By Lynn Teichman of Sarasota, Florida
Make these at Purim - when they're hamantaschen...
Or at Sukkot...or shape them as calzone... or any type of dough pocket...they're delicious as is...or dunk them into a spicy marinara sauce. . .
1 package Red Star Platinum Yeast
1/2-cup warm water
2 Tablespoons honey
1 1/2 cups cool or room temperature water
2 teaspoons salt
4 Tablespoons olive oil
6 cups bread flour
(You can also use half whole wheat and half white bread flour)
2 Tablespoons chopped garlic
1 cup sliced onions
1 cup diced pepper
1/2 cup pitted olives
1/2-cup fresh herbs (your choice)
1-cup ricotta cheese
1/4-cup Parmesan cheese
Combine filling ingredients and spoon into dough
Mix yeast with warm water and 1 tsp. honey until bubbly!
Mix remaining ingredients in food processor
Let rise until doubled Assembling:
Mix 1 egg with 1 teaspoon of water
Roll out to desired thickness
Fill dough then brush w/olive oil and bake!
Folding for Purim hamantaschen...
Roll out dough into any size circle you would like...
a little thinner than ¼"
Brush lightly with egg that had been mixed with 1 tsp. water
place spoonful of filling in center
Fold in sides to form a triangle
pinch and brush lightly again with egg mixture
Any time of year...
Roll out dough into any shape you wish
square, circle, anything!
Brush lightly with egg mixture,
Place spoonful of filling on one side of dough -
Fold the unfilled side of dough over onto the filled side,
match up edges - crimp or pinch the edges
(Use a fork to seal it tight if you'd like)
Bake at 450 for 15 to 20 minutes
Recipe: Kosher, parve