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Hamantashen I

Jupiter2

Jupiter2

A cookie traditionally made for the Jewish holiday Purim. They are often filled with a poppy seed or fruit filling.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 350 kcal
  • 18%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 233 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Soften yeast in 1/4 cup warm water. Heat milk, sugar, butter or margarine and salt until the sugar dissolves; cool to lukewarm. Stir in 2 eggs. Stir in yeast mixture and 2 cups of the flour, beat well. Stir in enough of the rest of the flour to make a moderately stiff dough.
  2. Knead on floured surface till smooth, and shape into a ball. Place dough into a greased bowl and cover with a towel. Let rise until doubled, then divide in half.
  3. To make Filling: Combine the poppy seeds with the lemon peel and lemon juice and mix well. Set aside.
  4. Roll each half of the risen dough into a 17 x 12 inch rectangle. Cut into 4 inch circles. Put about 1/2 Tablespoon of the filling on each circle. Moisten the edges, bring the sides together and pinch, forming a triangle. Place on a greased cookie sheet and cover. Let the dough rise again until doubled.
  5. Brush with egg yolk mixed with water, then bake at 350 degrees F (180 degrees C) for 15 to 20 minutes.
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Reviews

BAGEL62
15

BAGEL62

1/9/2004

I had trouble with this recipe because it doesn't indicate after softening the yeast when to add it to the batter. It didn't rise initially so I had to add a second yeast packet. Also, the final results came out nothing like typical hamantashen. It puffed up so much so that it didn't hold its shape and it was pretty tasteless. Next time I will stick with a traditional cookie dough which appears in most recipes that I encountered. This was the only recipe which required yeast.

DEENS7
2

DEENS7

3/26/2008

The recipe is badly written, as it doesn't give approximate times of rising (a couple of hours, and about half an hour), and 5.25 cups is too much flour. However, it is one of the few authentic yeast dough recipes I've found, and after you make a few batches, you get the hang of it.

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