Blueberry breakthrough

For years I have avoided making blueberry hamentashen because blueberry jam tends to boil and run at oven temp. The jam goes all over the cookie sheet and pours onto the bottom of the oven, leaving a big mess and a bunch of empty hamentaschen at the end.

I was in the grocery store looking for fillings for this year's batch, and my eye fell on pie filling. Aha! Pie filling is meant to be put at high heat... and presumably it's made up so that it stays where you put it. So blueberry pie filling went in the basket, and blueberry pie filling went in the hamentashen. I guessed right... pie filling works very well:



Finally, after all these years I can make blueberry hamentashen with wild abandon. I even updated my recipe in the online archive.

Be happy, indeed!

Hag sameach, everyone.