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–+ servings

Hamantaschen

Jewish Holidays
Servings: 28 hamantaschen
Author: Bev
Print Recipe

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.