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Jewish Recipes --> Recipes --> Purim

Cream Cheese Pastry Cream
Source: Norene Gilletz's "The Pleasures of Your Processor"
Recipe Ingredients:
  • 1/4 Pound butter or margarine, cut in chunks
  • 1/4 Pound cream cheese, (or cottage cheese)
  • 1 Cup flour
  • 2 Tablespoons sugar, optional

Hamantaschen:

  • Cream Cheese Pastry, double recipe
  • Prune Filling, Date Filling, Or Apricot Raisin

Cream Cheese Pastry:

Steel Knife: Combine all ingredients in processor bowl. Process until dough forms a ball on the blades, about 18 to 20 seconds. Chilling is not necessary.

This dough freezes well. It may be used to make Roly Poly, Hamentaschen, any of the Rugelach recipes, Cheese Roll or Turnovers.

It is also great to make miniature quiches. Press about 1 Tbsp. dough into medium size ungreased muffin cups. Fill with any quiche filling. (It is not necessary to prebake the dough before adding the quiche filling.) Bake at 400'F about 20 minutes, until golden.

For Hamantaschen:

Prepare desired dough as directed. Prepare in two batches.

Prepare desired filling. Divide dough into 4 pieces. Flour each piece of dough lightly. Roll out on a floured board or pastry cloth to 1/4" thickness. Cut in 3" circles.

Place a spoonful of filling on each circle. Bring sides upwards to meet. Pinch to form a triangle.

Place on a greased cookie sheet. If desired, brush with 1 egg yolk which has been blended with 1 tsp. water.

Bake Cream Cheese Pastry Hamentaschen at 400'F for about 15 minutes Freezes well. Yield: about 4 dozen.

Jewish Holidays -- Purim -- Hamantashen

 
Cooking Tips:   No more tears when pealing onions if you place them in the freezer for 4 or 5 minutes before pealing them.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods