Barbara Merkel's Haman Taschen
Dough:
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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