Jewish Recipes
Jewish Recipes

Home | Jewish Recipes Main Directory | Submit a Recipe | Kosher Dieting | What Blessing do I make over foods? | About Us
Kosher Grocery Store | Kitchenware | Judaica | Jewish Cookbooks | Food and Health | Search Recipes

Jewish Recipes

Jewish Recipes
Kosher Recipes
  Cooking Terms
  Jewish Cookbooks
Jewish Foods
Kosher Spices
Ingredients
Dairy
Meat
  Parve
  Baba Ganoush
  Bagels
Blintz
Challah
  Charoset
  Cholent
  Etrog
  Farfel
  Falafel
Fish
  Gefilte Fish
  Hamantaschen
  Hummus
  Jewish Holidays
  Knish
  Kosher Recipes
  Kosher Wines
  Kugel
  Latkes
  Lox (salmon)
  Matzah
  Pita
  Spices and Ingredients
  Sufganiya
  Tzimmes

Jewish Cooking

  Judaica
Kitchenware
Kosher Symbols
What is Kosher ?
What is a hechsher?

Page Options

Send

Jewish Recipes: Copyright - Disclaimer

Add us to your favorites

|

Jewish Recipes --> Recipes --> Purim --> Hamantashen

Hamantaschen Yeast Dough : Source: The Jewish Gourmet
Yield: about 4 dozen, depending upon how thin you have rolled the dough

Recipe Ingredients:

DOUGH:

  • 4 cups flour
  • 1 tsp. salt
  • 1 cup homogenized shortening
  • 1 pkg. dry yeast
  • 1/4 cup warm water (110 F)
  • 1 lg. egg
  • 2 egg yolks
  • 1 cup sour cream
  • 1 tsp. vanilla extract
  • Grated rind of one lemon
  • 2/3 cup sugar

GLAZE:

  • 1 lg. egg
  • 1 Tbsp. water
  • 1 tsp. sugar
  • 1 tsp. oil

Sift the flour and salt into a large bowl. Cut the shortening into the flour mixture until the lumps are the size of small peas. Dissolve the yeast in water. Use a whisk to beat the egg yolks, sour cream, yeast, vanilla, and lemon rind together until smooth.

Add this to the flour, kneading with your hands until it is thoroughly mixed, the dough coming away from the sides of the bowl. Cover the bowl tightly with plastic wrap; refrigerate for 2 hours. The timing is very important with this dough. The consistency changes if you keep it refrigerated too long.

Sprinkle some sugar on the pastry board. Divide the dough into 2 parts. Keep one refrigerated while you are rolling out the other. Place the dough on the sugared board, and sprinkle with sugar. Roll to a 12" square or circle. Fold one side and then the other toward the center, making 3 layers of dough. Repeat the procedure after giving the dough a quarter turn. Remember to sprinkle more sugar on the board and the dough. This dough should then be rolled as thin as possible or about 1/4 " thick. The dough will rise as you are working on it.

Cut the dough into 3" circles; place a teaspoon of filling in the center of each. Bring all the edges to the middle, pinching them shut but leaving a small opening in the center where the filling can be seen. Place on a no-stick cookie sheet or one lined with parchment paper.

Mix the glaze ingredients together, being sure to dissolve the sugar. Brush the Hamantaschen with the glaze; bake in 375 F. oven for 22-25 minutes until golden brown. These freeze beautifully. Be sure to reheat them in foil before serving.

Cookies --> Hamantashen

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