Preparation / Directions:
Makes about 1 dozen cookies
1. Mix together 1 cup flour, sugar, salt and undissolved active dry yeast in a large bowl.
2. Combine milk, water and margarine in a saucepan; heat over low heat until liquids are very warm (120-130 F.; margarine does not need to melt).
3. Gradually add to dry ingredients; beat 2 minutes at medium speed in electric mixer, scraping bowl occasionally.
4 Add 1/2 cup flour and 2 eggs; beat at high speed 2 minutes, scraping bowl occasionally. Add enough additional flour to make a very stiff batter.
5. Cover tightly; refrigerate dough at least 2 hours or up to 2 days.
6. Turn out onto floured board; divide in half; roll out each half to a 12 x 16-inch rectangle.
7. Cut into twelve 4-inch rounds; place about 1 teaspoon Prune Filling in center of each round.
8. Combine egg white and 2 tablespoons water; brush edges of circles.
9. Lift up edge of dough in 3 places to form a 3-cornered pocket; seal seams, leaving opening at top. Place on greased baking sheets.
10. Repeat with remaining dough and filling.
11 Cover; let rise in warm place, free from draft, until doubled, about 45 minutes; repinch corners.
12. Bake in preheated 350 F. oven 10 to 12 minutes or until done.
13. Remove from baking sheets; cool on wire racks.
Prune Filling:
1. Combine prunes, brown sugar, cinnamon, lemon juice and water.
2. Bring to a boil; gently boil 5 minutes, stirring frequently.
3. Stir in English walnuts; cool.
NOTE: Hammentaschen is often displayed at bakeries specializing in Jewish breads and has become a favorite among those who like pastry and coffee for breakfast But it also qualifies as dessert or an accompaniment for tea or coffee for an afternoon or late-evening snack It symbolizes a purse and looks like a three-cornered hat. It was originally a festival food, offered at the Feast of Esther, or Purim. But like many ethnic Christmas and Easter breads too good to appear once a year; it is now available the year round at many bakeshops.
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