Ozne Haman (Hamantaschen)
Ozne Haman (Hamantaschen) recipe
Ingredients
| 3 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
vegetable shortening
|
* |
| 1 | cup |
carrots
grated |
|
| 1 | cup |
sugar
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 | pinch |
salt
|
* |
| 3 | large |
eggs
|
|
| 1 | x |
apricots
with lemon juice |
* |
| 1 | x |
spices
|
* |
| 10 | ounces |
apricots
dried |
|
| 20 | ounces |
pineapple
and juice |
|
| ½ |
lemon
|
* | |
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
cardamom seeds
ground |
|
| 3 | teaspoons |
poppy seed
|
Directions
Mix eggs well, add oil and mix well.
Add salt and baking powder to to this mixture.
Add the remaining ingredients and knead. Refrigerate for at least several hours.
Roll out in small circles to make the filled triangles.
Bake in a hot oven (375-400 degrees F).
Apricot Purée index{apricots!apricot puree} Put apricots in a bowl, cover with water.
Soak for a few hours. If the apricots are sour, add honey or sugar.
Add a few drops of lemon juice and any other spices you'd like.
(Cinnamon, nutmeg, clove, etc. Experiment!) Cook over a low flame until the apricots are soft and the water is thick.
Transfer to a food processor or blender and mash well.
The purée may be refrigerated.
It should be spooned onto the dough before the dough circles are folded into the triangular hamentaschen.
Simmer the apricots in the juice from the pineapple and lemon until soft.
Blend everything in blender or food processor until smooth with some chunks.
Let cool and chill before using.
Nutrition Facts
Serving Size 33g (1.2 oz)
