Apricot Hamantaschen
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These hamantaschen, or hat-shaped Purim cookies, are like glistening little fruit pies in cookie form.
With a buttery shortbread crust folded over a dollop of jam, these apricot hamantaschen, or hat-shaped Purim cookies, are like glistening little fruit pies in cookie form. Feel free to play with the filling — any thick jam, or even Nutella, will work well.
What you’ll need To Make Apricot Hamantaschen
How To Make Apricot Hamantaschen
Begin by placing the sugar, flour, and salt in the bowl of a food processor.
Pulse to combine.
Add the cold butter cubes.
Pulse until the mixture resembles coarse meal.
Add the egg yolk and pulse until evenly crumbly and pale yellow in color.
Add a bit of cold water and pulse until the dough clumps together.
Scrape the dough onto a lightly floured work surface.
Knead it gently into a smooth ball, then divide in half and form into two 6-inch discs.
Chill the dough for at least 30 minutes, then roll it about 1/8-inch thick. Use a cookie cutter or glass to cut out 3-inch circles.
Place the cookies on the lined baking sheets and lightly brush with the egg wash. This is the key to getting the corners to stick together.
Dot each cookie one with a teaspoon of apricot jam. Do not overfill, or the jam will leak out while baking.
Fold in the sides, slightly overlapping the filling, to form a triangle so that each side 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 so that they form a point — this will keep them from separating while baking.
You can see more closely here.
Refrigerate the cookies on the pans for about 20 minutes, then bake for 12-15 minutes, until lightly golden. Enjoy!
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Apricot Hamantaschen
These hamantaschen, or hat-shaped Purim cookies, are like glistening little fruit pies in cookie form.
Ingredients
- 1 cup confectioners' sugar
- 2¼ cups all-purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for rolling the dough
- ¾ teaspoon salt
- 2 sticks (½ pound) unsalted butter, cut into cubes, very cold
- 3 large egg yolks, divided
- 1-2 tablespoons ice cold water
- ¾ cup apricot jam, best quality such as Bonne Maman
Instructions
- 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 Information
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- Per serving (30 servings)
- Serving size: 1 cookie
- Calories: 128
- Fat: 7g
- Saturated fat: 4g
- Carbohydrates: 16g
- Sugar: 7g
- Fiber: 0g
- Protein: 1g
- Sodium: 63mg
- Cholesterol: 35mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Excellent recipe. I made with a poppyseed filling. The pastry was easy to work after it had rested well in the fridge. Such a good recipe.
Great recipe! I followed it to a T and they came out great! We made apricot, raspberry, and chocolate cream cheese hamantashan.
Hi Jenn!
My Jewish husband says he remembers these but filled with prunes. Any suggestions on using prunes instead of apricots? Love your Recipes!
Hi Doreen, so glad you like the recipes! You could replace the apricot jam with plum jam. Hope your husband enjoys!