Return to Main Recipes Page/Return to Home Page

Hamantaschen w/Apple Filling (P, TNT)
Source: Diane Miller
Serves: 60

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.

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.

Soften the raisins in some hot water just enough to cover them. Rinse and mix the remaining ingredients. Yield: 3 cups.

Poster's Notes:
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.

Posted by Beverly Ann Meyers

Nutritional Info Per Serving: N/A