hamentashen/pie crust dough
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 2 | Eggs |
| ½ cup | Oil |
| ¾ cup | Sugar |
| ½ teaspoon | Baking powder |
| ¼ cup | Orange juice |
| 1 | Grated orange rind |
| 2½ | Tp 3 cups flour |
| 1 pounds | Prepared mohn filling; (poppy seed) -or- |
| 1 pounds | Lekvar; (apple or prune butter) -or- |
| Strawberry or apricot preserves |
FILLINGS
Mix all well. Add flour as necessary to make smooth elastic dough. Divide dough and roll out on floured surface to about ⅛" thick. Use a round cookie cutter or glass to cut out a 3" circle. Fill with ½ -⅔ teaspoon of filling in middle of circle. TO SHAPE: Lift up right and left sides, pinch together.Bring bottom flap up to center to meet 2 sides. Pinch edges together. Place on greased cookie sheet 1" apart. Bake in preheated 350* oven for 20 minutes.
FILLINGS: 1 pound prepared mohn filling (poppy seed) or 1 pound lekvar (apple or prune butter) or strawberry or apricot preserves Posted to JEWISH-FOOD digest Volume 98 #015 by "Aliza Blizinsky" <alizab@...> on Jan 08, 1998
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