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For dough
  Active dry yeast 1 Tablespoon
  Warm water 1 Cup (16 tbs)
  Sugar 1 Teaspoon
  Butter 3 Cup (48 tbs)
  Sugar 2 Cup (32 tbs)
  Eggs 2
  Milk 1⁄2 Cup (8 tbs)
  Vanilla To Taste
  Flour 2 1⁄4 Cup (36 tbs)
For filling
  Dried fruit 1 Cup (16 tbs) (apricots, prunes or figs)
  Water 1 Cup (16 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Grated lemon rind 1 Teaspoon
  Ground cloves 1 Pinch
  Egg white 1 , lightly beaten

In a small bowl, sprinkle the yeast into the warm water with the sugar.
Let stand for 2 or 3 minutes, then stir to dissolve the yeast completely.
Set aside until the mixture doubles.
Meanwhile, in a large bowl beat the butter with the sugar until light and fluffy.
Add the eggs, milk and vanilla.
Stir into the yeast mixture.
Gradually stir in the flour and blend well, until the mixture can be gathered into a ball.
If the dough is not pliable enough, add a little more milk.
Place into a bowl, cover and refrigerate for 1 to 2 hours.
Meanwhile, prepare the filling by soaking the dried fruit in the water for several hours.
Chop the fruit very finely and place in a saucepan with the sugar and water.
Cook over low heat until all the liquid has evaporated.
Remove from heat and stir in the lemon rind and cloves.
Set aside to cool.
On a lightly floured surface, roll out the dough in a circle as thin as possible, about one-sixteenth-inch thick.
Cut out as many rounds as you can with a 4-inch cutter.
Place 1/2 tablespoon filling in the center of each round.
Form a triangle by bringing the tips of your thumbs and index fingers together around a circle of dough, pinching the ends together to form a triangle cookie, leaving the center of the filling exposed.
Repeat until all the dough and filling are used.
Transfer the cookies onto lightly oiled baking sheets.
Brush the tops with beaten egg white.
Bake at 350 degrees for about 20 minutes, or until the cookies are golden brown.
Transfer to wire racks to cool.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 9156 Calories from Fat 5197

% Daily Value*

Total Fat 591 g909.7%

Saturated Fat 375.7 g1878.7%

Trans Fat 0 g

Cholesterol 1885.7 mg628.6%

Sodium 567.1 mg23.6%

Total Carbohydrates 933 g311%

Dietary Fiber 24.8 g99.1%

Sugars 625.9 g

Protein 67 g133.3%

Vitamin A 349.5% Vitamin C 11.7%

Calcium 68.5% Iron 98.4%

*Based on a 2000 Calorie diet


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