Hamantaschen
Servings: 28 hamantaschen
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Ingredients
- 2 Tbsp yeast
- 1/2 cup milk, scalded and cooled or lukewarm water
- 2 cups cold butter
- 3/4 tsp salt
- 1 tsp vanilla
- 1 tsp lemon zest
- 1 cup sugar
- 7 cups flour
- 1 cup sour cream
- 2 eggs
- 2 cans Solo filling--poppy seed and/or prune
- 1 egg, beaten (for glaze)
Instructions
- Dissolve yeast in the lukewarm milk or water.
- In the bowl of an electric mixer (use the paddle), combine the butter, salt, vanilla, lemon zest and sugar. Mix on low for 3 minutes.
- Add the flour and sour cream alternately.
- Add 2 eggs and beat for 3 to 4 minutes, or until dough pulls away from the sides of the
bowl. - Divide the dough into 28 equal pieces.
- Roll them into balls then place on cookie sheet.
- Cover then refrigerate for 15 minutes.
- Roll each ball into a circle on a floured board.
- Place 1 heaping teaspoon to tablespoon filling in the center of each circle. Pinch up the sides to form a triangle.
- Place the hamantaschen on a greased or parchment paper-covered cookie sheet. Brush the top with the beaten egg.
- Preheat oven to 375° F.
- While the oven is preheating, let the hamantaschen rise for 30 minutes.
- Bake about 18 minutes, or just until golden brown.
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