Jewish homentash

Festive Jewish dish. Translated from Hebrew - Haman 's ears . Tender shortbread dough with nut filling will appeal to you and your children. Delicious and healthy pastries for tea.

Orsik

The author of the recipe

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Composition / ingredients

Servings:

Flour (a little more on the subpile)

300

Butter

150

Lemon zest

Sugar

Salt

Baking powder

Vanillin

to taste

Chicken eggs

Dates

150

Dried apricots

150

Prunes

150

Walnuts

100

Powdered sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 7 g

Fats 24 % 17 g

Carbohydrates 67 % 48 g

357 kcal

GI: 30 / 0 / 70

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Prepare the baking ingredients.
Step 2:
Put all the ingredients for the dough into the mixing bowl.
Step 3:
Cook in the "Blender" mode, speed - 4, time - 1 minute.
Step 4:
Roll the dough into a ball and place in the refrigerator for 40 minutes.
Step 5:
Divide the dough into 15 portions, roll the balls, roll them in flour and refrigerate for another 10 minutes.
Step 6:
Put all the ingredients for the filling into the mixing bowl (check for bones!).
Step 7:
Chop the filling in the "Blender" mode, speed - 5, time - 30 seconds.
Step 8:
Dust the table with flour and roll out each ball of dough into a layer 3-4 mm thick, put the filling and form triangles with an open middle.
Step 9:
Put the blanks for the homentash on a baking sheet.
Step 10:
Bake the homentash in a preheated 200C oven for 30 minutes. Check the readiness.
Step 11:
Transfer the baked sweets to a flat dish, sprinkle with powdered sugar and serve as a hot snack.