No poppy and no regular chocolate • The secret to perfect manna ears that the whole family will not be able to stop eating is kinder • Maya Darin with a light recipe for the happiest holiday there is
It is well known that Purim is a holiday full of joy and color.
Although my favorite haman ears are stuffed with poppy seeds, I like to delight my children with haman ears that are the sweet, colorful and delicious glory.
Presenter: Maya Darin // Photo: Moshe Ben Simhon
For some time now I have been using the small chocolate eggs from Kinder as a filling for manna ears, they keep the texture great and create a wonderful chocolate filling both as a base and mainly, and when they are the base, with a layer of pampering chocolate spread, you can continue to decorate haman ears with chocolate lentils, crackers These haman ears to the hit of the parcel delivery.
Haman ears filled with candy
Ingredients for about 40 manna ears:
2 heaping cups (300 g) flour
1 bag (100 g) powdered sugar
200 g cold butter, cut into small cubes
1 egg yolk a
little cold water as needed
Candy filling:
20 pieces of Kinder
chocolate chips
4 heaping tablespoons nut chocolate spread (Nutella pattern)
100 g chocolate chips
1/3 cup colored chocolate lentils
In the mixer bowl, mix flour, powdered sugar, butter and salt into a mixture with a crumbly texture.
Add the yolk and process briefly just until a crispy dough crystallizes.
If necessary, add cold water.
2. Divide the dough in half.
Surface, wrap in plastic wrap and refrigerate for about 20 minutes.
Preheat oven to 180 degrees.
4. On a floured surface, roll out the dough into a sheet 1 cm thick, from which 8 cm diameter circles are cut.
5. Place one ball of chocolates in the center of each circle, spread chocolate spread on it, spread chocolate lentils and chocolate crackers on the chocolate spread.
Fold the edges of the dough over the filling into a triangle.
7. Tighten the dough lips tightly together.
Make sure the stuffing is sucking in the center of the triangle.
Arrange a space in a baking pan lined with baking paper and bake for 12-10 minutes in an oven preheated to medium heat, 180 degrees, or until the dough is golden.
9. Cool and store in an airtight box.
