Apricot Hamantaschen Apricot Pocket Cookies Recipes

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.

APRICOT HAMANTASCHEN

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 (APRICOT POCKET COOKIES)

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 eggs, 1 cup of the sugar, lemon zest and orange zest in a large bowl, whisking until the sugar is dissolved and the mixture is creamy and foamy. Stir the almond meal 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 2 hours.
• 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 1/4 cup sugar in a medium bowl, stirring until well combined.
• Make the cookies. Preheat the oven to 350°F. Pinch off walnut-size pieces of dough, roll into balls, and arrange on a parchment-lined baking sheet, pressing a hollow into the center of each with your thumb. Fill the hollows generously with the apricot filling and bake for 12 to 15 minutes or until golden. Transfer the cookies from the baking sheet to wire racks to cool. (Chill any remaining filling up to 3 days or freeze up to 1 month.)

APRICOT HAMENTASCHEN (HAMENTASHEN / HAMANTASCHEN / HAMANTASHEN)

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.

APRICOT HAMANTASCHEN

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.