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Hamantashen

Hamantashen Recipe

Traditionally eaten during Purim

Ingredients

For the dough:

2 cups sifted all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup granulated sugar

1/2 cup cold butter, cut into 1/2-inch cubes

1 large egg, lightly beaten

grated zest of 1 orange

1-1/2 tablespoons fresh orange juice

For the filling:

2 cups unsweetened dried pitted prunes

1 cup unsweetened dried apricots

1 cup water

1 tablespoon lemon juice

1/2 cup honey

3/4 cup walnuts, coarsely chopped

Method

To make the dough, in a large mixing bowl, sift together flour, baking soda,
salt and sugar.

With a pastry blender or two knives, cut the butter into the flour until the
mixture
resembles coarse meal. Stir in the egg, orange zest and juice, mixing well until
the dough
is smooth. Shape dough into a flat disk, wrap with plastic wrap, and refrigerate
until firm.

To make the filling, chop the prunes and apricots into small pieces. Put them
in a
saucepan with the water and bring to a boil. Cover and reduce heat; simmer for
about 12
minutes or until very soft. Add lemon juice and honey, then cook, stirring constantly,
for
about 5 minutes. Stir in nuts and set aside to cool.

Preheat oven to 400 F and line baking sheets with parchment paper or non-stick
baking
mats.
On a floured surface roll out dough to 1/8-inch thickness, then cut into
3-inch
circles. Place a rounded teaspoon of filling in the center of each circle and
fold up three
sides to make a triangular shape with a large opening in the center. Pinch together
the
edges of the circle that are touching so that the triangle holds its shape.

Bake 12 to 15
minutes or until lightly golden. Allow to cool thoroughly on wire racks.
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