Home Food Pot-infused hamantashen – because getting drunk on Purim is so 2017

Pot-infused hamantashen – because getting drunk on Purim is so 2017

Cannabis-infused hamantashen, or “hempantashen,” if you will. (Jesse Kline photo)

Jewish tradition suggests one should celebrate Purim by getting so drunk that they cannot tell the difference between Mordechai and Haman. But if you’re looking for a different kind of heavenly high this Purim, why not try a batch of cannabis-infused hempanteshen?

Selling marijuana edibles will not initially be allowed when cannabis is legalized this summer. But there will be nothing to stop people from making their own mind-altering culinary creations at home.

Eating cannabis is great for people who want the psychotropic effects, or medical benefits, of marijuana, without inhaling smoke (insert Bill Clinton joke here), but it is not as simple as throwing some dry herb into your favourite dish.

First of all, the THC in the cannabis plant, the chemical that gets people high, is inactive until it is heated to the right temperature for a sufficient amount of time. This process happens automatically when marijuana is burned or vapourized, but it takes a little more work to cook with it properly. Secondly, THC is not water soluble, but will bind to oil, which means that it is best to infuse it in cooking oil or butter, which can then be used for baking.

I got a hold of my bubbe’s classic hamantashen recipe and sourced some of the dankest Canadian weed.

It goes without saying, but please enjoy responsibly.

Bubbe’s Hempantashen

Cannabis-infused oil:

  • 1/4 oz. dry cannabis
  • 1 cup Canola oil


  • 6 eggs
  • 1 cup sugar
  • 1 tsp. lemon juice
  • 4 tsp. baking powder
  • 3½-4 cups flour (depending on how loose the mixture is)


  • 1½ lb. pitted prunes
  • 1½ lb. raisins
  • 1 cup pecans
  • 3/4 cup apricot jam
  • 1/2 lemon, juiced
  • 1 orange, juiced

Egg wash:

  • 1 egg, beaten

Grind cannabis in food processor on high setting (you can also use a coffee or marijuana grinder).

1. Grinding (Jesse Kline photo)

Bring water in the bottom of a double boiler to a boil over high heat. (Consider using the side burner on a barbecue, if you don’t want your house to smell like pot.) Reduce heat to low. Add oil to top of double boiler. Stir in ground cannabis. Simmer, covered, for six to eight hours (eight is preferable, as it will achieve the best infusion), stirring every half hour or so and adding boiling water from a kettle to bottom of double boiler as needed. Do not let double boiler run dry.

2. Double-boiling (Jesse Kline photo)

Heat large Pyrex bowl by running it under hot water and then letting it sit in boiling water for a couple minutes. Dry bowl and cover with multiple layers of cheesecloth. Secure with rubber band, allowing it to dip slightly into the centre of the bowl. Remove oil from heat. Slowly pour into cheesecloth. Once drained, remove rubber band and, using heat-resistant rubber gloves, squeeze excess oil out of cheesecloth. (Note: It is best to strain the oil while it is still hot. Be very careful, as the medical marijuana prescription you will get with third-degree burns is not worth it.)

3. Filtering (Jesse Kline photo)

Cover bowl until ready to use.

4. Oil (Jesse Kline photo)

One at a time, combine six eggs, sugar, cannabis-infused oil and lemon juice in food processor. Add baking powder and flour until it’s too thick to take any more. Transfer to a bowl and add the rest by hand. Cover with wax paper and refrigerate overnight.

5. Dough (Jesse Kline photo)

Slowly combine prunes, raisins and nuts, alternating between them, in a food processor or meat grinder. Transfer to bowl. Add apricot jam and the juice of 1/2 a lemon and an orange. Mix with hands. Set aside.

6. Filling (Jesse Kline photo)

Preheat oven to 350 F. Take 1/3 of the dough at a time and roll on a liberally floured surface. Use a circular cookie-cutter (approximately three inches in diameter), or a glass to cut the dough into circles. Place on a prepared baking sheet.

7. Circles (Jesse Kline photo)

Put two to three teaspoons of filling in the centre of the circles. Pick up dough with both hands. Bring index fingers together to form one of the seams. Use thumbs to form bottom of triangle. Pinch seams together. Make egg wash by beating an egg and brush over hamantaschen. Bake for 15-20 minutes. Makes 40 cookies.

8. Ready to bake

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