Hamantashen - Three Cornered Fruit Cakes

These are three cornered cakes made of either yeast dough or cookie dough. They are filled with poppy seed and honey mixture, or a nut-fruit variation

Yeast Dough:
1 package yeast
1-1/2 cups lukewarm water or milk
2 eggs
1/3 cup sugar
2 tsp salt
1/2 cup shortening
1 cup water
1 tsp vanilla
water
 Cookie Dough:
4 cups flour
1 tsp baking soda
1/2 tsp salt
4 eggs
1 cup honey 1/2 cup butter


Hamantashen Yeast Dough
Dissolve 1 package yeast in 1-1/2 cups lukewarm water or milk. Beat 2 eggs, add 1/3rd cup sugar, and 2 teaspoons salt. Combine 1/2 cup shortening with 1 cup water and 1 teaspoon vanilla. Make a well in center of sifted flour and stir in dissolved yeast mix, adding egg mixture. Forms a loose dough. Sift a little flour over top and cover. Chill overnight....

Hamentashen Cookie Dough
Sift 4 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt into mixing bowl. Make a well in the center and add 4 eggs, then 1 cup honey, then 1/c cup butter in that order. Mix thoroughly during adding. Form a dough thick enough to roll out adding flour if necessary.

Procedure:
Roll out dough on lightly floured breadboard to 1/4" thickness. Cut into 4" rounds. Preheat oven to 350 degrees. On each round of dough place a ball of filling (below) and bring edges together to form a triangle, pinching the seams together from the top down to the corners. Let rise at room temperature. Brush tops with diluted egg yoke. Bake 30 to 40 minutes at 350 degrees or till lightly brown.
Hamentashen Fillings
Fruit Filling
1/2 cup raisins and/or pitted prunes and/or dried apricots
1/2 cup bread crumbs
4 Tbls honey
dash of salt
lemon juice		 Poppyseed & Honey Filling
2 cups poppy seeds
1 cup water or milk
1/2 cup honey
1/4 cup sugar
1/8 tsp salt
2 eggs
1/2 cup finely chopped almonds or chopped pecans

Variaton:1/4 cup chopped nuts and 1/4 cup sweet currants.
Fruit Filling:
1/2 cup raisins and/or pitted prunes and/or dried apricots. Combine fruit(s) with 1/2 cup bread crumbs, 4 tablespoons honey, and a dash of salt and heat over boiling water until honey melts. Stir well. Remove from heat and cool. Thicken with more crumbs, thin with lemon juice.

Poppyseed and Honey Filling
Combine 2 cups poppy seed, 1 cup water or milk, 1/2 cup honey, 1/4 cup sugar, and 1/8 teaspoon salt in a saucepan. Cook over moderate heat until thick, stirring often. Cool. Add 2 eggs beating in thoroughly. Thicken over heat if necessary. Add 1/2 cup finely chopped almonds or pecans.



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