Traditional Purim Treats- Three Hamantashen Recipe

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Traditional Purim Treats- Three Hamantashen
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Ingredients
45
Count
Nutrition
406
Calories
Total time
15
Minutes
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Ingredients:

  • this recipeis from an old gourmet magazine in 1997 and it''s fantastic
  • 1/4 cup sugar
  • 1/8 tsp. salt
  • 1 large egg yolk
  • 1 tsp. vanilla
  • in a bowl, with a pastry blender, or food processor, blend or pulse flour, sugar and salt to combine and add butter and cream cheese , blending or pulsing until mixture resembles coarse crumbs.
  • in a small bowl, stir together yolk and vanilla and add to flour mixture , blending or pulsing just until mixture begins to come together (do not overmix). gather dough into a ball and flatten into a disk. chill dough, wrapped in plastic wrap, at least 1 hour and up to 2 days.
  • preheat oven to 375. divide the dough in half. on a lightly floured cool surface, knead half the dough (keeping other half wrapped and chilled) 2 or 3 times to make it less crumbly. roll out dough 1/4-inch thick, and with a 3-inch cutter, cut out as many rounds as possible. transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. reroll scraps and cut out more rounds. put 1 tsp filling in centre of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking the filling as they bake.)
  • bake hamantashen in middle of oven 20 minutes, or until pale golden. cool hamantashen on baking sheet 5 minutes and transfer to racks to cool completely. make more hamantashen with remaining dough and filling in same manner. hamantashen keep in an airtight container at room temperature for 5 days. makes 2 dozen.
  • 3/4 cup sugar
  • 1 large egg
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 1 can cherry pie filling , slightly drained of the gooey syrup
  • 3 tbsp. breadcrumbs
  • 2 1/4 cups flour
  • in the bowl of an electric mixer, cream together the margarine or butter and sugar. add the egg, orange juice concentrate and vanilla. beat to combine. add in the flour and salt.
  • beat in the water a few drops at a time until dough starts to come away from sides of bowl (you can do this in a food processor). place the dough on wax paper and push it into a flat disk. place another sheet of wax paper on top and wrap the dough in foil. refrigerate for at least 2 hours or as long as overnight.
  • at baking time , preheat oven to 350. in a bowl, combine the slightly drained cherry pie filling and bread crumbs. mix to combine.
  • on a floured surface, roll out the dough until it''s about 1/4-inch thick. using a round cookie cutter, cut out circles. spoon 2 to 3 cherries and a little bit of filling onto the dough circles and form into triangles. place on a cookie sheet lined with baking paper. bake for 12-15 minutes or until just starting to turn pale golden. remove from oven and cool on rack. when cool, dust with powdered sugar and serve. makes 2 to 3 dozen depending on the size circle you cut out.
  • 1/2 cup margarine or butter
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 1/2 cups flour
  • 1/2 cup cocoa
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • grease 2 cookie sheets. in an electric mixer, combine the margarine, sugar, egg and vanilla and beat until fluffy.
  • in another bowl, combine the cocoa, flour, baking powder, baking soda and salt. mix to combine and then add to the margarine mixture. do not over mix. divide dough in half and chill for 1 hour.
  • submitted by rozie schwartzman who got it from a blog she can''tsp remember.

Directions:

  1. Cooking Tip
  2. To fold dough into the shape of a hamantash (a triangle), use both thumbs and the two first fingers on each hand. Slide two fingers from left hand under left side and two fingers from right hand under right side and two thumbs under the bottom of circle. Bring all fingers (with dough) together to form a triangle and try to pinch close. Repeat this process with remaining circles and dough.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 405.97 Kcal (1700 kJ)
Calories from fat 194.67 Kcal
% Daily Value*
Total Fat 21.63g 33%
Cholesterol 37.8mg 13%
Sodium 682.21mg 28%
Potassium 138.12mg 3%
Total Carbs 47.78g 16%
Sugars 12.56g 50%
Dietary Fiber 3.37g 13%
Protein 5.71g 11%
Vitamin C 0.8mg 1%
Vitamin A 0.2mg 6%
Iron 1.8mg 10%
Calcium 94mg 9%
Amount Per 100 g
Calories 399.16 Kcal (1671 kJ)
Calories from fat 191.4 Kcal
% Daily Value*
Total Fat 21.27g 33%
Cholesterol 37.17mg 13%
Sodium 670.76mg 28%
Potassium 135.8mg 3%
Total Carbs 46.98g 16%
Sugars 12.35g 50%
Dietary Fiber 3.31g 13%
Protein 5.61g 11%
Vitamin C 0.8mg 1%
Vitamin A 0.2mg 6%
Iron 1.8mg 10%
Calcium 92.5mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.2
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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