Hamentashen/pie crust dough

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
Tp 3 cups flour
1 pounds Prepared mohn filling; (poppy seed) -or-
1 pounds Lekvar; (apple or prune butter) -or-
Strawberry or apricot preserves


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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