These are a traditional Jewish or Israeli cookies associated with the holiday of Purim. The name translates to Hamen's hat or Hamen's pockets or Hamen's ears in Hebrew. The three-cornered shape refers to the shape of Hamen's hat. You'll see three different fillings traditionally: poppy seed, apricot and prune. These will keep one week in an airtight container. They also freeze well.
Recipe courtesy of Gale Gand
Print
Hamentaschen
Total:
1 hr 59 min
Prep:
45 min
Inactive:
1 hr
Cook:
14 min
Yield:
35 cookies
Level:
Intermediate
Total:
1 hr 59 min
Prep:
45 min
Inactive:
1 hr
Cook:
14 min
Yield:
35 cookies
Level:
Intermediate

Ingredients

Filling:
  • 2 cups finely chopped dried apricots
  • 1 1/3 cups orange juice
  • 2/3 cup honey
  • 1/2 orange, zest 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
  • 2/3 cup sugar
  • 1 egg
  • 1 egg white

Directions

Special equipment: 2 1/2 to 3-inch round cookie cutter

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 degrees 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.

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