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Mar 12, 2012 01:14 PM

Left over hamentashen stuffing - what to do?

So this is the first year I made my own hamentashen - rhubarb, pumpkin, mun, apricot and raspberry. I have some raspberry and apricot filling left. Truthfully after6 batches with two different types of cookie, I'm a bit tired of hamentashen. Any suggestions for other things I can do with the left over fillings? Recipes are most welcome.

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  1. thaw some puff pastry dough or make or thaw a standard pate brisee (pie crust). Cut into squares and make turnovers. or spread, roll up like a jellyroll, cut into pieces about 5cm. long and bake as rugelach.

    1 Reply
    1. re: AdinaA

      I love this idea, thank you! I have a little of this and a little of that so rugelach would work really well.

    2. if your filling is pareve, it will make a great glaze for baked chicken

      2 Replies
        1. re: DeisCane

          sounds like a good idea, BUT I've never had the luxury of leftover Hamentaschen filling. We bake it all and freeze for our annual 'Eat all the Chametz Party' hosted the Saturday night about 10 days before Pesach.

      1. I have been mixing my leftover apricot filling with cottage cheese and using it for PB sandwiches.

        1 Reply
        1. re: veggielover

          There used to be a cheese store in Westchester that made baked farmers cheese with various fruit filling - mostly dried fruits. I bet the hamentashen fillings would work just as well. Thank you for sparking this reminder.

        2. You could mix the fillings with other fresh or frozen fruit such as blueberries, peaches or apples and use it as a cobbler or crisp filling. The leftover filling would give a new twist on a traditional fruit dessert. The chicken idea is intriguing, bagelman01!

          1. How about the super comfort food stylings of bread & butter pudding. You can even utilize your leftover challot or other various stale breads. One of my favorite fleish kugels is a pastrami & apricot -bread (challah) and butter (marg) puddings. The sweet apricot and the peppery smoke of the pastrami bits work together harmoniously.

            5 Replies
                1. re: daphnar

                  Against the will of my dear friend and executive chef....this one is just too good to keep in the vault. This is adapted from our substantially larger batches at about 1/40th, but the ratios line up...let me know how it comes out. You will need:

                  1 Lg Challah
                  1 cup of apricot jam (the Chinese or Szechuan duck sauces also work wonderfully)
                  1 cup of soy milk / non dairy creamer (no poison please) or the like
                  1 cup pastrami diced or in strips
                  1 cup raw sugar
                  4 lg beaten eggs
                  1/2 cup OJ
                  1/2 cup veg oil
                  2 tsp good vanilla extract
                  2 tsp freshly grated cinnamon

                  Preheat oven to 375
                  Rip apart the challah and combine to soak in the liquid ingredients
                  Add all remaining ingredients except jam and pour into greased 9 X 13'ish casserole, le cruset or even aluminum tin. Give the top a good shmear with half of your jam reserving the remaining for halfway through baking. Bake uncovered for an hour.

                  Alternatively, you can bake it for 35 minutes at 400 uncovered , and then cover, wrap in tinfoil and stick into your warming drawer or oven at 180-200 for a 12-18hr Shabbat overnight-er.

                  l'chavod SK ~ Enjoy y'all!!!

                  1. re: gotcholent

                    I'm definitely not a kugel person....but this sounds fab.

                    Can I reduce the sugar?