Group: rec.food.cuisine.jewish
All matters concerning Jewish cuisine. (Moderated)
Add group to favorites
Back to post list
Send new message to group Search:
Post Subject:
REC: Hamentaschen dough -- cookie style
REC: Hamentaschen dough -- cookie style
This is in response to a request from chsw on SCJM
>From the archive of the jewish-food list at yahoogroups,com
Hamantaschen I (Pareve, Tried 'N True)
Source: "West Bay," Chabad House
Yield: 3-4 dozen
1 cup sugar
1/3 cup oil
1/3 cup shortening
3 eggs
1/2 cup orange juice
4 cups flour
3 tsp. baking powder
1 tsp. salt
1 egg, plus 1 tsp. sugar, beaten sweet fillings (levkar, mohn, or
canned pie fillings work well, chocolate chips, peanut butter)
Cream sugar, oil and shortening. Add eggs and juice and mix well.
Blend with dry ingredients and roll into a ball.
Divide into 4 parts. Roll out each piece very thin, about 1/8", on a
floured board.
With the rim of a cup or glass (depending on desired size) cut into
the dough to make circles.
Place 1/2-2/3 teaspoon of filling in the middle of each circle.
To shape into a triangle, lift up right and left sides leaving bottom
side flat, and bring both sides to meet at the center above the
filling. Lift the bottom side to meet the other two sides. It should
look like a 3-cornered hat when you are done, with just a tiny bit of
the filling showing in the middle. Pinch the sides so that they stay
together.
Preheat oven to 350°F. Brush the cookies with beaten egg mixture and
place on greased cookie sheet. Bake for 15-20 minutes until golden
brown.
Poster's Notes:
We made these at the local Chabad house Monday night, and the recipe
worked very well for me, who always has problems with rolled out
dough. I made some tonight, and while I had to add a little extra
flour, it was nothing like the amount I usually have to add. For
fillings, I used chocolate chips, jelly, marmalade, and candied ginger.
____________________________________________________
rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
____________________________________________________
This is in response to a request from chsw on SCJM
>From the archive of the jewish-food list at yahoogroups,com
Hamantaschen I (Pareve, Tried 'N True)
Source: "West Bay," Chabad House
Yield: 3-4 dozen
1 cup sugar
1/3 cup oil
1/3 cup shortening
3 eggs
1/2 cup orange juice
4 cups flour
3 tsp. baking powder
1 tsp. salt
1 egg, plus 1 tsp. sugar, beaten sweet fillings (levkar, mohn, or
canned pie fillings work well, chocolate chips, peanut butter)
Cream sugar, oil and shortening. Add eggs and juice and mix well.
Blend with dry ingredients and roll into a ball.
Divide into 4 parts. Roll out each piece very thin, about 1/8", on a
floured board.
With the rim of a cup or glass (depending on desired size) cut into
the dough to make circles.
Place 1/2-2/3 teaspoon of filling in the middle of each circle.
To shape into a triangle, lift up right and left sides leaving bottom
side flat, and bring both sides to meet at the center above the
filling. Lift the bottom side to meet the other two sides. It should
look like a 3-cornered hat when you are done, with just a tiny bit of
the filling showing in the middle. Pinch the sides so that they stay
together.
Preheat oven to 350°F. Brush the cookies with beaten egg mixture and
place on greased cookie sheet. Bake for 15-20 minutes until golden
brown.
Poster's Notes:
We made these at the local Chabad house Monday night, and the recipe
worked very well for me, who always has problems with rolled out
dough. I made some tonight, and while I had to add a little extra
flour, it was nothing like the amount I usually have to add. For
fillings, I used chocolate chips, jelly, marmalade, and candied ginger.
____________________________________________________
rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
____________________________________________________
Re: Hamentaschen dough -- cookie style
Many thanks for this reccipe!! I've been looking for one that would "work"
for me! In past, my hamantaschen got soft (or worse, soggy) even though I
used little filling.
signman
____________________________________________________
rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
____________________________________________________
Many thanks for this reccipe!! I've been looking for one that would "work"
for me! In past, my hamantaschen got soft (or worse, soggy) even though I
used little filling.
signman
____________________________________________________
rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
____________________________________________________
