Preparation:
Mix eggs well, add oil and mix well. Add salt and baking powder to to this
mixture. Add the remaining ingredients and knead. Refrigerate for at least
several hours.
Roll out in small circles to make the filled triangles. Bake in a hot oven
(375-400 degrees F).
Apricot Puree index{apricots!apricot puree}
Put apricots in a bowl, cover with water. Soak for a few hours. If the
apricots are sour, add honey or sugar. Add a few drops of lemon juice and
any other spices you'd like. (Cinnamon, nutmeg, clove, etc. Experiment!)
Cook over a low flame until the apricots are soft and the water is thick.
Transfer to a food processor or blender and mash well.
The puree may be refrigerated. It should be spooned onto the dough before
the dough circles are folded into the triangular hamentaschen.
Apricot/Pineapple Filling index{apricots!apricot-pineapple puree}
index{pineapple!apricot-pineapple puree}
Simmer the apricots in the juice from the pineapple and lemon until soft.
Blend everything in blender or food processor until smooth with some
chunks. Let cool and chill before usin |
