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Classic Hamantaschen
Classic Hamantaschen Eileen Goltz | Pareve or Dairy
3 hours, 30 minutes 1 hour
2 hours
30 minutes
36 hamentashen

From Jewish Cooking in America by Joan Nathan

  • Fruit Filling:
  • ¾ cup pitted prunes
  • ⅓ cup seedless raisins
  • ¼ cup water
  • ¼ cup shelled walnuts
  • ¼ apple with peel
  • Juice and rind of ¼ lemon
  • 2 Tablespoons sugar
  • ⅔ cup pareve margarine or butter
  • ½ cup sugar
  • 1 large egg
  • ½ teaspoon vanilla
  • ½ to 3 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • Dash of salt

  1. To make the filling: Simmer the prunes and raisins together in the water, covered, for 15 minutes or until the prunes are softened but still firm.
  2. Add the nuts, then put the mixture through a grinder or chop in a food processor with the apple.
  3. Add the lemon juice and rind and sugar and mix well.
    To make the dough:
  4. Cream the margarine or butter with the sugar. Add the egg and vanilla and continue creaming until smooth. A food processor is great for this.
  5. Add the flour, baking powder, and salt. Process until a ball of dough is formed.
  6. Chill for 2 to 3 hours, or overnight.
  7. Taking one fourth of the dough, roll out on a lightly floured board to a thickness of 1/8 inch.
  8. Cut into 2 1/2-inch circles. With your finger, brush water around the rim of the circle.
  9. Drop 1 teaspoon of filling in the center. Then bring the dough around the filling and press 3 ends together.
  10. Bake in a preheated 375°F oven on a well-greased cookie sheet for 10 to 15 minutes or until the tips are golden.