This recipe for Purim Hamantashen comes from the recipe box of Tamar Weber's grandmother. If it lasted three generations and made the trip from America to Israel, then it must be good!
Prep Time: 20 minutes
Cook Time: 12 minutes
Ingredients:
- 1 cup shortening or margarine (pareve), room temperature
- 1 3/4 cup sugar
- 1/4 cup orange juice
- 4 eggs
- 5 1/2 cups flour
- 2 heaping teaspoons baking powder
Preparation:
1. Cream shortening (or margarine) and sugar. Add juice, eggs, baking powder and flour one cup at a time. The dough will be a bit sticky.
2. Wrap the dough in parchment paper. Refrigerate for at least one hour.
3. Preheat oven to 350 degrees Fahrenheit.
4. Roll out the dough. Add flour as necessary.
5. Cut into circles using the top of a drinking glass.
6. Place a teaspoon of filling at the center of each circle. Prune butter (levkar) and poppyseed filling are the most traditional hamantashen fillings, but other pie fillings, chocolate chips and peanut butter as well as Israeli chocolate spread can also be found in many hamantashen today.
7. Fold three sides of the pastry up and pinch their corners together to form a triangular closed pastry.
8. Place on a cookie sheet. Bake on 350 degrees for about 12-15 minutes, or until golden brown.
SOURCE: ModiInfo. Recipe reprinted with permission.
2. Wrap the dough in parchment paper. Refrigerate for at least one hour.
3. Preheat oven to 350 degrees Fahrenheit.
4. Roll out the dough. Add flour as necessary.
5. Cut into circles using the top of a drinking glass.
6. Place a teaspoon of filling at the center of each circle. Prune butter (levkar) and poppyseed filling are the most traditional hamantashen fillings, but other pie fillings, chocolate chips and peanut butter as well as Israeli chocolate spread can also be found in many hamantashen today.
7. Fold three sides of the pastry up and pinch their corners together to form a triangular closed pastry.
8. Place on a cookie sheet. Bake on 350 degrees for about 12-15 minutes, or until golden brown.
SOURCE: ModiInfo. Recipe reprinted with permission.
