Apricot Hamantaschen Apricot Pocket Cookies Recipes

APRICOT HAMANTASCHEN (APRICOT POCKET COOKIES)

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 eggs, 1 cup of the sugar, lemon zest and orange zest in a large bowl, whisking until the sugar is dissolved and the mixture is creamy and foamy. Stir the almond meal 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 2 hours.
• 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 1/4 cup sugar in a medium bowl, stirring until well combined.
• Make the cookies. Preheat the oven to 350°F. Pinch off walnut-size pieces of dough, roll into balls, and arrange on a parchment-lined baking sheet, pressing a hollow into the center of each with your thumb. Fill the hollows generously with the apricot filling and bake for 12 to 15 minutes or until golden. Transfer the cookies from the baking sheet to wire racks to cool. (Chill any remaining filling up to 3 days or freeze up to 1 month.)

APRICOT HAMANTASCHEN

Steps:

• Preheat the oven: Preheat the oven to 400°F and position racks in the upper and lower thirds of the oven.
• Prepare the baking sheets and remove dough from fridge: Line 2 baking sheets with parchment paper or silicone baking mats. Take the dough out of the refrigerator and let it come to temperature for 10 minutes.
• Bake the cookies: Arrange the cookies so they are about 2 inches apart (they should all fit on 2 baking sheets). Bake and set your timer for 6 minutes. When the timer goes off, rotate the sheets front to back and top to bottom. Reset the timer and bake the cookies for an additional 5 to 10 minutes, or until the edges are golden brown. Total baking time will be 12 to 16 minutes.

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.

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.
• 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.