PURIM HAMANTASCHEN (STUFFED PASTRY DOUGH WITH FILLING)

Purim Hamantaschen (Stuffed Pastry Dough With Filling) image

Purim is a spring holiday commemorating the heroic actions of Esther, Queen of Persia, who prevented Haman from massacring her people. These triangular pastries, literally meaning "Haman's pockets" were inspired by Haman's three-cornered hat. They are pockets of pastry usually stuffed with a sweet poppy seed mixture, or with the dark prune butter sold as "lekvar". In fact, they can have any preserve in them that you wish, but the ones i mentioned are the classics. Recipe from Raymond Sokolov. Presented are two variations for the dough (cookie and yeast), as well as the fillings. Cooking time is approximate, and depends on the variation used below.

Provided by AniSarit

Categories Dessert

Time 1h15m

Yield 30 cookies

Number Of Ingredients 31

Ingredients

2 cups unbleached flour
1 teaspoon baking powder
1 pinch salt
1/2 cup sugar
8 tablespoons cold butter, cut into small pieces
2 eggs, lightly beaten
1 tablespoon grated lemon peel
1 (1/4 ounce) envelope active dry yeast
1/4 cup lukewarm water
1/2 cup sugar
4 -5 cups unbleached flour
1/2 cup milk (or soy milk for non-dairy)
1 pinch salt
2 eggs
8 tablespoons butter or 8 tablespoons margarine, melted and cooled
1 cup poppy seed
1/2 cup honey
1/2 cup milk (or soy milk)
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1/2 cup raisins
1 lb unsweetened pitted prune, chopped (about 3 cups)
1 tablespoon lemon juice
1/2 cup honey
3/4 cup chopped walnuts (optional)
1/2 lb prune butter ("lekvar")
1 tablespoon lemon juice
1 tablespoon grated lemon peel
1 tablespoon honey
1 cup chopped walnuts (optional)
1 egg, beaten with 1 tbsp water

Steps:

COOKIE DOUGH:.
Sift the flour, baking powder, salt, and sugar in a large bowl.
Work in butter using a pastry blender or two forks, one held in each hand.
Add the eggs, mixing in with the pastry blender.
Add the lemon peel.
Form the dough into a ball and wrap in wax paper, and refrigerate for atleast 1 hour.
YEAST DOUGH:.
Sprinkle the yeast over 1/4 cup lukewarm water (105°F); add a pinch of sugar, and set aside until foamy.
Put 2 cups flour in a large bowl and add the yeast, milk, salt, and remaining sugar.
Beat in the eggs, one at a time.
Add the butter and enough flour to produce a dough that is moist and pliable.
Knead for 5 minutes.
Form the dough into a ball and place in a large greased bowl.
Cover with a dish towel and set aside to rise, 1-1 1/2 hours until doubled in bulk.
MOHN FILLING:.
Combine the poppy seeds, honey, and milk in a small saucepan. Simmer for about 10minutes, stirring constantly; the mixture should thicken.
Stir in lemon juice, lemon peel, and raisins.
Set aside to cool.
PRUNE FILLING.
Cover the prunes with 1 cup water in a small saucepan.
Bring to a boil, cover, and simmer for 30 minutes -1 hour, until tender.
Add the lemon juice and honey, and simmer slowly for about 10 minutes.
Stir in the nuts (if using) and let the filling cool.
LEKVAR FILLING:.
Combine all ingredients.
NOTE:.
All fillings can be made in advance and stored (covered) in the refrigerator.
ASSEMBLY:.
Preheat the oven to 350°F You will need 1 recipe dough, 1 recipe filling, and 1 egg, beaten with 1 tbsp water.
Divide whichever dough you choose into portions you can easily roll out.
On a floured board, roll out the dough to a thickness of 1/8 to 1/4 of an inch. The cookie dough rolls out best if rolled out between two sheets of wax paper.
Cut the dough into 3-4 inch circles, using the top of a glass or cookie cutter. Fill each circle with a heaping teaspoon of filling and pinch the dough around it into a triangular shape.
Brush the dough with the egg wash and bake on a greased cookie sheet for 20-30minutes (the cookie dough will bake faster than the yeast dough).
When the cookies are done, they will look appealingly brown. Taste one if in doubt!