Recipe - Hamentashenpie Crust Dough

2 Eggs
One half cup Oil
Three fourths cup Sugar
One half teaspoon Baking powder
One fourth cup Orange juice
1 Grated orange rind
2 One half Tp 3 cups flour

FILLINGS
1 pound Prepared mohn filling;
(poppy seed) or
1 pound Lekvar; (apple or prune
butter) or
Strawberry or apricot
preserves

Mix all well. Add flour as necessary to make smooth elastic dough. Divide
dough and roll out on floured surface to about 1/8" thick. Use a round
cookie cutter or glass to cut out a 3" circle. Fill with One half 2/3 teaspoon
of filling in middle of circle.

TO SHAPE: Lift up right and left sides, pinch together.Bring bottom flap up
to center to meet 2 sides. Pinch edges together. Place on greased cookie
sheet 1" apart. Bake in preheated 350* oven for 20 minutes.

FILLINGS: 1 pound prepared mohn filling (poppy seed) or 1 pound lekvar
(apple or prune butter) or strawberry or apricot preserves

Posted to JEWISHFOOD digest Volume 98 #015 by "Aliza Blizinsky"
alizab@hotmail.com on Jan 08, 1998