Mohn Hamantashen Recipe - Cooking Index
Mohn Hamantashen Recipe - Cooking Index
| 200 | Flour | |
| 200 | Butter | |
| 250 | Cream cheese | |
| 70 | Poppy seeds | |
| 100 | Walnuts - (chopped fine) | |
| 150 | Raisins - (chopped fine) | |
| 225 | Honey |
1. Sift the flour. Cream the butter and cream cheese until well blended. Gradually add the flour, mixing, and make a ball of dough. Refrigerate overnight.
2. Combine the .I mohn filling ingredients. It may take a little more, or a little less, than 225 g of honey; use enough to hold the mixture together.
3. Roll out the dough (not too thin), and cut into 8-cm squares. Fill each square with 15 ml of mohn, and fold the dough square over to make a triangle.
4. Bake on a greased pan at 175C until golden brown, about 20 minutes.
Author's Notes: Hamantashen are a triangular pastry, traditionally eaten during the Jewish Holiday of Purim. Purim celebrates the failure of the evil Haman in his attempt to exterminate the Jews; Haman wore a three- cornered hat.
Source:
Alan M. Marcum Sun Microsystems, Mountain View, California
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.