Baked with the filling inside—just need to use a small amount and fold/pinch really well. I usually make my own curd but I was feeling lazy so I just used a jar from the store.
Thanks! I’m going to try this. I love lemon curd, but I always assumed (because of my recipe)it was too fragile to bake in the oven and no way did I want to try filling pre-baked ones.
I think I’m going to do a hamantaschen top crust for a pie on Pi Day given the near confluence of the holidays. Which should I fill the pie/the hamantaschen with?
The limited guidance I have found online suggests using multiple colors for the top because it is pretty, and a jam fortified berry pie filling because it’s will more than likely go with whatever is on top.
Comments
DISCLAIMER: MY EXPERIENCE 🤪
They look so delicious but then you bite into the DRYEST, CHALKIEST DOUGH ʷᶦᵗʰ ᵗʰᵉ ᵗᶦⁿᶦᵉˢᵗ ᶦᵗᵗʸ⁻ᵇᶦᵗᵗᶦᵉˢᵗ ⁿᵒⁿ⁻ᵗᵃˢᵗᵉ ᵒᶠ ᶠʳᵘᶦᵗ ᶠᶦˡˡᶦⁿᵍ
and all your hopes are dashed!
I feel like I'd have greater enjoyment searching for a purple etrog.
Made eclairs with strawberry chocolate topping yesterday. Sadly all gone before I could photograph them 😢
https://www.instagram.com/reel/DG392n0xdqS/?igsh=eHI0dmVveHp2OWo2
I’ve had blackberry (seedless) that were phenomenal and it’s my actual favorite.
https://www.myjewishlearning.com/the-nosher/best-hamantaschen-recipe/