APRICOT HAMANTASCHEN
These hamantaschen, or hat-shaped Purim cookies, are like glistening little fruit pies in cookie form.
Provided by Jennifer Segal
Categories Desserts
Time 45m
Yield 30 cookies
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 cookie, Calories 128, Fat 7g, Carbohydrate 16g, Protein 1g, SaturatedFat 4g, Sugar 7g, Fiber 0g, Sodium 63mg, Cholesterol 35mg
APRICOT HAMANTASCHEN
Triangular -shaped butter pastries are filled with an apricot mixture for the perfect Purim treat.
Provided by Nicole Beale
Categories Desserts
Time 50m
Number Of Ingredients 9
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.
APRICOT HAMANTASCHEN
These filled pastries, tri-cornered to mimic Haman's hat and served during Purim celebrations, are commonly filled with prunes or poppy seeds, but apricot filling is the author's favorite. This recipe is excerpted from The New Jewish Table. Read our review.
Provided by Ellen Kassoff Gray
Yield Yields about 30 cookies
Number Of Ingredients 8
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
When chef Michael Solomonov and his business partner Steve Cook develop recipes for their Philadelphia restaurants (including Zahav, Abe Fisher and K'Far), they often start by talking about their mothers. "Someone will say, 'Oh wait, my mom makes it like this. Let me get her recipe,' " Michael says. Steve's mom, Susan, provided the dough recipe for these hamantaschen - traditional triangular jam-filled cookies that show up on their menus for the Jewish holiday of Purim. It's a pretty classic recipe, with a few exceptions: Susan adds brown sugar and maple extract to her version. The resulting cookie is extra chewy, and perfectly sweet. -Francesca Cocchi for Food Network Magazine
Provided by Michael Solomonov
Categories dessert
Time 1h
Yield About 36 hamantaschen
Number Of Ingredients 11
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:
- 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.
Nutrition Facts : Calories 85 kcal, Carbohydrate 14 g, Cholesterol 12 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 59 mg, Sugar 8 g, Fat 3 g, ServingSize 26-36 cookies, UnsaturatedFat 0 g
THE BEST EVER CHERRY HAMENTASHEN
We eat hamentashen on the holiday Purim. They are triangle shaped cookies because Haman had a triangle shaped hat. My dad owns a bakery and is a baker my whole life. He makes these hamentashen every Purim. They are my favorite. When I was in college he always mailed me a box. Now I just make them myself. Hamentashen are traditionally filled with poppyseed filling or prune filling, but my Dad makes other flavors too. Cherry is my favorite, but you can also use apricot jam or use your imagination.
Provided by Caryn Gale
Categories Dessert
Time 1h15m
Yield 2-3 dozen, 12-18 serving(s)
Number Of Ingredients 10
Steps:
- Cream margarine in mixer bowl.
- Add sugar and beat till fluffy.
- Beat in egg, lemon peel, and vanilla.
- Add in flour and salt.
- Beat in water a few drops at a time until dough starts to come away from sides of bowl.
- Place dough in a 2-quart size bag and form into a flat disk.
- Refrigerate for a minimum of 2-3 hours and maximum of 2-3 days.
- Roll out dough flat about an 1/8-inch thickness on a lightly floured surface.
- Using a round cookie cutter or the top of a cup, cut out circles.
- Spoon 2 cherries and a little bit of filling onto the dough circles.
- To fold into the shape of a hamentashen (a triangle) use both thumbs and the two first fingers on each hand.
- Slide two fingers from left hand under left side and two fingers from right hand under right side and two thumbs under the bottom of circle.
- Bring all fingers (with dough) together to form a triangle and try to pinch close.
- Repeat this process with remaining circles and dough.
- Place on a cookie sheet lined with baking paper.
- Sprinkle a small amount of sugar on top of each one.
- Bake at 350°F for 12-15 minutes or just starting to turn pale golden.
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.
Provided by blucoat
Categories Dessert
Time 42m
Yield 35 cookies
Number Of Ingredients 12
Steps:
- 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.
- 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.
- Preheat oven to 350°F.
- 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.
- Bake for 12 to 14 minutes.
Nutrition Facts : Calories 128.8, Fat 4.2, SaturatedFat 2.6, Cholesterol 16.5, Sodium 37.6, Carbohydrate 22.1, Fiber 0.8, Sugar 13.9, Protein 1.6
GREAT-GRANDMOTHER BUBBIE'S HAMANTASCHEN
Brought over from Poland by my great-grandmother, these little fruit-filled cookies are traditional for the Jewish holiday Purim where they are put in gift baskets and given to all one's friends. We always make extra so there are some left over for us, they are the best! (The filling can be anything, for a shortcut, you can substitute any flavor of jam, but this is the original filling.)
Provided by Aliza Finley
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Time 2h50m
Yield 36
Number Of Ingredients 12
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.
Nutrition Facts : Calories 163 calories, Carbohydrate 28.9 g, Cholesterol 15.5 mg, Fat 4.7 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 34.4 mg, Sugar 15.4 g
APRICOT HAMANTASCHEN
Provided by Todd Gray
Categories Cookies Fruit Bake Kid-Friendly Purim Apricot Advance Prep Required Small Plates
Yield Makes about 30 cookies
Number Of Ingredients 9
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.
More about "apricot hamentaschen hamentashen hamantaschen hamantashen recipes"
APRICOT HAMANTASCHEN COOKIES RECIPE - UNCONVENTIONAL …
From unconventionalbaker.com
5/5 (3)Category CookiesCuisine DessertTotal Time 20 mins
- Place rice flour, maple syrup, vanilla, almond extract, salt and 5 tbsp sunflower seed butter into a food processor and process to combine. Add in another 5 tbsp sunflower seed butter and process again. Then add the remaining 3 tbsp and process (this helps the sun butter blend into the dough better than processing all at once). Add ⅓ cup water and process again. At this point you should have a very sticky, stretchy, pliable mixture, but one that can be lumped into a ball. If it seems a little dry still, add a bit more water and process again (I only used ⅓ cup of water with the sun butter for this recipe, but found other nut-butters required a slightly greater amount of water).
- Wet your hands a little and lump ½ of the dough into a ball, kneading it lightly. Flatten into a disk and place on a piece of parchment paper (if at this point the ball is cracked all around the edges, you’ll need to return it to the processor and add a bit more water and process again — that’s an indication the mixture is too dry. A bit of cracking is normal though). Cover with a second sheet of parchment paper and roll out into an ⅛” thickness. Cut out circles using a 2″ round cookie cutter (or a glass rim).
- Transfer the cookies onto the prepared cookie sheet. Place about 1 tsp apricot jam in the center of each circle. Then lift two edges of the circle up over the filling and pinch to seal a “corner”, then life the remaining side of the circle and pinch to seal the other 2 corners. Make sure you seal those corners well, as otherwise the cookies will open up as they bake. Touch up any cracks at this stage. 5. Repeat step 3 & 4 with the other half of the dough.
PALEO HAMANTASCHEN COOKIES : REFINED SUGAR-FREE, GAPS OPTION
From raiasrecipes.com
TRADITIONAL HAMANTASCHEN - COOKIES - KOSHER RECIPE
From chabad.org
APRICOT FILLING FOR COOKIES, PASTRIES & HAMANTASCHEN - APRICOT LEKVAR
From toriavey.com
BUTTERFLAKE BAKERY HAMANTASCHEN
From eid.co.jp
THE 100 BEST HAMANTASCHEN RECIPES OF ALL TIME - KOSHER.COM
From kosher.com
CLASSIC ‘LEKVAR’ (PRUNE BUTTER) HAMANTASCHEN - COOKIES - KOSHER …
From chabad.org
GLUTEN-FREE, LOW SUGAR HAMANTASCHEN RECIPE | THE NOSHER
From myjewishlearning.com
CLASSIC PAREVE HAMENTASHEN DOUGH - JAMIE GELLER
From jamiegeller.com
BEST HAMANTASCHEN RECIPE | THE NOSHER - MY JEWISH LEARNING
From myjewishlearning.com
PRUNE AND APRICOT HAMANTASCHEN RECIPE - TABLET MAGAZINE
From tabletmag.com
VEGAN HAMANTASCHEN RECIPE: 10 BEST HEALTH BENEFITS
From adrisrecipe.com
HAMANTASCHEN – SISTERS & SAFFITZ
From sistersandsaffitz.ca
REVIVING A YEASTED HAMANTASCHEN RECIPE NEARLY LOST TO THE SOVIET …
From jewishfoodsociety.org
APRICOT HAMANTASCHEN - DAIRY FREE RECIPES
From fooddiez.com
NATALIE PORTMAN’S VEGAN HAMANTASCHEN RECIPE
From graceandlightness.com
APRICOT HAMANTASCHEN RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HOMEMADE HAMANTASCHEN COOKIES - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
VEGAN APRICOT HAMANTASCHEN — 86 EATS
From 86eats.com
THE BEST HAMANTASCHEN RECIPES FROM FOOD NETWORK CHEFS
From foodnetwork.com
APRICOT HAMANTASCHEN - MOTHER WOULD KNOW
From motherwouldknow.com
HOW TO MAKE PERFECT HAMANTASCHEN - BAKING TUTORIAL
From toriavey.com
ZINGERMAN’S HAMANTASCHEN WITH APRICOT FILLING - KING ARTHUR BAKING
From kingarthurbaking.com
APRICOT FILLING FOR HAMANTASCHEN - THE WASHINGTON POST
From washingtonpost.com
7 HAMANTASCHEN RECIPES FOR PURIM | ALLRECIPES
From allrecipes.com
EARL GREY AND APRICOT HAMANTASCHEN RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
EARL GREY AND APRICOT HAMANTASCHEN – SISTERS & SAFFITZ
From sistersandsaffitz.ca
HOW TO MAKE HAMANTASCHEN FOR PURIM: HERE'S THE RECIPE
From tasteofhome.com
HAMANTASCHEN | RECIPE
From kosher.com
RECIPE FOR JEWISH HAMANTASCHEN COOKIES - THE SPRUCE EATS
From thespruceeats.com
HAMANTASCHEN RECIPE | SILK ROAD RECIPES
From silkroadrecipes.com
APRICOT FILLING FOR HAMANTASCHEN RECIPE - CREATE THE MOST …
From recipeshappy.com
APRICOT HAMANTASCHEN RECIPE - RECIPES.NET
From recipes.net
BEST HAMANTASCHEN RECIPE - THE STORIED RECIPE
From thestoriedrecipe.com
APRICOT OR PRUNE HAMANTASCHEN FILLING – KOSHER RECIPES | OU …
From oukosher.org
APRICOT HAMANTASCHEN RECIPE
From crecipe.com
VEGAN HAMANTASCHEN - VEGAN BAKING - ZARDYPLANTS
From zardyplants.com
EASY HAMANTASCHEN : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
APRICOT HAMANTASCHEN (APRICOT POCKET COOKIES) | BETTER HOMES
From bhg.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love