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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PURIM RECIPES |
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HAMANTASCHEN
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Ingredients for Cookie Dough - Makes 60 or more
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- 4 eggs (graded large)
- ¾ cup melted shortening or oil
- ¾ cup sugar
- Juice and grated rind of 1 lemon
- 4½ cups sifted all-purpose flour
- 3 tsp baking powder
- ½ tsp salt
- 1 egg (graded large) beaten with
1 tsp water
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Directions:
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Preheat the oven to 350 degrees F. grease baking sheets; set aside.
In a deep bowl, combine the eggs, shortening or oil, sugar, and
lemon juice and rind. Beat until smooth.
Sift together the flour, baking powder, and salt. Combine with the
egg mixture; mix until a dough is formed. Turn out the dough onto a
floured surface. Knead for several minutes, until smooth. Wrap in
plastic wrap and refrigerate for about 1 hour.
On a lightly floured board, roll out the dough to ¹\8-inch
thickness. With a 2½-or-3-inch cookie cutter, cut out rounds of
dough. Place a half-tablespoon of filling in the center of each
circle. Fold up the edges of the circle to form an equilateral
triangle, a three-cornered packet. Brush with the egg wash. Place the
hamantaschen about 1 inch apart on the prepared baking sheet. Bake for
25 to 30 minutes, until nicely browned. Transfer to racks to cool.
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Ingredients for Yeast Dough - Makes about 40
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- 1 envelope active dry yeast
- ½ tsp sugar
- ½ cup warm water (110 to 115
degrees F.)
- 1 cup all-purpose flour
- 2 eggs (graded large)
- 2 tsp salt
- 2 tbsp melted shortening or oil
- ¾ cup warm milk or pareve milk
- ¹\³ cup sugar
- 3½ to 4 cups all-purpose flour
- honey
- 1 egg (graded large), beaten
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Directions:
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In a large mixing bowl, proof the yeast and sugar in the warm water
for about 5 minutes. Beat in the cup of flour. Set aside to rise for
30 minutes in a warm draft-free place. Beat in the eggs, salt,
shortening or oil, warm milk, sugar, and 3½ cups of the flour. Knead
for 5 minutes/ Place the dough in a large bowl that has been lightly
coated with oil. cover and set in a warm draft-free place to rise for
1½ hours, until the dough is doubled in bulk. Punch down the dough
and knead, adding a bit more flour if necessary.
Transfer the dough to a well-floured board and roll out to ¼-inch
thickness. Cut into 3-inch rounds. Place a tablespoon of filling on
each and top with a tiny bit of honey. Fold up the edges of each dough
round to form an equilateral triangle. Pinch together the ends to
seal. Place on greased baking sheets and allow to rise for at least 1
hour, until very light. When risen, preheat the oven to 400 degrees F.
Brush with the beaten egg and bake for 20 minutes, until lightly
browned. cool on wire racks.
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Source: The Jewish Holiday Kitchen by Joan Nathan
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KOSHER DELIGHT MAGAZINE
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