Penny Eisenberg: Updates to Light Jewish Holiday Desserts

Yummm

Updates to
Light Jewish Holiday Desserts:

1. Apple Butter Puff Tarts, page 24

Pepperidge Farm frozen puff pastry sheets contain no dairy, but to make a pareve dessert, you also need a pareve filling, instead of the yogurt filling in the book:

Apple Butter Tofu Filling
1/2 package Mori-Nu, lite silken firm tofu
1/2 cup apple butter
1 teaspoon honey (or more to taste)
1 - 3 teaspoons apple juice

Blend all ingredients (using the smaller amount of apple juice) in a food processor until absolutely smooth. Add the remaining apple juice if you'd prefer a thinner filling, or if making the filling one day ahead (it thickens in the refrigerator). Adjust the sweetness with more honey if desired.

2. Carrot Pineapple Bundt Cake, page 9

The correct weighed amount of whole wheat pastry flour, should be 210 grams.

3. Apple Bundt Cake, page 11

Correct amount of baking soda is 1 teaspoon.

4. Prune, Apricot, or Mohn Hamantashen, p 157

Addition:
When you shape the dough you will know if it is the right consistency: it will not be too sticky to roll, and the dough will not crack when you fold up the edges to make the triangles. If the dough is not right after shaping the first cookie, it can be put back in the processor and a little more water or flour added.

When making the Quick Prune Filling, add water to get the consistency that is pleasing to you - it is very easy to work with when it is on the dry side, as you can mold the filling to the shape of the cookie and it won't interfere with the shaping, however, a creamier consistency might be nicer on the tongue.