Return to Main Recipes Page/Return to Home Page
Dough:
Filling:
Crust:
Add oil, orange juice, grated orange and lemon rinds, lemon juice and vanilla; mix on low speed until blended.
Mix flour, baking powder and salt; slowly stir into egg mixture to moisten. Don't over beat! Dough will be sticky.
Spread dough on parchment-lined bake sheet; cut into quarters and chill for at least three hours (can be stored up to three days--also dough can be frozen).
Using 1/4 of dough at a time, lightly dust cutting board with flour. Gently knead dough until pliable. Roll to about 1/4" thick while dusting rolling pin with flour. Cut out with a glass, three" in diameter.
Place dough circles on cookie sheet, close together. Place a heaping teaspoon of filling in the center of each circle. Draw up three sides of dough around filling forming a triangle. Pinch closed. Bake at 350°F for 20-25 minutes.
Filling:
Poster's Notes:
Posted by Beverly Ann Meyers
Nutritional Info Per Serving: N/A
5 extra large eggs
1-1/2 cup sugar
1 cup corn or vegetable oil
1/2 cup orange juice
grated rind of one orange
grated rind of one lemon
1 tbsp. fresh lemon juice
1 tsp vanilla extract
6-1/2 cups flour
1-1/2 tsp. baking powder
1/2 tsp. salt
Rind of one lemon, grated
1-1/2 cup nuts (optional)
1/2 cup sugar
1 small apple, pared and grated
1 cup raisins, (I usually use light)
Beat eggs until thick but not foamy. Beat in sugar.
Soften the raisins in some hot water just enough to cover them. Rinse and mix the remaining ingredients. Yield: 3 cups.
You can experiment with other fruit for different flavors of the Hamantaschen. If you don't use the nuts in this recipe just add more fruit to make 3 cups of filling.