Friday, March 11, 2016

Traditional Prune Hamantaschen

Photo courtesy Marcy Goldman 









Moms are super beings. Ya, that's you, so pat yourself in the back! 

Moms have 2 jobs, they are breadwinners and bread-makers.... that's the society we live in. Why am I talking about this? Well... recently, my ex-mother-in-law criticized me and my priorities as a mother.



I cannot stress enough how important it is for mothers to do what is best for their well-being or growth, professionally or leisurely. Your kids will respect you and appreciate you for following your aspirations. There is a lot of  juggling to do as a mom, not everyone can relate, and many will judge you, that's human nature, and its ok. The important thing is that you pace and trust yourself throughout life. So amid the everyday bustle of cooking, cleaning, providing a roof for our kids, working,  paying the bills, following your passions/ working-out, celebrating holidays, attending PTAs, doing homework, giving to community, doing drop-offs and pick-ups, answering to texts, emails... or social media; remember, to take a pause, congratulate yourself and know you are one of the biggest superheroes of our times, and that the only reward you will ever truly need, is that of your child's unconditional love.
Purim is weeks away, the holiday my kids are so excited about.. from fun costumes, Mishloach Manots, and joyful family feasts, we simply can't wait! Here is Marcy Goldman's Prune Hamantaschen recipe, I've turned-to it for years that brought sweetness every Purim season. Wishing you all sweetness this time of year, remember to enjoy these traditional treats with a nice glass of milk... or wine ;)


TRADITIONAL PRUNE HAMANTASCHEN
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Makes 4-6 dozen pastries
Author: Marcy Goldman's Almost-Like-a-Bakery Traditional Hamantaschen & Prune Filling


INGREDIENTS



 INSTRUCTIONS
FOR THE DOUGH

1/2 cup vegetable shortening
1/2 cup (1 stick) unsalted butter
or margarine


1 1/4 cups sugar


3 eggs


1/4 cup orange juice or milk


1 1/2 teaspoons vanilla extract


1/2 teaspoon salt


2 1/2 teaspoons baking powder


4 cups flour



FOR THE EGG WASH


1 large egg plus 1 egg yolk


Pinch sugar


1 to 2 tablespoons milk or water



PRUNE FILLING

3/4 cup waters or orange juice

1/3 cup fresh lemon juice


2 cups pitted prunes

1 cup dark raisins


1/3 cup sugar


1/4 tsp ground cinnamon













1.  In a mixing bowl, cream the shortening, butter, and sugar together. Add the eggs and blend until smooth. Stir in the orange juice or milk, and the vanilla. 

2.  Fold in the flour, salt and baking powder and mix to make a firm but soft dough.

3. Transfer the dough to a lightly floured work surface and pat the dough into a smooth mass. Cover and allow to rest for 10 minutes.

4.  Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.

5.
 
Divide the dough into 2 or 3 flattened discs and work out with one portion at a time. Roll out the dough on a lightly floured board to a thickness of 1/8 inch. Any thicker will not work. 

6. Use a 3-inch round cookie cutter and cut as many rounds as possible. Brush the rounds with egg wash. Fill with a generous teaspoonful of the desired filling. Draw 3 sides together into the center of filling. You should now have a tri-cornered or triangular pastry. Repeat this process with the remaining dough and filling.

7. Brush the pastries with additional egg wash. If desired, sprinkle with regular or coarse sugar and bake in the center of the oven until golden brown. Anywhere from 15 to 25 minutes really, depending on your oven. (Do not let them get too brown.)
Cool on the baking sheets.

PRUNE FILLING


1. In a small saucepan over low heat, combine the water or OJ, lemon juice, prunes, raisins, sugar and cinnamon. Toss and stir fruit to soften the prunes and plump the raisins (about 8-10 minutes). Make sure the bottom doesn't stick and lower the heat when mixture boils. Remove from heat and let cool, 

2. Mix in the food processor until it becomes a thick puree adding more water or OJ a bit at a time to think out as needed.  taste the filling and add extra sugar, a tbsp at a time.  

NOTES

You can also make the dough ahead of time and refrigerate it, wrapped tightly in plastic.

 You can store your filling the refrigerator for up to 2 weeks or freeze for up to 6 months.