Purim Hamantaschen Recipes

PURIM HAMANTASCHEN

Steps:

• Cream the butter and sugar together in the large bowl.
• Add the egg yolks and continue to mix well.
• Add the ice water.
• Gradually stir in flour until a ball of dough is formed.
• Place the dough in plastic wrap and refrigerate it for several hours or overnight.
• When ready to continue, take dough out of refrigerator.
• Turn on the oven to 350 degrees.
• Grease the cookie sheet with the butter.
• Divide the dough in half.
• Wrap the extra half in the plastic and put back in the refrigerator.
• Roll out the dough on a clean, lightly floured surface to a 1/4" thickness.
• Cut it into 2" circles (use the top of a glass to"press out" the circles).
• Place 1 teaspoon of the jam in the center of each circle and fold into three-cornered cookies.
• Start by pressing two sides together, then fold the third side over and press the ends together.
• Place the Hamantaschen about an inch apart on the greased cookie sheet and bake for 10-15 minutes, or until lightly browned along the edges.
• You don't have to limit yourself to jam, I have used chocolate, peanute butter, a combo of peanut butter and chocolate, date spread, etc.

PURIM HAMANTASCHEN WITH PRUNE FILLING

Steps:

• Combine honey, lemon juice, and prunes in a small saucepan. Add enough water to cover. Bring to a boil; reduce heat and simmer until prunes are softened, about 10 minutes. Remove prune filling from heat and let cool.
• Preheat oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
• Combine flour, baking powder, and salt together in a bowl.
• Beat sugar, butter, and shortening together with a wooden spoon until creamy. Add eggs; stir until smooth. Stir in orange juice and vanilla extract. Gently fold in flour mixture, mixing until a dough forms. Divide dough into 3 balls.
• Roll out 1 ball of dough on a floured work surface to 1/4-inch thickness, using a piece of parchment paper under the rolling pin to prevent sticking. Use the rim of a glass to cut dough into circles.
• Place 1/2 teaspoon prune filling in the center of each circle of dough. Pinch edges together to secure filling and form triangular pockets. Transfer cookies to baking sheet. Repeat rolling, cutting, and filling remaining balls of dough.
• Bake cookies in the preheated oven until lightly golden, about 18 minutes.

PURIM HAMANTASCHEN (STUFFED PASTRY DOUGH WITH FILLING)

Steps:

• COOKIE DOUGH:.
• Sift the flour, baking powder, salt, and sugar in a large bowl.
• Work in butter using a pastry blender or two forks, one held in each hand.
• Add the eggs, mixing in with the pastry blender.
• Add the lemon peel.
• Form the dough into a ball and wrap in wax paper, and refrigerate for atleast 1 hour.
• YEAST DOUGH:.
• Sprinkle the yeast over 1/4 cup lukewarm water (105°F); add a pinch of sugar, and set aside until foamy.
• Put 2 cups flour in a large bowl and add the yeast, milk, salt, and remaining sugar.
• Beat in the eggs, one at a time.
• Add the butter and enough flour to produce a dough that is moist and pliable.
• Knead for 5 minutes.
• Form the dough into a ball and place in a large greased bowl.
• Cover with a dish towel and set aside to rise, 1-1 1/2 hours until doubled in bulk.
• MOHN FILLING:.
• Combine the poppy seeds, honey, and milk in a small saucepan. Simmer for about 10minutes, stirring constantly; the mixture should thicken.
• Stir in lemon juice, lemon peel, and raisins.
• Set aside to cool.
• PRUNE FILLING.
• Cover the prunes with 1 cup water in a small saucepan.
• Bring to a boil, cover, and simmer for 30 minutes -1 hour, until tender.
• Add the lemon juice and honey, and simmer slowly for about 10 minutes.
• Stir in the nuts (if using) and let the filling cool.
• LEKVAR FILLING:.
• Combine all ingredients.
• NOTE:.
• All fillings can be made in advance and stored (covered) in the refrigerator.
• ASSEMBLY:.
• Preheat the oven to 350°F You will need 1 recipe dough, 1 recipe filling, and 1 egg, beaten with 1 tbsp water.
• Divide whichever dough you choose into portions you can easily roll out.
• On a floured board, roll out the dough to a thickness of 1/8 to 1/4 of an inch. The cookie dough rolls out best if rolled out between two sheets of wax paper.
• Cut the dough into 3-4 inch circles, using the top of a glass or cookie cutter. Fill each circle with a heaping teaspoon of filling and pinch the dough around it into a triangular shape.
• Brush the dough with the egg wash and bake on a greased cookie sheet for 20-30minutes (the cookie dough will bake faster than the yeast dough).
• When the cookies are done, they will look appealingly brown. Taste one if in doubt!