Apricot Hamantashen

Apricot Hamantashen

This triangular filled pastry is traditionally served during the Jewish festival of Purim. It is named after Haman, the evil character who wore a three-cornered hat.

YIELDS

about 30 pastries

INGREDIENTS

Pastry

  • 1/2 cup plus 2 tablespoons C&H® Granulated Sugar
  • 3/4 cup (1 1/2 sticks) margarine
  • 1 1/2 teaspoons baking powder
  • 1 egg
  • 1 egg white
  • 1 1/2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour

Filling and Assembly

  • 1 cup dried apricots
  • 3/4 cup water
  • 1/2 cup C&H® Granulated Sugar

INSTRUCTIONS

Pastry

In large mixing bowl, combine sugar and margarine; beat until creamy. Add baking powder. Mix in egg, egg white and vanilla. Add flour and mix to moisten.

Cover and chill dough 1 hour, or until easy to handle.

Filling and Assembly

In medium saucepan, bring apricots, water and sugar to a boil. Simmer slowly, uncovered, 5 minutes.

Cool 1/2 hour. Purée mixture in blender or food processor.

Preheat oven to 350°F. Grease cookie sheets.

Roll out dough on floured surface to 1/4 inch thickness. Cut out 3-inch circles.

Spoon 1 tablespoon filling in center of each circle. Fold dough partially over filling in 3 places to form triangle. Pinch points to seal dough.

Bake 15 minutes on prepared cookie sheets.

QUICK TIP

Besides apricots, other popular fillings for Hamantashen are raspberry preserves or poppy seeds.