Hammentaschen

Course : Breads
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

4 1/2 cups all-purpose flour -- up to 4
1/3 cup sugar
1 teaspoon salt
2 packages active dry yeast
3/4 cup milk
1/2 cup water
1/2 cup margarine
2 large eggs
1 large egg white -- lightly beaten
2 tablespoons cold water
---PRUNE FILLING---
1 cup pitted prunes -- chopped
1/2 cup light brown sugar -- firmly packed
1 teaspoon ground cinnamon
1 tablespoon fresh lemon juice
1/2 cup water
1/2 cup english walnuts -- chopped
 

Preparation / Directions:

Makes about 1 dozen cookies 1. Mix together 1 cup flour, sugar, salt and undissolved active dry yeast in a large bowl. 2. Combine milk, water and margarine in a saucepan; heat over low heat until liquids are very warm (120-130 F.; margarine does not need to melt). 3. Gradually add to dry ingredients; beat 2 minutes at medium speed in electric mixer, scraping bowl occasionally. 4 Add 1/2 cup flour and 2 eggs; beat at high speed 2 minutes, scraping bowl occasionally. Add enough additional flour to make a very stiff batter. 5. Cover tightly; refrigerate dough at least 2 hours or up to 2 days. 6. Turn out onto floured board; divide in half; roll out each half to a 12 x 16-inch rectangle. 7. Cut into twelve 4-inch rounds; place about 1 teaspoon Prune Filling in center of each round. 8. Combine egg white and 2 tablespoons water; brush edges of circles. 9. Lift up edge of dough in 3 places to form a 3-cornered pocket; seal seams, leaving opening at top. Place on greased baking sheets. 10. Repeat with remaining dough and filling. 11 Cover; let rise in warm place, free from draft, until doubled, about 45 minutes; repinch corners. 12. Bake in preheated 350 F. oven 10 to 12 minutes or until done. 13. Remove from baking sheets; cool on wire racks. Prune Filling: 1. Combine prunes, brown sugar, cinnamon, lemon juice and water. 2. Bring to a boil; gently boil 5 minutes, stirring frequently. 3. Stir in English walnuts; cool. NOTE: Hammentaschen is often displayed at bakeries specializing in Jewish breads and has become a favorite among those who like pastry and coffee for breakfast But it also qualifies as dessert or an accompaniment for tea or coffee for an afternoon or late-evening snack It symbolizes a purse and looks like a three-cornered hat. It was originally a festival food, offered at the Feast of Esther, or Purim. But like many ethnic Christmas and Easter breads too good to appear once a year; it is now available the year round at many bakeshops.


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Breads Recipes