Congregation T'shuvat Yisrael


hamantaschen



This is a great Purim cookie recipe. It uses a combination of white and wheat flour for a unique texture. Dough works best chilled so pop the dough into the refrigerator whenever you can to keep it chilled. Use a drinking glass (around 3") as your cookie cutter.






Ingredients


2/3 c butter or margarine
1/2 c sugar
1 egg
1/4 c orange juice (the smooth kind, not the pulpy)
1 c white flour
1 c wheat flour (DO NOT substitute white flour! The wheat flour is necessary to achieve the right texture!)


Fillings Choices (see links):

Date-Orange Filling

Honey-Nut Filling

Poppy Seed Filling

1½ c store bought jam or preserves

1½ c fruit butters

1½ c pie filling


Directions


Traditional fillings are poppy seed and prune, but apricot is my favorite. Apple butter, pineapple preserves, and cherry pie filling all work quite well.

Blend butter and sugar thoroughly. Add the egg and blend thoroughly. Add OJ and blend thoroughly. Add flour, 1/2 cup at a time, alternating white and wheat, blending thoroughly between each. Refrigerate batter overnight or at least a few hours. Roll as thin as you can without getting holes in the batter (roll it between two sheets of wax paper lightly dusted with flour for best results). Cut out 3 or 4 inch circles. Put a tablespoon of filling in the middle of each circle. Fold up the sides to make a triangle, overlapping the sides as much as possible so only a little filling shows through the middle. Squeeze the corners firmly, so they don't come undone while baking.


Bake at 375°F for about 10-15 minutes, until golden brown but before the filling boils over!





11AM Shabbat mornings, see you at
1231 S 76th street, tacoma wa 98408



congregation tshuvat yisrael