Hamantashen I Best Family Recipes

Thursday, September 14, 2017

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Hamantashen I

"A cookie historically made for the Jewish holiday Purim. They are often full of a poppy seed or fruit filling."

Ingredients :

1 (.25 ounce) package active dry yeast
1 cup milk
3/four cup white sugar
half of cup butter
1 teaspoon salt
five 1/four cups all-cause flour
2 eggs
1 (12 ounce) can poppyseed filling
1 teaspoon lemon zest
1 tablespoon lemon juice
1 egg yolk
1 tablespoon cold water

Instructions :

Prep :	Cook : 15M	Ready in :

Soften yeast in 1/4 cup warm water. Heat milk, sugar, butter or margarine and salt until the sugar dissolves; cool to lukewarm. Stir in 2 eggs. Stir in yeast aggregate and a couple of cups of the flour, beat well. Stir in enough of the rest of the flour to make a fairly stiff dough.
Knead on floured surface till clean, and shape into a ball. Place dough right into a greased bowl and cover with a towel. Let rise till doubled, then divide in half of.
To make Filling: Combine the poppy seeds with the lemon peel and lemon juice and mix nicely. Set aside.
Roll each 1/2 of the risen dough into a 17 x 12 inch rectangle. Cut into four inch circles. Put approximately half Tablespoon of the filling on each circle. Moisten the rims, carry the perimeters together and pinch, forming a triangle. Place on a greased cookie sheet and cover. Let the dough upward thrust again till doubled.
Brush with egg yolk blended with water, then bake at 350 degrees F (a hundred and eighty stages C) for 15 to 20 mins.

Notes :

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