Thursday, August 25, 2016

Great-grandmother Bubbie's Hamantaschen


  • Servings: 3
  • 2 cups pitted prunes, cooked, drained and mashed
  • 2 cups dried apricots, cooked drained and mashed
  • 3 eggs
  • 1 cup white sugar
  • 1/2 cup safflower oil
  • 1 lemon, zested
  • 1 orange, zested
  • 4 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon lemon juice
  • 1/2 cup chopped walnuts
  • 1/3 cup white sugar, or to taste


    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 2 hrs 50 mins

  • 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.

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