CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
4 |
c |
Flour |
1 |
t |
Salt |
1 |
c |
Homogenized shortening |
1 |
|
Dry yeast |
1/4 |
c |
Warm water 110 F |
1 |
|
Egg |
2 |
|
Egg yolks |
1 |
c |
Sour cream |
1 |
t |
Vanilla extract |
1 |
|
Lemon, grated rind of |
2/3 |
c |
Sugar |
1 |
|
Egg |
1 |
T |
Water |
1 |
t |
Sugar |
1 |
t |
Oil |
INSTRUCTIONS
(from the Jewish Gourmet) Sift the flour and salt into a large bowl.
Cut the shortening into the flour mixture until the lumps are the size
of small peas. Dissolve the yeast in water. Use a whisk to beat the
egg yolks, sour cream, yeast, vanilla, and lemon rind together until
smooth. Add this to the flour, kneading with your hands until it is
thoroughly mixed, the dough coming away from the sides of the bowl.
Cover the bowl tightly with plastic wrap; refrigerate for 2 hours. The
timing is very important with this dough. The consistency changes if
you keep it refrigerated too long. Sprinkle some sugar on the pastry
board. Divide the dough into 2 parts. Keep one refrigerated while you
are rolling out the other. Place the dough on the sugared board, and
sprinkle with sugar. Roll to a 12" square or circle. Fold one side and
then the other toward the center, making 3 layers of dough. Repeat the
procedure after giving the dough a quarter turn. Remember to sprinkle
more sugar on the board and the dough. This dough should then be
rolled as thin as possible or about 1/4 " thick. The dough will rise
as you are working on it. Cut the dough into 3" circles; place a
teaspoon of filling in the center of each. Bring all the edges to the
middle, pinching them shut but leaving a small opening in the center
where the filling can be seen. Place on a teflon cookie sheet or lined
with parchment paper. Mix the glaze ingredients together, being sure
to dissolve the sugar. Brush the hamantashen with the glaze; bake in
375° F. oven for 22-25 minutes until golden brown. Yield: about 4
dozen, depending upon how thin you have rolled the dough. These freeze
beautifully. Be sure to reheat them in foil before serving. Posted to
JEWISH-FOOD digest V97 #084 by swass@global2000.net (Barbara & Steve
Wasser) on Mar 12, 1997
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”