The William Breman Jewish Heritage and Holocaust Museum.

Hamentaschen

Dairy / Pareve                                                                                                                                  
6 tablespoons butter or pareve margarine
1 cup sugar
1 large egg
2 cups plus 2 tablespoons flour
2 teaspoons baking powder
2 tablespoons milk or pareve soy milk
1 or 2 (12.5 oz) cans fruit filling

Cream butter or margarine with sugar.  Add egg and mix well.  Sift together flour and baking powder, add to butter.  Add milk, mix until dough forms.  Wrap dough in plastic, refrigerate until cold.  Roll out 1/3 of dough on lightly floured surface.  Use glass rim or cookie cutter to cut 3-inch circles.  Save scraps to roll again.  Place 1 teaspoon fruit filling in center of each circle.  Press up 2 sides in an inverted “V.” Pinch corners and press up remaining side, to form triangular pastry showing filling in middle. Repeat process with remainder of dough and filling.  Place on parchment lined cookie sheet without edges.  Refrigerate 30 minutes. 

Preheat oven to 375 degrees.  Bake 15 to 20 minutes until lightly browned, rotating sheets if necessary for even browning.  Cool on wire racks. 

Makes 12 to 24 servings. 

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