Subject: RECIPE: Hamantashen
From: [email-masked] (Alan M. Marcum)
Date: 3 Aug 86 07:21:35 GMT
Newsgroups: mod.recipes

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.RH MOD.RECIPES-SOURCE HAMANTASHEN D "23 May 86" 1986
.RZ "MOHN HAMANTASHEN" "A triangular filled pastry"
Hamantashen are a triangular pastry, traditionally eaten during the
Jewish Holiday of Purim.  Purim celebrates the failure of the evil
Haman in his attempt to exterminate the Jews; Haman wore a three-
cornered hat.
.IH "Makes a bunch"
.SH		PASTRY
.IG "2 cups" "flour" "200 g"
.IG "1 cup" "butter" "200 g"
.IG "\(12 pound" "cream cheese "225 g"
.SH		MOHN FILLING
.IG "\(12 cup" "poppy seeds" "70 g"
.IG "1 cup" "walnuts" "100 g"
(chopped fine)
.IG "1 cup" "raisins" "150 g"
(chopped fine)
.IG "8 oz" "honey" "225 g"
.PH
.SK 1
Sift the flour.  Cream the butter and cream cheese until well blended.
Gradually add the flour, mixing, and make a ball of dough.  Refrigerate
overnight.
.SK 2
Combine the 
.I mohn
filling ingredients.  It may take a little more, or a little less, than
.AB "8 oz" "225 g"
of honey; use enough to hold the mixture together.
.SK 3
Roll out the dough (not too thin), and cut into
.AB "3-inch" "8-cm"
squares.  Fill each square with
.AB "1 Tbsp" "15 ml"
of mohn, and fold the dough square over to make a triangle.
.SK 4
Bake on a greased pan at
.TE 350 175
until golden brown, about 20 minutes.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour preparation (in two \(12 hour pieces), 20 minutes baking.
.I Precision:
measure the pastry ingredients carefully.
.WR
Alan M. Marcum
Sun Microsystems, Mountain View, California
sun!nescorna!marcum