I know I’m too late for Purim but….

Hamantaschen
1 pkg active dry yeast
1/2 cup warm water
1/2 pound (1 cup) butter at room temperature
1/2 cup sugar
2 eggs, separated
2 3/4 cups regular all-purpose flour (unsifted)

Prune Filling

Cinnamon sugar (1 TBSP sugar mixed with 1/4 tsp ground cinnamon)

In a small bowl, dissolve the yeast in warm water. Meanwhile, in a large bowl beat butter, 1/2 cup sugar and egg yolks until fluffy and lemon colored; stir in yeast mixture. Add flour gradually, blending well with a spoon. Dough will be soft. Cover and chill 2 hours or overnight.

Turn dough onto a lightly floured pastry cloth or board; roll out 1/8 inch thick. Cut out in rounds, using a 3 to 4 inch cutter. Place 1 to 2 teaspoons filling in the center of each round, then lift the edges at three equidistant points and pinch together over the filling. Pinch seams from center to each point of triangular bun, tightly sealing the filling inside. Transfer onto a greased cooky sheet.

Let rise in a warm place for 1 hour or until pastry looks lighter and slightly puffy. Filling may peek out a little; if you wish, pinch edges to reseal, but it’s not absolutely necessary so long as pastry holds its triangular shape. Beat egg whites lightly and brush over tops. Sprinkle with cinnamon sugar.

Bake in a 350 degree oven for 15-20 min or until golden brown. Cool on racks. Serve warm or cool completely to freeze and serve later. To reheat, place in a single layer on an ungreased cooky sheet and bake in a 300 oven for 10-12 min or until warm. Makes 24-36 Hamantaschen.

Prune Filling: Cook 1 cup pitted prunes, chopped, in 1 cup of water until very soft and plump. Drain well. Add 1/2 cup sugar, 1/2 tsp ground cinnamon, 1/8 tsp ground gloves, and 1/2 tsp grated lemon peel; stir and mash until filling is consistency of thick jam.

Apricot filling: In a small bowl, mix together 1/2 cup EACH finely chopped dried apricots and almonds, 2 TBSP EACH honey and melted butter and 1/4 tsp ground cinnamon or ginger.

Raisin poppy seed: In a small bowl, mix together 5 TBSP poppy seed, 3/4 cup raisins 2 TBSP EACH honey and melted butter and 2 tsp lemon peel.

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