Hamantaschen

By Hklbrries

Temple Beth Shalom members gathered during baking days before the dinner to make goodies, including hamantaschen, for the deli bar the the Kosher Dinner. Recipe courtesy of Temple Beth Shalom Annual Kosher Dinner.

RECIPE INSTRUCTIONS SAID TO ADD PINEAPPLE JUICE, YET NO PINEAPPLE JUICE WAS CALLED FOR IN THE INGREDIENTS SECTION (ONLY PINEAPPLE). ERROR OR ????

Ingredients

• For the dough:
• 3 sticks margarine
• 2 cups sugar
• 6 eggs
• 4 tbsp frozen orange juice concentrate
• 1 tsp vanilla
• 8 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• For the filling:
• 3/4 pound prunes
• 1/2 pound dates
• 1/3 pound raisins
• 3/4 pound walnuts
• 10 ounces strawberry jam
• 1/4 (No 2) can crushed pineapple (do not drain)
• 3 ounces lemon juice
• For the glaze:
• 6 eggs

Details

Servings 12

Preparation

Step 1

Cream margarine and sugar; add eggs, juice and vanilla and beat well. Add dry ingredients and mix well. Chill dough before rolling out.

To make the filling, grind prunes, dates and raisins and nuts. Add rest of ingredients, including pineapple JUICE (????). Mix with hands until there are no lumps.

When the dough has chilled, roll it out to 1/8-inch thickness. Cut circles from the dough with an 8-ounce water glass. Place 3/4 teaspoon filling in center of dough. Pinch dough together in center to form three-cornered hat. Brush each pastry with beaten eggs that have been diluted slightly with water. Place on greased cookie sheet.

Bake at 375 F for 15 to 18 minutes or until golden.