Hamentaschen

Yield: 1 Servings

Measure Ingredient
\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

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