Apricot Hamentaschen (Hamentashen / Hamantaschen / Hamantashen)

• Filling
• cups finely chopped dried apricots2
• cups orange juice↗1 1⁄3
• cup honey↗2⁄3
• orange, zest of, grated↗1⁄2
• Dough
• cups all-purpose flour↗2 2⁄3
• teaspoons baking powder↗1 1⁄2
• teaspoon salt↗1⁄4
• cup cold unsalted butter or 3/4 cup pareve margarine↗3⁄4
• cup sugar↗2⁄3
• egg↗1
• egg white1
• orange, zest of, grated↗1⁄2

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   Preheat oven to 350°F.

4. 4

   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.

5. 5

   Bake for 12 to 14 minutes.