Haman's Ears (Humen Taschen)
Yield
30 servingsPrep
20 minCook
35 minReady
1 hrsTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dough | |||
| 8 | each |
egg whites
|
*
|
| 4 | large |
eggs
|
|
| 12 | tablespoons |
sugar
|
|
| 8 | tablespoons |
vegetable oil
|
|
| 4 | tablespoons |
rum
|
|
| 4 | cups |
all-purpose flour
|
|
| Filling | |||
| 1 | pound |
nuts
minced |
|
| 1 | pound |
honey
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dough | |||
| 8 | each |
egg whites
|
*
|
| 4 | large |
eggs
|
|
| 1.8E+2 | ml |
sugar
|
|
| 1.2E+2 | ml |
vegetable oil
|
|
| 6E+1 | ml |
rum
|
|
| 946 | ml |
all-purpose flour
|
|
| Filling | |||
| 453.6 | g |
nuts
minced |
|
| 453.6 | g |
honey
|
|
Directions
Mix all dough ingredients together and let them stay for half an hour.
Mix filling ingredients on a pan over fire until it gets thick.
Remove heat and add the lemon peeling.
Thin the dough on a floured surface to a thin layer.
Cut with a glass round portions from the dough, put some filling on each round and fold the dough to the traditional triangular form.
Bake in a preheated oven for about half an hour.
Optionally smear some egg-yolk on the cookies a few minutes before baking is finished to add some glaze.
