INGREDIENTS

INSTRUCTIONS

From: japlady@nwu.edu (Rebecca Radnor)
Date: Wed, 1 Feb 1995 03:44:21 GMT
Some recipes for Hamantashen, from various sources. For those of you who
don't know, this is a traditional Jewish food (pastry) eaten during the
festival of Purim. It is made in the shape of a triangle to remember the
triangle shaped hat worn by the villian Hayman of the Queen Ester story.
I'm also going to suggest you check out the New Complete International
Jewish Cookbook by Evelyn Rose, New York: Carroll & Graf Publishers, Inc.,
1992.  That book has a bunch of recipies including: Melt in the mouth
pastry hamantaschen, Kichel Hamantaschen, wine and walnut filled
hamantaschen (romanian style), Parev dough hamantaschen, soured cream
hamantaschen, a delux cheese filling, a delux walnut filling.
Since your interest is in poppyseed filling, I"m including one of the
poppyseed fillings from that book (there's a bunch of them).
Grind the poppy seeds in a nut or coffee grinder, then heat gently with all
the other ingredients (except the crumbs and vanilla) stirring constantly
until a thick paste is formed. Stir in crumbs and vanilla.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”