Sicilian Hamantaschen

February 24, 2010

We recently made our first batch of hamantaschen since moving to Sicily. Happy to report they had a Sicilian taste to them.We made them using the juice of freshly picked blood oranges, Bina's eggs, and peach jam made by our Sicilian neighbor. We usually make apricot, but the fresh peach taste was delicious. I wish I had photos of the finished products but they disappeared too quickly. Purim is this Sunday and we are hosting a little party so we'll be baking more again very soon. For now you can take a peek at our hamantaschen from last year and the recipe that we use every year.


And speaking of tasty things, I wanted to pass along a book recommendation. Sweet Sicily is quite the delicious read. Full of great photos, stories, history, and recipes. The festival section was particularly wonderful and I am eager to experience our first Easter in Sicily. Also eager to visit some of the places she lists in the back of the book. Perhaps our weekly hikes will now become a weekly quest to sample the best of the Sicilian sweets. To be honest, I guess we have been doing that already, but not with such a detailed focus or the book's thorough list. But wouldn't that be a good idea? A guide map highlighting Sicily's best hikes and pasty shops....not a bad way to experience a place, right?
Tara said...

Thank you for introducing me to hamantaschen. We will make some this week. Reading about Camille being Camilla reminded me of when I was her age, when I was Tarinha in Brazil. Brought a big smile to my face. She will treasure that name.
Tara B.

Karen said...

I adore that cookbook. Her blood orange recipe is the one I used without fail except for my last batch before leaving Italy. I hauled crates of blood oranges from Sicily to Naples to make it but I think I was too ambitious and made too much at one time. I now have 30+ jars of orange sauce, not marmalade! hah. Still good though! Also, I felt like, with the exception of Taormina, she was a bit weak on sweets in eastern Sicily.. just what I recall, I could be wrong.

Juniper said...

Oh, am so glad to have crossed paths with you!! A year ago I read about Hamantaschen and was so keen to try making them but could not settle on a recipe- and here you are!! Thank YOU!!!! I am very keen to try your recipe! Happy Purim.
Juniper

likeschocolate said...

Thanks for sharing. I never knew the story behind these cookies. They are very popular in Germany and have tasted them there. I loved the story behind them.

Vivekanandan said...
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KC said...

A guide to Sicily's sweets is an excellent idea! Thank you for sharing your hamantaschen recipe, I've never made them before but I'm always looking for good ways to use the preserves I make from all our fruit.

Cami said...

Yes, yummy treats and a way to work them off! Perfect!

Francesca said...

That would be a good idea! When we were in Sicily we were just astonished by how important sweets seemed to be in the local culinary tradition (not a trait that the rest of the country shares).

Victoria said...

I love hamantaschen, we used to have a bakery around the corner that made them every Friday, but I haven't tasted them for years, since they closed down. Maybe I'll have to try making them myself...

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