| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
Jewish |
Desserts, Jewish, La_times |
60 |
servings |
INGREDIENTS
| 3/4 |
c |
Sugar |
| 1/4 |
c |
Water |
| 2 |
c |
Toasted chopped pecans |
| 7 |
tb |
Butter or margarine |
| 1/2 |
c |
Milk or nondairy creamer |
| 1/4 |
c |
Honey |
| 1/2 |
c |
Cocoa powder |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Milk OR whipping cream or coffee |
| 1 |
c |
Chopped toasted walnuts |
| 3 |
c |
Flour |
| 1/2 |
c |
Finely ground almonds |
| 1 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Sugar |
| 1 |
c |
Butter or margarine |
| 3 |
tb |
Hot water |
| 2 |
tb |
Cocoa powder |
| 1 |
|
Egg |
| 1 |
|
Egg white |
INSTRUCTIONS
CARAMEL PECAN FILLING
CHOCOLATE FILLING
HAMANTASCHEN
CARAMEL PECAN FILLING: Bring sugar and water to boil in heavy
saucepan over medium-high heat, stirring with wooden spoon until
sugar dissolves. Remove from heat and add pecans, butter and milk.
Return to heat, stirring constantly, and simmer until thick, about 10
minutes. Remove from heat and stir in honey. Transfer to oven-proof
glass bowl, cover with plastic wrap and refrigerate until set, about
1 hour.
CHOCOLATE FILLING: Combine cocoa, sugar, milk and walnuts in bowl and
blend thoroughly.
HAMANTASCHEN Combine flour, almonds, baking powder, salt and sugar.
Blend in butter with electric mixer until mixture resembles very fine
crumbs. Blend water and cocoa in small bowl and beat in egg. Add to
flour mixture and beat until mixture begins to form dough. Do not
over-mix. Transfer to floured board and knead into ball. Chill 30
minutes for easier handling. Divide into 6 or 7 portions. Flatten
each with palm of hands and roll out 1/4 inch thick. Cut into 3-1/2
inch rounds with scalloped cookie cutter. Place 1 teaspoon Caramel
Pecan Filling or Chocolate Filling in center of each round. Fold
edges of dough toward center to form triangle, leaving bit of filling
visible in center. Pinch edges to seal. Place on lightly greased
foil-lined baking sheet and brush with egg white. Bake at 350 degrees
until firm, about 20 minutes. Transfer to racks to cool. Formatted by
Lynn Thomas dcqp82a@prodigy.com. Source: Los Angeles Times 3-4-98.
About 5 dozen. Each hamantasch: 127 calories; 25 mg sodium; 16 mg
cholesterol; 8 grams fat; 13 grams carbohydrates; 2 grams protein;
0.27 gram fiber.
Recipe by: Los Angeles Times 3-4-98
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on
Feb 16, 1999, converted by MM_Buster v2.0l.
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