Hamantaschen year-round? Yes, please. This Purim favorite is one of the specialties at Mar Vista鈥檚 New York Bagel Deli and Bakery (aka NYBD & Bakery), which recently changed ownership.
It鈥檚 important to the owners, Lenny and Adaeze Rosenberg 鈥� and the neighborhood 鈥� to stay true to its longtime recipes, including and especially the authentic New York-style bagel recipes. 鈥淏agels are everywhere these days,鈥� Lenny told The Journal. 鈥淥urs we consider one of the best because it’s more the true traditional New York style.鈥�
The Rosenbergs, whose ownership of Bea鈥檚 Bakery in the Valley resulted in a series on JLTV 鈥� 鈥淚t鈥檚 a Sweet World鈥� 鈥� and cookbook of the same name, returned to the Westside of Los Angeles last year. When NYBD co-founder Brian Gruntz decided to retire, the duo purchased the business. The agreement was to take over the Santa Monica store first, which they did in February 2025; The Mar Vista location reopened this past May.
鈥淏ea鈥檚 was something that we had to get because it was a landmark location,鈥� Lenny said. 鈥淣ow we’re back where we’ve been for the last 25, 30 years.鈥�
The Mar Vista location 鈥� established in 1993 鈥� has a fresh new look, courtesy of Adaeze鈥檚 design background. This includes their updated logo, merchandise section and flat screen TVs; one with the menu, the other with baking segments from various shows nationwide.
鈥淭he videos take [customers] on a journey, while they’re ordering,鈥� Adaeze told The Journal. 鈥淭he colors make it pop; they get you excited and make you hungry at the same time.鈥�
For the menu, the Rosenbergs kept the traditional New York-style bagels, bialys and shmears, along with breakfast sandwiches, deli options and whole pizzas. Additions include their scrumptious French toast bagel, challah, and challah French toast, gluten-free bagel options and new espresso machine.
The most notable change is the addition of a bakery section. Alongside traditional 91传媒 fare like black-and-white cookies and Lenny鈥檚 favorite 鈥� the chocolate rugelach (鈥淚t鈥檚 what I make all the time at every shop, and in my opinion is the best-tasting pastry we have,鈥� he said) 鈥� the shop now offers Italian rainbow cookies and Mar Vista-exclusive snickerdoodles, which is part of their new Mar Vista cookie collection.
鈥淚 just love the snickerdoodle,鈥� Adaeze said. 鈥淏iting into the moist, delightful cinnamon-y cookie makes me feel like everything’s going to be okay for a couple of minutes.鈥�
And then there is the hamantaschen. 鈥淚t’s made with a traditional butter cookie recipe,鈥� Lenny said. 鈥淚t’s very simple and [the combination of] the butter cookie recipe and the fruit filling 鈥� is delicious.鈥� Their recipe is below.
They also love its durability and cultural versatility. 鈥淚t does not fall apart, which makes eating it year round a blessing,鈥� they said. 鈥淚t is also an interactive family bonding desert, [watching families decide] which filling; that鈥檚 relevant any time of the year.鈥�
NYBD & Bakery Mar Vista is at 11700 National Blvd, Los Angeles (). The Santa Monica location is 2216 Wilshire Boulevard (https://nybdbakery.com). Both have parking and outdoor seating; only the Santa Monica location has places to sit inside.
Apple or Raspberry Hamantaschen
with butter cookies variation
Yields: 12 3/4-inch in diameter cookies
1 陆 cups granulated sugar
2 陆 cups butter
Pinch table salt
1 陆 tsp vanilla extract
2 录 cups pastry flour
2 large whole eggs
Apple or raspberry pie filling
Preheat oven to 350掳F.
Combine sugar, butter, salt and vanilla in a mixing bowl.
Mix at low speed for 5 minutes, until the dough is all combined.
Sprinkle flour on the table/surface, so the dough does not stick.
Roll out dough to about 录 inch thickness.
For butter cookies:
Cut out your favorite cookie shapes.
Place on a parchment paper lined baking sheet.
Bake at 350掳F for 12 minutes.
For hamantaschen:
Preheat oven to 350掳F.
Cut dough into 3/4-inch rounds.
Put about a teaspoon of apple or raspberry filling in the middle of each cookie.
Then pinch three ends together, so it forms a triangle.
Place on a parchment paper lined baking sheet.
Bake at 350掳F for 12 minutes.
