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Hamentaschen Pastry, Short - dairy, pareve

Posted by : Ruth Heiges

Short Hamentasch Pastry
Author: Ruth 
Date: Sat, 27 Feb 1999 10:10:06 CST


This hamentasch pastry ("muerbeteig") from Evelyn Rose's column in the Jewish
Chronicle, UK, is a bit different from others.

She writes: "Neither of the fillings for the hamantashen contains the
traditional poppy seeds, because unless you can buy them ready ground they can
be gritty. However, grinding is easy if you have an electric coffee- or
nut-mill."

Ruth

Hamentasch Short Pastry
~~~~~~~~~~~~~~~~~~~~~~~
Makes 22-24
Keeps 4 days in an airtight container
Freeze 3 months

5 oz. (150 g) firm butter or block margarine
4 oz. (125 g) plain flour *and* 4 oz. self-raising flour 
--or--  8 oz. (225 g) plain flour plus 1 teasp baking powder
2 oz. (50 g) caster [superfine] sugar
2 teaspoons grated lemon rind
1 beaten egg

For the glaze: 1 egg yolk mixed with 2 teaspoons cold water; golden granulated
sugar
For sprinkling on top: icing (confectioners) sugar (optional)

Cut the fat in roughly 1-inch (2.5 cm) chunks, then put in the food processor
with the flour, baking powder (if used), caster sugar and lemon rind. Pulse 10
times to rub in the fat, then add the beaten egg and pulse until the mixture is
beginning to cling together in little moist balls.

Tip out into a bowl, gather into a ball with the fingers and then knead with
lightly floured hands until smooth.

Pat into a disc about 1 inch thick, cover with foil and refrigerate for several
hours or overnight.

To shape and bake the hamantashen: preheat the oven to gas no. 5 (375° F 190°
C). Take the pastry from the fridge and if too firm for rolling, work it a
little with the hands to soften it.

Roll out a quarter-inch (1 cm) thick on the board sprinkled lightly with
icing/confectioners sugar (you may find it easier to divide the dough into two
for rolling.)

Cut into rounds with 3-inch (7.5 cm) plain cutter and put a rounded teaspoon of
filling in the centre of each circle.

Draw up to form a tricorne (three-cornered) pastry, leaving a little gap in the
centre to allow steam to escape.

Brush lightly with the glaze and sprinkle with the sugar. 

Arrange on ungreased baking trays and bake for 15 minutes until golden brown. 

Store when cold. Sprinkle with icing sugar if desired just before serving.

Prune Filling
~~~~~~~~~~~~~
2 oz. (50 g) walnuts
250 grams (9 oz.) ready-to-eat prunes
2 rounded tablespoons damson or plum jam
2 teaspoons lemon juice

Process the walnuts on the food processor until very finely chopped and almost a
powder, then add the prunes, lemon juice and jam and pulse until it becomes a
paste. Turn into a bowl and chill with the pastry.

Vine Fruit and Wine Filling
~~~~~~~~~~~~~~~~~~~~~~~~~~~
12 oz. (425 g) mixed dried fruit
1 apple (5 oz./150 g) peeled and grated
2 oz. (50 g) walnuts, coarsely chopped
1 oz. (25 g) soft brown sugar
1 tablespoon ginger marmalade
1 tablespoon warm golden syrup [like Karo Syrup]
1/2 teaspoon cinnamon
1/2 teaspoon mixed spice
pinch of ground nutmeg
grated rind and juice of half a lemon
1 tablespoon brandy (optional)
1 tablespoon sweet kiddush (port-type) wine
1-1/2 oz. (40 g) melted butter or margarine

Combine all the ingredients in the order given. Leave in a covered bowl for 1
day to mature.

www.jchron.co.uk/jc/jcdat/99/this_week/cook_1.htm
February 26, 1999

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