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Complete Hamantashen Recipe

Ingredients

COOKIE DOUGH:

  • 2/3 cup pareve margarine or butter
  • 1/2 cup sugar
  • 1 egg
  • 3 tablespoons milk or water
  • 1/2 teaspoon vanilla
  • 2-1/2-3 cups sifted all-purpose unbleached flour
  1. Cream the shortening with sugar. Add egg and continue creaming until smooth.
  2. Add the milk and vanilla. Stir in the sifted flour until a ball of dough is formed (a food processor is excellent for this).
  3. Chill for 2 to 3 hours, or overnight.
  4. Preheat oven to 375 degrees
  5. Taking one-fourth of the dough, roll out on a lightly floured board to a thickness of 1/8 inch. Cut into 2 inch circles. Fill with 1 teaspoon of poppy-seed or nut fulling and fold into three-cormered cookies. (Press two sides together; and then fold the third side over and press the ends together.) b 6. Bake on a well-greased cookie sheet 10-15 minutes, until the tops are golden.

POPPY-SEED FILLING:

  • 1 lb sugar
  • 1/2 c water
  • 1 lb poppy seeds
  • 2 ea egg whites
  • 1 ts vanilla
  • 1 ea lemon rind and juice of 1 lemon
  • 1 ea orange rind and juice of 1 orange
  • 2 tb rum
  • 4 oz raisins
  • 2 oz figs, chopped
  • x Cinnamon to taste
  • 2 c apricot or raspberry jam
  • 1/2 c unsalted butter or pareve margarine
  1. Combine the sugar and water and simmer while stiirring over a low heat.
  2. Grind the poppy seeds in a food processor or blender. Add to sugar mixture. Add the egg whites, vanilla, lemon rind and juice, orange rind and juice, rum, raisins, fiigs, and cinnamon.
  3. Simmer over a low heat for about 5 minutes. Add the jam and butter, and continue simmering until the butter is melted and all the ingredients are combined. Use as is, or put in the refrigerator for a few minutes until the filling becomes a bit firmer.

NUT FILLING:

  • 2 c walnuts, ground
  • 1-3/4 c sugar
  • 1 ts vanilla
  • 1 ea lemon rind and juice of 1 lemon
  • 1 ea orange rind and juice of 1 orange
  • 2 tb rum
  • 1/2 c raisins
  • 4 ea figs, chopped
  • 1 ts cinnamon, or to taste
  • 1 c orange marmalade or apricot jam
  • 1/2 c unsalted butter or pareve margarine, creamed or melted
  • 2 lg egg whites
  1. Combine all the above ingredients and mix well.

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