Yield: 1 Servings
|\N \N||Cream Cheese Pastry; double recipe OR Basic Oil Dough|
|\N \N||Prune Filling; Date Filling, Or, Apricot Raisin|
Prepare desired dough as directed. If using Cream Cheese Pastry, prepare in two batches.
Prepare desired filling. Divide dough into 4 pieces. Flour each piece of dough lightly. Roll out on a floured board or pastry cloth to ¼" thickness. Cut in 3" circles.
Place a spoonful of filling on each circle. Bring sides upwards to meet.
Pinch to form a triangle.
Place on a greased cookie sheet. If desired, brush with 1 egg yolk which has been blended with 1 tsp. water.
Bake Cream Cheese Pastry Hamentaschen at 400'F for about 15 minutes, and Oil Dough Hamentaschen at 350'F for 25 to 30 minutes. Freezes well.
Yield: about 4 dozen.
Recipe by: Norene Gilletz "The Pleasures of Your Processor" Recipe by Vegetarian site*
Posted to MC-Recipe Digest by "Bob & Carole Walberg" <walbergr@...> on Feb 20, 1998