Hamantaschen Recipe

[Deanna]

Before the board cracked up again...someone posted a request for the Hamantaschen pastries from '97. I found it on the MasterCook CD and posted it in response. Then, guess what? The post disappeared!

If anyone out there has MasterCook CL, would you please re-post the recipe for Hamantaschen? I'm sure whoever requested it will appreciate your trouble.

[Natasha]

Thanks so much, Deanna!!
I was the author of this disappearing post and had intended to repost my request for the recipe tonight, but you saved me the trouble. Thanks also for posting it the first time 'round.
Hope you have a lovely evening.

[Mary Ann]

Here you go!


* Exported from MasterCook *

Hamantaschen

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Desserts Oct '97


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup sugar
6 tablespoons stick margarine
1 teaspoon vanilla extract
2 ounces block-style fat-free cream cheese (about
1/4 cup)
1 large egg
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
12 ounces dried figs (about 2 cups)
3 tablespoons sugar
3 tablespoons boiling water
1 tablespoon light-colored corn syrup
1 tablespoon lemon juice
Cooking spray

Combine first 4 ingredients in a large bowl; beat at medium speed of a mixer 2 minutes or until light and fluffy. Add egg; beat at high speed 1 minute or until the mixture is very smooth.

Combine flour, baking powder, and salt, and add to sugar mixture, beating at low speed just until flour mixture is moist. Divide dough in half, and gently shape each portion into a ball. Wrap dough in plastic wrap, and chill 8 hours or overnight.

Place figs in a food processor, and pulse 6 times or until chopped. With processor on, slowly add 3 tablespoons sugar, water, corn syrup, and lemon juice through food chute, and process until smooth, scraping sides of processor bowl twice. Spoon the fig mixture into a bowl; cover and chill 8 hours or overnight.

Shape each ball of dough into a 10-inch log. Remove plastic wrap; cut each log into 10 (1-inch) slices. Quickly shape slices into 20 balls; place on a tray lined with wax paper. Chill 30 minutes. Preheat oven to 400º.

Place each ball of dough between 2 sheets of wax paper, and flatten to a 3 1/2-inch circle. Spoon 1 level tablespoon fig mixture into the center of each circle. With floured hands, fold dough over filling to form a triangle, and pinch edges together to seal.

Place triangles 2 inches apart on baking sheets coated with cooking spray, and bake at 400º for 10 minutes or until pastries are lightly browned. Remove from pans, and cool on a wire rack.

Source:
"Cooking Light, October 1997, p.121"
Copyright:
"© Cooking Light"
Yield:
"20 pastries"

- - - - - - - - - - - - - - - - - - -

Per serving: 162 Calories (kcal); 4g Total Fat; (21% calories from fat); 3g Protein; 30g Carbohydrate; 10mg Cholesterol; 125mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : Begin preparing these Purim favorites the day ahead so the dough and filling can chill overnight. The pastry's tender, crunchy texture contrasts with the moist filling.
Nutr. Assoc. : 0 0 0 25014 0 0 0 0 3115 0 0 3927 0 0

[Natasha]

Thanks a lot, Mary Ann! Much appreciated. I had better copy this recipe into another file before it disappears! http://www.cookinglight.com/bbs/eek.gif

[paula]

As Haman taschen can be made with a variety of fillings, I thought I would share my recipe for an apricot filling. I mince dried apricots, place them in a small pan, and cover the fruit with orange juice. I simmer this until the fruit is tender, mash it as best as I can (a food processor might work better) and stir in a couple of tablespoons of apricot preserves. Sorry I don't have exact proportions but it always seems to come out OK.

[Natasha]

Paula - thank you! (And we just happen to have just about the right amount of apricot preserves in the fridge - some things are just meant to be, I guess!) Look forward to trying this.