Hamantaschen Dough (Pareve)
Another version of dough when you want your pastry to be dairy-free.
2 sticks unsalted pareve margarine
1 1/2 cups sugar
2 large eggs
1 1/2 teaspoons vanilla extract
Zest of 1/4 of a large orange
5 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup orange juice
Filling of your choice, canned or homemade (See "Hamantaschen Prune Filling" and "Hamantaschen Mohn Filling")
1 egg plus 1 tablespoon water for glaze
Hamantaschen Dough (Pareve)
Another version of dough when you want your pastry to be dairy-free.
2 sticks unsalted pareve margarine
1 1/2 cups sugar
2 large eggs
1 1/2 teaspoons vanilla extract
Zest of 1/4 of a large orange
5 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup orange juice
Filling of your choice, canned or homemade (See "Hamantaschen Prune Filling" and "Hamantaschen Mohn Filling")
1 egg plus 1 tablespoon water for glaze
Hamantaschen Mohn (Poppy Seed) Filling
Poppy seeds are often used in Purim confections.
1 cup ground poppy seeds (about 4 ounces)
1/4 cup sugar
1/3 cup honey
Grated zest of 1/2 lemon
2/3 cup raisins
1 teaspoon vanilla
1/2 cup finely chopped walnuts
Hamantaschen Mohn (Poppy Seed) Filling
Poppy seeds are often used in Purim confections.
1 cup ground poppy seeds (about 4 ounces)
1/4 cup sugar
1/3 cup honey
Grated zest of 1/2 lemon
2/3 cup raisins
1 teaspoon vanilla
1/2 cup finely chopped walnuts
Hamantaschen Prune Filling
Prune filling, a widely popular filling for these triangular cookies, became traditional in 1731.
1 pound soft pitted prunes
1/4 cup sugar
1 teaspoon lemon juice
Grated zest of 1/2 lemon
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
1/3 cup finely chopped walnuts