Purim Trio of Hamantaschen
Pate sucree made with freshly milled Rouge de Bordeaux and barley flours filled with three homemade fillings:
Apricot: a dried apricot compote is finished with candied meyer lemon zest, then folded into apricot jam that has been lightly sweetened with pineapple.
Raspberry: fresh raspberries are folded into a thick raspberry jam.
Poppyseed & Plum: ground and whole poppy seeds are folded into a honey-sweetened custard, then finished with a puree of bourbon-soaked prunes.
Pate sucree made with freshly milled Rouge de Bordeaux and barley flours filled with three homemade fillings:
Apricot: a dried apricot compote is finished with candied meyer lemon zest, then folded into apricot jam that has been lightly sweetened with pineapple.
Raspberry: fresh raspberries are folded into a thick raspberry jam.
Poppyseed & Plum: ground and whole poppy seeds are folded into a honey-sweetened custard, then finished with a puree of bourbon-soaked prunes.
Pate sucree made with freshly milled Rouge de Bordeaux and barley flours filled with three homemade fillings:
Apricot: a dried apricot compote is finished with candied meyer lemon zest, then folded into apricot jam that has been lightly sweetened with pineapple.
Raspberry: fresh raspberries are folded into a thick raspberry jam.
Poppyseed & Plum: ground and whole poppy seeds are folded into a honey-sweetened custard, then finished with a puree of bourbon-soaked prunes.