fillings- I use solo brand- any good jam works; poppy seed filling, nutella, prune, apricot
optional- coarse sugar for dusting
Instructions
Cream the butter, shortening and sugar in a mixer.
Add eggs and blend until smooth.
Stir in orange juice or milk, and vanilla.
Mix flour, salt and baking powder. Add to wet ingredients
until a soft dough forms. Do not overmix.
Transfer to a lightly floured work surface; pat together to
make a smooth mass. Cover and rest 10 minutes.
Divide dough into two or three flattened discs. Work with
one portion at a time. Wrapped in plastic, the dough can be
refrigerated for 2-3 days. If refrigerating, let dough warm a
little before rolling.
Preheat oven to 350 degrees. Roll out dough on slightly
floured surface to a thickness of 1/8 inch. Use a 3-inch
cookie cutter and cut into rounds. Place a generous
teaspoonful of desired filling in the center of each round.
Brush edges of round with water or egg wash. Fold two sides
towards the center to form triangle top. Fold up the
remaining dough toward the center to meet the other edges.
Pinch firmly. You should now have a three-cornered
triangular pastry. When all hamataschen are on the baking
sheet, brush with egg wash and sprinkle with sugar if you
like. Bake until golden brown; about 18-25 minutes. Recipe
doubles well.
Serving
Suggestions
To make pareve (dairy-free) use all shortening or margarine instead of butter
Originally Submitted
2/12/2013
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