Origin: Dessert, Purim


  • 225 g (1 ½ cups) plain flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon finely grated lemon zest
  • 100 g unsalted butter
  • at room temperature
  • 2 egg yolks
  • 1/4 teaspoon vanilla extract
  • 60 g (1/4 cup) sugar
  • 75 g sour cream


    1. To make the dough, combine all the ingredients either in a food processor or by hand.
    2. Form the dough into a ball, wrap in plastic wrap and rest in the fridge for 1 hour.
    3. Line a baking sheet with baking paper.
    4. Roll the dough out to a 3 mm thickness.
    5. With an 8–9 cm diameter cookie cutter or glass, cut out circles from the dough.
    6. Place a teaspoon of your filling on each circle.
    7. Bring the three sides of the circle up into the centre (leaving a small opening at the top if you wish) to form a triangular pastry, pinching the three ‘joined edges’ to seal.