MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hamantaschen
Categories: Pastries
Yield: 1 Batch
MMMMM------------------------PASTRY DOUGH-----------------------------
3/4 c Unsalted butter; room
-temperature
1/2 c Sugar
2 Whole eggs
2 Egg yolks
3 ts Baking powder
1 pn Salt
3 c Flour
Egg wash; for brushing
-pastries
MMMMM-----------------------PRUNE FILLING----------------------------
2 lb Powidl (lekvar)
l C Raisins
l C Walnuts; chopped
Lemon juice and grated zest
MMMMM---------------------POPPY SEED FILLING--------------------------
1 1/2 c Poppy seeds; ground
1/2 c Milk
1/4 c Honey
1/2 c Raisins
1/2 c Walnuts; chopped
Lemon juice and grated zest
Combine all ingredients except the egg wash. Form into 4 balls, wrap
in plastic and chill for several hours. Roll out each portion of
dough on floured board with floured rolling pin to 1/8" thickness.
Cut out circles with 3" round cutter or drinking glass, edges dipped
into flour.
Preheat oven to 350°F. On an ungreased pan:
Fill each round with about 1 ts full of filling (see below). Squeeze
three sides together to form a triangle. Gather up scraps of dough
left after cutting out the rounds and roll out to use it all up.
Brush with egg wash before baking. Hamantaschen are done when the
edges start turning golden.
If you want to make larger pastries, use a larger cutter and roll out
to 1/4" thickness or as thick as you like. Use proportionally more
filling.
Filling:
Bring all ingredients except lemon juice and zest to boiling point,
while stirring. Remove from heat and add lemon juice and zest. Cool
before using.
Recipe by Margaret Suran
Recipe FROM: <
https://web.archive.org/web/20170327171808/
http://recfoodcooking.org/sigs/Margaret Suran/Hamantaschen.html>
MMMMM
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