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DOUGH:
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4 cups flour
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1 tsp. salt
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1 cup homogenized shortening
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1 pkg. dry yeast
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1/4 cup warm water (110º F)
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1 lg. egg
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2 egg yolks
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1 cup sour cream
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1 tsp. vanilla extract
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Grated rind of one lemon
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2/3 cup sugar
GLAZE:
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1 lg. egg
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1 Tbsp. water
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1 tsp. sugar
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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 375º F.
oven for 22-25 minutes until golden brown.
These freeze beautifully. Be sure to reheat
them in foil before serving. |
