Personalize Purim

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
Servings: 10
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

1. Melt bittersweet chocolate, white chocolate and Tnuva Butter in a microwave or double broiler on low heat. Stir until formed into a smooth mixture and transfer into a bowl.
2. Place the biscuits or crackers into a food processor and pulverize into powder. Add to the melted chocolate mixture in bowl and mix well.
3. Blend in the Tnuva Chocolate Pudding Snacks until smooth. Cover the bowl and place in refrigerator for 2 hours, or until mixture is firm.
4. Form 1½-inch balls and roll in sprinkles or coconut to coat chocolate balls. Store in a covered container in the refrigerator

Chocolate-Cheese Spirals
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
For icing
½ cup powdered sugar
1-2 teaspoons milk

To prepare the dough:
1. 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.
2. 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:
1. Whip together the butter, brown sugar, cinnamon and cocoa powder. Add 1 egg and a pinch of salt. Make sure to beat well.
2. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a shallow baking dish with baking paper.
For assembly:
1. 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.
2. Gently and tightly roll the dough. Cut 12 slices of about 1 inch thick. Evenly space the slices down on the baking dish.
3. 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
3. 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.

Purim Seudah Sangria Cocktail

1 bottle of dry red wine – Use something airy and casual like a Gilgal Merlot or Gilgal Cabernet Sauvignon
½ cup brandy
1/3 cup sugar dissolved in a little warm water
1 sliced lemon
500 grams of mixed sliced fruit such as peaches, nectarines, apricots, cherries, etc.

Combine the wine, brandy and sugar syrup.
Add the fruit to the liquid
Press the fruit gently with a wooden spoon to release juice.

Cool for at least two hours.



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