Hamantaschen

Use a yeast dough or a strudel dough and fill it with poppy seeds, fruits or chocolate cream. Sift flour and baking powder together, put in a suitable bowl with sugar and salt. Put the soft light butter in flakes on top. Mix the ingredients into crumbles with your hands. Add eggs and vanilla extract, stir into the crumble. Again, knead with your hands until you have a smooth dough. If necessary, add a little milk. Rest the dough in the refrigerator for half an hour. Divide the dough, whether strudel or yeast dough, into two halves. Roll out one half thinly, keep the other half chilled. Cut triangles from the rolled out dough or cut out circles with a glass. Cover the dough pieces with filling, fold in half. Press edges together well with a fork, and brush each piece with egg yolk. Place on a greased baking sheet. Adjust the oven temperature to the type of dough, bake for about 20 minutes until the hamantaschen have turned golden yellow. Roll out the second half of the dough and make hamantaschen for the second baking sheet. Mix butter, poppy seeds, nuts and raisins, put in a saucepan, pour the honey milk over it, stir, thicken leisurely. Season with lemon peel.

Soak the plums for one day or one night. Soak them in soft water. Cool, remove the seeds and cut into small pieces, if necessary press with a fork to a puree.

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