Recipe: Hamantaschen (cookies with poppy seed, prune or dried fruit filling) (Jewish)

HAMANTASCHEN

FOR THE DOUGH:
1 package active dry yeast
1/4 cup lukewarm water
1 tablespoon plus 3/4 cup granulated sugar, divided use
4 cups all-purpose unbleached flour
2 large egg yolks
1 cup (2 sticks) pareve (a food made without animal or dairy ingredients) margarine, softened
1/2 cup pareve nondairy milk substitute or soy substitute
2 teaspoons pure vanilla extract
1 teaspoon light rum
1 teaspoon lemon zest, freshly grated
pinch of salt
Poppy Seed, Prune or Dried Fruit Filling (recipes follows)

In a small bowl, dissolve yeast in 1/4 cup lukewarm water. Stir in 1 tablespoon sugar.

In large mixing bowl, combine remaining ingredients for the dough, including the remaining 3/4 cup of the sugar. Stir in proofed yeast mixture until all ingredients are incorporated. Turn onto flour surface and knead with hands until smooth and elastic (about 5 minutes). Refrigerate until ready to use.

Preheat oven to 350 degrees F. Lightly grease a large baking sheet.

On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut out 3-to 4-inch circles (jar tops or biscuit cutters can be used.) Place about 1 tablespoon filling in center of each circle. Pinch one side together. Press together other two sides to form a triangle. Place on prepared baking sheet.

Bake until golden (20 to 25 minutes).

POPPY SEED FILLING

1/2 cup liquid (pareve milk substitute, water or sweet wine)
1/2 cup granulated sugar
1 cup (about 5 ounces) poppy seeds
2 tablespoons lemon juice
1 tablespoon bread crumbs
1/3 cup dark red-flame raisins
1 tablespoon honey

Bring liquid and sugar to boil. Add poppy seeds and simmer over a low heat until liquid is absorbed (about 10 minutes). Remove from heat and add remaining ingredients. Cool. May be refrigerated for up to 3 days.

PRUNE FILLING

1 pound pitted prunes, finely chopped
1 cup water
1/2 cup granulated sugar or honey
1 tablespoon lemon juice
1/2 cup chopped nuts

Bring prunes and water to a boil, cover, reduce heat and simmer until very tender (about 1 hour). Add sugar or honey and lemon juice and simmer another 10 minutes. Remove from heat and stir in nuts. Cool.

DRIED FRUIT FILLING

3 ounces dates, pitted
3 ounces dried figs
3 ounces dried apricots
3 ounces golden raisins
2 tablespoons orange liqueur
1 tablespoon amaretto

In a food processor, blend all ingredients until smooth. Fill already baked pastries and garnish with whole nut or sliced fruit.

Makes about 30 pastries
Source: Faith Wolf to the Baltimore Sun, February 24, 1999