Recipe

Hamantaschen Recipe


Hamantaschen Recipe
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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 ... More

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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
  1. Proof yeast in warm water with a spoon of sugar.
  2. While yeast is proofing, beat eggs.
  3. Into beaten eggs, beat in sugar, 1/2 loubd of butter, and sour cream.
  4. When yeast is well proofed, add yeast mixture to egg mixture.
  5. Add in flour, one cup at a time.
  6. Let dough refrigerate overnight.
  7. Next day, roll out chilled dough about 1/4 inch thick.
  8. Cut into circles with a 4-inch circle cookie cutter.
  9. Spread dough circles with small amount of softened butter, especially along edges.
  10. 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)
  11. Shape like a three-cornered hat: Pull edges to center, forming triangle, pinch closed tightly along center edges.
  12. Brush top with egg wash (one beaten egg with 2 tablespoons water).
  13. Bake on greased and floured tin at 350 degrees Fahrenheit until medium-brown -- about 30 minutes. Check often.
  14. Makes about two dozen.

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