Apricot Hamentaschen (Hamentashen / Hamantaschen / Hamantashen)

This recipe is from pastry chef Gale Gand. These are a traditional Jewish/Israeli cookies associated with the holiday of Purim. These will keep 1 week in an airtight container. They also freeze well. Dough requires 30 minutes chilling time.

• Ready In: 42 mins
• Yields: 35 cookies

Ingredients

• Filling

• 2  cups  finely chopped  dried apricots
• 1 1⁄3 cups  orange juice
• 2⁄3 cup honey
• 1⁄2 orange, zest of, 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 or 3⁄4 cup  pareve margarine
• 2⁄3 cup sugar
• 1  egg
• 1  egg white
• 1⁄2 orange, zest of, grated

Directions

1. 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.
2. 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.
3. Preheat oven to 350°F.
4. 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.
5. Bake for 12 to 14 minutes.