We all have our favorite hamantaschen flavors and mine has always been apricot which is why I love this Sweet and Tart Apricot Hamantaschen recipe! We make it every year and always double, or quadruple!, the recipe to make sure there’s enough for us and for the mishloach manot we give to friends.
Hamantaschen are a traditional cookie to eat during Purim because the shape of the cookie, a triangle, is said to represent the three cornered hat Haman, the villain of the Purim story, wore. It’s a favorite of my kids and husband but we only make it for Purim, so quite the special annual treat!
Making the Dough
The hamantaschen dough does not take long to come together but does need to be chilled so make sure to factor that extra time for your prep. Once you roll the dough out and cut out the circles with a glass (or a cookie cutter if you have it!), it’s time to make the filling.
Making the Filling
I always make my apricot filling from scratch with dried apricots so I can get a thick chunky filling that won’t spill out of the cookie while it bakes. Just simmer the apricots with some cinnamon sticks or ground cinnamon and sugar, then puree and you’ll have a deliciously sweet and tart filling for your hamantaschen! And if you have any extra after filling your cookies, this filling is also delicious on brie, yum 😉
Forming the special triangle shape of your hamantaschen may take a little practice (playdough hamantaschen is a great way for kids to practice!). Some people fold the corners over but I take the pinch approach. I start at the top of the circle and pinch together a point, then pinch two other corners together to form a triangle.
Once you have your triangles filled and pinched, just plop them in the oven. I start checking at 15 minutes but my oven is notorious for not baking consistently for each rack so I often take the cookies on the bottom rack out after 15 minutes but leave the other two sheets in for longer.
You want to see a pale golden brown on the underside of the cookies. Often, I can tell when my corners start to darken but you definitely don’t want to wait until your corners are brown because that will be too baked if you like a soft and chewy texture that’s a favorite in this house.
I will make batches and batches of hamantaschen during the weeks leading up to Purim as they quickly disappear in our house. We also always include them in our mishloach manot that we give to our teachers and friends. They are so delicious, just the right combination of sweet and tart for me!
Get Your Dried Apricots Now!
If you’re like me and your favorite flavor of hamantaschen is apricot, you’re in luck! My favorite place to shop for nuts, dried fruits, seeds and a whole bunch of other goodies is Nuts.com!
*This post may contain affiliate links, which means I may receive a small commission, at no cost to you, if you make a purchase through a link!*
Are you a poppy seed lover instead? No worries, they have that too! I love how Nuts.com has so many amazing foods at great prices and you don’t have to worry about going into a store—the items arrive on your doorstep so quickly. You can definitely order now and get your fillings in time for Purim!
However you plan to celebrate Purim, make sure you add these Sweet and Tart Apricot Hamantaschen to your to-do (and to-eat!) list!
Sweet and Tart Apricot Hamantaschen
Ingredients
- 1/2 cup unsalted butter, softened
- 1 1/3 cup sugar
- 2 Tbsp milk
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups flour
Apricot Filling
- 1 1/2 cups dried apricots
- 2 cinnamon sticks (or ground cinnamon)
- 1/3 cup sugar
Instructions
- In a large bowl, cream the butter and sugar until pale and fluffy.
- Add milk, egg, vanilla 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.
- 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 place2 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 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.
Notes
For more Purim fun, check out our Purim Round Up 2021 page! (Or better yet, subscribe so you won’t ever miss a new post!) You can also follow us on Instagram for more timely updates!
If you’re ready to start Purim crafts and activities right now, there are many fun and meaningful experiences from previous years right here!
Purim Character Clothespin Dolls
“Boo Haman!” Fine Motor Skills Activity
For general information on Purim, check out these resources:
Bim Bam: The Purim Story in 4 Minutes
Chag Sameach!!
*This post may contain affiliate links, which means I may receive a small commission, at no cost to you, if you make a purchase through a link!*
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