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Hamantaschen with Apricot Filling
Ave. Rating is 5 (1 ratings) Add Your Comments and Ratings

Posted by:  

Great for Purim!

Serves: 24 cookies

Prep Time:
Cook Time:
Total Time:

Ashkenazi Parve Dessert
Purim

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Ingredients

For the dough:
3 cups flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup margarine
2 eggs
1/3 cup orange juice

For the filling:
1/2 pound dried apricots
1/4 cup apricot nectar
1 lemon peel, grated
1 teaspoon lemon juice
1/4 cup walnuts, finely chopped

Directions

  1. To make the dough: Mix half the dry dough ingredients in a food processor, then add half cup of margarine (cut into pieces) and mix coarsely.
  2. Add 1 egg and continue mixing until well blended.
  3. Slowly add orange juice while blending until dough becomes a consistent mass.
  4. Remove and form into a ball on a floured surface. Wrap and chill until ready to use.
  5. Prepare the rest of the dough with the remaining ingredients.
  6. To make the filling: Prepare the filling by mixing the ingredients (minus the walnuts) in a saucepan and cooking on high for 20 minutes. Add additional apricot nectar if necessary.
  7. Remove filling from heat, cool, then puree in food processor with nuts until well blended.
  8. Remove from heat and let cool.
  9. Makes filling for two dozen cookies;
  10. To make the cookies: Cut the dough into four sections (to make it easier to work with) and roll it out on a floured surface until it is very thin (about 1/8 inch thick).
  11. Cut circles with a large drinking glass and place 1 or two teaspoons of filling in the center of each circle. How much filling you use depends on how large your circles are. Be careful not to overfill your hamantaschen.
  12. Fold over three sides of the dough circle and pinch together three corners. You will end up with a triangular shape with an open center.
  13. Bake on a cookie sheet at 350 degrees (F) for 15 minutes until cookies turn golden brown.
  14. Cool and enjoy!

Reader Comments


Luca says...
Rating is 5

Yes, but it will take a little logner. If you have a gas oven the pilot light will keep it ideal. I have four of those big lightbulbs in my bathroom. Sometimes I put the dough in there and leave the lights on and the door closed. Works well. Another thing you might consider is fill your crock pot with water, turn it on to warn and hang the dough bowl into the water. Check it about every 30 minutes so as to not kill the yeast if it gets too hot.I make yogurt in there all the time like that.
Mar 31, 2014 (report abuse)


 

 

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