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For the Dough: 1. In a large bowl, whisk together the flour, sugar, baking powder, and salt. 2. Add the butter cubes and use your fingertips or a pastry cutter to work them into the flour mixture until it resembles coarse crumbs. 3. In a small bowl, whisk together the egg yolks and sour cream. 4. Add the wet ingredients to the dry ingredients and mix until a dough forms. Do not overmix. 5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
For the Prune Filling: 1. Pit and chop the prunes. 2. In a small saucepan, combine the prunes, brown sugar, cinnamon, nutmeg, and water. 3. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the prunes are soft and the mixture has thickened.
To Assemble the Hamantaschen: 1. Preheat oven to 350°F (175°C). 2. Line a baking sheet with parchment paper. 3. Divide the dough into 24 equal pieces. 4. Roll out each piece of dough into a circle about 4-5 inches in diameter. 5. Place a spoonful of prune filling in the center of each circle. 6. Fold up the three corners of the circle to form a triangle, pinching the edges to seal. 7. Place the hamantaschen on the prepared baking sheet. 8. Bake for 15-18 minutes, or until golden brown.
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