My favorite Purim recipe

Hamentashen

1 3/4 cups (250 g) flour
Pinch of salt
2 tablespoons sugar
2 or 3 drops vanilla flavoring
1 egg yolk
2 – 3 teaspoons of milk if needed

1 egg, beaten, for glazing
(Let dough cool while you make filling)
For Mohn filling (poppy seed)

1 cup (150 g) poppy seeds
3/4 cup milk
2 tablespoons honey
4 tablespoons sugar
4 tablespoons raisins
Grated zest of 1 lemon (peeling)
1 tablespoon lemon juice
1 1/2 tablespoons butter

Simmer (cook) the seeds and milk 15 minutes or until thick. Add raisins, honey, sugar and butter. Cook 5 more minutes. Add lemon zest and juice.
Set aside to cool.

In a large bowl, mix flour, salt and sugar.
Add butter in small pieces (I grate hard butter) and mix together until it looks like cornmeal. It is much like making pie crust.
Add Egg yolk and vanilla and lightly stir into a ball. Don’t mix it too much.
Add milk if needed to make it stick together.
Don’t handle too much or the dough will be tough.

Cover with plastic and cool in refrigerator.

Make filling. Can use apricot jam or prune filling.

Roll dough fairly thin. Cut with 3 inch cookie cutter. Place on greased cookie sheet.
Put small amount of filling in the center of each cookie and fold up 3 edges, leaving the filling showing in the center. Make sure edges stick together.

Brush beaten egg on tops and sides of each cookie.

Cook in a pre-heated oven at 375 degrees for about 15 minutes or until light golden brown.

This recipe comes from “The Book of Jewish Food”, by Claudia Rodin

Copyright 1996, published by Universities International Press, Inc

See you next time! – Purim sameach!
Shalom, Sharaka

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