| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | c | Flour |
| 2 | T | Butter |
| 1 | Egg | |
| 2 | T | Yoghurt |
| 1/2 | t | Baking soda |
| 1/2 | t | Salt |
| 1 | t | Sugar |
| 1 | c | Chopped peeled almonds |
| 1 | t | Cardamon |
| 1 | c | Confectioners sugar, about |
| 1/2 | lb | Pitted dates |
| 2 | T | Vegetable oil |
| 1 | Egg yolk | |
| Sesame seeds | ||
| 1/4 | lb | Grated feta cheese |
| 1 | T | Cream cheese |
| 1 | Egg | |
| 1 | T | Flour |
INSTRUCTIONS
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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