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Jewish Recipes --> Recipes --> Purim

Roscas Di Alhashu (Walnut Filled Crescents)
These crescents are described as traditional fare for Purim. Their shape is supposed to represent Haman's ears.
Yield: 48 servings
Recipe Ingredients:
  • 6 tablespoons milk
  • 1/2 cup sugar
  • 1 egg, lightly beaten
  • 3/4 cup margarine
  • 1 pound cake flour
  • 2 teaspoons baking powder

FILLING:

  • 2 1/2 cups ground walnuts
  • 1 1/2 cups sugar
  • Grated rind of one lemon
  • 8 tablespoons milk

TOPPING:

  • Lightly beaten egg
  • Handful sesame seeds
In a small saucepan heat the milk and sugar until the sugar dissolves. Remove from fire. Add the lightly beaten egg and the margarine and mix well until the margarine dissolves.

Sift the flour and the baking powder onto a work surface and make a well in the center. Pour in the milk-margarine mixture and work lightly with the tips of your fingers until the mixture is that of a light dough. Form a ball, place in a plastic bag and chill in the refrigerator for at least an hour.

When ready to prepare, mix the ground nuts, sugar and lemon rind. Bind together with the milk.

Divide the dough into six small balls. On a floured board, roll out one ball into a circle 1/4" thick. Slice the dough, pie-like, into eight triangles.

Place a teaspoon of filling onto the larger end of each triangle and roll up each one into a crescent shape, rounding them at the end. Repeat the process with each of the six balls.

Brush the crescents with lightly beaten egg and dust with sesame seeds. Arrange on buttered baking sheet and bake in a 400 degree F oven until golden, about 15- 20 minutes.

Jewish Holidays -- Purim

Cooking Tips:  To remove the core from a head of lettuce, hit the core end once against the counter sharply. The core will loosen and pull out easily.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods