Recipe courtesy of Gale Gand
Hamentaschen
- Level: Intermediate
- Yield: 35 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 35 servings
- Calories
- 129
- Total Fat
- 4
- Saturated Fat
- 3
- Carbohydrates
- 22
- Dietary Fiber
- 1
- Sugar
- 14
- Protein
- 2
- Cholesterol
- 15
- Sodium
- 37
- Total: 1 hr 59 min
- Prep: 45 min
- Inactive: 1 hr
- Cook: 14 min
Ingredients
Filling:
2 cups finely chopped dried apricots
1 1/3 cups orange juice
2/3 cup honey
1/2 orange, zest grated
Dough:
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup cold unsalted butter
2/3 cup sugar
1 egg
1 egg white
Directions
Special equipment:
2 1/2 to 3-inch round cookie cutter- 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.
- 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.
- Preheat oven to 350 degrees F.
- 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.
- Bake for 12 to 14 minutes.