in the delivery of dishes or by the coffee.
Manna ears filled with nuts and cinnamon/Walla! system, Michal Levy Alhalal
Haman's ears remind me of more innocent times.
Every Purim we ate them at Matika's, my husband's aunt who reached the extreme age of 101. There was no Purim at my beloved Matika's without small and wonderful manna ears filled with nuts and pleasantly sweet.
These are the manna ears with a nostalgic and wonderful taste, and a delicate nut filling.
You are welcome to fill them with walnuts, pecans, almonds or any other combination.
The nuts are coarsely ground.
You can also chop them with a good knife, or put them in a strong bag (a cloth bag will also do a great job) and break them with a rolling pin or a scrap hammer.
Happy holiday!
Ingredients for about 20 units:
For the dough:
100 grams of butter cut into cubes (preferably at room temperature)
1/2 cups of flour (210 grams)
1 egg
1/2 cup of sugar (100 grams)
2 tablespoons cream
For the filling:
a cup and a half of medium-sized ground unroasted nuts of the kind you like (I used walnuts and almonds in the photo)
1/2 cup of water (120 ml)
1/2 cup of sugar (50 grams)
1 teaspoon of lemon juice
1/2 teaspoon of cinnamon
For serving:
2 tablespoons powdered sugar
Five minutes in the freezer will do them good.
Haman's ears/Wala! system, Michal Levy Alhalal
Instructions:
1. For the filling:
In a medium pot, heat the filling ingredients together and cook over medium heat, stirring, for 4-5 minutes or until it thickens a little.
Remove from the heat.
Transfer to a storage container and cool for at least 15 minutes in the refrigerator.
2. For the dough:
put all the dough ingredients in the bowl of a food processor or mixer with a guitar hook.
Turn on the processor or mixer until a uniform dough is formed.
No need to refrigerate.
3.
Heat the oven to medium heat (170 degrees).
Line two oven trays with baking paper.
4.
Lightly flour a work surface.
Roll out the dough to a thickness of about 0.3 mm. Cut out dough circles with a diameter of 5-6 cm using a cutter or a glass.
Place a heaping teaspoon of the filling in the center according to the size of the circle and close on three sides to form a triangle.
Tighten the edges well.
Transfer to a mold.
5.
For perfect baking, transfer the pan to the freezer for 5 minutes, then bake for about 12-15 minutes, or until the heman ears are set.
After slightly cooling, you can serve with powdered sugar on top.
Michal Levy Elhalal is a mother of three daughters, a professional cook and recipe writer, and the author of three cookbooks.
To see what else she cooks, you can go to her recipe blog Michi, or her Instagram page
More on the same topic:
Hamantaschen
Purim
baking