Apricot Hamentaschen (Hamentashen / Hamantaschen / Hamantashen) |
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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 8 |
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This recipe is from pastry chef Gale Gand. These are a traditional Jewish/Israeli cookies associated with the holiday of Purim. These will keep 1 week in an airtight container. They also freeze well. Dough requires 30 minutes chilling time. Ingredients:
2 cups finely chopped dried apricots |
1 1/3 cups orange juice |
2/3 cup honey |
1/2 orange, zest of, grated |
2 2/3 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
3/4 cup cold unsalted butter or 3/4 cup pareve margarine |
2/3 cup sugar |
1 egg |
1 egg white |
1/2 orange, zest of, grated |
Directions:
1. To make the Filling: Place the ingredients in a saucepan and bring to a boil. Reduce heat and simmer for about 15 minutes or until soft and the liquid is absorbed. Add water, if needed. Let cool.
2. To make the Dough: Combine the flour, baking powder and salt in a food processor. Add the butter and pulse. In a small bowl, mix together the sugar, egg, egg white, and orange zest. Add it to the processor and pulse to mix, being careful not to over mix. Divide into 2 disks and chill 30 minutes.
3. Preheat oven to 350°F.
4. Roll out the dough on a floured work surface to 1/4-inch thick. Cut out 2 1/2 to 3-inch disks. (You can re-roll the scrapes to make more disks.) Place a disk of dough down and place 1 teaspoon of filling in the center. Pinch the disk in 3 places to form a triangular shape with the filling still showing in the center. They will look like 3 cornered hats. Place 2 inches apart on baking sheets. Continue until all the disks are made.
5. Bake for 12 to 14 minutes.
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