| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Jewish | Jewish, Usenet | 1 | Batch |
INGREDIENTS
| 2 | c | Flour |
| 1 | c | Butter |
| 1/2 | lb | Cream cheese |
| 1/2 | c | Poppy seeds |
| 1 | c | Walnuts, chopped fine |
| 1 | c | Raisins, chopped fine |
| 8 | oz | Honey |
INSTRUCTIONS
Sift the flour. Cream the butter and cream cheese until well blended. Gradually add the flour, mixing and make a ball of dough. Refrigerate overnight. Combine the mohn filling ingredients. It may take a little more, or a little less, than about 8 oz of honey; use enough to hold the mixture together. Roll out the dough (not too thin) and cut into 3-inch squares. Fill each square with about 1 T of mohn and fold the dough square over to make a triangle. Bake on a greased pan at 350 degrees F. until golden brown, about 20 minutes. NOTES A triangular filled pastry -- Hamantashen are a triangular pastry, traditionally eaten during the Jewish Holiday of Purim. Purim celebrates the failure of the evil Haman in his attempt to exterminate the Jews; Haman wore a three-cornered hat. Yield: Makes a bunch. : Difficulty: easy. : Time: 1 hour preparation (in two 1/2 hour pieces), 20 minutes baking. : Precision: measure the pastry ingredients carefully. : Alan M. Marcum : Sun Microsystems, Mountain View, California : sun!nescorna!marcum : Copyright (C) 1986 USENET Community Trust From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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