Oznei Haman with Cream Cheese Dough


Oznei Haman

1 cup sugar

1 cup butter/margarine softened

90 g (3 oz) cream cheese (Use Tofutti cream cheese for parev oznei haman)

1 teaspoon vanilla

1 egg

2½-3 cups flour

¼ teaspoon salt

Fillings of your choice.

How to do it 

Wrap the dough and refrigerate

1. In your mixer, cream the sugar and the butter/margarine and then add the cream cheese and mix well till fluffy. Add the vanilla and the egg and beat well. On slow speed, add the flour and salt and mix well. The dough will be quite sticky. Pat it out onto a large piece of plastic wrap so it’s about 3 cm (1 inch) deep, wrap it and refrigerate it for about 1 hour. This will cool and set the dough and make it easier to handle.

2. Pre-heat your oven to 190°C (375°F).

3. Flour a clean surface and flour a rolling pin and take a chunk of the dough and begin rolling it out to about 3-4mm (1/8 inch) thickness, making sure not to roll the dough too thin. The dough is quite soft, so after each couple of rolls, lift it, flour the surface and turn it over to ensure it doesn’t stick. Cut 6 cm (2½ inch) rounds with a cutter.

Roll out dough and cut circles

4. Spoon about ½ teaspoon of filling onto each round and pinch three corners to shape the triangle. Make sure that you only leave a very small opening as during the baking, the dough will relax and open more. Make sure the corners are pinched closed well. (I do reuse the leftover bits of dough – the dough is soft enough that it doesn’t matter and doesn’t toughen up when worked on more than once).

First make one pinch to start the triangle

5. Bake for 7-10 minutes, until the edges start getting lightly browned, turning the tray around in the middle if your oven doesn’t bake evenly. Cool completely before storing to ensure the chocolate or other filling hardens a little.

Makes about 75

Then pinch the other two corners, covering most of the filling


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