-
1
To Make Dough No.
-
2
1:
-
3
In a large bowl, sift flour, baking powder, and salt.
-
4
Set aside.
-
5
In another large bowl, beat eggs with an electric mixer until fluffy, and set aside.
-
6
In a third bowl, combine sugar, vegetable oil, orange and lemon juices and zests, and vanilla.
-
7
Add this juicy mixture to the eggs and blend well.
-
8
Then add flourbaking powdersalt mixture, and continue mixing until your dough forms a ball and pulls away from the sides of the bowl.
-
9
Turn dough out onto a well-floured board, and knead until it no longer sticks to your fingers.
-
10
Divide dough into 4 sections.
-
11
On a well-floured board, using a floured rolling pin, roll out the dough to a 18-inch thickness.
-
12
Have filling, egg glaze, sugar, cookie cutter, flatware teaspoon, pastry brush, and greased cookie sheet close at hand.
-
13
Preheat oven to 375 degrees.
-
14
Use a cookie cutter (or jar lid) to create circles about 4 inches in diameter.
-
15
Place about 1 teaspoon (a flatware teaspoon, not a culinary measuring spoon) of the filling in the center of the circle, fold in sides, and press dough to seal, creating two sides of a triangle.
-
16
Use a little of the egg glaze mixture as glue if you need it.
-
17
Then fold the bottom of the circle up to form the third side of your tricorne, leaving a little of the filling visible in the center.
-
18
Brush top side of each pastry well with egg glaze mixture, sprinkle with sugar, and place on the greased cookie tray.
-
19
Since cutting circles leaves a lot of marginal dough, youll have to gather scraps in a ball and roll them out again.
-
20
Bake for 20 minutes or until your hamantaschen are a light golden brown (check after 15 minutes to see how theyre doing).
-
21
Let hamantaschen cool before you remove them from the baking pan with a spatula.
-
22
To Make Almond-Flavored Dough No.
-
23
2:
-
24
In a large bowl, sift flour, baking powder, and salt.
-
25
Add almonds, and mix thoroughly.
-
26
Set aside.
-
27
In a separate bowl, beat eggs with an electric mixer until fluffy, and set aside.
-
28
In another large bowl, cream sugar and butter with your electric mixer until completely blended.
-
29
Add eggs, vanilla, and almond extract, and mix thoroughly.
-
30
Add almond-flour mixture, and, using your hands, blend until the dough begins to form a ball and pull away from the sides of the bowl.
-
31
Turn out onto a well-floured board, and knead the dough until it no longer sticks to your fingers.
-
32
Steps 4 and 5 are the same as in previous recipe.
-
33
To Make the Prune Filling:
-
34
Puree all ingredients except nuts in a blender or food processor.
-
35
Transfer mixture to a bowl, and thoroughly blend in finely chopped nuts.
-
36
To Make the Poppy Seed Filling:
-
37
Pour boiling water over the poppy seeds and set aside for 15 minutes.
-
38
Drain and grind (or put them in your food processor with the honey, brown sugar, raisins, and lemon rind).
-
39
Transfer mixture to a bowl, and thoroughly blend in finely chopped nuts.
-
40
To Make the Apricot Filling:
-
41
Puree all ingredients except nuts in a blender or food processor.
-
42
Transfer mixture to a bowl, and thoroughly blend in finely chopped nuts.
-
43
To Make the Apple Filling:
-
44
Combine all ingredients in a bowl and mix thoroughly.
-
45
Put in a blender or food processor and pulse for a few seconds to make mixture a little moister and easier to use.
