Khomentashen – Traditional Jewish Holiday Cookies – Detailed cooking recipe. Share with friends: 
Time: 1 hour. Difficulty: easy Quantity: 36 cookies In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 tbsp. wheat flour
- 2 tsp baking powder
- 1/4 tsp coarse salt
- 2/3 Art. vegetable oil
- 2 eggs of category CO plus 1 yolk
- 1 tbsp. Sahara
- Zest of 1 lemon
- Juice 1/2 Lemon
- 1/2 orange juice
- 2 tbsp. l brandy
- Raspberry or apricot jam or poppy seed filling (see recipe below) as filling
- 1 lightly beaten egg
Poppy filling:
- 1/2 tbsp. raisins
- 3/4 Art. fresh poppy seeds
- 1/2 tbsp. milk
- 4 – 5 tbsp. l Sahara
- A pinch of salt
- 1/4 Art. honey
- 1 tsp lemon zest plus 1/2 tsp juice
- 1 lightly beaten egg
Recipes with similar ingredients: flour, poppy seeds, raisins, honey, lemon juice, brandy, raspberry jam, apricot jam, eggs, milk
Recipe preparation:
- In a medium-sized bowl, combine flour, baking powder, and salt. AT in a large bowl, beat butter, eggs, egg yolk, sugar, zest, both juice and brandy until smooth. Gradually enter flour mixture until you get sticky dough. Wrap it in cling film to form a disc and refrigerate overnight.
- Before baking, preheat the oven to 190 ° C. Work with the fourth part of the test, keep the rest in the refrigerator. Roll out the dough with a little flour surfaces to a thickness of at least 0.5 cm. Cut circles from the dough (or other bizarre figures) with a diameter of 6-8 cm. using cookie cutters. Put a spoon of filling in the center of each circle. (about a teaspoon per cookie), and then lift one edge up. Wrap and pinch the second and third edges to make triangle. The filling should look a little above. If you make unconventional cookies, rely on your imagination: tubules, squares, small cookies or even flat with a filling in the squeezed indentation in the center.
- Put cookies on parchment paper on a baking sheet, grease with a little beaten egg to make the cookie glisten, and bake until it is well browned, 10-15 minutes. room temperature in an airtight container, but use in for at most 3-4 days. Culinary Tips: Can Use other types of filling, such as apricots, raspberries, plums with chopped nuts, etc. Personally, I’m going for the next batch use some English filling for apple pie, raisins and almonds, and sprinkle them with rum, or give a little bite with mousse. An unconventional option, but you can offer it to those who do not adheres to Judaism. Poppy filling: poppy after opening quickly becomes rancid. mix all ingredients except lemon zest, juice and beat eggs in a saucepan and simmer over medium heat until thickened, 10-15 minutes Stir frequently. Add the zest and juice. Take a little filling and mix with a beaten egg. Repeat and then mix the egg mixture with the filling in the pan. Let cool in overnight. It turns out enough filling to cook 30 PC. Homenashen cookies.
