A dessert option that offers the nutty, sticky sweet flavors of baklava with much less work.
- Cook Time
- Prep Time
- 24 ServingsServings
- ½ cup ground almonds or almond flour
- 1 cup chopped walnuts (you can chop them yourself in the food processor or with a knife, or purchase packaged chopped walnuts)
- 1/3 cup sugar
- 1 tablespoon oil
- 1 egg white
- 1 teaspoon cinnamon
- 24 wonton wrappers or puff pastry mini squares
- 1/4 cup water
- 1/2 cup honey
- Sesame seeds for garnish
Choose Your Dough
Use puff pastry or wonton wrappers for a quick, easy and tasty way to have kreplach dough at your fingertips. Wonton wrappers are available in round or square shapes, and both options work well with this recipe.
Make ahe ad: form kreplach according to recipe directions. Freeze in freezer bags.
When ready to bake, preheat oven to 350° F and bake according to recipe instructions.
Forming the Dough
1 Fold one corner slightly over.
2 Fold two opposite ends together to make a cone shape (step one for round dough).
4 Brush water on top layer and fold over to close packet to form a triangle
1 Preheat oven to 350° F.
2 Combine ground almonds, chopped walnuts, sugar, oil, egg white and cinnamon.
3 Prepare dough according to above instructions.
4 Fill with a spoonful of the nut mixture.
5 Place on a cookie sheet.
6 Heat water and honey until combined.
7 Pour over kreplach.
8 Sprinkle sesame seeds on top of kreplach and bake for 15-20 minutes, or until lightly browned.
As seen in the Joy of Kosher with Jamie Geller Magazine Purim 2012 – Subscribe Now.