Wednesday, March 7, 2012

Homentaschen Recipe Hunting


Happy Purim!  

This year the hunt for the perfect homentaschen recipe continues.  Ever on, ever long, ever perplexing...where is that perfect pastry that bends and pinches itself perfectly into a triangle shape, holds its delicious filling, stays moist for enough days to bake ahead of time and send away?  This one was absolutely delicious, and I highly recommend it.  Can I declare my quest complete?  I don't think so, I'm not sure I'll ever be content, but these are far worth a try.  This is last year's effort LINK.  Do you have another recipe to share?


My Mom tells me that my Grandma used to make them with a yeast dough...so that's in the cards for Purim 2013...stand by.
Homentaschen Recipe (based off a recipe from NotDerbyPie.com)
The trick here is to roll out the dough as thin as possible! About 1/8 of an inch.  Just enough to still hold the jam filling!

Ingredients:
2/3 cup butter (best if you use room temperature)
1/2 cup sugar
1 egg
1 tsp. vanilla
1 tsp. orange or lemon zest
1 tablespoon orange juice
1 tsp. baking powder
1/2 tsp. salt
2 1/2 cups flour

For the Filling:
A jar of jam or jelly



Cream together the butter and sugar.



Grate in the orange zest.

Beat in the eggs as well as the orange juice.



Add in the flour salt and baking soda (it's best of you mix these three dry ingredients together first in a separate bowl) mixture and mix until smooth.
Form the dough together into a ball, if it's too wet add more flour, too dry add a few drops more orange juice.
Wrap in plastic and place in the refrigerator for about 30-45 minutes.
Flour your surface and cut out circles with a cookie cutter.  Drop a teaspoon full of jam or jelly in the center of each circle.  Then pinch the edges together to form a triangle and use water or orange juice to help wet the dough to make sure the corners stick.




Bake at 375F for 10-15 minutes until the edges just brown.






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