04 January 2007

Hamentaschen Biscuits

I ran across this recipe while reading the story of Esther to my little girl. They are very tasty biscuits!


2/3 cup  butter or margarine
½ cup  
¼ cup  
orange juice (the smooth kind, not the pulpy)
1 cup  
white flour
1 cup  
wholemeal flour (DO NOT sub white flour! This is needed for texture!)
2 teaspoons  
baking powder
preserves, fruit butters &/or pie fillings


Blend butter & sugar thoroughly. Add egg & blend thoroughly. Add OJ & blend thoroughly. Add flour, ½ cup at a time, alternating white & wholemeal, blending thoroughly between each. Add the baking powder with the last ½ cup of flour. 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 8- or 10-cm circles.

Put a dollop 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 350°F (175°C) for about 15-20 minutes, until golden brown but before the filling boils over!

Traditional fillings are poppy seed & prune, but apricot is the cook’s favorite. Apple butter, pineapple preserves & cherry pie filling all work quite well. Cook usually uses grocery store brand fruit preserves & the traditional prune lekvar.

The number of biscuits this recipe makes depends on the size of your cutting tool & the thickness you roll. Cook uses a 4¼" (11cm) cutting tool & roll to a medium thickness, to get 20-24 biscuits out of this recipe.

It works out as moderately complex but manageable for me, and very tasty. (-:

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