Recipe

Hamantaschen Recipe

Add Step-by-Step Photos	Pfanderson / All my dishes 1 year, 8 months ago This rich mild yeast dough is the traditional and authentic version of this well-known holiday sweet. It satisfies without excessive sweetness or the brittleness of the cookie-dough crust now used by so many modern imitations. I got this recipe from Cecile Kramer of Chicago.... More Prep:120m Cook:30m Servings:24	Pfanderson
	pastry yeast difficult purim holiday

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Ingredients

3 eggs

1 cup sugar

1/2 pound butter

1 cup sour cream

1 tablespoon yeast

1/2 cup water, warmed

6 cups flour

1/4 cup butter

2 cans Solo pie filling (traditionally poppyseed or lekvar/prune, but you may substitute apricot, almond, cherry or other personal choices)

Directions

Proof yeast in warm water with a spoon of sugar.

While yeast is proofing, beat eggs.

Into beaten eggs, beat in sugar, 1/2 loubd of butter, and sour cream.

When yeast is well proofed, add yeast mixture to egg mixture.

Add in flour, one cup at a time.

Let dough refrigerate overnight.

Next day, roll out chilled dough about 1/4 inch thick.

Cut into circles with a 4-inch circle cookie cutter.

Spread dough circles with small amount of softened butter, especially along edges.

Fill each circle with a tablespoon of chosen filling. (Optional: May include in filling a 'garnish' of finely chopped almonds or walnuts or raisins, or sprinkle with cinnamon sugar)

Shape like a three-cornered hat: Pull edges to center, forming triangle, pinch closed tightly along center edges.

Brush top with egg wash (one beaten egg with 2 tablespoons water).

Bake on greased and floured tin at 350 degrees Fahrenheit until medium-brown -- about 30 minutes. Check often.

Makes about two dozen.

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