K A S H R U T . C O M_©

• 3 eggs beaten
• 1 cup sugar
• 1/2 cup oil
• juice from 1 naval orange or 1/2 cup orange juice
• juice from one lemon (1 to 3 tbsp)
• 5 to 6 cups flour
• 2 tsp baking powder
• 1 tsp salt

1. Mix ingredients in the order given.
2. Chill.
3. Roll out in small amounts into 1/4" thickness.
4. Cut into 2" to 3" rounds
5. Fill with about a 1/2 tsp of filling (see below for recipes).
6. Shape dough into triangle; pinch openings together
7. Bake for 12-15 minutes at 350⁰ or until browned.

The baking time depends on the diameter of the hamentaschen. Hamentaschen from 4" diameter circles baked for 20 minutes.

Apricot Filling

• 2 cups dried apricots
• 1/4 to 1/2 cup sugar
• boiling water

1. Cook apricots with water until they are soft.
2. Add part of the sugar and cook over low heat for 10 more minutes or until soft. Taste. Add more sugar if necessary.

Prune Filling

• 1 lb. prunes
• 2 tsp lomon juice
• Grated rind of one lemon

1. Soak prunes in hot water several hours or overnight.
2. Cook until soft
3. Drain, remove pits
4. Chop
5. Add lemon juice and rind

   Chocolate Date Filling

   ingredients
   • 1 cup dates
   • 1/4 cup cocoa
   • boiling water (about a half cup)
   • 1 tbsp chia (optional)
   directions
   1. Remove pits from dates
   2. Simmer dates in boiling water 10 minutes or until soft
   3. Puree in food processor till smooth
   4. Add cocoa slowly and mix in processor
   5. if using add chia and then puree

      Ed note: Chocolate Date Almond Truffles can be made from leftover Chocolate Date filling

      • Add almond flour, stirring after the introducton of each teaspoon till it it thick.
      • Make small bals and coat with cocoa
      • Freeze on wax papper
      • Eat straight from the freezer
      
      

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      Phone: (781)784-6890  E-mail: ajms@kashrut.com URL: "http://www.kashrut.com/"   Arlene J. Mathes-Scharf   Food Scientist - Kosher Food Specialist   Scharf Associates P.O. Box 50 Sharon, MA 02067