Poached Prune Kreplach with Honeyed Cream and Pecans

Preparation info
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Appears in
The Gefilte Variations

By Jayne Cohen

Published 2000

  • About

A joy at any time of year, kreplach in seventeenth-century Poland and Prague were made extra-special for Purim with a dough enriched with honey and spices. The opulence proliferated with luscious fillings of preserves, fruit, or raisins and nuts, according to John Cooper, author of Eat and Be Satisfied.

Made with wonton wrappers, these kreplach are very simple to prepare. But they are every bit as luxurious as their seventeenth-century forebears, each taste a rich amalgam of