Yield: 1 Servings
|1 \N||Cake yeast; (I think that's 1 packet or 2-1/4 t.)|
|4 \N||Egg yolks|
|½ pint||Sour cream|
|¼ cup||Milk; (up to 1/2)|
Source: My mother
Dissolve yeast in lukewarm water. Add eggs, sugar, sour cream. Add milk to make 1 pt.
Mix flour and margarine. Add the yeast mixture. Beat until absorbed.
Roll small pieces in flour. Roll out. Cut circles, fill, form hamentaschen.
Bake 20-30 minutes at 350 on a greased pan.
NOTE: my mother filled these with a cheese filling made with the farmer's cheese that we've talked about that I haven't seen in the stores since I was a kid. They tasted just like cheese danish. I tried to make them once years ago but they didn't come out like mom's.
Posted to JEWISH-FOOD digest Volume 98 #027 by "Marsha " <mlefko@...> on Jan 15, 1998