| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 2 |
tb |
Butter |
| 1 |
|
Egg |
| 2 |
tb |
Yoghurt |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 |
c |
Chopped peeled almonds |
| 1 |
ts |
Cardamon |
| 1 |
c |
Confectioners sugar, about |
| 1/2 |
lb |
Pitted dates |
| 2 |
tb |
Vegetable oil |
| 1 |
|
Egg yolk |
|
|
Sesame seeds |
| 1/4 |
lb |
Grated feta cheese |
| 1 |
tb |
Cream cheese |
| 1 |
|
Egg |
| 1 |
tb |
Flour |
INSTRUCTIONS
DOUGH
FILLINGS
ALMOND FILLING
DATE FILLING
CHEESE FILLING
Purim pastry from the land of Queen Esther
DOugh: Combine all ingredients and knead. Cover and let rise 1 hour. Roll
out dough into 1/8" thickness. Cut into 3" rounds. Fill with any of the
following fillings. Close to semi-circle and crimp closed with fork. Bake
at 350 for 20 minutes or until slightly brown
Fillings:
Almond Filling: Grind almonds, mix with cardamon, and add sugar to desired
sweetness
Date Filling: Combine date and oil over low heat in a saucepan. When soft,
shape into small balls and fill dough. Dip pastry in egg yolk and then in
sesame seeds. Bake as above
Cheese Filling: Combine all ingredients and fill prepared dough
Posted to JEWISH-FOOD digest V97 #088 by judith sobel <jcs@mindspring.com>
on Mar 16, 1997
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