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Hamantashen

Hamantashen is traditionally served during the Jewish feast of Purim.

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

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.

Note: Alternate spellings: Hamantaschen, Hamentaschen, Hamentashen

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