RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Hamentaschen Pastry, Flaky - dairy
This is from Rebecca Ets-Hokin, the food writer whose column appears alternate weeks in the Jewish Bulletin of Northern California. She offers this flaky hamantasch dough and two types of filling. "This recipe has a shorter (more buttery) pastry than usual, but it results in a very flaky cookie. If you make the dough in a food processor, using frozen butter, it shouldn't take more than 5 minutes to assemble the dough." Ruth Hamentasch Pastry ~~~~~~~~~~~~~~~~~ Makes 18 1-1/2 cups flour 1/4 tsp. salt 3 Tbs. powdered sugar 1/2 cup butter, cut into small pieces 1 egg yolk 1 Tbs. water In a food processor or a large bowl, mix the flour, salt and sugar. Add the butter pieces and process or mix until crumbly. Add the egg yolk and water and process quickly into a ball of dough. Wrap in plastic and allow to rest in the refrigerator for 1 hour. Roll out the dough and cut 3-inch circles. You may need a little bit of flour to keep the dough from getting sticky. Place a spoonful of filling in the center of each circle, then fold over the sides to make a triangle, pinching together the 3 corners. Bake on a cookie sheet lined with parchment paper in a preheated 350-degree oven for 15 to 18 minutes. Allow to cool completely before removing from the cookie sheet. Prune Filling ~~~~~~~~~~~~~ 1 cup pitted prunes 1/4 cup brandy or water 1 Tbs. sugar Cook the prunes, brandy or water, and sugar for 10 minutes or until soft. Puree to a smooth paste. Apricot Filling ~~~~~~~~~~~~~~~ 1 cup dried apricots 1/4 cup orange juice Cook the apricots and orange juice over low heat for 10 minutes or until soft. Puree to a smooth paste or chop to desired texture. February 26, 1999 www.jewishsf.com/jb/cook.htm (c) 1999, San Francisco Jewish Community Publications Inc., dba Jewish Bulletin of Northern California.
