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Forum
-> Recipe Collection
-> Yom Tov Dishes & Menus
chocolate moose
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 Thu, Feb 21 2008, 12:04 pm
Traditional Hamantaschen
Dough
3 C flour
1/2 cup sugar
1/2 cup shortening
2 tsp baking powder
1/4 tsp salt
2 eggs
1/2 cup orange juice
Filling
1 lb levkar
1/2 lb strawberry preserves
1/4 cup chopped nuts, more if you like them
2-3 T honey
handful of white raisins, optional
Mix ingredients for filling and set aside.
Cream your sugar and fat and add your beaten-and-checked-for-blood-spots eggs, oj, and sifted flour.
Knead Add more flour if nec for smooth and soft dough.
Divide dough into 2 parts and wrap in towel, set aside. Roll out first part to about 1/4 inch thickness or less. Cut “rounds”, brush insides with some egg wash (so hamantasch holds together) and place 1/2 tsp filling on each. Repeat until everything is used up.
Note: 1 recipe of filling equals about 1 1/2 recipe dough.
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chocolate moose
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Mon, Mar 03 2008, 2:01 pm
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chocolate moose
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Mon, Mar 17 2008, 8:57 pm
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chocolate moose
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Thu, Feb 19 2009, 5:28 pm
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chocolate moose
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Mon, Feb 01 2010, 8:02 pm
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chocolate moose
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Sat, Feb 19 2011, 8:37 pm
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bump as per recent discussion
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chocolate moose
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Wed, Feb 12 2014, 8:25 pm
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ruby slippers
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Mon, Mar 10 2014, 10:04 am
Hi! Just saw your post from 2008 for traditional hamataschen- how long and at what temp. do you bake them at and do you refrigerate the dough?
Thanks!
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chocolate moose
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Mon, Mar 10 2014, 7:40 pm
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It doesn't say to fridge the dough ..... and as far as baking, I'd bake at 350 until brown.
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ruby slippers
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Mon, Mar 10 2014, 9:05 pm
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Thanks- too late about "fridging" the dough. made the dough today figured I would finish them up tomorrow- we will see what happens!
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