top of page


(by Haley Coopersmith)

(adapted from A Treasure for My Daughter: An Invaluable Guide to Jewish Festivals, Traditions and Holidays with Menus and Recipes)


2 1/2 c. sifted all-purpose flour

2 t. baking powder

1/4 t. salt

3 eggs, beaten

1/2 c. sugar

1/2 c. vegetable oil

1 t. vanilla extract

juice and grated rind of 1/2 orange


1/2 c. raisins, soaked in warm water overnight and drained

1/2 c. chopped nuts

1/2 lb. prunes, pitted and chopped

1/2 c. sugar

juice and grated rind of 1 lemon

Sift together flour, baking powder and salt.

Combine 2 eggs with sugar, oil, and vanilla.

Add flour mixture, kneading until smooth.

Roll out on floured board to 1/4 in. thickness.

Cut into circles with round cookie cutter or glass tumbler.

Combine all ingredients for filling, and place a spoonful in center of each circle.

Draw up 3 sides to form a triangle, pinching edges together.

Beat the remaining egg and brush over the tips of the pastries.

Preheat oven to 350 F.

Bake for 1/2 hour.

Other filling options include but are not limited to: apricot, poppy seed, chocolate chip, and marmalade (apricot, raspberry, strawberry, or orange).

(Read A Bite Out of History, the story that accompanies this recipe.)

Recent Posts

See All

Gołąbki (Crispy Fried Cabbage)

(by Laurel DiGangi) 5 c. cooked white long grain rice 1 1/2 large onions, finely chopped 1 - 2 T. butter 3 lb. ground beef salt, pepper, and garlic powder to taste 2 eggs 2 large heads of cabbage butt

Strawberry Ice Cream

(by Celeste Miller) (using a hand-cranked ice cream freezer) 2 c. mashed fresh strawberries 2 c. whole milk 2 c. heavy cream 1 c. white sugar Combine all ingredients thoroughly, and pour into the can,

Shepherd's Pie

(by Lally Pia) For the filling: 1 1/2 lb. ground beef 1 large onion, chopped 1 stick celery, chopped 1 t. finely grated fresh ginger root 1 t. finely chopped garlic (2 cloves) 2 T. chopped cilantro 6


bottom of page