Apricot and chocolate hamantaschen |
For the dough:
(dough recipe adapted from Entree to Judaism: A Culinary Exploration of the Jewish Diaspora by Tina Wasserman)
- 1 stick (4 ounces) unsalted butter at room temperature
- 1/2 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- grated zest from 1/2 orange
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- confectioner's sugar
For the apricot filling:
(filling recipe from Gale Gand on foodnetwork.com)
- 2 cups finely chopped dried apricots
- 1-1/3 cups orange juice
- 2/3 cup honey
- grated zest from 1/2 orange
For the chocolate filling:
- Trader Joe's semi-sweet chocolate callets (chocolate disks for baking)
Equipment:
- cookie sheet
- parchment paper
- 2-1/2 or 3-inch round cookie cutter
- electric mixer
- rolling pin
Preheat oven to 350 degrees. Line the cookie sheets with parchment paper.
Cream the butter and sugar together with an electric mixer until thoroughly combined. Add the eggs, vanilla, and orange zest, and beat until lighter in color and fluffy. Add the flour, baking powder, and salt, and mix until the mixture starts to hold together.
Gently knead the dough on a lightly floured surface about ten times, or just until the dough is smooth and holds together. Cover with plastic wrap and refrigerate for at least 15 minutes.
While the dough is cooling in the refrigerator, make the apricot filling. Place the filling ingredients in a saucepan and bring to a boil. Reduce heat and simmer, uncovered, for about 15 minutes or until the orange juice is absorbed. Let the filling cool a little before proceeding.
Let the apricots absorb the orange juice. |
Cutting out the dough. Notice that the rolling pin technique here is not perfect, and neither is the cut-out circle. Taste-wise, that didn't make a bit of difference in the final hamantaschen. |
Adding the filling |
For the chocolate filling: place three chocolate callets in the center of each circle.
Shape into triangles by pushing two of the outer sides of dough upward toward each other, then pushing the bottom part of the dough up to form the bottom of the triangle. Pinch the dough seams together at each corner of the triangle, letting the filling show in the middle.
Making a triangle shape |