Traditional Hamantshen
Hamantaschen pasties traditionally 'hide' their fillings. The legend
behind this is that God always had a plan for the Jews future even if the
Jews could not see it clearly themselves! Hamantaschen can be made with
yeast dough, a sour cream dough, a rich short pastry crust or cookie
pastry.
This is the rich short crust pastry.
For the Pastry Crust
3 ½ cups plain all purpose flour
1 ½ cups unsalted butter or margarine
Zest of 1 lemon
2 teaspoons lemon juice
1 egg
1/3 cup powder sugar
For the Fruit Filling
1/3 cup sultanas
1/3 cup chopped walnuts
1 teaspoon ground cinnamon
1 eating apple - Peeled and grated
1/3 cup soft brown sugar
1/3 cup unsalted butter or margarine.
For the Glaze
1 egg white - lightly whisked
2 tablespoons - poppy seeds
2 tablespoons - Hundreds and thousands (candy sprinkles)
Pre-heat the oven to 400 F. Make the pastry crust by mixing all the
ingredients together in a food processor. Wrap in cling wrap and flatten.
Leave to rest for 30 minutes.
Add the sultanas, cinnamon, chopped walnuts, sugar, and butter to the food
processor and pulse gently to combine. Stir in the grated apple. Roll out
the dough on a floured surface so it is ¼ inch thick. Using a 3 inch
cutter make round templates. Put a spoonful of filling into each circle.
Draw up the sides to form a triangle, pinching the edges firmly together
in the shape of a tricorn hat. Line a baking tray with wax paper. Transfer
the Hamantschen and glaze with egg white. Sprinkle with poppy seeds and
hundreds and thousands and bake for 15 -20 minutes or until golden brown.
To serve the stylish way: Dust with icing sugar.
Makes: Approximately 30 hamantschen
http://www.jewishcookery.com/hamantshen_us.htm
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