Rookie's Hamantaschen
Source of Recipe
Old Woman's Day clipping
Rookie's Hamantaschen
A three-cornered prune-filled pastry traditionally served for Purim, a joyous Jewish festival celebrated in early Spring.
2-1/2 cups flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup margarine
1 egg
1/3 cup orange juice
1/4 cup sugar mixed with 1/2 teaspoon cinnamon
Prune-Nut Filling (recipe follows)
In bowl combine flour, sugar, baking powder and salt. With pastry blender or 2 knives cut in margarine until mixture resembles coarse crumbs. Stir in egg and orange juice; mix just to combine. Gather in ball; wrap and chill. Divide dough in half. On floured pastry cloth or surface, roll out each half 1/16" thick to about a 14-inch circle.
Using 10-ounce custard cup or 4-1/2" cutter, cut out 10 circles. Sprinkle both sides lightly with cinnamon-sugar mixture. Place rounded tablespoon of filling on center of each circle. Lift edges of dough around the filling, leaving center open, and pinch edges together firmly, forming three-cornered pastry.
Using wide spatula, place pastries about 2-inches apart on ungreased cookie sheets. Bake in preheated 350° oven 20 minutes or until light golden brown. Cool on racks.
Makes 20
Prune-Nut Filling: In saucepan bring to boil 1 (12-oz.) can pitted prunes and 1/2 cup water. Cover, then simmer until prunes are very soft and lose their shape, 10 to 15 minutes. Remove from heat. With a potato masher or fork mash prunes well. Stir in 1/2 cup sugar, 1/2 cup chopped walnuts and 1 teaspoon ground cinnamon; mix well. Makes about 1-3/4 cups.
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