This walnut orange blossom Hamantaschen post is in loving memory of Annette Bendayan Z”L.
My friend Taly and I grew up together in Barcelona. She is one of my very best friends from elementary school. We both attended the only Jewish elementary school in Barcelona. It was a very small school where we all knew each other, which made us develop a special connection that still lasts until today. A kind of connection so strong, that no matter how long we go without seeing each other, it’s like time hasn’t gone by and we can pick up where we left off.
Sadly, my friend Taly just lost her mother Annette last week. It was sudden and unexpected. Annette was a sweet, loving and kind woman with a big warm smile. She was loved by everyone.
I remember that every time she saw me, she would always ask about everyone in my family. And it wasn’t just to be nice or make just small talk. It was always genuine and real, because she really cared .
One of the sweetest memories I have of Annette is of her Oznei Haman (Hamantaschen). Every year for Purim, we had a kid’s celebration at our community center in Barcelona. We would all dress up in costumes and participate in a play. Each mom would bring a treat (because we all know, no Jewish celebration is complete without food!). Taly’s mom would always bring Oznei Haman (Hamantaschen) and everyone would always look forward to eating them. They were delicious and made Purim extra special.
We want to dedicate this post to the memory of Annette Bendayan and her sweet Hamantaschen that always brought a smile to our faces. Rest in peace. You will be missed.
- For the dough:
- 2 cups all purpose flour
- 1/3 cup sugar
- 1/2 tsp baking powder
- Pinch of salt
- 1/4 cup coconut oil
- 1/4 cup grapeseed oil
- 1/4 cup plus 2 tbsp unsweetened almond milk
- 2 tsp orange blossom water
- For the filling:
- 1 1/2 cups raw walnut halves
- 3 tbsp plus 1 tsp sugar
- 3 tbsp freshly squeezed orange, tangerine or clementine juice 1/3 cup sugar
- 3 tsp orange blossom water
- To prepare the dough, combine flour, sugar, baking powder and salt in the food processor. Pulse a few times until combined. Add coconut oil and pulse a few more times. Add grapeseed oil, almond milk and orange blossom water and continue pulsing until the dough comes together.
- Form a disc with the dough, wrap it in plastic wrap and refrigerate for 15 minutes
- In the mean time, prepare the filling. Place walnuts in the food processor and pulse until coarsely ground. Add the rest pf the ingredients and pulse until well combined
- Preheat oven to 350F. Line a large baking sheet with parchment paper
- Once the dough has chilled roll it out on a floured surface. Using a 3½-inch cutter (you can also use a glass rim) cut out as many rounds as possible. Roll out the rest of the dough and repeat the process until there is no dough left (makes about 24)
- Add about 1 teaspoon of filling in the center of each round. Fold up edges to form a triangle. Pinching corners together and leaving an opening in the center
- Arrange the cookies on the lined baking sheet and bake at 350F for 15 minutes
FOR STEP BY STEP VISUAL INSTRUCTIONS ON HOW TO MAKE THE HAMANTASCHEN YOU CAN CHECK OUT THESE POSTS:
CHECK OUT OUR OTHER HAMANTASCHEN RECIPES: