news@cbnewsl.att.com (02/13/91)
Here are a few recipes I've collected over the past few years. I
generally use the first one (I like the color and the unusualness of a
carrot dough; it is no more healthy than any other). I like Andrea's
recipe although I've never tried it. I've also included a couple
different filling recipes.
Sorry this has nothing to do with politics.
No I'm not.
Hamentaschen
Mom's Refrigerated, Carrot Dough
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Ingredients
3&1/2 cups flour
1 cup shortening
1 cup grated carrots
1 cup sugar
3 tspns baking powder
1 pinch salt
3 eggs
Mix eggs well, add oil and mix well. Add salt and baking
powder to to this mixture. Add the remaining ingredients
and knead.
Refrigerate for at least several hours.
Roll out in small circles to make the filled triangles.
Bake in a hot oven (375-400 degrees F).
Refrigerated Dough
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1 cup sugar
1&1/2 cups shortening
2 eggs
6 tbsp water
1/2 tspn vanilla
4 cups sifted flour
Cream sugar and shortening. Add eggs, beat until smooth.
Stir in water and vanilla. Add flour. Mix until dough
forms a ball. Wrap in waxed paper.
Refrigerate overnight.
Form balls and roll out to 1/4" circles. Fill with jelly
(or other favorite filling) Place on a greased cookie sheet
and bake at 375.
Quick Cookie Dough
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3 eggs
1/2 cup sugar
1/2 cup oil
pinch salt
2 tspns baking powder
3-3&1/2 cups flour
1/2 orange - juice
Mix eggs well, add oil and mix well. Add salt and baking
powder to this mixture. Add flour slowly, mixing well. Add
the juice of 1/2 an orange slowly so consistency is doughy.
Knead it with your hands. Roll out dough and cut circles,
fill with about a teaspoon of filling. Bake in a hot oven
375-400 degrees, F.
Andrea K. Frankel's Dough
2+ cups whole wheat pastry flour
2 tsp baking powder
3/4 c sugar
1/2 tsp ground cardamom
1/4 tsp salt
grated rind of one lemon
4 oz butter or margarine
2 eggs beaten with the juice of 1/2 lemon
Mix first six ingredients, cut in butter as for pastry, then
add egg mixture until it forms a ball. Turn out onto well-
floured board and knead just a couple times until it holds
together (you will need about 1/2 c additional flour for
this); cover and chill several hours or overnight.
Hamentaschen:
Roll out half of a dough recipe at a time to as thin as you
can get it without it tearing apart. Use a 3.5" diameter
glass to cut circles, put a heaping tsp of filling in the
middle of each, and pinch to form a three-cornered hat
shape. Put on a baking sheet (those air-cushioned "no burn"
sheets work great) which has been sprayed with Pam, and bake
at 350 for 20-25 minutes until lightly browned; cool on
rack.
I got two dozen from each dough recipe, but probably could
have made more if I had a marble slab to keep the pastry
cool while it was being rolled.
NOTES
While using up the extra filling and dough from various
trial batches, I discovered that you can make a very nice
tart by rolling out the dough, putting it in a tart pan or
shallow pie pan, spreading all the filling on top, and
rolling out the remnants of the dough for criss-cross
lattice top. Brush with beaten egg. Bake about 20 minutes
or until the dough looks nicely browned - the filling is
already cooked. This is rich, so slice into 16ths. (And
also, this takes alot less time than making all those
hamantaschen! A good way to enjoy the flavors all year
round.)
Apricot Puree
(great for Hamentasch filling)
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apricots
spices - whatever you'd like (nutmeg, cinnamon....)
lemon juice
1. Put apricots in a bowl, cover with water.
2. Soak for a few hours
3. If the apricots are sour, add honey or sugar
4. Add a few drops of lemon juice and any other spices
you'd like. (Cinnamon, nutmeg, clove, etc.
Experiment!)
5. Cook over a low flame until the apricots are soft and
the water is thick
6. Transfer to a food processor or blender and mash.
Mash good!
The puree may be refrigerated. It should be spooned onto
the dough before the dough circles are folded into the
trianglur hamentaschen.
Apricot/Pineapple Filling
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(enough for four dough recipes)
10 oz dried apricots
20 oz pineapple in its own juice (1 can)
juice 1/2 lemon
1/2 cup sugar
1 tsp ground cardamom
3 Tbsp poppy seeds
Simmer the apricots in the juice from the pineapple and
lemon until soft. Blend everything in blender or food
processor until smooth with some chunks. Let cool and chill
before using.
Sam Saal saal@floyd.att.com Vayiphtach HaShem et peah HaAttone