Apricot Hamantaschen
Ingredients
- 1 cup confectioners' sugar
- 2¼ cups all-purpose flour, spooned into measuring cup and leveled-off (plus more for rolling the dough)
- ¾ teaspoon salt
- 2 sticks (1 cup) unsalted butter, cut into cubes, very cold
- 3 large egg yolks, divided
- 1 to 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 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.
- Preheat oven to 375°F (190°C) 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 (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.
- 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.
Notes
Nutrition Information
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.