Hamantaschen are cookies, traditionally filled with poppy seeds, eaten for Purim. I hate poppy seeds, and since I was the one making them, I made an apricot (also a popular flavor) filling. If you don’t want to make a filling, just use store-bought preserves. Anyway, they’re in the shape of a triangle, which symbolizes (the Purim bad guy) Haman’s triangular hat or his triangular ears. Hey, I’m just passing along the info…I didn’t make it up.
Anyway, this was a near disaster, and two recipes in the making. The first one I tried was a pareve (non-dairy/non-meat) recipe. Looking at the recipe [1], I thought it was missing some wet ingredients (orange juice or oil perhaps), but then again, who am I to second guess? I made the dough in the morning, stuck it in the fridge as the recipe says, went out for the day, then came home late afternoon to shape and bake the hamantaschen. The dough was so dry it just crumbled. Thinking I did something wrong, I tried the recipe again and ended up with the same result. So frustrating.
Back to the Internet, and I found this recipe. It’s just okay, not wow! or anything, probably because it reminds me too much of sugar cookie dough. And it’s heavy. The apricot filling is delicious though.
Filling Ingredients
1/4 lb. dried apricots
1/2 cup water
1/2 cup sugar
2 tablespoons water
Filling Preparation
Cover apricots with 1/2 cup water. Cook over low heat in covered pan for 15 minutes. Mash and add sugar while hot, then add 2 tablespoons water.
Dough Ingredients
1 cup sugar
1/3 cup oil
1/2 cup butter
3 eggs
4 cups flour
1/2 cup orange juice
3 tsp. baking powder
1 tsp. salt
Dough Preparation
Cream sugar, oil and margarine. Add eggs and juice and mix well. Blend with dry ingredients and roll into a ball. Refrigerate dough one hour.
Divide dough into four parts. Roll out each piece very thin (approximately 1/8 inch) on a floured board. With the rim of a cup or glass (depending on desired size) cut into the dough to make circles. Place 1/2 to 2/3 teaspoon of filling in the middle of each circle. With your finger, put water around rim of circle.
To shape into triangle, lift up right and left sides, leaving the bottom side down, and bring both sides to meet at center, above the filling. Lift bottom side up to center to meet other two sides.
Preheat oven to 350 degrees. Place on greased cookie sheet. Bake at 350 degrees for approximately 20 minutes.
Yields 4 dozen Hamantaschen.
Original hamantaschen recipe from Jewish Recipes [2]. I altered it slightly.
Apricot filling recipe from jewishfood-list.com [3].