Hamantaschen Pastry, Yeast - dairy
Source: from "The Art of Jewish Cooking," by Jennie Grossinger.

2 cakes or packages yeast
1/4 cup lukewarm water
3/4 cup milk
5 cups sifted flour
3/4 cup sugar
1-1/2 teaspoons salt
3 eggs
1 cup melted butter
 
Soften the yeast in the water for 5 minutes, then add to the milk.
Stir in 2 cups of the flour,the sugar and salt.
Add one egg at a time, beating after each addition.
Beat in the butter and remaining flour.
Knead for a few minutes, then place in a bowl; cover with a towel and let rise in a warm place until doubled in bulk.
Punch down and knead on a lightly floured board for 5 minutes.
Divide the dough in half and roll out to 1/4-inch thickness.
Cut into 4-inch circles.
Place a heaping tablespoon of filling on each and fold the dough over into a triangle, sealing the edges.
Let rise until doubled in bulk, and brush with beaten egg yolk.
Bake in a 357 F oven 25 minutes or until browned.
Makes about 3-1/2 dozen.


Hamantaschen Pastry, Cookie - pareve
Source: Mimi Hiller of cyber-kitchen.com

4 large eggs
1 cup oil
1-1/2 cups sugar
2 teaspoons vanilla
1 tablespoon baking powder
1/2 teaspoon salt
4 cups flour
pinch of lemon rind
 
1.Beat eggs, then add remaining ingredients, beating well after each addition.
2.Roll out dough and cut out circles. (I use the rimmed end of a drinking glass, dipped in flour each time.)
3.Put one teaspoon of filling in center.
4.Fold over edges in three sections.
5.Bake at 350F for about 20 min.
 
Note: Weather conditions may require use of additional flour. If so, add a tablespoonful at a time.

Hamantaschen Filling - Poppyseed
Source: The Jewish Cookbook, by Pauline Frankel

2 cups ground poppyseed
2 cups milk
1 cup plumped raisins
1/4 cup chopped almonds
1/4 cup butter
1/4 cup light corn syrup
1 tsp. vanilla
 
Place all ingredients except the vanilla in a saucepan. Bring to a boil, stirring, simmer over medium heat until the mixture is thick and the milk absorbed. Cool; add the vanilla.

Hamantaschen Filling - Rich Cheese Filling
Source: The Jewish Cookbook, by Pauline Frankel

3 Tbsp. white raisins
1-1/2 Tbsp. cognac
12 oz. softened cream cheese
6 Tbsp. sugar
1-1/2 Tbsp. flour
2 egg yolks
1-1/2 tsp. melted butter
1-1/2 Tbsp. sour cream
Grated rind of 1 large lemon
3/4 tsp. vanilla
 
Marinate the raisins in cognac 8 hours. Mix the cream cheese, sugar, and flour together until fluffy. Add the remaining ingredients except the raisins and mis well. Add the raisins, mix, and chill.

SAVORY HAMANTASCH
Source: From the archives of "New Jewish Cuisine" on the Jewish Television Network.

Stuffing:
    Olive oil
    2 tablespoons chopped garlic
    1 cup sliced onions
    1/2 cup red bell peppers, diced medium
    1/2 cup green bell peppers, diced medium
    2 small zucchini, diced medium
    Salt
    Pepper
    1/2 cup pitted olives
    1/3 cup fresh herbs
    2 eggs
    1/2 cup pot cheese
    1/2 cup farmers cheese
    1/2 cup grated havarti cheese
Directions:
In a large sauté pan add the olive oil, garlic, onions, peppers and zucchini. Sauté until onions are translucent. Add salt, pepper, olives and fresh herbs. Stir well. Remove from the fire. Place in a large bowl and fold in the eggs and cheeses. Adjust seasonings. Set aside and allow to cool.
Dough:
    2 packages dry yeast
    1/2 cup warm water
    2 tablespoons honey, divided
    1 1/2 cups cool water
    2 teaspoons salt
    4 tablespoons olive oil
    6 cups flour
Directions:
In a small bowl combine the yeast, warm water and 1 tablespoon of the honey. Set aside and allow to proof (approximately 3 - 4 minutes). In another small bowl mix the remaining honey with the cool water, salt and oil. In a food processor put in all the flour. While the machine is on add the cool water mix, then the warm water mix. Process until the dough pulls away from the sides of the bowl.
Remove to a large, well-oiled bowl. Cover with plastic wrap or a damp towel. Let rise until doubled in volume in a warm area. Punch down dough. Roll out to approximately two 10" circles. Fill each with stuffing and pinch into triangles. Brush with olive oil. Bake at 450F on cookie sheets that have been sprinkled with corn meal to prevent sticking.
Optional Cookie Filling:
    2 ounces light brown sugar
    1/2 teaspoon sugar
    4 ounces orange juice
    1 ounce bourbon
    1 ounce honey
    5 ounce assorted dried fruits; small diced
    (sun-dried cherries, sun-dried blueberries,
    raisins, apples, apricots, etc.)
Directions:
In a small saucepot combine all ingredients. Cook until dry fruit is softened and mixture is syrupy. Set aside to cool. When mixture has cooled, place in food processor and pulse to rough chop. Fill into small rounds of cookie dough.
YIELDS: 2 large Hamantasch, enough for 4