So heres the hamantashen recipe: HAMANTASHEN 4 eggs 3 teaspoons baking powder 1 cup vegetable oil ½ teaspoon salt 1 ¼ cups white sugar 5 ½ cups flour 2 teaspoons vanilla extract various pie fillings 1 – Beat eggs in large bowl. Add oil and mix. Add sugar, vanilla, baking powder & salt: mix well. Gradually add flour and mix well. 2 – Refrigerate dough a few hours or overnight. 3 – For fillings… a) if using apple, cut the slices into small pieces. b) if using cherry or strawberry, remove most of the ‘sauce’; you need a little, but mainly just the fruit. 4 – Knead dough until soft enough to roll, then roll on lightly floured surface to about ⅛ to ¼ inch thick. (I found ¼ is too thick because it ‘rises’ when baked but ⅛ can be too thin.) Cut dough with 3 inch round cutter (actually, I just use a pie filling can!). 5 – Put about 1 tablespoon of filling in the middle of each circle. Fold up the edges of the circle and pinch to make 3 corners. Refrigerate about 20 minutes before baking. [This helps the pastry keep its shape] 6 – Bake at 350 for about 20 minutes, until corners turn golden brown. Remove and cool. Don’t be surprised if some come out looking awful :-). When I first started making them, a good many came out of the oven ‘undone’ – one of the corners came apart. Even when I make them now, the shape is rarely perfect… but they taste wonderful anyway! These do NOT do well stored in the refrigerator or in air-tight container because they get too moist. I leave them in containers on the counter with the lids kind of half-on. They can be frozen too and defrosted on the counter.
Posted on: Sat, 15 Mar 2014 13:42:32 +0000
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