1 Jars Prepared prune filling 1/2 c Raisins; chop 1/2 c Nuts 1 tb Lemon juice 1 ds Nutmeg Blend thoroughly and use as filling for Hamantaschen -----
How To make Prune Filling 1 For Hamantaschen's Videos
Prune Filling no. 2 - Kitchen Cat
Get the App from Google Play: ★ Kitchen Cat ★ Prune Filling Recipe no. 2. A recipe from the KC Desserts collection. For this recipe you will need: ✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰ 2 tb : Lemon Juice Few Grains Salt 3/4 c : Thick Prune Pulp 1/2 c : Marshmallow Cream 1/3 c : Sugar
Prune filling
Making the filling for Vinaetarta.
Stopmotion - Hamantaschen recipe with poppy seed filling
Photography and concept - Nimrod Saunders Edited by Amir Kutigaro Published in WALLA! Recipe by LEHAMIM bakery
How to Make Hamantaschen Part 1: The Filling - Carla's Purim Hamantaschen
Carla explains the process of making the filling for hamantaschen.
A hamantash is a Jewish pastry eaten on the holiday Purim.
Carla's Purim Hamantaschen.
Prune and Apricot Hamantaschen
Prune and Apricot Hamantaschen is the perfect Hamantaschen recipe, with a dough that holds its shape as it bakes, without being too dry or brittle. It has the perfect consistency and flavor, and it’s filled with either stewed prunes or stewed apricots. This Hamantaschen recipe is one that you’re not going to want to miss!
As always, the tools you'll need and the exact ingredients with their precise measurements are listed right after my introduction in the video.
Perfect Recipe for Traditional Hamantaschen
Hamantashen Recipe
3 cups all purpose flour 2 1/2 tsp baking powder 1/4 tsp salt 1/3 cup vegetable oil 1/2 cup granulated sugar 1/2 cup honey 2 eggs 1 tablespoon lemon juice
Mix and sift flour, baking powder and salt. Put oil in a large bowl, beat in sugar, then honey, eggs and lemon juice. Stir in dry ingredients. Work into a soft dough. Turn out in a lightly floured board and roll out a 1/4” thick using a lightly floured rolling pin. Cut into circles using a 2 1/2” cookie cutter or a glass. Place a teaspoon of filling in center of each round. Pinch edges together over filling to make 3 cornered cake. Place on non-stick baking sheet and bake at 350° F for 15-16 minutes it until golden brown.
Makes three dozen.
For filling I use Simon Fischer prune butter, Solo brand cake and pastry filling. 1 can will fill one batch of dough.