Yield: 1 Servings
|1 cup||Homogenized shortening|
|1 pack||Dry yeast|
|¼ cup||Warm water 110 F|
|2 \N||Egg yolks|
|1 cup||Sour cream|
|1 teaspoon||Vanilla extract|
|1 \N||Lemon, grated rind of|
(from the Jewish Gourmet)
Sift the flour and salt into a large bowl. Cut the shortening into the flour mixture until the lumps are the size of small peas. Dissolve the yeast in water. Use a whisk to beat the egg yolks, sour cream, yeast, vanilla, and lemon rind together until smooth. Add this to the flour, kneading with your hands until it is thoroughly mixed, the dough coming away from the sides of the bowl. Cover the bowl tightly with plastic wrap; refrigerate for 2 hours. The timing is very important with this dough. The consistency changes if you keep it refrigerated too long.
Sprinkle some sugar on the pastry board. Divide the dough into 2 parts.
Keep one refrigerated while you are rolling out the other. Place the dough on the sugared board, and sprinkle with sugar. Roll to a 12" square or circle. Fold one side and then the other toward the center, making 3 layers of dough. Repeat the procedure after giving the dough a quarter turn.
Remember to sprinkle more sugar on the board and the dough. This dough should then be rolled as thin as possible or about ¼ " thick. The dough will rise as you are working on it.
Cut the dough into 3" circles; place a teaspoon of filling in the center of each. Bring all the edges to the middle, pinching them shut but leaving a small opening in the center where the filling can be seen. Place on a teflon cookie sheet or lined with parchment paper.
Mix the glaze ingredients together, being sure to dissolve the sugar. Brush the hamantashen with the glaze; bake in 375º F. oven for 22-25 minutes until golden brown. Yield: about 4 dozen, depending upon how thin you have rolled the dough. These freeze beautifully. Be sure to reheat them in foil before serving. Posted to JEWISH-FOOD digest V97 #084 by swass@... (Barbara & Steve Wasser) on Mar 12, 1997