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Weekly Zipple Recipe


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Hamentashen Galore!

DELIGHTFUL POPPY FILLING

6 cups boiling water
3 cups poppy seeds
3/4 cup sugar
1 1/2 cups of water or milk
1/2 cup honey
3 well beaten egg whites

In a bowl pour boiling water over poppy seeds. Allow to stand stand until the poppy seeds sink, and then drain.

Crush poppy seeds in a food processor, grinder or mortar and pestal.

Add the water or milk, sugar, honey and salt and cook over low heat until thickened, stirring frequently.

Remove from heat and allow to cool Add the egg whites and use as hamentashen filling!


YEAST DOUGH:
2 pkg. active dry yeast
1/2 cup warm water
1/2 cup sweet butter
3 Tbsp sugar
3 large egg yolks
2-1/4 cups all-purpose flour
4 Tbsp non-fat dry milk powder
1/4 tsp salt

Dissolve yeast in warm water. Cream butter with sugar. Beat in egg yolks. Combine 2 cups flour, non-fat dry milk and salt. Add yeast mixture alternately with flour mixture. If dough is sticky, add remaining flour until smooth.
Place dough in an oiled bowl, turning to grease top of dough. Cover and refrigerate several hours or overnight.
Divide dough into quarters. Divide each into 12 sections. Roll each on floured board to 3-1/2 or 4 inch rounds. Brush edges of round with water. Place a spoonful of filling in center and pinch three sides together to form triangle. Place on greased baking sheets.
Bake at 350 degrees for 15 minutes, until lightly browned. After 10 minutes of baking, if seams open, pinch together gently and continue baking. Remove to wire rack to cool.
Preparation time: 30 minutes, plus refrigeration
Baking time: 15 minutes
Makes: 20 to 24

COOKIE DOUGH:
3 large eggs
3/4 cup sugar
1/2 cup oil
Juice and zest of 1/2 lemon
juice and zest of 1/2 orange
1 tsp vanilla
3-1/2 to 4 1/2 cups all-purpose flour
2 tsp baking powder
Beat eggs, add ingredients except flour and baking powder. Combine flour and baking powder and work into other ingredients until dough can be handled. Turn out on floured board and knead until dough does not stick to your hands.
Cut dough into quarters. Roll out to 1/8 inch thickness. Using 4 inch round cutter, cut out circles of dough. Fill each with a tablespoon filling. Pull up two sides, then the third and pinch edges together to form 3 cornered pocket. Place on greased cookie sheet. Brush tops with slightly beaten egg yolk.
Bake at 375 degrees 20 minutes until nicely browned.
Preparation time: 30 minutes plus refrigeration
Baking time: 20 to 25 minutes
Makes: 30 large

PASTRY DOUGH:
1-1/2 cups sifted all-purpose flour
1/4 cup sugar
1/2 tsp salt
1 cup sweet butter
3 large egg yolks
3 Tbsp white or cider vinegar
3 Tbsp cold water
1 cup sifted all-purpose flour
In mixing bowl, combine flour, sugar, salt and butter, rubbing butter into flour with fingers. Mix egg yolks with a fork, add vinegar and water. Add remaining flour, mixing together lightly. Combine both mixtures, blending well with a fork. Cover and refrigerate several hours or overnight.
Pinch off walnut size balls and roll out on floured board to 3-1/2 inch rounds. Place a spoonful filling in center. Pinch sides together, forming a closed triangle. Seal well. Place on ungreased cookie sheet. Bake at 375 degrees 20 minutes, until golden brown. Remove to wire rack to cool.
Preparation time: 20 minutes plus refrigeration
Baking time: 20 minutes
Makes: 3 dozen
Dough may be mixed in foood processor until it forms a ball, using on/off pulse speed.

DRIED FRUIT FILING:
10 oz pitted prunes
1/4 pound dried apricots water or sweet wine to cover
3/4 cup chopped walnuts
2 Tbsp sugar or to taste
grated zest and juice of 1 lemon
1/2 tsp cinnamon
2 Tbsp prune liquid
In a saucepan, cook prunes and apricots in water until tender, about 30 minutes. Drain and reserve liquid. Chop in food processor. Add nuts and process until finely chopped. Add sugar, lemon peel and juice, cinnamon and prune liquid, mixing well.
Preparation time: 10 minutes
Cooking time: 30 minutes
Makes: filling for 2 dozen

APRICOT FLLLING:
1/2 pound dried apricots
1/4 cup apricot nectar or water
grated peel of 1 lemon
1 tsp lemon juice
1/4 cup finely chopped walnuts
In small saucepan, combine apricots, apricot nectar, lemon peel and juice. Cook 20 minutes until apricots are tender. Remove from heat and let cool. Process in food processor until pureed, add nuts and process until blended.
Preparation time: 5 minutes
Cooking time: 20 minutes
Makes: filling for 2 dozen

POPPY SEED FILILNG:
12 oz can poppy seed filling
1 cup raisins, plumped in hot water 15 minutes
grated rind of 1 lemon
grated rind of 1 orange
In mixing bowl, combine all ingredients.
Preparation time: 5 minutes
Makes: filling for 1 recipe of dough

Excerpted from "The Reasoning and the Seasoning of Jewish Cooking"
Copyright (c) 1994 by University Women, The University of Judaism. All Rights Reserved.

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