By Rhea Schwartz - Tallahassee Florida
As published in - Knishes, Gefilte Fishes, and Other Jewish Dishes - Cookbook of the Temple Israel Sisterhood - Tallahassee
Makes enough for around 10 hamentashen
It can be made at the last minute (does NOT have to sit in refrigerator overnight like most recipes)
Dough:
1 egg
1/4 Cup of oil
1 tsp. baking powder
1 Cup of flour
Filling of your choice:
available at the grocery store either in the ethnic foods or where you find pie fillings or marzipan.
Prune filling (Solo foods brand)
Apple Pie filling
Poppy seed (mohn) - (Solo foods brand)
Cherry pie filling
Strawberry preserves
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Mix dough ingredience together until smooth (you may need to add a little more flower until the dough is not sticky).
Put some flour out on the surface where you will roll out the dough.
Roll dough out to 1/4 inch thick.
Cut into 3 inch circles (a large cup or drinking glass will do).
Put in your filling (approx. heaping teaspoon to a Tablespoon)
Lift sides slightly and pinch the cookie into a triangle.
Bake at 350 degrees until golden brown (check at 7 minutes, 10 minutes, etc.)
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