Hamentashen/pie Crust Dough
By: Yuna Wu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 Eggs
1/2 cup Oil
3/4 cup Sugar
1/2 teaspoon Baking powder
1/4 cup Orange juice
1 Grated orange rind
2 1/2 Tp 3 cups flour
1 pound Prepared mohn filling,
1 pound Lekvar, (apple or prune
Strawberry or apricot 
Preparation

1 Mix all well. Add flour as necessary to make smooth elastic dough. Divide dough and roll out on floured surface to about 1/8" thick. Use a round cookie cutter or glass to cut out a 3" circle. Fill with 1/2 -2/3 teaspoon of filling in middle of circle. 2 TO SHAPE: Lift up right and left sides, pinch together.Bring bottom flap up to center to meet 2 sides. Pinch edges together. Place on greased cookie sheet 1" apart. Bake in preheated 350* oven for 20 minutes. 3 FILLINGS: 1 pound prepared mohn filling (poppy seed) or 1 pound lekvar 4 (apple or prune butter) or strawberry or apricot preserves 


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Tags:

Eastern EuropeanbakingDessertJewish 


Yield:




1.0 servings





Added:

    Friday, December 10, 2010 - 1:02am  


Creator: 

Yuna Wu 










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Preparation

 1  Mix all well. Add flour as necessary to make smooth elastic dough. Divide dough and roll out on floured surface to about 1/8" thick. Use a round cookie cutter or glass to cut out a 3" circle. Fill with 1/2 -2/3 teaspoon of filling in middle of circle.  2  TO SHAPE: Lift up right and left sides, pinch together.Bring bottom flap up to center to meet 2 sides. Pinch edges together. Place on greased cookie sheet 1" apart. Bake in preheated 350* oven for 20 minutes.  3  FILLINGS: 1 pound prepared mohn filling (poppy seed) or 1 pound lekvar  4  (apple or prune butter) or strawberry or apricot preserves