Apricot Hamantaschen
Total Time
45 Minutes, plus about 50 minutes for the dough to chill
Prep Time
30 Minutes
Cook Time
15 Minutes
Rating
4.75 out of 5 stars
(44)
Ingredients
30 cookies
- 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
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Preparation
Step 1
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.
Step 2
Add the butter and pulse until the mixture resembles coarse meal.
Step 3
Add 2 of the egg yolks and pulse a few times, until the mixture is crumbly and pale yellow.
Step 4
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.
Step 5
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.
Step 6
Preheat oven to 375°F and set racks in upper and lower thirds of the oven. Line two baking sheets with parchment paper.
Step 7
In a small bowl, make an egg wash by mixing the remaining egg yolk with 1 teaspoon water. Set aside.
Step 8
Remove the dough from the refrigerator and place on a lightly floured work surface. Roll to ⅛-inch thick, turning and dusting with more flour as necessary so it doesn't stick.
Step 9
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.
Step 10
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).
Step 11
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. Pinch the corners together neatly so that they form a point.
Step 12
Slide the pans into the refrigerator for 20 minutes to chill.
Step 13
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.
Step 14
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Step 15
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Chef's notes
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 the recipe. To Freeze After Baking
