet chili sauce or duck sauce.

Tips & Tricks: Add cooked chicken, beef or tofu to the cole slaw mixture before filling up the center of each hamataschen.

Taco Hamantaschen

Original recipe from Kosher in the Kitch.

Ingredients:
1 12 oz. package of Mexican Style Veggie Crumbles (Lightlife Smart Ground)
Frozen ravioli dough pre-cut into circles, defrosted (or wonton wrappers cut into circles)
1 cup of shredded cheddar cheese
Guacamole for serving (optional)
Salsa for serving (optional)

Directions:
Heat veggie crumbles up on stovetop. Place 1 tsp of veggie crumbles in center of each dough circle. Wet edges of dough with water then bring up corners and pinch together to form a triangle. Place shredded cheese on top then bake in oven on 350′ for about 12 to 15 minutes until golden and slightly crispy. Serve with salsa and guacamole on top.

Cheddar Biscuit Hamantaschen

Original recipe by Kitchen Tested.

Serves: 1 dozen hamantachen

Ingredients
Cheddar Buttermilk Biscuit Dough

• 1 cup all purpose flour
• 1 tsp sugar
• ½ tsp salt
• 1 stick cold unsalted butter, cubed
• ½ cup Natural & Kosher Shredded Artisan Cheddar Cheese
• ½ cup buttermilk
  

Mashed Potato, Broccoli and Cheddar Filling

• 1 large Russet potato, baked, peeled and smashed
• ½ cup steamed broccoli, chopped finely
• ¼ cup Natural & Kosher Shredded Artisan Cheddar Cheese
• 1 Tbsp unsalted butter
• salt and pepper, to taste

Topping

• 1 Tbsp unsalted butter, melted
• coarse ground black pepper
  

Instructions
Cheddar Buttermilk Biscuit Dough

1. In a mixing bowl, whisk together the flour, sugar and salt.
2. Add the cold butter and shredded cheddar cheese and combine with the flour mixture using a pastry cutter or fork until the mixture is the texture of coarse sand.
3. Add the buttermilk and fold into the flour mixture with a silicon spatula until just combined. Using your hands, lightly knead the dough until a ball is formed then wrap the dough in plastic wrap and refrigerate for 1 hour. Since kneading the dough begins to melt the butter, placing the dough in the fridge gives the butter a chance to get very cold again, which makes for a flakier dough. Don’t skip this step!

Mashed Potato, Broccoli and Cheddar Filling

1. While the dough is chilling in the fridge, bake the large Russet potato and steam the broccoli. Combine the peeled and smashed potato, chopped broccoli, cheddar cheese, butter, salt and pepper.

Assembling the Hamantaschen

1. Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.
2. Sprinkle extra all-purpose flour on a cutting board and remove the biscuit dough from the plastic wrap. Place the dough on the flour and roll it lightly in the flour. Press the dough down lightly or roll with a rolling pin until the dough is ¼ inch thick. Cut 3-4 inch circles with a cookie cutter or the top of a drinking glass dipped in more flour. Reform the remaining dough into a ball, roll out again and cut more circles.
3. Fill each circle of biscuit dough with 1 tsp of the mashed potato filling and form into triangles. Pinch the edges together so the triangles don’t open them place on the parchment lined baking sheet.
4. Brush the tops with melted butter and sprinkle with coarse ground black pepper.
5. Bake for 15-18 minutes, until the cheese in the dough is toasted and the bottoms of the hamantaschen are beginning to brown. Move to a cooling rack and eat whenever you want.
   

Six savory options

Original recipe by The Nosher

Ingredients
Dough:

• 1 ¼ cup flour
• Pinch of salt
• 8 Tbsp (1 stick) cold butter, cut into pieces
• ¼ cup Greek yogurt
• 2 tsp fresh lemon juice
• ¼ cup cold water

Fillings:

Everything “Bagel”:  smoked salmon cut into small pieces, cream cheese, capers and everything bagel spice.
Boreka: frozen and defrosted spinach (chopped finely), crumbled feta cheese and pine nuts.
Pizza: marinara sauce, cubed mozzarella cheese and fresh or dried oregano.
Mediterranean: chickpeas, harissa, spinach and lemon zest.
French: caramelized onions and mushrooms, herbes de province and goat cheese.
Mexican Taco: fill with refried beans. After baking, add guacamole and chopped tomatoes or salsa. Add fresh parsley for garnish

Directions

Once dough is ready, cut dough in half and roll dough to about 9 inches in diameter or about ¼ inch thickness.

Using a 2 or 3 inch round cookie cutter, cut dough into circles. Any leftover dough can be rolled out again to cut out more.

Fill hamantaschen with your favorite fillings, but don’t overfill–each hamantaschen should have no more than ½ teaspoon of filling.

Once filled, pinch 3 corners around the filling to seal.

Lay on baking sheet and bake at 400 degrees for about 15-17 minutes or until dough is lightly golden brown.

Once done, remove from oven and top with cold toppings, such as guacamole, salsa, tomatoes and fresh parsley.

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Traditionally, a noisemaker (or gragger) is used during the Megillah reading every time Haman's name is mentioned. Here are a couple DIY projects for creating your own personalized gragger.

LEGO Gragger

Original concept/instructions from Bible Belt Balabusta.

This one can be a bit more involved, and it helps to look at the photo instructions on the original posting by Bible Belt Balabusta.

Check out the full list of the pieces you'll need, visual instructions, and the final product HERE.

DIY Bottle Gragger

Original concept/instructions from Design Megillah.

To make these you need a wood dowel (14 inches), an empty plastic bottle and beans. 

Cover the wooden dowel with different fun tapes from the craft store (you can also find them at Target or Wal-Mart).

After spray painting the bottles black and filling with beans, you can decorate each one with fun washi tape, ribbon and stickers. Black duck tape worked well to hold the bottle to the stick.

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What hamentaschen recipes are your go-to during Purim? Do you design your own gragger, or use one that's pre-made? We'd love to see pictures of how you celebrate the holiday.