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
| Active dry yeast | 1/2 Tablespoon | |
| Warm water | 2 Tablespoon | |
| Milk | 1/2 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Unsalted butter | 4 Tablespoon | |
| Flour | 3 Cup (16 tbs) | |
| Egg | 1 | |
| Glaze | ||
| 1 egg yolk, beaten with 1 tablespoon water | ||
| Lemon-Poppy Seed | ||
| 6 ounces canned poppy seed filling | ||
| Lemon peel | 1/2 Teaspoon, grated (Fillings) | |
| Lemon juice | 1/2 Tablespoon (Fillings) | |
| Prune | ||
| 1 cup unpitted prunes | ||
| Sugar | 1/4 Cup (16 tbs) (Fillings) | |
| Walnuts | 1/4 Cup (16 tbs) (Fillings) | |
| Plum | ||
| 1 cup plum jam | ||
| Nuts | 1/3 Cup (16 tbs), chopped (Fillings) | |
| 1/3 cup fine dry bread crumbs | ||
| Apricot | ||
| Dried apricots | 1 Cup (16 tbs) (Fillings) | |
| Sugar | 2 Tablespoon (Fillings) | |
| Honey | 2 Tablespoon (Fillings) | |
| Ground cinnamon | 1/2 Teaspoon (Fillings) | |
| Nutmeg | 1/2 Teaspoon, grated (Fillings) | |
| 1 teaspoon grated lemon or orange peel | ||
| Pecans | 1/4 Cup (16 tbs) (Fillings) | |
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.
Chef
