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Traditional Hamantaschen

Author/Submitted by: The Jewish Festival Cookbook, p 110
Servings: 24
Categories: Cookies / Desserts

1  envelope  dry yeast
1/4  cup  milk, lukewarm
1/2  cup  sugar
1/2  cup  butter
1/2  teaspoon  salt
1  cup  milk, scalded
2    eggs, slightly beaten
4  cups  all-purpose flour
1    egg yolk

-----MOHN FILLING-----
1/2  cup  poppy seeds
1  cup  walnuts, chopped fine
1  cup  raisins, chopped fine
8  ounces  honey

1. Dissolve the yeast in the 1/4 cup of lukewarm milk, making certain that the milk is not too warm. Stir in 1 tablespoon of sugar and set aside. In a deep mixing bowl, combine the butter, remaining sugar, salt and scalded milk, and stir until all are blended. When lukewarm, stir in the yeast. Add the eggs and about 2 cups of the flour, and beat to a smooth batter. Add remaining flour to make a tender dough. Turn out on a floured board and knead for about 2 minutes. Grease a large mixing bowl; grease whole surface of the large ball of dough and place dough in bowl. Cover. Let rise in a warm, not hot, place, to double its bulk. (Takes from 2 to 4 hours.) Again knead on a floured board for about a minute. Roll out 1/8 of an inch thick. Cut into 3- to 4-inch circles.

2. Combine the mohn filling ingredients. It may take a little more, or a little less, than about 8 oz of honey; use enough to hold the mixture together.

3. Place filling on each. To shape true hamantaschen, pinch eges of a circle together over filling, leaving about 1/2 open, forming a cornucopia. Then fold over the flap and pinch these edges firmly together. Arrange well apart on a greased cookie sheet. Cover with a cloth and let rise again in a wam place to double in bulk. Brush tops with the egg yolk, thinned with a little water. Bake in a moderate oven (350F) for 15 to 20 minutes. Makes 2 to 2 1/2 dozen.

114 calories if yield is 2 1/2 dozen. 142 calories if yield is 2 dozen

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