Tip of the HAT (get it? Purim pun!) to Gale Gand for this spectacular hamentashen recipe.
It's like Gale has access to my gustatory archives and has corrected the sins of the many bad hamentashen I've eaten in my lifetime (hello, temple bake sale). Now if only she could erase the sins of the many ugly dresses I wore to many a bat mitzvah party.
While Purim might not start until this weekend, some of my lucky friends might be celebrating early...
Only change I would make to this recipe is to cut down a bit on the orange juice for the filling unless you don't mind cooking down the contents for a lot longer. Also I ended up with a ton of extra filling, (make sure to measure the apricots after they're chopped rather than before). So be prepared to see a bit of a repeat tomorrow, but hey, who doesn't love an apricot hamentashen?
Chag Semeach Purim!
Equipment:
2 1/2 to 3-inch round cookie cutter (I used a juice glass, works just as well).
Directions:
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 (watch carefully, these suckers burn fast) and let cool on favorite cookie rack of your choice.
Hamentaschen
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
- 1/2 orange, zest grated
Equipment:
2 1/2 to 3-inch round cookie cutter (I used a juice glass, works just as well).
Directions:
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 (watch carefully, these suckers burn fast) and let cool on favorite cookie rack of your choice.
hummies!
ReplyDeletethey look great ari!
Tasted AMAZING!!!!
ReplyDeleteEveryone at Sixth & I gives your hamantashen two thumbs up! Thanks for stopping by yesterday.
ReplyDeleteI'll add third and fourth thumbs up - these were divine. Thanks for a delectable mid-morning office snack!
ReplyDelete