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Apricot Hamantaschen
Apricot Hamantaschen
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Prep Time:
90 minutes
Cook Time:
12 minutes
Total Time:
102 minutes
Indulge in Apricot Hamantaschen - irresistible fruit-filled cookies perfect for Purim celebrations!
Ingredients:
  • For the apricot filling:
  • 1-1/4 cups (7 ounces) dried apricots, preferably Turkish
  • For the dough:
  • 2 cups (262 grams) all-purpose flour
  • 3/4 cup (156 grams) sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter or margarine, chilled
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon finely grated orange zest
  • 1 large egg, lightly beaten
Instructions:
  • To make the filling, simmer apricots in a saucepan with enough water to cover until tender, about 10 to 15 minutes. Transfer cooked apricots to a food processor, adding honey and 1 tablespoon of reserved water. Puree until smooth, adding more water if needed. Chill the filling in a container covered with plastic wrap for at least overnight before using.
  • Prepare the dough: Place a large sheet of plastic wrap on the counter. In a large bowl, combine flour, sugar, baking powder, and salt. Grate chilled margarine or butter into the bowl using a box grater. Add lemon and orange zest. Incorporate butter into the flour with a pastry cutter or fingertips until mixture resembles coarse cornmeal. Mix in the egg and knead for 1 to 2 minutes until smooth. Shape dough into a flat rectangle, wrap tightly in plastic, and chill in the refrigerator overnight or up to three days.
  • Preheat the oven to 400°F and place racks in the upper and lower thirds of the oven.
  • Line 2 baking sheets with parchment paper or silicone baking mats. Allow the dough to sit at room temperature for 10 minutes after taking it out of the refrigerator.
  • Prepare and roll out the dough: Lightly flour your countertop. Cut the dough in half; place one half in the refrigerator. Dust both sides of the dough lightly with flour and roll out to 1/8-inch thickness. Brush off excess flour. Using a 3-inch cutter, cut out rounds and place them on baking sheets. Chill the first sheet while working on the second one. Save and refrigerate any dough scraps. Repeat with the other half of the dough and reroll scraps to make additional rounds (approximately 26 to 36 total).
  • Fill the cookies: Use a piping bag or a zip-top sandwich bag with a corner snipped off to transfer the chilled filling. Pipe a circle of filling (approximately 1 1/2 teaspoons) onto the center of each dough round, one baking sheet at a time. Any extra filling can be stored in the refrigerator for later use on toast or stirred into yogurt.
  • Shape the cookies: Fold one edge over, followed by the second edge to form a 60-degree angle. Continue by folding the third edge to create a triangle shape. Don't worry if the first few cookies are not perfect; you'll quickly improve with practice. Avoid pressing, pinching, or sealing the edges.
  • Bake the cookies: Place cookies 2 inches apart on 2 baking sheets. Bake at 350°F for 12 to 16 minutes, rotating the sheets halfway through, until edges are golden brown.
  • Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to cooling racks using a metal spatula. Enjoy the cookies warm or at room temperature. For the crispiest texture, consume them on the day they are baked, or store in a tightly covered container for up to three days.

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