Hamantashen

• 2 1/4 teaspoons active dry yeast (1 package)
• 1/4 cup lukewarm milk
• 2 cups sifted all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 lb cold butter, cut in small dice
• 1/2 cup sour cream
• 2 eggs, well beaten
• 1/2 1/2 cup raspberry jam or 1/2 cup prune butter
• 1 egg yolk
• 1 tablespoon water

1. Dissolve yeast in milk. Let stand 10 minutes until frothy.
2. Meanwhile, put flour, sugar and salt into a food processor and pulse briefly to combine. Add butter and pulse several times, until mixture resembles peas.
3. Add yeast, sour cream and eggs and process just until mixture forms a ball. Turn out onto plastic wrap, wrap tightly, and refrigerate at least 2 hours, up to overnight.
4. Dust a work surface and rolling pin with flour. Roll dough to 1/4" thickness. Cut 4" circles with floured cookie cutter or rim of glass. Re-roll scraps and cut again.
5. Place about 2 tsp of filling on each circle, and fold to form triangles (there should be a gap exposing the filling). Carefully pinch each corner to seal.
6. Beat egg yolk and water in a small bowl. Arrange on greased cookie sheet or Silpat. Set in a warm place to rise one hour. Brush exposed pastry with egg wash. Bake in a preheated 350u0b0F oven for 20-30 minutes until edges are golden.

active dry yeast, milk, flour, sugar, salt, cold butter, sour cream, eggs, raspberry, egg yolk, water

Taken from www.food.com/recipe/hamantashen-333348 (may not work)