Hamantaschen Carpaccio

This will be the must-have dessert at your seudah…but why wait? Enjoy Hamantaschen Carpaccio today!

We’re not sure if you noticed, but long before the rest of the world was putting food on boards, for us it was, “Been there/done that.” We introduced you to the Charcuterie Board concept back in 2017. That’s a long time ago. 

Sure, boards are practical. They’re inexpensive, they’re light, they’re a great way to serve food to crowds. Things look pretty when they’re flat. 

But we were onto the next. Inspired by the “flatness” of boards, we had moved onto the next food trend before you could say our new favorite word: Carpaccio.

Literally, carpaccio means thin slices of raw beef or meat. But we started off our carpaccio series with a version that perhaps had a wider appear, our favorite Eggplant Carpaccio.

And then, like we usually do at BCP, we made an easier shortcut Eggplant Carpaccio. And a dairy version with feta cheese too.

When gorgeous heirloom tomatoes came into season last summer, Renee couldn’t help making Tomato Carpaccio.

It doesn’t mean we neglected authentic carpaccio. If you enjoy Beef Carpaccio in restaurants, we also show you how to enjoy the dish at home.

And if you can’t handle the idea of raw meat, but enjoy sushi, you can still have some authentic carpaccio with our latest Tuna Carpaccio in honor of Adar. 

But, really, we were being negligent. Because despite all this carpaccio, there was one version that was still missing. So obviously missing. 

We had been inspired to make all the versions above after enjoying them in restaurants. This time, though, it will be the other way around. We think the restaurants are going to copy us instead. 

So, get ready to see some Hamantaschen Carpaccio in dessert menus very, very soon. 

This is how it’s done.

First, get your garnishes ready. Use a meat mallet to crush pistachios in a Ziploc bag. 

You’ll also want to melt some chocolate and add it to a piping bag. 

Now you’re ready to plate. First, spread some jam on the bottom of your dish. It helps if you warm it up a bit. The jam flavor can match the flavor of your hamantaschen, but it doesn’t absolutely have to. Complimenting flavors are totally fine (i.e. raspberry + chocolate, grape + cherry, apricot + lekvar). 

Add your hamantaschen to the plate. We recommend using soft, fresh hamantasch. Leave space in between, as they will spread.

Once your hamantaschen are arranged, cover the whole plate tightly with plastic wrap. We will use the technique that we learned from watching the Tuna Carpaccio being made. 

Use the meat mallet to gently flatten the hamantaschen, one by one. 

Once done, remove the plastic wrap.

You may want to fill in the gaps with some mini hamantasch.

Now drizzle everything with chocolate.

And sprinkle with crushed pistachios.

Gorgeous. If you like, you can rewarm this gently by placing it on the stove when your oven is on. 

Serve as-is, or with a scoop of vanilla ice cream. Enjoy!

CLICK HERE FOR THE COMPLETE RECIPE

If you like this recipe, you might also like these other posts from BCP:

9×13 at Home: A New Guide
Simplify Life with The BCP Sweatshirt
The BCP x Scentify Balabusta Collection
The BCP x Lil Legs Bochur Bib
Basics: How to Make Ice