Trying to beat Ilya who always has an interesting post of his lovely hamantaschen every year.
The ones at the back are gluten free (almond and tapioca) whilst those at the front are more traditional and have a yeasted dough made with cake flour and a little bit of lemon zest from a Ukranian recipe.
The poppy seed mohn filling recipe includes a tempered egg, and has a custard like texture to it which is quite different from the mohn my grandmother used to make! And I guess the gluten-free ones are completely different to what she made as well, so it is all about tradition and change.
-Jon
- JonJ's Blog
- Log in or register to post comments
Both batches look awesome!!! Enjoy today, atone tomorrow. Here's to the only happy holiday!!!
Kudos, Jon Jacob Finklehimer Smith!