Apricot Hamantaschen
Apricot Hamantaschen
Last Purim I shared my chocolate Hamantaschen recipe (and I'll be making some this weekend since they were "ordered"). This year I'm sharing my apricot recipe. If you're unfamiliar with Hamantaschen, I'm sorry, they're buttery cookies that are filled. Traditionally they were filled with prune preserves, however as people's palettes have evolved, so have the creativity of the fillings. Apricot and raspberry can be found in most bakeries. The issue with bakery Hamantaschen is that they're very rarely baked fresh which makes them stale, compromising the texture. I use high quality ingredients. Add the lemon zest to the dough, because it'll make them "just right."
Equipment
- hand or stand mixer
- sift / sieve
- medium bowl https://amzn.to/3Ib9GDm **
- whisk
- parchment paper or silpats https://amzn.to/3VvFtqp **
- Rolling Pin https://amzn.to/47hCKUP **
- 3" cookie cutter or glass
- zester https://amzn.to/3SZVK4i **
- wire rack
Ingredients
Dough
- 8 tbs organic unsalted butter room temperature
- 3/4 cup organic raw cane sugar
- 1 large organic egg room temperature
- 1 tsp zest of organic lemon
- 1 tsp vanilla bean paste https://amzn.to/45Z4BHM **
- 2 cups organic unbleached all purpose flour plus more for dusting
- 1/2 tsp baking powder
- 1/2 tsp kosher salt https://amzn.to/3Sa6PAV **
Filling
- 20 tsp organic apricot preserves https://amzn.to/3PxEKBt **
Instructions
- Allow the butter and egg to come to room temperature.
- Place the butter and sugar in the bowl of a stand mixer or large bowl. Once it has come to room temperature, beat on medium for 5 minutes. Scrape down the bowl and beat again for 30 seconds. Add the egg and beat for 30 seconds. Add the vanilla bean paste and lemon zest and beat for 15 seconds.
- Sift the flour, baking powder and salt into a medium bowl. Whisk to combine.
- Add the flour mixture into the butter mixture in 1/3's. After each addition, mix until just barely combined. Don't over mix.
- Very lightly flour a clean surface, place the dough on it. Shape into a ball. Divide the dough into 2 pieces and form 2 discs. Wrap each disc in plastic wrap and refrigerate for a few hours or overnight.
Assembly
- Preheat oven to 350℉. Line 2 baking sheets with parchment paper or silpats.
- Working with one disc at a time, remove 1 from the fridge and let it sit on the counter for 15 minutes. Place the dough on a very lightly floured surface. Roll out the dough until it's ~1/8 inch thick. Using a little bit of flour if the dough sticks to the rolling pin. Don't worry if it cracks. It will smooth out once you re-roll.
- With a 3" cookie cutter or glass, cut out the dough. Scoop and place 1 tsp of preserves into the center of the dough (don't overfill). Make a triangle with the dough. Pinch the edges. Re-roll the remaining dough and cut out circles and fill. Continue with the other disc.
- Place the unbaked hamantashen in the fridge for at least 30 minutes to firm up. This is so they don't spread during baking.
- Bake for 12-15 minutes until very lightly golden around the edges. Rotate the pans 180° 1/2 way through the baking. Let them cool on the pans for 5 minutes and transfer to a wire rack to cool completely.
Notes
If you need to make another batch or don't have enough sheet pan real estate, make sure the sheet pans have cooled before you put additional uncooked cookies on them and be sure to refrigerate as well.
**Amazon affiliate- I may receive compensation. Â
You Might Also Like
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave a Reply