Traditional Hamantashen

Hamantashen, the classic Purim cookies, are eagerly awaited by everyone young and old. They are versatile and can be made from a good sweet yeast dough, flaky dough or from a traditional cookie dough. The fillings can be mixed and matched. Prune butter and poppy seed are traditional but one can use any kind of jam or preserves.

Ingredients

4 cups flour
4 eggs
cup sugar
1 cup margarine, softened
1 Tbsp. Orange juice
1 tsp. Vanilla extract
2 tsps. Baking powder
pinch of salt
1 tsp. Orange rind

Fillings:
1 pound prepared poppy seed filling
or, 1 pound lekvar (apple or prune butter)
or 1 pound strawberry or apricot preserves

Preheat oven to 350
Grease cookie sheets.

Place all ingredients in a large mixer bowl and beat together. You may add a drop more juice or flour, depending in consistency of dough. Roll dough into a ball. Divide into four parts.

Proceed to assemble and bake according to Hamantashen illustrated.

Illustrated Guide:

1. Prepare dough of your choice. Divide into four portions

2. On a floured board roll out each portion to about 1/8-inch thick. Using a round bicuit or cookie cutter cut 3-inch circles.

3. Place 1/2 to 2/3 teaspoon of desired filling in the center of each circle.

4. To shape into triangle, lift up right and left sides, leaving the bottom down and bring both side to meet at the center above the filling.

5. Bring top flap down to the center to meet the two sides. Pinch edges together.

6. Place on grease cookie sheet 1 inch apart and bake at 350 degree preheated oven for 20 minutes.

 

Basic Kreplach

Kreplach are small squares of rolled pasta dough filled with ground beef or chicken and folded into triangles. They can be boiled and served in soup or fried and served as a side dish. They are traditionally served on Purim, at the pre Yom Kippur meal and on Hoshanah Rabbah, the seventh day of Sukkot.

DOUGH:
1 cups flour
2 eggs
tsp. Salt
3 Tbsp. Oil

FILLING
1 cup ground cooked beef or chicken
1 small onion, grated
1 tsp. salt

DOUGH:
In a large bowl combine dough ingredients together. Knead and roll out thin on floured board. Cut into 3-inch squares or circles.

FILLING:
in a small bowl mix filling ingredients well. See Kreplach illustrated for filling and folding.
Kreplach can now be either boiled and served in soup or sauteed in oil.

TO BOIL:
Place in boiling salted water. Cook approximately 20 minutes until kreplach float to top.

TO SAUTE:
Heat oil over medium flame in 10-inch skillet. Saute boiled kreplach until golden brown on both sides.

NOTE:
Dough will roll out more easily after being wrapped in a damp cloth for one hour.

Yields: 18 Kreplach

Illustrated Guide:

1. SQUARES: On floured board roll dough out as thin as possible without tearing

2. Cut rolled out dough into 3-inch squares. Place a teaspoon of filling carefully in center.

3. Bring point 1 up to point 4 and seal edges. Moisten edges with tip of finger dipped in cold water to keep seams closed.

 

1. ROUNDS: On floured board roll dough out as thin as possible without tearing

2. Cut 3-inch circles with round cookie cutter. Place a teaspoon of filling carefully in the center.

3. Lift sides 1-2 and 3-4 to meet in center over filling and press edges together.

4. Fold down top of 3-4-2 to middle and pinch edges together forming a triangle. Moisten edges with tip of finger dipped in cold water to keep seams closed.

 


 
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