Desserts made of pumpkin are intrinsic to the Sephardic tradition, in much the same way honey cake is to the Ashkenazic.
Makes: About 2 dozen
- 2 to 2 1/4 cups whole wheat pastry flour
- 1/2 teaspoon baking powder
- 1/4 cup granulated sugar
- Pinch of salt
- 1/3 cup safflower or softened coconut oil
- 1 cup fresh or canned (organic) pureed pumpkin
- 1/3 cup natural granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon each: ground ginger, cloves
- Pinch of nutmeg
Preheat the oven to 350º F.
Combine the flour, baking powder, sugar, and salt in a mixing bowl. Make a well in the center and pour in the oil and 1/2 cup of water. Work together to form a soft dough, using enough flour so that the dough loses its stickiness. Cover and let rest while preparing the filling.
Combine the ingredients for the filling in a mixing bowl and stir together.
Roll the dough out on a well-floured board to a thickness of 1/16 inch. Cut 3-inch circles with a pastry cutter or drinking glass. Gather scraps and re-roll until the dough is used. Place a heaping teaspoon of the filling on one side of each circle, fold over, and pinch edges shut with the tines of a fork.
Arrange on a lightly oiled baking sheet and bake 20 minutes, or until the dough is golden. Cool on a rack.
- Return to Jewish New Year (Rosh Hashanah)recipes and menus.
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