Word: hamantaschens
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Dates: during 2000-2009
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...holiday that celebrates survival, the hamantaschen appear too simple a sweet. The outside is not more exciting than shortbread, and the recipe calls for ingredients that can be found around the house: flour, eggs, sugar, baking soda and butter. But let nouveau cuisine invent zany combinations; tradition looms along Brookline’s Harvard Street, where the bakeries continue the age-old tradition of shaping Haman’s malice into scrumptious cookies...
...myriad of cream cheese tubs, lox, vegetable, walnut and many other flavors. Crates filled with bagels stand behind the counter. The glass display case contains colorful pastries galore; stacks of giant M&M cookies sit besides trays of apple strudel and chocolate danishes. And, yes, there are hamantaschen. Almost two shelves are devoted to the treat, with flavors including prune, cherry, strawberry, raspberry, apricot and more ($0.65 for small). The hamantaschen shell is crisp and sweet, with a hint of lemon. The fruit fillings do not boast a puree of actual fruit, although the final result is nonetheless appetizing...
Aside from the hamantaschen, other baked goodies entice the senses. Rugalach is another well-known Jewish pastry favorite. Kupel’s offers cinnamon, cinnamon-raisin, raisin, chocolate and raspberry in addition to many other flavors, each sold by weight. The rugalach was disappointing, with the exception of the chocolate variety. Those alone had the complexity of flavor and texture, as crunchy crust encased alternating layers of soft dough and creamy chocolate...
Selecting the hamantaschen ensures a satisfying pick. The Pastry Land makes the best hamantaschen on Harvard Street. And knowing so, people saunter in and out of the store, walking away with boxes brimming with hamantaschen for friends, family and themselves. The bakery makes hamantaschen with three different types of fillings: apricot, prune and poppy seed. The crisp and crumbly cookie crust melts in the mouth. The jams are rich, and made of pureed fruit...
...companions and I had avoided eating a prune-filled hamantaschen at Kupel’s, but somehow one managed to sneak its way onto our plate at Pastry Land. We stared at the unwanted hamantaschen and finally dove in. Although we had declared earlier that we do not like prunes, we ate the hamantaschen, only to be surprised—the wrinkled, dried fruit has a sweet and subtle flavor that blends perfectly with the cookie shell...