With Purim just a few days away I wanted to create a new tasty hamantaschen treat that would fit with my Spice Up Your Pandemic Purim Mishloach Manot theme and after I tried these Ginger Apricot Cardamom Hamantaschen With Crystallized Ginger Curls I was totally in love! I hope you like them too!

Ginger Apricot Cardamom Hamantaschen With Crystallized Ginger Curls

Making the Dough

I always make my dough first since it needs to chill at least an hour. I’ve also left it in the fridge overnight and finished making the hamantaschen the next day so don’t feel time crunched!

I love this simple, sweet, soft and chewy dough recipe and use it for the base in my Sweet and Tart Apricot Hamantaschen too. It’s quick and delicious!

As soon as you add the cardamom and start mixing the dough you can smell that magical scent. I really like cardamom but feel free to add more or less depending on your preference.

I love that you can see the cardamom flecks!

How many cookies you’ll get really depends on how thin you roll out your dough and what size glass or cookie cutter you use.

Making the Ginger Apricot Filling

This filling is also like my Sweet and Tart Apricot Hamantaschen filling except I added ground ginger. It’s also nice and quick and results in a delicious thick jam, or chutney, that’s so tasty in hamantaschen or on a cracker with brie!

Making the Crystallized Ginger Curls

Making the crystallized ginger curls was a new adventure for me but I loved it. I also love ginger! Feel free to leave this garnish out completely, or just chop up some store bought crystallized ginger. I didn’t have any in my pantry so made mine from scratch. It smells so good and gives a nice spicy zing to the cookie. The syrup is also lovely and just a nice sweet treat to my cup of tea.

Enjoying All Together

Cardamom is one of my favorite spices and I was so happy to create a hamantaschen recipe that showcased it. I am a huge apricot hamanatschen fan, and I am also someone who really likes continuing traditions from year to year … but I will be adding this recipe into my rotation from now on!

Delicious Ingredients Right to Your Front Door!

If you have not yet experienced Nuts.com you are missing out! It’s where we get our dried fruit, nuts, spices, and so much more! Their dried apricots are AMAZING and are the perfect snack, or perfect hamantaschen filling for this Ginger Apricot Cardamom Hamantaschen With Crystallized Ginger Curls cookie. Check them out, yum!

Ginger Apricot Cardamom Hamantaschen With Crystallized Ginger Curls

Soft, chewy, spicy and bold Purim cookies

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Course Dessert

Cuisine Jewish

Servings 30 cookies

Ingredients

Cardamom Hamantaschen Dough

1/2 cup unsalted butter, softened
1 1/3 cup sugar
2 Tbsp milk
1 egg
1 tsp vanilla extract
1/4 tsp salt
1 Tbsp ground cardamom
2 cups flour

Ginger Apricot Filling

1 1/2 cup dried apricots
2 cinnamon sticks
1 tsp ground ginger
1/3 cup sugar

Crystallized Ginger Curls

1/2 cup peeled, sliced ginger rounds
2 cups water
2 cups sugar

Instructions

First make the dough. In a large bowl, cream the butter and sugar until pale and fluffy.
Add milk, egg, vanilla, cardamom and salt. Mix.
Gradually beat in the flour.
Separate into thirds, flatten into discs, wrap in plastic wrap and chill for at least 1 hour. The dough should be stiff and may need longer than an hour.
To make the apricot filling, put the dried apricots, cinnamon sticks, and sugar in a pan and add enough water to cover. Bring to a boil, then simmer for 15 minutes. Use a slotted spoon to remove the apricots. Puree the apricots in a food processor or blender with a little of the cooking liquid until they form a consistency like thick chunky jam. Mix in the ground ginger. Set aside.
To make the crystallized ginger curls, mix water and sugar in a saucepan. Bring to a boil. After sugar has dissolved, add the ginger rounds. Boil for 45 minutes. Drain the ginger. Lay flat on parchment paper. They will be sticky but try to separate them. Let dry for 30 minutes then sprinkle with sugar. Dry completely then chop finely. You can use the ginger syrup for waffles, ice cream or in your tea!
Preheat oven to 350 degrees F. On a lightly floured surface, roll out the dough to a ¼ inch thickness, then use the top of a glass to cut into circles.
Wait until the filling has cooled a bit, then place 2 tsp of filling in the center of each circle, then pinch the pastry together to form three corners, leaving a little of the filling showing in the middle of the cookie.
Place the cookies on a baking sheet and bake for about 15-17 minutes, until lightly golden. The baking length will really depend on the thickness of your dough so keep checking! You will want to make sure the bottoms of the cookies are cooked but you want them soft and chewy.
Allow to cool then place a few crystallized ginger curls on top of the ginger apricot filling center.