Apricot Hamantaschen Food

GREAT-GRANDMOTHER BUBBIE'S HAMANTASCHEN

Steps:

• Place prunes and apricots into a large pot filled with water and bring to a rolling boil over high heat. Cook the fruit uncovered, stirring occasionally, until the fruit is tender, about 15 minutes. Drain fruit in a colander and mash together in a bowl using a fork. Set aside.
• Preheat an oven to 350 degrees F (175 degrees C).
• Whisk eggs, 1 cup sugar, oil, lemon zest, and orange zest together in a bowl and set aside. Sift flour and baking powder together in a large bowl. Stir in the egg mixture, kneading with hands until the dough comes together. Roll out dough to about 1/4 inch in thickness on a lightly floured surface. Cut circles out using a cookie cutter or the rim of a drinking glass.
• Mix prune and apricot mixture, lemon juice, walnuts, and 1/3 cup sugar in a bowl. Place a tablespoon of the filling in the center of the cookie. Pinch the edges firmly together to create a triangle, leaving the center open to expose the filling. Repeat with the remaining cookies.
• Bake in the preheated oven until golden brown, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

APRICOT HAMANTASCHEN

Steps:

• Soak the apricots. Place the apricots in a medium bowl. Add boiling water to cover and set aside to soak for 1 hour.
• Mix the dough. Whisk together the flour and baking powder in a medium bowl. Whisk together the eggs, 1 cup of the sugar, and the lemon zest and orange zest in a large bowl, whisking until the sugar is dissolved and the mixture is creamy and foamy. Sift the flour mixture into the egg mixture, stirring together with a wooden spoon until combined and a dough forms. Wrap the dough in plastic wrap and refrigerate for 1 hour.
• Make the filling. Drain the apricots in a colander, stirring to eliminate the surface water, and then blot dry on paper towels. Transfer them to a chopping board or bowl and finely chop. Mix the apricots, walnuts if using, and the remaining 1/2 cup sugar in a medium bowl, stirring until well combined.
• Make the cookies. Preheat the oven to 350°F. Spray two baking sheets with nonstick cooking spray. Roll out the dough on a lightly floured board to 1/4-inch thickness. Cut out 3-inch circles (use a biscuit cutter). Place a generous spoonful of filling in the center of each circle, then fold up three sides so the cookie looks like a 3-cornered hat, pinching the dough edges together but leaving the center open as shown in the photo. Gather the dough scraps and reroll; cut and fill in the same way. Arrange the cookies on the prepared baking sheets and lightly brush with the egg wash, which will give them a nice color. Bake until the pastry is golden brown-20 to 25 minutes. Transfer the cookies from the baking sheets to wire racks to cool.

APRICOT HAMANTASCHEN

Steps:

• Combine the confectioners' sugar, flour and salt in the bowl of a food processor fitted with the metal blade. Process for 10-15 seconds to combine. Add the butter and pulse until the mixture resembles coarse meal. Add 2 of the egg yolks and pulse a few times, until the mixture is crumbly and pale yellow. Add 1 tablespoon of the water and pulse just until the dough starts to clump together. If the mixture seems dry, add the remaining tablespoon of water and pulse again. Dump the dough onto a lightly floured work surface and knead a few times into a smooth ball. Divide in half and pat into two 6-inch discs; wrap in plastic and refrigerate for 30 minutes.
• Preheat oven to 375°F and set racks in upper and lower thirds of oven. Line two baking sheets with parchment paper.
• In a small bowl, make an egg wash by mixing the remaining egg yolk with 1 teaspoon water. Set aside.
• Remove the dough from the refrigerator and place on a lightly floured work surface. Working with one disc of dough at a time, roll to ⅛-inch thick, turning and dusting with more flour as necessary so it doesn't stick. Using a cookie cutter or glass, cut out 3-inch circles and place about ½-inch apart on the prepared baking sheets. Re-roll and re-cut any excess dough. Brush the dough very lightly with the egg wash. Place a level teaspoon of apricot jam on the center of each cookie (do not overfill). Fold in the sides, slightly overlapping the filling, to form a triangle so that each side of the cookie has a corner that folds over and a corner that folds under -- this creates a pattern that looks pretty (but don't fuss too much over it). Pinch the corners together neatly so that they form a point. Slide the pans into the refrigerator for 20 minutes to chill.
• Bake for 12-15 minutes, turning the pans halfway through baking, until the cookies are lightly golden on top and just starting to brown in the corners. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
• Freezer-Friendly Instructions: The Dough can be Frozen for up to 3 Months: Shape the dough into 2 discs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the disks from the freezer, thaw the dough for 1 to 2 days in the fridge, and then proceed with recipe. To Freeze After Baking: Let the hamantaschen cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

APRICOT HAMANTASCHEN

Steps:

• Place the apricots in a medium bowl. Add boiling water to cover and set aside to soak for 1 hour.
• Whisk together the flour and baking powder in a medium bowl. Whisk together 2 of the eggs, 1 cup of the sugar, and the lemon zest and orange zest in a large bowl, whisking until the sugar is dissolved and the mixture is creamy and foamy. Sift the flour mixture into the egg mixture, stirring together with a wooden spoon until combined and a dough forms. Wrap the dough in plastic wrap and refrigerate for 1 hour.
• Drain the apricots in a colander, stirring to eliminate the surface water, and then blot dry on paper towels. Transfer them to a chopping board or bowl and finely chop. Mix the apricots, walnuts if using, and the remaining 1/2 cup sugar in a medium bowl, stirring until well combined.
• Preheat the oven to 350°F. Spray two baking sheets with nonstick cooking spray. Roll out the dough on a lightly floured board to 1/4-inch thickness. Cut out 3-inch circles (use a biscuit cutter). Place a generous spoonful of filling in the center of each circle, then fold up three sides so the cookie looks like a 3-cornered hat, pinching the dough edges together but leaving the center open as shown in the photo. Gather the dough scraps and reroll; cut and fill in the same way. Arrange the cookies on the prepared baking sheets.
• Mix the remaining 2 eggs with 6 Tbs. cool water, whisking until combined. Lightly brush the cookies with the egg wash, which will give them a nice color. Bake until the pastry is golden brown-20 to 25 minutes. Transfer the cookies from the baking sheets to wire racks to cool.

HAMANTASCHEN

Steps:

• Make the dough: Beat the butter, both sugars, the egg, milk, vanilla and maple extract (if using) with a mixer on medium-high speed. Add the flour, baking powder and salt and beat until fully incorporated.
• Divide the dough into thirds and wrap each portion tightly in plastic wrap. Refrigerate at least 4 hours or overnight.
• Form the hamantaschen: Position racks in the upper and lower thirds of the oven and preheat to 375˚ F. Roll out one piece of dough on a floured surface until 1/8 inch thick. Use the rim of a juice glass to cut out 3-inch circles. Repeat with the remaining dough.
• Spoon a teaspoon of the apricot preserves into the center of each circle of dough.
• Fold in the edges of the dough to form a triangle, pinching at the corners to keep the filling in but leaving the center filling slightly exposed.
• Bake the hamantaschen: Arrange the hamantaschen on 2 baking sheets (use nonstick pans or line the pans with parchment paper).
• Bake, rotating and switching the pans halfway through, until the hamantaschen are lightly browned, 8 to 10 minutes.
• Let cool a few minutes on the baking sheets, then remove to a wire rack and let cool completely.

APRICOT HAMANTASCHEN

Steps:

• Soak the apricots. Place the apricots in a medium bowl. Add boiling water to cover and set aside to soak for 1 hour.
• Make the filling. Drain the apricots in a colander, stirring to eliminate the surface water, and then blot dry on paper towels. Transfer them to a chopping board or bowl and finely chop. Mix the apricots, walnuts if using, and the remaining 1/2 cup sugar in a medium bowl, stirring until well combined.
• Mix the dough. Whisk together the flour and baking powder in a medium bowl. Whisk together the eggs, oil, 1 cup of the sugar, and the lemon zest and orange zest in a large bowl, whisking until the sugar is dissolved and the mixture is creamy and foamy. Sift the flour mixture into the egg mixture, stirring together with a wooden spoon until combined and a dough forms. Wrap the dough in plastic wrap and refrigerate for 1 hour.
• Make the cookies. Preheat the oven to 350°F. Spray two baking sheets with nonstick cooking spray. Roll out the dough on a lightly floured board to 1/4-inch thickness. Cut out 3-inch circles (use a biscuit cutter). Place a generous spoonful of filling in the center of each circle, then fold up three sides so the cookie looks like a 3-cornered hat, pinching the dough edges together but leaving the center open.Gather the dough scraps and reroll; cut and fill in the same way.
• Arrange the cookies on the prepared baking sheets and lightly brush with the egg wash, which will give them a nice color.
• Bake until the pastry is golden brown-20 to 25 minutes. Transfer the cookies from the baking sheets to wire racks to cool.

HAMANTASCHEN

Steps:

• Make the dough: Combine the flour, baking powder, salt, and lemon zest in a large bowl and mix them together with your hands until thoroughly combined. In a separate bowl, whisk the eggs, sugar, and oil together vigorously until thoroughly combined. Pour the egg mixture into the dry ingredients and mix them together with your hands for 10 to 15 seconds. Add the water and continue mixing with your hands until the dough comes together, another 30 seconds or so.
• Scrape the dough onto a floured surface, adding a little more f lour if the dough is too sticky. Use your hand to flatten the dough slightly into a thick disk, and wrap the disk very snugly in aluminum foil. Refrigerate until the dough is firmly set, about 3 hours.
• Make the apricot or prune filling: Combine all the filling ingredients in a medium saucepan and bring them to a boil over medium-high heat; reduce the heat and simmer for 5 minutes. Set the mixture aside until it is just cool enough to handle, then transfer it to the bowl of a food processor and process until smooth. Refrigerate the filling until it's completely cooled before using.
• Make the poppy-seed filling: Combine all the filling ingredients in a medium saucepan and bring to a boil over medium-high heat; reduce the heat and simmer until the mixture has reduced somewhat, 15 to 20 minutes. Set the mixture aside until it is just cool enough to handle, then transfer it to a food processor and process until the poppy seeds have broken down and are thoroughly incorporated, 5 to 6 minutes. Refrigerate the filling until it's completely cooled before using.
• Shape, fill, and bake the cookies: Remove the dough from the refrigerator (it will look and feel quite oily) and transfer it to a floured surface. Tear off a small piece of dough and roll it between your hands into a ball roughly the size of a Ping-Pong ball; use your hand to flatten the ball into a thick disk. Repeat with the remaining dough to make roughly 28 disks and hold them in the refrigerator. Then, pull one disk out at a time and place it onto a sheet of floured parchment paper. Fold the edge of the paper over the top of the disk, and use a tortilla press or rolling pin to flatten the dough until it's roughly doubled in width. Using the same sheet of parchment and adding flour as needed, repeat with the remaining dough pieces. Working with 1 flattened piece of dough at a time, dollop a heaping tablespoon of the filling of your choice in the center of the dough. Then gently fold 1 edge of the dough over the side (but not over the top) of the filling and press the edge slightly against the filling so it stays in place. Next, bring up a second edge the same way. Finally, bring up the third edge and pinch the 3 seams together, creating a triangular pastry with a little of the filling still exposed at the top. Transfer it to a 10-by-15-inch baking sheet that's lined with parchment paper and greased with oil or cooking spray (use a bench knife or a metal spatula to gently scrape the bottom of the filled cookie off the work surface, if necessary). Repeat with the remaining dough and filling. Cover the filled cookies with plastic wrap and refrigerate them for about 30 minutes.
• Preheat the oven to 350°F. Remove the plastic wrap and bake the cookies, rotating the tray halfway through baking, until golden brown, 10 to 15 minutes.