Title: Mohn Hamantashen
Categories: Jewish Blank
Yield: 1 Batch

PASTRY
2	c	Flour
1	c	Butter
1/2	lb	Cream cheese
MOHN FILLING
1/2	c	Poppy seeds
1	c	Walnuts (chopped fine)
1	c	Raisins (chopped fine)
8	oz	Honey

Sift the flour. Cream the butter and cream cheese until well blended. Gradually add the flour, mixing and make a ball of dough. Refrigerate overnight.

Combine the mohn filling ingredients. It may take a little more, or a little less, than about 8 oz of honey; use enough to hold the mixture together.

Roll out the dough (not too thin) and cut into 3-inch squares. Fill each square with about 1 T of mohn and fold the dough square over to make a triangle. Bake on a greased pan at 350 degrees F. until golden brown, about 20 minutes.

NOTES:

* A triangular filled pastry -- Hamantashen are a triangular pastry, traditionally eaten during the Jewish Holiday of Purim. Purim celebrates the failure of the evil Haman in his attempt to exterminate the Jews; Haman wore a three-cornered hat. Yield: Makes a bunch.

: Difficulty: easy. : Time: 1 hour preparation (in two 1/2 hour pieces), 20 minutes baking. : Precision: measure the pastry ingredients carefully.

: Alan M. Marcum : Sun Microsystems, Mountain View, California : sun!nescorna!marcum

: Copyright (C) 1986 USENET Community Trust

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