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Ozne Haman (hamantaschen)

Author/Submitted by: saal@floyd.ATT.COM (Sam Saal,1A-110,6956,Cap Gemini)
Servings: 0
Categories: Cookies / Desserts

3 1/2  cups  flour
1  cup  shortening
1  cup  grated carrots
1  cup  sugar
3  teaspoons  baking powder
1  pinch  salt
3    eggs
    apricots & lemon juice
    spices - whatever you'd like (nutmeg, cinnamon....)
10  ounces  dried apricots
20  ounces  pineapple in its own juice (1 can)
1/2    lemon
1/2  cup  sugar
1  teaspoon  ground cardamom
3  teaspoons  poppy seeds

Mix eggs well, add oil and mix well. Add salt and baking powder to to this mixture. Add the remaining ingredients and knead. Refrigerate for at least several hours. Roll out in small circles to make the filled triangles. Bake in a hot oven (375-400 degrees F). Apricot Puree \index{apricots!apricot puree} Put apricots in a bowl, cover with water. Soak for a few hours. If the apricots are sour, add honey or sugar. Add a few drops of lemon juice and any other spices you'd like. (Cinnamon, nutmeg, clove, etc. Experiment!) Cook over a low flame until the apricots are soft and the water is thick. Transfer to a food processor or blender and mash well. The puree may be refrigerated. It should be spooned onto the dough before the dough circles are folded into the triangular hamentaschen. Apricot/Pineapple Filling \index{apricots!apricot-pineapple puree} \index{pineapple!apricot-pineapple puree} Simmer the apricots in the juice from the pineapple and lemon until soft. Blend everything in blender or food processor until smooth with some chunks. Let cool and chill before using.

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