Recipe by Tara Wagschal and Devorah Treitel

Styling and photography by Penina Spero

Purim is the time of year when we rejoice with friends and family and have a variety of guests around our table. This dessert will cover everyone’s flavor palate. Your guests will love the variety of three different desserts, and it’s sure to add some excitement to your Purim seudah.

Yield: 20 servings

2 packages 10-inch frozen puff pastry squares

Lotus mousse filling:

1 8-oz container pareve whip topping

2 heaping tablespoons marshmallow fluff

4 teaspoons Lotus cookie butter spread

2 tablespoons Lotus cookie butter spread, for garnish

Strawberry shortcake filling:

1 8-oz container pareve whip topping

½ box instant vanilla pudding

½ teaspoon lemon zest

8 strawberries, washed well and sliced, for garnish

Apple pie filling:

1 can apple pie filling

¼ cup white chocolate chips

Whipped cream, for garnish

Mint leaf, for garnish

Directions:

For the hamantaschen pastry shells:

Defrost puff pastry and line up squares on parchment paper.

Preheat oven to 380°F.

Cut each square into an equilateral triangle by cutting off 2 smaller triangles from 2 corners.

With disregarded smaller triangles, cut thin strips to line perimeter of larger triangle to produce a hamantaschen shape.

Make fork holes throughout middles of hamantaschen to allow them to bake evenly.

Bake for 12 minutes. Pastry will rise and be a golden brown.

Push down middle of hamantaschen with a fork to create space for fillings.

For the Lotus mousse filling:

In an electric mixer, beat whip topping until stiff peaks form.

Add marshmallow fluff and 4 teaspoons Lotus spread and mix for another 2 minutes.

Fill hamantaschen pastry shells with mixture.

Melt 2 tablespoons Lotus spread in microwave for 45 seconds, until it reaches a liquid consistency.

Mix and put back in microwave for another 15 seconds, if needed.

With a spoon, drizzle melted Lotus over mousse-filled hamantaschen.

For the strawberry shortcake filling:

In an electric mixer, beat whip topping until stiff peaks form.

Add pudding and zest.

Mix until smooth.

Pipe filling into hamantaschen pastry shells and top with strawberries.

For the apple pie filling:

Fill hamantaschen pastry shells with apple pie filling.

Melt white chocolate chips in microwave for 45 seconds, or until fully melted.

Mix and put back in microwave for another 15 seconds, if needed.

With a spoon, drizzle white chocolate over apple-filled hamantaschen.

Garnish with whipped cream and mint leaf.