OK, so Purim was yesterday. Save the recipe for next year. :-P The rest of the story, with pictures, is on my website, URL at bottom of this post. Peter Aiken, you'll probably want to skip it -- the pictures are just pictures, not photos. "-)
Margaret's Hamantaschen
Recipe By: From Margaret Suran 3-8-2006 DOUGH 3-4 cup unsalted butter at room temperature 1-2 cup sugar 2 whole eggs 2 egg yolks 3 teaspoons baking powder 1 pinch salt 3 cups flour egg wash for brushing pastries FILLINGS 2 lbs Powidl (lekvar prune butter) 1 cup raisins 1 cup chopped walnuts lemon juice and grated peel OR 1 1-2 cups ground poppy seeds 1-2 cup milk 1-4 cup honey 1-2 cup raisins 1-2 cup chopped walnuts lemon juice and grated peel
For the dough: Combine all ingredients except the egg wash. Form into four balls, wrap in plastic and chill for several hours. Roll out each portion of dough on floured board with floured rolling pin to 1-8 inch thickness. Cut out circles with three inch round cutter or drinking glbutt, edges dipped into flour.
Fill each round with about a teaspoon full of filling. Squeeze three sides together to form a triangle. Gather up scraps of dough left after cutting out the rounds and roll out to use it all up. Brush with egg wash before baking. Hamantaschen are done when the edges start turning golden.
If you want to make larger pastries, use a larger cutter and roll out to 1-4 inch thickness or as thick as you like. Use proportionally more filling.
Authentic Italian 2212Well, I've been in US three or four times for my summer holidays and I've been in an italian restaurant just once...
For the filliings: Bring all ingredients except lemon juice to boiling point, while stirring. Remove from heat and add lemon juice. Cool before using.
Place the formed hamantaschen on an ungreased cookie sheet and bake at 350 degrees until the edges just begin to turn golden. -- -Barb Hamantaschen and Peanut Butter cookies for Grandpa. "If it's not worth doing to excess, it's not worth doing at all."
