Hamantashen - cooking recipe

Ingredients

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

Preparation

Dissolve yeast in milk. Let stand 10 minutes until frothy.
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.
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.
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.
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.
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 350\u00b0F oven for 20-30 minutes until edges are golden.