| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Jewish |
Jewish, Usenet |
1 |
Batch |
INGREDIENTS
| 2 |
c |
Flour |
| 1 |
c |
Butter |
| 1/2 |
lb |
Cream cheese |
| 1/2 |
c |
Poppy seeds |
| 1 |
c |
Walnuts, chopped fine |
| 1 |
c |
Raisins, chopped fine |
| 8 |
oz |
Honey |
INSTRUCTIONS
Sift the flour. Cream the butter and cream cheese until well blended.
Gradually add the flour, mixing and make a ball of dough. Refrigerate
overnight. Combine the mohn filling ingredients. It may take a little
more, or a little less, than about 8 oz of honey; use enough to hold
the mixture together. Roll out the dough (not too thin) and cut into
3-inch squares. Fill each square with about 1 T of mohn and fold the
dough square over to make a triangle. Bake on a greased pan at 350
degrees F. until golden brown, about 20 minutes. NOTES A
triangular filled pastry -- Hamantashen are a triangular pastry,
traditionally eaten during the Jewish Holiday of Purim. Purim
celebrates the failure of the evil Haman in his attempt to exterminate
the Jews; Haman wore a three-cornered hat. Yield: Makes a bunch. :
Difficulty: easy. : Time: 1 hour preparation (in two 1/2 hour
pieces), 20 minutes baking. : Precision: measure the pastry
ingredients carefully. : Alan M. Marcum : Sun Microsystems, Mountain
View, California : sun!nescorna!marcum : Copyright (C) 1986 USENET
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