Great-Grandmother Bubbie's Hamantaschen

This traditional hamantaschen recipe makes the classic triangular prune and apricot-filled cookies often given as gifts for the Jewish holiday Purim.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 182 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

Step 2

Place prunes and apricots in a large pot, cover with water, and bring to a rolling boil over high heat. Cover and cook uncovered, stirring occasionally, until fruit is tender, about 15 minutes. Drain fruit in a colander and mash together in a medium bowl using a fork. Set aside to cool while you make dough.

Step 3

Whisk together 1 cup sugar, eggs, oil, lemon zest, and orange zest in a large bowl until well combined. Sift together flour and baking powder in another large bowl. Stir egg mixture into flour mixture, kneading with hands until dough comes together.

Step 4

Transfer dough to a lightly floured surface and roll out dough to about 1/4-inch thickness. Cut circles out using a cookie cutter or the rim of a drinking glass.

Step 5

Mix together prune-apricot mixture, walnuts, remaining 1/3 cup sugar, and lemon juice in another large bowl until filling is well combined. Place 1 tablespoon filling in the center of each dough circle. Pinch the edges firmly together to create a triangle, leaving the center open to expose filling. Repeat with remaining dough circles. Place hamantaschen on the prepared baking sheets.

Step 6

Bake in the preheated oven until golden brown, about 20 minutes. Cool on the baking sheets for 10 minutes, then remove to a wire rack to cool completely.