- 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. |
