Serves 30
205 min
Apricot Hamantaschen
Recipe GLPR1c6904e1d11451
Traditional Jewish pastry cookies featuring a tender, lightly citrus-flavored dough shaped into three-cornered hats and filled with a sweet, finely chopped apricot and walnut mixture. These festive treats are brushed with egg wash before baking until golden brown, making them perfect for Purim celebrations or any occasion.
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Ingredients
4 cups dried apricots
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 large eggs
1 1/2 cups granulated sugar
1 teaspoon freshly grated lemon zest
1 teaspoon freshly grated orange zest
3/4 cup chopped walnuts
1 cup egg wash
Directions
Pour boiling water over the dried apricots in a medium bowl, ensuring they are fully submerged. Let them soak for 1 hour until softened.
In a medium bowl, whisk together the all-purpose flour and baking powder. Set aside.
In a large bowl, whisk together the eggs, 1 cup of the sugar, lemon zest, and orange zest. Whisk continuously until the sugar dissolves and the mixture becomes creamy and foamy.
Sift the flour mixture into the egg mixture and stir with a wooden spoon until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Drain the soaked apricots thoroughly in a colander, pressing gently to release surface water. Blot them dry with paper towels. Finely chop the apricots and transfer to a medium bowl.
Add the chopped walnuts and remaining 1/2 cup sugar to the apricots. Stir until well combined. This is your filling.
Preheat the oven to 350°F and spray two baking sheets with nonstick cooking spray.
On a lightly floured surface, roll out the chilled dough to a 1/4-inch thickness. Using a 3-inch biscuit cutter or round cookie cutter, cut out circles from the dough.
Place a generous spoonful of apricot filling in the center of each dough circle. Fold up three sides of the circle toward the center to form a three-cornered hat shape, pinching the edges together while leaving the center open to display the filling.
Gather the dough scraps, reroll, and cut and fill additional cookies using the same method until all dough and filling are used.
Arrange the filled hamantaschen on the prepared baking sheets. Lightly brush the entire surface of each cookie with egg wash for a golden finish.
Bake for 20 to 25 minutes, until the pastry is golden brown. Transfer the cookies to wire racks to cool completely.
