| 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
PASTRY
MOHN FILLING
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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