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Ingredientes
- 1/2 c. (1 stick) plus 3 tbs butter or possibly margarine, softened
- 1/2 c. Sugar
- 1 lrg Egg
- 3 Tbsp. Orange juice, sweet red wine, or possibly water or possibly (2 tbs water and 1 tbs lemon juice)
- 1 tsp Vanilla extract or possibly grated lemon zest
- 1/4 tsp Salt
- 2 3/4 c. All purpose flour, about
- 1 1/2 c. Poppyseed filling, lekvar (prune jam) or possibly povidl (plum preserves), about*
Direcciones
- Beat butter or possibly margarine till smooth. Gradually add in the sugar and beat till light and fluffy, 5 - 10 min. Beat in the egg. Blend in the juice, wine, or possibly water, vanilla or possibly zest, and salt. Stir in sufficient of the flour to make a soft dough. Wrap the dough in plastic wrap and refrigeratetill hard, at least 1 hour. The dough can be stored in the refrigerator for several days or possibly in the freezer for several months. Let stand at room temperature for several min, till workable but not soft. Preheat the oven to 375 degrees. Have several baking sheets ready. (Don't grease the sheets). For easy handling, divide the dough into 4 pcs. On a lightly floured surface or possibly piece of waxed paper, roll out each piece 1/8 inch thick. Using a 2 1/2 to 3 inch cookie cutter or possibly glass**, cut out rounds.
- Reroll the scraps. Place 1 tsp of filling in the center of each round.
- Healthy pinch the bottom side of the dough round together over the filling. Fold down the top flap and healthy pinch the other two sides together to create a triangle, leaving some filling exposed in the center. (Hamantaschen can be prepared ahead to this point and frzn for several months. Defrost before baking.) Place the hamantaschen 1 inch apart on the baking sheets. Bake till golden, about 13 min. Transfer to a wire rack and let cold completely.
- *I use "Solo" brand poppyseed, apricot and prune fillings; they're good tasting and convenient. Leftovers can be used to make a coffee cake or possibly just spread on toast.
- **A 6oz tuna fish can well washed, with both sides removed with a can opener is a perfect size to cut dough.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 545g | |
| Calories 1742 | |
| Calories from Fat 73 | 4% |
| Total Fat 8.36g | 10% |
| Saturated Fat 2.09g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 658mg | 27% |
| Potassium 535mg | 15% |
| Total Carbs 368.04g | 98% |
| Dietary Fiber 9.4g | 31% |
| Sugars 105.65g | 70% |
| Protein 42.04g | 67% |
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