Hamantaschen
From pfanderson 16 years agoIngredients
- 3 eggs shopping list
- 1 cup sugar shopping list
- 1/2 pound butter shopping list
- 1 cup sour cream shopping list
- 1 tablespoon yeast shopping list
- 1/2 cup water, warmed shopping list
- 6 cups flour shopping list
- 1/4 cup butter shopping list
- 2 cans Solo pie filling (traditionally poppyseed or lekvar/prune, but you may substitute apricot, almond, cherry or other personal choices) shopping list
How to make it
- 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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