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Haman Taschen Recipe

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This recipe for Haman Taschen is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the dough:

1 1/2 cups sifted flour
1/2 tsp. salt
1/2 lb. butter (room temperature)
3 egg yolks
3 tbsp. white distilled vinegar
3 tbsp. cold water
1 cup sifted flour

For the apricot filling:

1 lb. dried apricots
3 cups water
3 cups sugar
Directions:
Directions:
For the dough: Combine the 1 1/2 cups flour, salt, and butter; rubbing the butter into the flour with your fingers. In a separate bowl, mix the egg yolks with a fork. Combine the eggs into the flour mixture. Add the vinegar and the water and combine. Add the one cup of flour, sifting in into the mixture. Blend well with a fork. Store, covered, in the refrigerator overnight.

For the apricot filling: Wash the apricots, add the water and cook over a low heat until very soft, adding more water if necessary. Add the sugar and heat, stirring constantly until the fruit comes to a boil. Cool, cover and store in refrigerator.

To complete the Haman Tashen: When ready to use, pinch off the dough the size of a walnut and roll on a floured surface into 2 1/2” rounds. Place a level teaspoon of the filling in the center. Pinch the sides together forming a closed triangle over the filling. Cut the pinched edges about 1/4" deep at 1/2" intervals to give a scalloped top when baked. Bake on an ungreased cookie sheet. Bake at 400º for 20 minutes or until browned.
Number Of Servings:
Number Of Servings:
20-30 turnovers
Personal Notes:
Personal Notes:
Haman Taschen is a famous Jewish cookie made by this great Italian cook!!! Josephine received great praise for these cookies, especially from her Jewish friends!

 

 

 

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