If you’ve ever celebrated the marvelous Jewish holiday of Purim, you’ve had hamentaschen. Legend tells us that they are either evil Haman’s ear or tri-cornered hat (you choose), and we eat them to celebrate his downfall. This past Purim, which was quite a while ago, I made some hamentaschen to celebrate and made a marvelous discovery: these little gems also make the perfect breakfast food!
That’s right: cookies for breakfast. Any regular follower of this blog knows that I’m no traditionalist when it comes to breakfast, but hamentaschen actually make sense for breakfast. Just think of them as a homemade pop tart/toaster strudel/pie hybrid.
They’re also pretty easy to make and you can use whatever you want as the filling. I made pumpkin-pecan hamentaschen, but you can also fill them with jam, chocolate, peanut butter, poppy seed paste, dates, or other filling-type ingredients.
For the crust, I used Bon Appetit’s recipe here. Go heavier than you think you should on the egg wash and sprinkle cinnamon sugar on the top for a touch of glamor.
For the filling, I improvised and suggest you do the same. My filling was more or less:
- 1 can pumpkin puree (NOT pumpkin pie filling)
- 1/3 cup brown sugar
- a drizzle of real maple syrup
- 1 egg
- cinnamon, nutmeg, cloves, allspice
- chopped and toasted pecans
These cookies freeze fantastically, so make a ton and store them in the freezer. When you wake up, pop one or two in the toaster oven for about 5-10 minutes and eat them as you walk out the door. It’s surprisingly filling and there are definitely less healthy things you could be eating for breakfast.