Hamantaschen Recipe
Hamantashen is a delicious Purim cookie consisting of a rich blend of fruits and nuts from the Jewish cuisine. Though a bit elaborate to make, the Hamantashen is worth the effort. Try this Hamantashen and tell me if you like it.
Ingredients
1/2 tablespoon active dry yeast
2 tablespoons warm water (105°-115°F)
1/2 cup milk
1/3 cup sugar
1/2 teaspoon salt
4 tablespoons unsalted butter
2 1/2-3 cups flour
1 egg
Glaze
1 egg yolk, beaten with 1 tablespoon water
Fillings
Lemon-Poppy Seed
6 ounces canned poppy seed filling
1/2 teaspoon grated lemon peel
1/2 tablespoon lemon juice
Prune
1 cup unpitted prunes
1/4 cup sugar
1/4 cup ground walnuts
1/2 teaspoon grated lemon peel
1/2 tablespoon lemon juice
Plum
1 cup plum jam
1/3 cup chopped nuts
1/3 cup fine dry bread crumbs
Apricot
1 cup dried apricots
2 tablespoons sugar
2 tablespoons honey
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 teaspoon grated lemon or orange peel
1/4 cup ground pecans
Directions
1 Dissolve yeast in warm water. Set aside for 5 minutes. Heat milk, sugar, salt, and butter to warm (105°-115°F).
2 Put in mixing bowl. Add 2 cups flour, yeast mixture, and egg. Mix thoroughly.
3 Add enough remaining flour to make a soft dough.
4 Knead on lightly floured surface until smooth€”about 10 minutes. Place in greased bowl, turning to coat top.
5 Cover; let rise in warm place until double€”about 1 hour.
6 Punch down dough. Roll into 12 x 17-inch rectangle. Cut into 4-inch circles.
7 Make a filling, and place it in center of each circle. Moisten edges. Fold sides up to form a triangle and pinch together.
8 Place on greased baking sheet. Cover; let rise until double€”about 30 minutes.
9 Make glaze and brush on loaf. Bake in a preheated 350°F oven 15-20 minutes or until done.
10 Cool on wire rack.
€¢ Rinse prunes. Simmer for 15 minutes in saucepan filled with water to 1 inch above prunes; drain. Pit and chop prunes. Add sugar, nuts, lemon peel, and lemon juice. Mix thoroughly. Place about 1 tablespoon filling in each circle.
€¢ Combine plum jam, nuts, and bread crumbs. Mix thoroughly. Place about 1/2 tablespoon filling in each circle.
€¢ Cook apricots in water until tender. Drain and chop. Add sugar, honey, cinnamon, nutmeg, lemon or orange peel, and pecans. Place about 1 tablespoon filling in each circle.
2 Put in mixing bowl. Add 2 cups flour, yeast mixture, and egg. Mix thoroughly.
3 Add enough remaining flour to make a soft dough.
4 Knead on lightly floured surface until smooth€”about 10 minutes. Place in greased bowl, turning to coat top.
5 Cover; let rise in warm place until double€”about 1 hour.
6 Punch down dough. Roll into 12 x 17-inch rectangle. Cut into 4-inch circles.
7 Make a filling, and place it in center of each circle. Moisten edges. Fold sides up to form a triangle and pinch together.
8 Place on greased baking sheet. Cover; let rise until double€”about 30 minutes.
9 Make glaze and brush on loaf. Bake in a preheated 350°F oven 15-20 minutes or until done.
10 Cool on wire rack.
€¢ Rinse prunes. Simmer for 15 minutes in saucepan filled with water to 1 inch above prunes; drain. Pit and chop prunes. Add sugar, nuts, lemon peel, and lemon juice. Mix thoroughly. Place about 1 tablespoon filling in each circle.
€¢ Combine plum jam, nuts, and bread crumbs. Mix thoroughly. Place about 1/2 tablespoon filling in each circle.
€¢ Cook apricots in water until tender. Drain and chop. Add sugar, honey, cinnamon, nutmeg, lemon or orange peel, and pecans. Place about 1 tablespoon filling in each circle.
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