Signature Dish of Margaret Suran

Hamantaschen

Hamantaschen

Pastry (dough)

1 1/2 stick unsalted butter, at room temperature
1/2 cup sugar
2 whole eggs
2 egg yolks
3 teaspoons baking powder
pinch of salt
3 cups flour
egg wash for brushing pastries

Combine all ingredients except the egg wash. Form into four balls, wrap in plastic and chill for several hours. Roll out each portion of dough on floured board with floured rolling pin to 1/8 inch thickness. Cut out circles with three inch round cutter or drinking glass, edges dipped into flour.

Preheat oven to 350F. On an ungreased pan:

Fill each round with about a teaspoon full of filling (see below). Squeeze three sides together to form a triangle. Gather up scraps of dough left after cutting out the rounds and roll out to use it all up. Brush with egg wash before baking. Hamantaschen are done when the edges start turning golden.

If you want to make larger pastries, use a larger cutter and roll out to 1/4 inch thickness or as thick as you like. Use proportionally more filling.

Prune Filling:

2 lbs Powidl (lekvar)
l cup raisins
l cup chopped walnuts
lemon juice and grated peel

Poppy seed filling:

1 1/2 cups ground poppy seeds
1/2 cup milk
1/4 cup honey
1/2 cup raisins
1/2 cup chopped walnuts
lemon juice and grated peel

Bring all ingredients except lemon juice and peel to boiling point, while stirring. Remove from heat and add lemon juice and peel. Cool before using.

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