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Pastry:
Filling:
Make Pastry Dough:
Make Filling and Assembly:
Roll out pastry to 2mm, and cut 10cm rounds. Put 1 tablespoon filling on each round and assemble the hamantaschen. Place on greased trays. Glaze with beaten egg and sprinkle on poppy seeds. Bake in moderate oven (350°F/180°C) for 15 to 20 minutes or until golden brown.
Poster's Notes:
Posted by Carly Golodets
Nutritional Info Per Serving: N/A
120g margarine
1/2 cup sugar
1 egg
4 tablespoons orange juice
2 cups flour
1 cup self-raising flour (or add another 1 cup flour plus 1 teaspoon baking powder)
1/2 cup walnuts
1/2 cup raisins (the large kind, if available)
1/2 cup dried apricots
1 cup mixed dried fruit (or more raisins, apricots and other dried fruit)
Rind and juice of 1 orange
2 tablespoons brown sugar
1/4 cup marmalade or apricot jam
1 teaspoon cinnamon
1 tablespoon brandy
For the pastry, cream the margarine and sugar to combine. Add egg, blend until smooth. Don't overdo it! Add juice. Add flours, as much as needed until ball of dough forms. Chill about 1/2 hour or until the filling is ready.
Mince fruit and mix in the rest of the ingredients. Taste to check flavorings.
This is my mother's hamantaschen recipe, which I have made to rave reviews. It's a re-creation of my great-grandmother's recipe which my mother changed to suit her own taste. These are the hamantaschen I grew up on and I'm not prepared to accept anything else. They come out perfect every time, light and crisp. The (leftover) filling is delicious just by itself. In Perth, Western Australia, where I grew up, everyone made hamantaschen with a similar mixed dried fruit and nut filling, and with the poppy seeds on the outside (!). In my very humble opinion, these are far superior to the regular Israeli hamantaschen.