Party Food Recipes




Easy ways for making Hamantashen



Ingredients

Ingredients for the dough:
Sifted flour (all-purpose) 2 cups
Baking powder 2 teaspoons
Salt teaspoon
Sugar (granulated) cup
Cold butter (cut into half an inch cubes) cup
Egg (large) – beaten lightly 1 number
Grated orange zest 1
Orange juice (fresh) 1 tablespoons
Ingredients for the filling:
Dried pitted prunes (unsweetened) 2 cups
Dried apricots (unsweetened) 1 cup
Water 1 cup
Lemon juice 1 tablespoon
Honey cup
Coarsely chopped walnuts cup

Method of Preparation

For making dough, take flour, baking soda, salt and sugar and sift together in a large mixing bowl.

Using two knives or a pastry blender cut the butter into the flour till you get a coarse meal like mixture. Add egg and stir in. Add orange zest and juice, and mix well till you get a smooth dough. Now shape the dough into a flat disk.

After wrapping the dough with a plastic wrap keep the dough in refrigerator till the dough become firm.

For making the filling, first cut the apricots and prunes into small pieces. Put them in a
saucepan with the water and bring to a boil. After reducing the heat cover the saucepan and keep under simmer for 12 minutes or till the apricots and prunes become soft.
Now add lemon juice and honey and cook for 5 minutes constantly stirring all the while. Add nuts and stir in. Allow the mixture to cool.

Preheat oven to 400 F. Keep ready baking sheets either lined with parchment paper or non-stick baking mats. Sprinkle flour on some surface and roll out dough to 1/8-inch thickness and then cut into 3-inch circles.

Drop the filling at the centre of each circle using a rounded spoon and fold up three sides to make a triangular shape with a large opening in the center. To make a nice triangle shape, pinch together or press in the edges of the circle that are touching so that the triangle holds its shape.

Bake 12 to 15 minutes or until the cookies turn lightly golden brown in colour. Remove and transfer to wired racks for complete cooling.

Flat Belly Watch Now


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