Hamantashen (Yeast) 2Cuisine: Parve Category: Cookies Servings: 25 Ingredients:Dough2 1/4 tsp dry yeast 1/4 cup lukewarm milk (nondairy milk for pareve) 1/2 cup sugar, divided 2 cups flour, divided 1/2 cup butter (or margarine) 1/2 cup sour cream for dairy (nondairy sour cream for pareve) 2 large eggs, beaten well 1/4 teaspoon salt Poppy seed, prune, apricot, cherry, raspberry or Double-Chocolate Filling Egg-Honey Wash: Beat 2 large eggs with ½ cup honey and brush tops of unbaked yeast Hamantaschen. Double Chocolate Filling 4 oz pound or chiffon cake 3 tbs sugar 3 tbs cocoa, sifted 1 tb butter, melted 1 large egg yolk 1/2 tsp vanilla extract 2 tbs chocolate syrup 1 tbs orange juice 1/3 cup chocolate mini-chips Instructions:1. Heat oven to 350°F, 10 minutes before baking. Line cookie sheets with parchment. 2. Mix yeast, milk (or nondairy milk), 1/4 teaspoon sugar and 1/4 cup flour. Let rest 20 minutes. 3. Cut butter or margarine into flour in large bowl. 4. Add yeast mixture and remaining ingredients. Mix to smooth dough, adding flour until dough is no longer sticky. Cover with plastic wrap and chill overnight. 5. Roll out 1/4-inch thick on floured surface, fold into thirds and roll out again. Fold and roll twice more. This makes a very rich, flaky, but not sweet pastry. 6. Roll out, cut with 3 1/2-inch cookie cutter and fill. 7. Fold up sides in a triangle, leaving almost no filling exposed. The cookies will open as they proof and bake. Brush liberally with Egg-Honey Wash. Cover and let rise 30 minutes. Bake 15 to 20 minutes until golden brown. Cool. 8. Store in airtight container for up to 2 days. May be frozen. Makes 25 large pastries Double Choc Filling: 1. Process cake into fine crumbs and mix in sugar and cocoa. Add butter or margarine. 2. Beat in egg yolk and vanilla. Add chocolate syrup and juice. Fold in chocolate chips. 3. Fill Hamantaschen [or other cookies, strudel or Danish.]Click Here To Return To The Recipe List This Page Generated By: |