Sunday, July 9, 2017


Barbara Merkel's Haman Taschen

1 1/2 c sifted flour
1/2 t salt
1/2 lb butter - room temp.
3 egg yolks
3 T white distilled vinegar
3 T cold water
1 c sifted flour

Combine 1 1/2 c flour, salt, and butter using fingers. In separate bowl mix egg yolks w/ fork. Add vinegar and water to egg yolks. Add 1 c flour, sifting into egg mixture and mixing lightly but thoroughly. Combine both flour mixtures w/ fork. Chill dough overnight.

When ready to use, pinch off pieces of dough the size of walnuts. Roll each out on floured surface into 2 1/2" rounds. Fill w/ level teaspoon of filling. Fold over, pinch sides together and snip edges w/ scissors. Bake on ungreased sheet at 400° for 20 min. or until lightly browned. Brush w/ warm honey. Makes approx. 30.

Poppy-seed filling:
1 lb poppy seeds
2 c milk
1 c honey
1/2 c chopped nuts (pecans if available)
1/4 t cinnamon
1/2 c sugar

Wash seeds thoroughly in strainer. Place in double boiler w/ milk and cook till the milk is absorbed. Add rest of ingredients. Cook a few minutes, stirring until sugar is dissolved and honey is well blended. Cool and store in refrig. Makes 1 quart.

Apricot filling:
1 lb dried apricots
3 c water
3 c sugar

Wash apricots thoroughly. Cook over low heat w/ water, adding more if necessary, till fruit is very soft. Add sugar, increase heat, and stir constantly till fruit comes to a boil and thickens. Cool and store in refrig. Makes 3 pints.

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