| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Danish | 1 | Servings | |
INGREDIENTS
| 4 | c | Flour |
| 1/2 | lb | Margerine |
| 1 | Cake yeast, I think that's | |
| 1 packet or 2-1/4 t. | ||
| 4 | Egg yolks | |
| 4 | T | Sugar |
| 1/2 | pt | Sour cream |
| 1/4 | c | Milk, up to 1/2 |
INSTRUCTIONS
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. Refrigerate overnight. 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@dct.com> on Jan 15, 1998
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