Recipes for Shabbat
By Eileen Goltz
There are as many family Hamantaschen recipes as there are Bubbies and Zadies and all of them are the "best" recipe. Haman's pockets, or Hamantaschen, were brought to this country by Jews from the eastern part of Germany and Eastern Europe and while my husband is a die hard poppy seed man my kids prefer the more exotic cherry apricot filled or chocolate ones that I make every year.
I have gathered several of my favorite, different
and easy to make (sorry no yeast recipes) dough and filling recipes that
friends and family have sent to me. With these recipes as a start everyone
from the preschooler to the gourmet can create something special. You
might want to make a double or tripe batches so that you can be sure to
have some left to go into the shalos manos baskets.
Preheat oven to 375. Sift flour and baking soda
together, set aside Beat eggs and shortening together. Add sugar and lemon
rind and juice to egg mixture, and mix lightly. Combine sifted flour and
baking soda and salt with the above mixture until a dough is formed. Place
on a floured board, and roll until 1/4" thick Either use a biscuit cutter
dipped in flour or glass dipped in flour to cut the round pieces from the
dough Place 1/2 teaspoon to 1 teaspoon of filling in each round piece of
dough, turning up edges to form triangle-shaped cookies. Pinch up edges
together and brush with beaten egg yolk and water mixture. Bake for 30-40
minutes. Makes 2 dozen.
Preheat oven to 375. In the bowl of an electric mixer, beat the butter and sugar until well blended. Beat in 2 eggs and orange zest, blending thoroughly. Add the flour, baking powder, and salt, then blend until dough is smooth. it's best to wrap dough in plastic wrap and refrigerate until chilled, but you can go directly to the next step if you're in a hurry...
Transfer to floured surface and divide dough into
three or four portions for easier handling. Roll to about 1/4 inch thick
-- not too thin, or cookies will spread open while baking. Cut into 2
1/2-inch rounds (I use a juice glass). place a teaspoon of filling in
center of each round. Fold edges toward center to form a triangle, leaving
just a bit of filling visible. Pinch edges to seal. Place the hamantaschen
about an inch apart of lightly greased, foil-lined baking sheet. Brush
with remaining egg, lightly beaten. bake about 10 minutes or until golden
brown. Transfer to racks to cook. Makes 2 dozen.
In a food processor or a large bowl, combine the
flour, salt and sugar. Add the butter pieces and
process or mix until crumbly. Add the egg yolk and water and process
quickly into a ball of dough. Wrap in plastic and allow to rest in the
refrigerator for 1 hour. Roll out the dough and cut 3-inch circles. You
may need a little bit of flour to keep the dough from getting sticky.
Place a spoonful of filling in the center of each circle, and then fold
over the sides to make a triangle, pinching together the 3 corners. Bake
on a cookie sheet lined with parchment paper in a preheated 350-degree
oven for 15 to 18 minutes. Allow to cool
completely before removing from the cookie sheet. Makes 18.
In a large mixing bowl, cream together the sugar and
the butter. Beat in vanilla and salt. Add eggs one at the time. Gradually
blend in flour. Chill dough in refrigerator for 2 hours until firm enough
to roll and handle. Roll out pieces of dough to 1/4 -inch thickness. Cut
rounds with a 4-inch cookie cutter. Place a teaspoon of filling in the
center of each round. Gather the edges of the dough around the filling and
pinch at 3 points to secure seams firmly. Bake in a preheated 375 degree
oven for 15-18 minutes. Cool on wire racks. When the hamentashen come out
from the oven, the dough will be slightly soft, but it will firm as it
FI love canned almond filling combined with
semi-sweet chocolate chips or peanut butter with chocolate chips. Poppy
seeds and other more traditional fillings may, of course, also be used.
Place the poppy seeds and milk in a blender
container and process at high speed briefly. Add the honey and process
until the mixture is smooth. Place the poppy seed mixture in the top of a
double boiler over hot water. Cook for 10 minutes, stirring occasionally.
Add the pecan, sugar, and cinnamon. Stir until the sugar dissolves.
Continue cooking 5 additional minutes. Let mixture cool slightly and add
the vanilla. Refrigerate at least 6 hours and up to overnight.
To make the filling, simmer the prunes and raisins
together in the water, covered, for 15 minutes or until the prunes are
softened but still firm. Add the nuts, then put the mixture through a
grinder or chop in a food processor with the apple. Add the lemon juice
and rind and sugar and mix well. To make the dough, cream the margarine or
butter with the sugar. Add the egg and vanilla and continue creaming until
smooth. A food processor is great for this. Add the flour, baking powder,
and salt. Process until a ball of dough is formed. Chill for 2 to 3 hours,
or overnight. Taking one fourth of the dough, roll out on a lightly
floured board to a thickness of 1/8 inch. Cut into 2 1/2-inch circles.
With your finger, brush water around the rim of the circle. Drop 1
teaspoon of filling in the center. Then bring the dough around the filling
and press 3 ends together. Bake in a preheated 375-degree oven on a
well-greased cookie sheet for 10 to 15 minutes or until the tips are
golden. Makes 36 cookies (P) with margarine; (D) with butter.
In a small pot put the sugar, honey and water and
cook until the sugar melts. Add poppy seeds, stir and cook for another 1
minute. Add lemon juice, lemon zest and raisins to the poppy mixture. Set
aside to cool until the dough is prepared. NOTE: mixture should be only a
little damp. Add bread or cracker crumbs to the mixture and cover and
refrigerate for at least 1 hour. Makes 1 1/2 cups.
In heavy saucepan, bring the sugar and water to a
boil, mixing with a wooden spoon until the sugar dissolves. Remove the
mixture from the heat and add the pecans, butter, and milk, then return to
heat. Stir constantly and simmer for 10 minutes or until the mixture is
thick. Remove the mixture from the heat and stir in the honey. Transfer to
ovenproof glass bowl, cover with plastic wrap, and refrigerate until set.
Makes 3 cups.
Combine all ingredients in a bowl and mix well.
Cover with plastic wrap and
© Eileen Goltz 2002