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.
Nutrition Facts : Calories 85 kcal, Carbohydrate 14 g, Cholesterol 12 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 59 mg, Sugar 8 g, Fat 3 g, ServingSize 26-36 cookies, UnsaturatedFat 0 g
HAMANTASCHEN
When chef Michael Solomonov and his business partner Steve Cook develop recipes for their Philadelphia restaurants (including Zahav, Abe Fisher and K'Far), they often start by talking about their mothers. "Someone will say, 'Oh wait, my mom makes it like this. Let me get her recipe,' " Michael says. Steve's mom, Susan, provided the dough recipe for these hamantaschen - traditional triangular jam-filled cookies that show up on their menus for the Jewish holiday of Purim. It's a pretty classic recipe, with a few exceptions: Susan adds brown sugar and maple extract to her version. The resulting cookie is extra chewy, and perfectly sweet. -Francesca Cocchi for Food Network Magazine
Provided by Michael Solomonov
Categories dessert
Time 1h
Yield About 36 hamantaschen
Number Of Ingredients 11
Steps:
- Make the dough: Beat the butter, both sugars, the egg, milk, vanilla and maple extract (if using) with a mixer on medium-high speed. Add the flour, baking powder and salt and beat until fully incorporated.
- Divide the dough into thirds and wrap each portion tightly in plastic wrap. Refrigerate at least 4 hours or overnight.
- Form the hamantaschen: Position racks in the upper and lower thirds of the oven and preheat to 375˚ F. Roll out one piece of dough on a floured surface until 1/8 inch thick. Use the rim of a juice glass to cut out 3-inch circles. Repeat with the remaining dough.
- Spoon a teaspoon of the apricot preserves into the center of each circle of dough.
- Fold in the edges of the dough to form a triangle, pinching at the corners to keep the filling in but leaving the center filling slightly exposed.
- Bake the hamantaschen: Arrange the hamantaschen on 2 baking sheets (use nonstick pans or line the pans with parchment paper).
- Bake, rotating and switching the pans halfway through, until the hamantaschen are lightly browned, 8 to 10 minutes.
- Let cool a few minutes on the baking sheets, then remove to a wire rack and let cool completely.
APRICOT HAMANTASCHEN
These hamantaschen, or hat-shaped Purim cookies, are like glistening little fruit pies in cookie form.
Provided by Jennifer Segal
Categories Desserts
Time 45m
Yield 30 cookies
Number Of Ingredients 7
Steps:
- Combine the confectioners' sugar, flour and salt in the bowl of a food processor fitted with the metal blade. Process for 10-15 seconds to combine. Add the butter and pulse until the mixture resembles coarse meal. Add 2 of the egg yolks and pulse a few times, until the mixture is crumbly and pale yellow. Add 1 tablespoon of the water and pulse just until the dough starts to clump together. If the mixture seems dry, add the remaining tablespoon of water and pulse again. Dump the dough onto a lightly floured work surface and knead a few times into a smooth ball. Divide in half and pat into two 6-inch discs; wrap in plastic and refrigerate for 30 minutes.
- Preheat oven to 375°F and set racks in upper and lower thirds of oven. Line two baking sheets with parchment paper.
- In a small bowl, make an egg wash by mixing the remaining egg yolk with 1 teaspoon water. Set aside.
- Remove the dough from the refrigerator and place on a lightly floured work surface. Working with one disc of dough at a time, roll to ⅛-inch thick, turning and dusting with more flour as necessary so it doesn't stick. Using a cookie cutter or glass, cut out 3-inch circles and place about ½-inch apart on the prepared baking sheets. Re-roll and re-cut any excess dough. Brush the dough very lightly with the egg wash. Place a level teaspoon of apricot jam on the center of each cookie (do not overfill). Fold in the sides, slightly overlapping the filling, to form a triangle so that each side of the cookie has a corner that folds over and a corner that folds under -- this creates a pattern that looks pretty (but don't fuss too much over it). Pinch the corners together neatly so that they form a point. Slide the pans into the refrigerator for 20 minutes to chill.
- Bake for 12-15 minutes, turning the pans halfway through baking, until the cookies are lightly golden on top and just starting to brown in the corners. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Freezer-Friendly Instructions: The Dough can be Frozen for up to 3 Months: Shape the dough into 2 discs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the disks from the freezer, thaw the dough for 1 to 2 days in the fridge, and then proceed with recipe. To Freeze After Baking: Let the hamantaschen cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Facts : ServingSize 1 cookie, Calories 128, Fat 7g, Carbohydrate 16g, Protein 1g, SaturatedFat 4g, Sugar 7g, Fiber 0g, Sodium 63mg, Cholesterol 35mg
GREAT-GRANDMOTHER BUBBIE'S HAMANTASCHEN
Brought over from Poland by my great-grandmother, these little fruit-filled cookies are traditional for the Jewish holiday Purim where they are put in gift baskets and given to all one's friends. We always make extra so there are some left over for us, they are the best! (The filling can be anything, for a shortcut, you can substitute any flavor of jam, but this is the original filling.)
Provided by Aliza Finley
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Time 2h50m
Yield 36
Number Of Ingredients 12
Steps:
- Place prunes and apricots into a large pot filled with water and bring to a rolling boil over high heat. Cook the fruit uncovered, stirring occasionally, until the fruit is tender, about 15 minutes. Drain fruit in a colander and mash together in a bowl using a fork. Set aside.
- Preheat an oven to 350 degrees F (175 degrees C).
- Whisk eggs, 1 cup sugar, oil, lemon zest, and orange zest together in a bowl and set aside. Sift flour and baking powder together in a large bowl. Stir in the egg mixture, kneading with hands until the dough comes together. Roll out dough to about 1/4 inch in thickness on a lightly floured surface. Cut circles out using a cookie cutter or the rim of a drinking glass.
- Mix prune and apricot mixture, lemon juice, walnuts, and 1/3 cup sugar in a bowl. Place a tablespoon of the filling in the center of the cookie. Pinch the edges firmly together to create a triangle, leaving the center open to expose the filling. Repeat with the remaining cookies.
- Bake in the preheated oven until golden brown, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 163 calories, Carbohydrate 28.9 g, Cholesterol 15.5 mg, Fat 4.7 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 34.4 mg, Sugar 15.4 g
APRICOT HAMANTASCHEN
Triangular -shaped butter pastries are filled with an apricot mixture for the perfect Purim treat.
Provided by Nicole Beale
Categories Desserts
Time 50m
Number Of Ingredients 9
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.
HAMANTASCHEN
Hamantaschen cookies are popular treats for the feast of Purim, which joyfully celebrates the Jews' deliverance from the detested Haman. Make sure the cookie dough is well chilled before you roll it out so it won't stick to your rolling pin or counter and tear.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 60 cookies
Number Of Ingredients 14
Steps:
- In the bowl of a heavy-duty mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until light in color and fluffy, 3 to 4 minutes. Add orange zest, orange juice, vanilla extract, and 2 eggs, one at a time, scraping down the sides of the bowl when necessary
- Sift together flour, baking powder, and salt. With the mixer on low speed, slowly add to butter mixture until just combined. Divide dough into thirds. Wrap tightly in plastic, and refrigerate for at least 1 hour.
- Heat oven to 350 degrees. Remove one-third of the dough from the refrigerator at a time. On a liberally floured surface, roll dough to a 1/8-inch thickness. With a 3-inch fluted round cutter, cut out as many circles as possible, and place on a prepared baking pan. Chill until firm, about 30 minutes.
- Meanwhile make the poppy-seed filling: Grind poppy seeds in a food processor. Place seeds in a medium saucepan. Add milk and honey. Cook over a medium-low heat until thickened, stirring occasionally, about 20 minutes. Add raisins and lemon zest. Remove from heat. Cool completely before using.
- Remove chilled circles from refrigerator. Place each filling into a medium pastry bag fitted with a coupler. Pipe 2 teaspoons of filling into the center of each circle. Whisk together remaining egg with 1 teaspoon of water. Brush edges with egg wash. Fold in sides to form a triangle. Pinch dough to enclose the filling.
- Bake the cookies in the center rack of the oven until golden, 12 to 15 minutes. Cool cookies on baking sheets for 5 minutes; then transfer to wire racks to cool completely.
APRICOT HAMENTASCHEN (HAMENTASHEN / HAMANTASCHEN / HAMANTASHEN)
This recipe is from pastry chef Gale Gand. These are a traditional Jewish/Israeli cookies associated with the holiday of Purim. These will keep 1 week in an airtight container. They also freeze well. Dough requires 30 minutes chilling time.
Provided by blucoat
Categories Dessert
Time 42m
Yield 35 cookies
Number Of Ingredients 12
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.
Nutrition Facts : Calories 128.8, Fat 4.2, SaturatedFat 2.6, Cholesterol 16.5, Sodium 37.6, Carbohydrate 22.1, Fiber 0.8, Sugar 13.9, Protein 1.6
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- This can be done by hand or in a stand mixer fitted with a paddle attachment on medium speed., Add the egg, vanilla, and salt and mix until thoroughly combined., Add the flour gradually, mixing until everything is completely combined., Remove the dough from the mixer and divide it in half.
- Refrigerate the dough for 45 minutes (or for up to a week) before rolling and filling., To make the filling: Stir together the apricot preserves and bread crumbs., To roll, fill, and bake: Preheat the oven to 350°F.
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