Subj : Hamantaschen To : All From : Ben Collver Date : Mon Jul 15 2024 09:48:48 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hamantaschen Categories: Pastries Yield: 1 Batch MMMMM------------------------PASTRY DOUGH----------------------------- 3/4 c Unsalted butter; room -temperature 1/2 c Sugar 2 Whole eggs 2 Egg yolks 3 ts Baking powder 1 pn Salt 3 c Flour Egg wash; for brushing -pastries MMMMM-----------------------PRUNE FILLING---------------------------- 2 lb Powidl (lekvar) l C Raisins l C Walnuts; chopped Lemon juice and grated zest MMMMM---------------------POPPY SEED FILLING-------------------------- 1 1/2 c Poppy seeds; ground 1/2 c Milk 1/4 c Honey 1/2 c Raisins 1/2 c Walnuts; chopped Lemon juice and grated zest Combine all ingredients except the egg wash. Form into 4 balls, wrap in plastic and chill for several hours. Roll out each portion of dough on floured board with floured rolling pin to 1/8" thickness. Cut out circles with 3" round cutter or drinking glass, edges dipped into flour. Preheat oven to 350°F. On an ungreased pan: Fill each round with about 1 ts full of filling (see below). Squeeze three sides together to form a triangle. Gather up scraps of dough left after cutting out the rounds and roll out to use it all up. Brush with egg wash before baking. Hamantaschen are done when the edges start turning golden. If you want to make larger pastries, use a larger cutter and roll out to 1/4" thickness or as thick as you like. Use proportionally more filling. Filling: Bring all ingredients except lemon juice and zest to boiling point, while stirring. Remove from heat and add lemon juice and zest. Cool before using. Recipe by Margaret Suran Recipe FROM: MMMMM .