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Posted By Nava On September 15, 2011 @ 10:25 am In Jewish New Year,Special Occasions and Entertaining | 6 Comments
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
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.
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 Jewish New Year (Rosh Hashanah): http://www.vegkitchen.com/tips/vegan-jewish-new-year-recipes-and-menus/
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