Hanukkah starts tomorrow and if you’re looking for a few recipes to serve, here are two that sound tasty.
- 3 tablespoons granulated sugar
- 1 15-ounce package refrigerated piecrusts (such as Pillsbury)
- 1/3 cup apricot jam
- Heat oven to 400° F.
- Sprinkle the work surface with 1 tablespoon of the sugar. Unfold 1 of the crusts and place it on the sugar. Roll it to an even thickness. Spread half the jam evenly and thinly over the crust. Roll the dough tightly and sprinkle with about 1/2 tablespoon of the sugar. Using a knife, trim the uneven ends (about 1 inch on each side).
- Cut the roll into 3/4-inch-thick slices. Place them, sugared-side up, on a baking sheet lined with parchment paper, spacing them 2 inches apart. Repeat with the remaining ingredients.
- Bake until golden, 22 to 25 minutes. Let cool for 5 minutes. Transfer to a wire rack
Polish ponchik are fried doughnuts stuffed with jelly. This quick and easy recipe allows anyone to celebrate Hanukkah with homemade jelly doughnuts.
1 (10 count) package of pre-made refrigerated biscuits
24 oz canola oil (for frying)
¼ cup raspberry jelly or jam (or feel free to use your favorite flavor)
¼ cup sugar
2 teaspoons cinnamon
- Separate biscuits and flatten them so diameter is about 4 inches.
- Place about a teaspoon of jelly or jam in the center of each biscuit. Bring the edges together to form a ball. Pinch it closed at the top to seal in the filling.
- When all 10 ponchik are ready, pour the oil in a saucepan and bring to 350 degrees F. While waiting for the oil to reach temperature, pour sugar and cinnamon onto a plate.
- When oil is ready, use a slotted spoon to lower ponchik into oil. Cook for about 2 minutes on each side, until the dough is cooked through and golden brown.
- Remove from oil with slotted spoon and place on plate with cinnamon sugar. Gently roll the ponchik to coat. Be careful, ponchik will be hot.