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COOKIE DOUGH HAMATASHEN with Apricot, Prune Fillings and Chocolate Date Fillngs
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 cups flour
2 tsp baking powder
1 tsp salt
Mix ingredients in the order given.
Roll out in small amounts into 1/4" thickness.
Cut into 2" to 3" rounds
Fill with about a 1/2 tsp of filling (see below for recipes).
Shape dough into triangle; pinch openings together
Bake for 12-15 minutes at 350
or until browned.
The baking time depends on the diameter of the hamentaschen. Hamentaschen from 4" diameter circles baked for 20 minutes.
2 cups dried apricots
1/4 to 1/2 cup sugar
Cook apricots with water until they are soft.
Add part of the sugar and cook over low heat for 10 more minutes or until soft. Taste. Add more sugar if necessary.
1 lb. prunes
2 tsp lomon juice
Grated rind of one lemon
Soak prunes in hot water several hours or overnight.
Cook until soft
Drain, remove pits
Add lemon juice and rind
Chocolate Date Filling
1 cup dates
1/4 cup cocoa
boiling water (about a half cup)
1 tbsp chia (optional)
Remove pits from dates
Simmer dates in boiling water 10 minutes or until soft
Puree in food processor till smooth
Add cocoa slowly and mix in processor
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
© Copyright 2022 Scharf Associates
Arlene J. Mathes-Scharf
Food Scientist - Kosher Food Specialist
P.O. Box 50
Sharon, MA 02067