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Recipe by

Tina Wasserman

This light, crunchy pastry is often referred to as “elephant ears” in America.

Recipe by

Tina Wasserman

Here’s a dough that is firm but light, because of the baking powder.

Recipe by

Tina Wasserman

Prune filling, a widely popular filling for these triangular cookies, became traditional in 1731.

Recipe by

Tina Wasserman

Poppy seeds are often used in Purim confections.

Recipe by

Tina Wasserman

Another version of dough when you want your pastry to be dairy-free.