Homemade Purim treats bring your celebration to a new level.
Now is the time that we share our happiness with our friends and family. Homemade gifts bring a special dimension to your mishloach manot and your Purim seuda. But not all of us have the time to spend hours in the kitchen. Here are some easy-to-make recipes to help you put the personalized touch on your Purim.
Mishloach Manot Treats
Triple Chocolate Balls
Preparation time: 20 Minutes
- Cooking time: none
- 3.5 oz. bittersweet chocolate
- 3.5 oz. white chocolate
- ½ cup Tnuva Butter
- 9 oz. biscuits or crackers
- 2 containers Tnuva Chocolate Pudding Snacks
- Toppings: Colored or chocolate sprinkles, shredded coconut
- Melt bittersweet chocolate, white chocolate and Tnuva Butter in a microwave or double boiler on low heat. Stir until formed into a smooth mixture and transfer into a bowl.
- Place the biscuits or crackers into a food processor and pulverize into powder. Add to the melted chocolate mixture in bowl and mix well.
- Blend in the Tnuva Chocolate Pudding Snacks until smooth. Cover the bowl and place in refrigerator for 2 hours, or until mixture is firm.
- Form 1½-inch balls and roll in sprinkles or coconut to coat chocolate balls. Store in a covered container in the refrigerator.
Servings: Makes 24 rolls
Preparation time: 25 minutes
Cooking time: About 20 minutes
For the dough
- 2 cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons vanilla sugar
- ¼ cup Tnuva Butter
- 9 oz Tnuva Quark Creamy Soft Cheese Spread, 5%
- For filling
- ¼ cup Tnuva Butter, softened
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 1 tablespoon cocoa powder
- 1 egg
- Pinch of salt
- ½ cup powdered sugar
- 1-2 teaspoons milk
To prepare the dough:
- Blend together the flour, baking powder and salt in a large bowl. Add the vanilla sugar and stir. Add the butter and cheese and mix until a solid, flexible dough has formed.
- Divide the dough in half. Roll out each portion of the dough. Wrap in plastic wrap and refrigerate for one hour until slightly firm.
To prepare the filling:
- Whip together the butter, brown sugar, cinnamon and cocoa powder. Add 1 egg and a pinch of salt. Make sure to beat well.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a shallow baking dish with baking paper.
- Roll out the dough on a lightly floured surface to make a rectangle of about 14 inches by 11 inches. Brush the dough with one beaten egg. Gently pour half of the filling batter onto the dough, leaving about 1½ inches of dough along one of the sides.
- Gently and tightly roll the dough. Cut 12 slices of about 1 inch thick. Evenly space the slices down on the baking dish.
- Bake in the center of the oven for 15-18 minutes, until the dough is golden brown. Remove from the oven and remove the cake from the pan while it is still hot. You can separate each roll with a knife if necessary. Transfer to a cooling rack.
- Mix powdered sugar with a little bit of milk until the glaze is the right consistency to make a drizzle. Transfer to a small plastic bag, cut a small hole in the corner and drizzle the glaze on top of the cake.
Tip: This cake can be prepared and frozen. Pack well in a sealable box.