Ingredients
-
-
2
-
1 1/3
-
2/3
-
1/2
-
-
2 2/3
-
1 1/2
-
1/4
-
3/4
-
2/3
-
1
-
1
-
1/2
-
Directions
Apricot Hamentaschen (Hamentashen / Hamantaschen / Hamantashen), 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 , 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
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Steps
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1
Done
|
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
Done
|
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
Done
|
Preheat Oven to 350f. |
|
4
Done
|
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
Done
|
Bake For 12 to 14 Minutes. |
