Ingredients: |
Ingredients: DOUGH
1 package yeast
1¼ cups lukewarm water
½ c sugar plus 1 TB
1 tsp salt
1 stick butter
2 eggs
4½-5 cups flour
PIERSCHKA FILLING
1 bunch of beets, scrubbed and boiled
1 cup walnuts
lemon juice, to taste
¼ cup sugar
salt, pinch
PIERSCHKA "MARINADE"
1 cup honey
½ cup water
2 TB poppy seeds
juice and zest of 1 lemon
HAMENTASCHEN FILLING
1 cup of poppy seeds, soaked, boiled, drained
2-3 TB reserved liquid from poppy seeds
1 cup walnuts
2 tsp vanilla extract
¼ cup sugar
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Directions: |
Directions:DOUGH
Dissolve yeast in water with 1 TB sugar. Proof for 10 minutes until bubbly.
Cream butter, eggs and salt.
Add proofed yeast.
Add flour and mix and knead until smooth and moist, but not sticky.
Cover and allow dough to rise until doubled. Roll out thin.
PIERSCHKA FILLING and MARINADE
Process beets, walnuts, sugar, salt and lemon juice in a food processor until smooth.
Roll out dough strips to 3" x 7". Place a spoon of filling at one end of each strip and fold into triangle like a turnover.
Egg wash on top with an egg beaten with 1 TB of water or milk.
Bake on a cookie sheet at 350º F for 30-40 minutes until golden brown.
Heat honey, water, 2 TB poppy seeds, lemon zest and juice
Put Pierschkas into a glass jar while still warm from the overn. Pour marinade over the Pierschkas and let it soak in.
HAMENTASCHEN FILLING
Soak, boil and drain the cup of poppy seeds. Combine with walnuts, vanilla, ¼ cup sugar and 2-3 TB of reserved poppy seed liquid. Grind in a food processor. Roll out dough and cut into circles. Place a spoon of fililng in the center of each circle and pinch into a triangular shape. Use water to "glue" the dough together. No egg wash for these. Bake at 375º F for 12-20 minutes or until golden brown. Do not overbake. |
This recipe for Bubby Hinda Rivka's Piershkas and Hamentaschen is from