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Apricot Hamantaschen
These hamantaschen, or hat-shaped Purim cookies, are like glistening little fruit pies in cookie form.
👥 30 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min🔥 Cook: 15 min👤 Jennifer Segal📖 onceuponachef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●baking sheet
- ●oven
- ●pan
📝 Preparation Steps
1
Combine the confectioners' sugar, flour and salt in the bowl of a food processor fitted with the metal blade. Process for 10 to ⏱️ 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 (15-cm) discs; wrap in plastic and refrigerate for ⏱️ 30 minutes.
confectioners' sugar1 cuplarge egg yolks, (divided)3
2
Preheat oven to 375°F (190°C) and set racks in upper and lower thirds of oven. Line two baking sheets with parchment paper.
3
In a small bowl, make an egg wash by mixing the remaining egg yolk with 1 teaspoon water. Set aside.
4
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 (3-mm) thick, turning and dusting with more flour as necessary so it doesn't stick. Using a cookie cutter or glass, cut out 3-inch (7.5-cm) circles and place about ½-inch (13-mm) 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.
5
Bake for 12 to ⏱️ 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.
Nutrition Facts
calories
128 kcal
fat Content
7 g
serving Size
1 cookie
sugar Content
7 g
sodium Content
63 mg
protein Content
1 g
cholesterol Content
35 mg
carbohydrate Content
16 g
saturated Fat Content
4 g
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