Hamantaschen Recipe (Purim)

[James and Terry Hamilton]

Divine Kosher Cuisine Hamantaschen:
Traditional and Contemporary: Ess Gezinteheit!


Sour Cream-Yeast Dough Hamantaschen - DAIRY OR PAREVE - YIELD: 25 LARGE PASTRIES

Dough

2 1/4 teaspoons dry yeast

1/4 cup lukewarm milk (nondairy milk for pareve)

1/2 cup sugar, divided

2 cups flour, divided


1/2 cup butter (or margarine)

1/2 cup sour cream for dairy (nondairy sour cream for pareve)

2 large eggs, beaten well

1/4 teaspoon salt

Poppy seed, prune, apricot, cherry, raspberry or Double-Chocolate Filling




Directions

1. Heat oven to 350°F, 10 minutes before baking. Line cookie sheets with parchment.

2. Mix yeast, milk (or nondairy milk), 1/4 teaspoon sugar and 1/4 cup flour. Let rest 20 minutes.

3. Cut butter or margarine into flour in large bowl.

4. Add yeast mixture and remaining ingredients. Mix to smooth dough, adding flour until dough is no longer sticky. Cover with plastic wrap and chill overnight.

5. Roll out 1/4-inch thick on floured surface, fold into thirds and roll out again. Fold and roll twice more. This makes a very rich, flaky, but not sweet pastry.


6. Roll out, cut with 3 1/2-inch cookie cutter and fill.

7. Fold up sides in a triangle, leaving almost no filling exposed. The cookies will open as they proof and bake. Brush liberally with Egg-Honey Wash. Cover and let rise 30 minutes. Bake 15 to 20 minutes until golden brown. Cool.

8. Store in airtight container for up to 2 days. May be frozen.



Cookie Dough Hamantaschen - DAIRY OR PAREVE - YIELD: 44 COOKIES

1 cup butter (or margarine)


2 cups sugar

3 large eggs, divided

2 teaspoons vanilla extract

3 1/2 tablespoons orange juice

1 teaspoon baking powder

1/2 teaspoon salt


4 cups flour

Flour for rolling

Prune, poppy seed, apricot, raspberry, cherry, or Double Chocolate Filling

Directions

1. Preheat oven to 350°F. Grease cookie sheets.

2. Cream butter (margarine) and sugar at medium speed. Beat in 2 eggs, vanilla and juice.


3. Mix baking powder and salt with flour, gradually add to creamed mixture for sticky dough.

4. Divide dough into 4 balls and cover with plastic wrap. Chill 4 hours.

5. Roll each ball on lightly floured surface to 1/4-inch thickness. Cut 3-inch circles.

6. Beat remaining egg with 1 teaspoon water. Brush rim of circle with egg wash. Place 1 teaspoon of filling in center. Pinch edges to form triangle, leaving center slightly open.

7. Place on sheets and bake 15 to 18 minutes until lightly browned. Freezes well.




Egg-Honey Wash

Beat 2 large eggs with ½ cup honey and brush tops of unbaked yeast Hamantaschen.



Double Chocolate Filling

4 ounces pound or chiffon cake

3 tablespoons sugar


3 tablespoons cocoa, sifted

1 tablespoon butter, melted

1 large egg yolk

1/2 teaspoon vanilla extract

2 tablespoons chocolate syrup

1 tablespoon orange juice


1/3 cup chocolate mini-chips



Directions

1. Process cake into fine crumbs and mix in sugar and cocoa. Add butter or margarine.

2. Beat in egg yolk and vanilla. Add chocolate syrup and juice. Fold in chocolate chips.

3. Fill Hamantaschen [or other cookies, strudel or Danish.]